Spotlight
Transcending Language and Culture: NCYU Team Invited to FIG Bilbao to Showcase Taiwanese Printmaking on the Global Stage
One of Spain’s premier printmaking events, the International Printmaking and Paper Art Festival (FIG Bilbao), was held from November 27 to 30 at the Palacio Euskalduna Bilbao. This year’s festival spotlighted creative energy from Asia, inviting several Taiwanese artists to participate. Among them, the team from the Department of Visual Arts, National Chiayi University (NCYU) stood out prominently. The team, comprising Prof. Hsieh Chi-Chang, Assistant Prof. Chang Chingyu, and four emerging alumni – Lin Ting-Hsun, Chen Hsin, Chu Fang-Ying, and Yu Chih-Yu – presented in one of the festival’s flagship programs, "The Cubes of Temptations." Through cross-cultural dialogue with young artists from Spain’s Basque region, along with exhibitions, sharing of techniques, and interactive sessions, they jointly explored new possibilities for extending printmaking within contemporary art. During their studies, the four alumni honed their skills in printmaking, paper-based media, and interdisciplinary creation, building a robust artistic vocabulary. Standing on the international stage, these young Taiwanese artists, fluent in English and confident in their artistic vision, clearly conveyed their creative concepts to a professional audience, showcasing their professionalism and maturity. Assistant Prof. Chang Chingyu expressed gratitude to the National Culture and Arts Foundation for its support, which enabled emerging creators to engage internationally and communicate with audiences from diverse cultural backgrounds, thereby enhancing the visibility of Taiwanese printmaking within the global art network. During the exhibition, international audiences highly praised the works of these young Taiwanese artists, recognizing their nuanced cultural expression and keen observational insight. These qualities reveal the depth of Taiwan’s local culture, as well as its strong potential to engage with the global art scene. The artists also engaged in exchanges with students in the Basque region, sharing their creative journeys, approaches to paper as a medium, and the layered vocabulary of printmaking, highlighting the new generation’s agility in cross-cultural understanding and international artistic discourse. Alumna Chen Hsin achieved double honors at this exhibition, receiving both the Emerging Artist Grant and a two-month residency scholarship at the International Center for Contemporary Printmaking in Betanzos, Galicia, Spain. Her achievements exemplify the Department of Visual Arts at NCYU and its long-standing commitment to creative practice, technical refinement, and international mobility. They also bear witness to how Taiwan’s artistic vitality continues to shine on the global stage. Photo 1: Faculty and students from NCYU’s Department of Visual Arts at FIG Bilbao, highlighting the international visibility of Taiwanese printmaking. Photo 2: Artwork by Chen Hsin, alumna of the Department of Visual Arts, NCYU. Photo 3: Group photo of NCYU faculty and alumni in front of the Guggenheim Museum Bilbao (from left to right: Assistant Prof. Chang Chingyu, alumni Lin Ting-Hsun, Chen Hsin, Chu Fang-Ying, and Yu Chih-Yu).
2025.12.16
NCYU Pioneers Sustainable Agriculture Through Smart Innovation Amid Food Security Challenges at BioSFE 2025
To strengthen international research collaboration and foster New Southbound partnerships, National Chiayi University (NCYU), together with the Biotechnology and Health Care Association of Taiwan, hosted the 2nd International Conference on Biotechnology, Smart Farming and Entrepreneurship for Food Security (BioSFE 2025). The symposium opened on the morning of October 30 at the International Networking Academy on NCYU’s Lantan Campus. Symposium sessions were held from October 30 to 31, followed by a field visit to Chiayi Dapumei Intelligent Industrial Park on November 1. The event boasted a vibrant international atmosphere, attracting nearly 200 participants, including scholars, industry experts, and university students from Taiwan, Malaysia, Singapore, Thailand, Indonesia, Sri Lanka, and India. In his remarks, NCYU President Han-Chien Lin noted that since its debut in Malaysia in 2023, BioSFE has become a vital platform for cross-border academic and industrial exchange. In the face of food security challenges amid climate change, resource depletion, and geopolitical impacts, NCYU is actively advancing New Southbound collaborations. With joint efforts from the College of Life Sciences and the College of Agriculture, NCYU works closely with industry partners and international academic institutions to explore innovations in biotechnology, smart agriculture applications, and food safety entrepreneurship. He stressed that international collaboration plays a key role in deepening scientific research exchange and facilitating sustainable agriculture practices both globally and locally. During the opening ceremony, NCYU Vice President Ruey-Shyang Chen and Prof. Dr. Firdaus Abdullah, Rector of Universiti Teknologi MARA (UiTM) Sarawak Branch, Malaysia, signed a Memorandum of Agreement (MOA). Witnessed by NCYU President Han-Chien Lin and Lai Ming-Tao, Chairman of the Biotechnology and Health Care Association of Taiwan, the signing marked an important milestone in bilateral research collaboration. This year’s symposium invited three distinguished keynote speakers. Mr. Ching-Kuan Lin, President of Challenge Bioproducts Co., Ltd., delivered the talk “Innovative Strategies in Bioprocessing for Sustainable Food Security and Safety.” Prof. Jason Yi-Bing Lin, Lifetime Chair Professor at National Yang Ming Chiao Tung University, presented “AgriTalk – Smart Farming Based on AI and IoT.” Prof. Dr. Firdaus Abdullah discussed “Farming for Tomorrow: Building Climate-Resilient and Sustainable Food Systems,” outlining future pathways for resilient and sustainable food systems. A student poster abstract competition was also held, attracting nearly 40 submissions from young scholars across universities and colleges, highlighting innovative research results and global perspectives. Awards were presented on the second day, concluding the event on a high note. Photo 1: Faculty members posed for a group photo after the signing of an MOA between NCYU and UiTM Sarawak Branch. Photo 2: Group photo of participants at BioSFE 2025. Photo 3: Prof. Dr. Firdaus Abdullah, Rector of UiTM Sarawak Branch, signed the agreement on behalf of the institution. Photo 4: Prof. Dr. Firdaus Abdullah spoke on “Farming for Tomorrow: Building Climate-Resilient and Sustainable Food Systems,” exploring the future of climate resilience and sustainable food systems.
2025.12.02
NCYU’s Net-Zero Livestock Technology Wins the 2025 Future Tech Award for Ready-to-Deploy On-Farm Applications
A cross-disciplinary research team led by Prof. Chen Kuo-Long of the Department of Animal Science at National Chiayi University (NCYU) received the 2025 Future Tech Award. The team was recognized for its precision fermentation technology featuring net-zero carbon reduction, antibiotic-free animal production, and high-value conversion of agricultural waste. The award ceremony was held on October 18 at the Taipei World Trade Center (TWTC) Hall 1, with Cheng-Wen Wu, Minister of the National Science and Technology Council (NSTC), presenting the award. The technology has completed field validation and is ready for immediate deployment on Taiwanese livestock farms, paving the way for a new era of antibiotic-free, low-carbon animal husbandry. The award-winning technology, “Improving Chicken Production Efficiency: ‘Reducing Carbon Footprint’,” was led by Prof. Chen and brought together faculty experts from NCYU’s College of Agriculture, College of Life Sciences, and College of Science and Engineering. The project was carried out in collaboration with the Taiwan Livestock Research Institute, Ministry of Agriculture, and Chiaho Agricultural Science Co., Ltd. Core team members include Associate Prof. Chia-Wen Hsieh, Associate Prof. Chia-Li Wei, doctoral student Yaling Hsiao, Prof. Gu Guo-Long, Prof. Bor-Chun Weng, Prof. Chishih Chu, Dr. Yueh-Sheng Lee, Dr. Zong-Yu Li, and Dr. Hung Ching-Chi, forming an integrated team that links academic research with industry practice. From October 16 to 18, the research team participated in the Taiwan Innotech Expo, setting up a technology showcase booth at TWTC Hall 1, which attracted collaboration inquiries from domestic feed manufacturers and major livestock operators. Manufacturers and operators noted that the technology not only shows strong potential to replace imported fishmeal but also meets increasingly stringent antibiotic-free production standards, describing it as “one of the few solutions that have genuinely moved beyond the laboratory stage.” Highlights of the “Improving Chicken Production Efficiency: ‘Reducing Carbon Footprint’” technology include: (1) converting agricultural by-products such as soybean hulls, wheat bran, and mushroom substrate into high-efficiency feed additives; (2) a proven ability to replace both fishmeal and antibiotics, increasing broiler production efficiency by up to 12%; and (3) achieving Technology Readiness Level (TRL) 9 with ton-scale production line validation, enabling immediate implementation in Taiwanese livestock farms. The NCYU research team stated that, based on practical needs gathered from exhibitions and exchanges at the Taiwan Innotech Expo, they will launch the next phase, which will focus on establishing a “field implementation assessment and pilot collaboration mechanism” tailored to different livestock farm types. Beginning with local demonstration sites, they aim to accelerate Taiwan’s sustainable transition toward antibiotic-free, low-carbon, and circular resource use in livestock farming. Photo 1: Prof. Chen Kuo-Long (4th from right), Prof. Gu Guo-Long (3rd from right), Prof. Bor-Chun Weng (1st from right), Prof. Chishih Chu (4th from left), Associate Prof. Chia-Li Wei (2nd from left), and other team members received the 2025 Future Tech Award. Photo 2: The NCYU interdisciplinary team leads Taiwan’s transition toward antibiotic-free, low-carbon animal husbandry. Photo 3: The NCYU team presented its innovative technology ready for immediate use on livestock farms at the Taiwan Innotech Expo. Photo 4: NCYU’s net-zero livestock innovation attracted collaboration inquiries from domestic feed manufacturers and major livestock operators.
2025.12.01
From Breeding to Commercialization: NCYU Unveils Craft Beer, Junmai Daiginjo, Kimchi, and Gluten-Free Chiffon Cake
On November 21, National Chiayi University (NCYU) held the “NCYU Twin Brewing New Product Launch and Multi-Product Development Showcase” at the Lantan Campus. A series of newly developed agricultural and food products was on display, including “NCYU Silver Jubilee Craft Beer,” “Crystal Pearl Beauty Junmai Daiginjo,” “Locally Produced Korean-Style Cabbage Kimchi,” and “Gluten-Free Chiffon Cake.” The event featured two themed exhibition zones – the “Domestic Rice-Based Product Zone” and the “Food and Agriculture Sustainability Education Zone.” Together, they highlighted NCYU’s cross-disciplinary strengths from crop breeding, agronomy, fermentation, and food processing to product commercialization, attracting participation from industry, government, and academia. Celebrating the 25th anniversary of its institutional consolidation, NCYU collaborated with the Taiwan Tobacco and Liquor Corporation (TTL) to launch the “NCYU Silver Jubilee Craft Beer.” The beer was brewed using “NCYU Tainan No. 1 Rice,” a low-GI, jasmine-scented, water-saving and drought-tolerant variety jointly developed by Prof. Huang Wen-Lii of the Department of Agronomy and the Tainan District Agricultural Research and Extension Station. Prof. Hsiao Chih-Hui of the Department of Marketing and Tourism Management further contributed to the value co-creation of the product. This beer belongs to the Sake Ale series, brewed solely with malt and hops without additives. It offers natural floral and fruity aromas, a delicate sake-like texture, and a smooth, refreshing finish reminiscent of sparkling sake. The label, designed by EMBA alumna Huang Chiung-Hui, features neutral tones – green, yellow, white, and black – and geometric imagery symbolizing fields, plants, sunlight, and ripples. The overall visual design juxtaposes the product’s characteristics with the spirit of environmental sustainability, highlighting NCYU’s university social responsibility for advancing the SDGs. Another featured product, “Crystal Pearl Beauty Junmai Daiginjo,” was crafted using “NCYU Tainan No. 2 – Chia-Nan Crystal Pearl,” a low-carbon cultivation variety developed by Prof. Huang Wen-Lii and the Tainan District Agricultural Research and Extension Station, transforming this eco-friendly rice into a premium sake. NCYU collaborated with Dong Xing Rice Mill and TTL, which has over a century of brewing expertise. Using professional sake-brewing equipment, the rice was polished to a high degree of 45% seimai-buai (Yonwari Gobu), extracting the purest core to significantly enhance clarity. Combined with Taoyuan Sake Brewery’s unique yeast and advanced rice-polishing and brewing techniques, artisans employed low-temperature fermentation to blend the crisp mountain breeze with the gentle, mellow aroma of rice within the fermentation tanks. The process yielded a crystal-clear sake with rich fruit notes, a sweet and smooth palate, and a refreshing finish – showcasing the variety’s distinctive terroir and premium quality. Beyond the sake lineup, the event also showcased a gluten-free chiffon cake jointly developed using NCYU Tainan No. 1 rice flour and traceable domestically produced soybean milk from the Kano Agricultural Processing and Production Cooperative. This innovation enabled full utilization of rice and delivered excellent texture and wholesome ingredients, making it an ideal choice for older adults. In addition, Associate Prof. Wen-Chang Chang of the Department of Food Science introduced a new “Locally Produced Korean-Style Cabbage Kimchi,” the first in Taiwan that can be stored at room temperature. This innovation helped address cabbage overproduction and enhance food and agricultural sustainability. While most commercial kimchi relies on imported napa cabbage, the NCYU team selected traceable Taiwanese cabbage and, using water-spray sterilization and precision pickling techniques, successfully developed a preservative-free Korean-style kimchi that can be safely stored at room temperature. With its refreshingly sour and spicy flavor, the kimchi offers advantages in food safety, local crop utilization, and carbon footprint reduction, making it a new highlight in domestic vegetable processing. Distinguished NCYU alumnus Liu Yun-Fu, Chair of the Changhua County Hexing Agricultural and Livestock Production Cooperative, provided two roasted whole pigs for free tasting, delighting NCYU faculty, students, alumni, and attendees. President Han-Chien Lin stated that the four newly launched products demonstrate NCYU’s integrated achievements in crop breeding, fermentation technology, food processing, and brand promotion, marking an important milestone in fostering SDG- and ESG-oriented sustainability. NCYU hopes to extend academic research beyond the laboratory and into everyday life, allowing the public to taste, experience, and witness its achievements in sustainable agriculture. By applying scientific research to advance ESG principles, the university aims to build a model campus for sustainable agricultural and food systems. Photo 1: New agricultural and food products unveiled at the “NCYU Twin Brewing New Product Launch and Multi-Product Development Showcase.” Photo 2: Prof. Huang Wen-Lii of the Department of Agronomy presented the “Crystal Pearl Beauty Junmai Daiginjo.” Photo 3: Prof. Hsiao Chih-Hui of the Department of Marketing and Tourism Management introduced the “NCYU Silver Jubilee Craft Beer.” Photo 4: Associate Prof. Wen-Chang Chang of the Department of Food Science unveiled the newly developed “Locally Produced Korean-Style Cabbage Kimchi.” Photo 5: Group photo of distinguished guests. Photo 6: Roasted whole pigs were served on-site for faculty, students, and guests to enjoy.
2025.11.28
Connecting Chiayi to the World: ACPA11 Ushers in a New Wave of Smart Agriculture
2025.10.27
NCYU’s Green Herbal Medicine Extraction Technology Takes Center Stage at 2025 BioJapan: Expanding Industry-Academia and International Biomedical Collaboration
2025.10.23
