Dr. Jenshinn Lin (Nelson) has worked on international cooperation for many years and has specialized in food extrusion and cereal foods processing technology over the past 30 years. Besides the local students, Dr. Lin has advised and supervised many international students from Indonesia, India, Thailand, Malaysia, the Philippines, and Vietnam in the past 16 years.
The work of his laboratory is focused on the study of cereal processing and food extrusion technology. Currently, different extrudates, and plant-based meat analogs, have been studied using various cereals, starches, and proteins. Under this program, students can receive comprehensive training in extrusion processing, including theory and practical training. This lab is well equipped with the following state-of-the-art equipment: a modern P16 Twin-Screw Extruder, a Single-Screw Cooking Extruder, a Collet Extruder, and a pasta extruder.
Study on strengthening protein structure (texturization) by different agents (starch, fiber, …)or a mixture of proteins (plant or animal).
It is known that plant proteins will be unfolded and aligned with the direction of protein flow inside the cooling die. In addition to the agents like starch and fiber, are there any other materials that can help with the fiber-structure strengthening process during the twin-screw extrusion of a combination of proteins?
A potential candidate for the internship must submit a proposal that includes the background of the study and a possible methodology for the study.
Study on the performance of a volumetric feeder by varying the powder parameters (bulk density, moisture content, particle size) at different speeds.
Extrusion is a continuous process. Therefore, a feeder that can reliably deliver a specific amount of ingredients to the extruder is essential and an important part of the extrusion system. There are two types of feeders most commonly used in the industry: gravimetric and volumetric. The gravimetric feeder is reliable and convenient to use, but it is very expensive. A preliminary study of the powder parameters for the volumetric feeder must be completed before its functionality can be fully integrated into the extrusion system.
A potential candidate for the internship must submit a proposal that includes the background of the study and a possible methodology for the study.
Appointed as a distinguished professor, 2024/8 ~
2024 Academic Research Honors Award, Taiwan Association for Food Science and Technology
Chairman, Overseas Academic Exchange Committee, TAFST, 2024/2~2025/12
Executive Director, Taiwan Association for Food Science and Technology, 2024/1~2025/12
Director, Taiwan Grain Industry Association, 2014/8~
B.S. 1986, Agri. Machinery Eng. Dept., National Chung Hsing University
M.S. 1991, Food Eng. Agri. Eng. Dept., University of Missouri-Columbia, USA
Ph.D. 1995, Food Eng., Agri. & Bio. Eng. Dept., Penn State University, USA
Job Description
Study on the performance of a volumetric feeder by varying the powder parameters (bulk density, moisture content, particle size) at different speeds.
Extrusion is a continuous process. Therefore, a feeder that can reliably deliver a specific amount of ingredients to the extruder is essential and an important part of the extrusion system. There are two types of feeders most commonly used in the industry: gravimetric and volumetric. The gravimetric feeder is reliable and convenient to use, but it is very expensive. A preliminary study of the powder parameters for the volumetric feeder must be completed before its functionality can be fully integrated into the extrusion system.
A potential candidate for the internship must submit a proposal that includes the study's background and a possible methodology.
Preferred Intern Educational Level
The potential intern must be a Ph.D. student at the advanced level.
Skill sets or Qualities
The potential intern should have a strong background in food extrusion and be familiar with general laboratory practices and advanced instrumental analysis techniques.