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Teachers

  The department faculty includes four professors, eight associate professors, 2 Assistant Professor. There are thirteen Ph. Ds.


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Name

 

School

Specialty

E-mail

Dr. Weng, Yih-Ming

Dr. Weng, Yih-Ming Professor Ph.D, Graduate Institute of Food Science, Cornell University Food Packaging, Food Chemistry, Introduction to Food Science ymweng@mail.ncyu.edu.tw

Dr. Wang, Be-Jen

Dr. Wang, Be-Jen Professor Cornell University Food Nutrition Ph.D   Food nutrition, Biochemistry, Chemistry        Teaching courses: Nutrition, Biochemistry bejen@mail.ncyu.edu.tw

She-Ching Wu, Ph. D.

Dr. Wu, She-Ching Professor Ph. D., Department of Food Science, National Chung Hsing University Food chemistry, Food safety, Food industry. scwu@mail.ncyu.edu.tw
dr
Dr. Cheng-Kuang Hsu
Professor
Ph.D., Oregon State University
Food Processing, Food Engineering, Food Biotechnology
ckhsu@mail.ncyu.edu.tw

Dr. Huang, Jan-Jeng

Dr. Huang, Jan-Jeng Associate professor Ph. D., Department of Food Science, National Taiwan Ocean University

Analytical Chemistry, Food Proteins, Food Colloid, Food Freezing

hjj@mail.ncyu.edu.tw

Tim K. Tso, Ph.D.

Dr. Tim K. Tso Associate professor Ph.D., The Ohio State University Nutrition (OSUN) Graduate Program Nutrition for Health,Fitness and Sport, Nutrition Biochemistry timtso@mail.ncyu.edu.tw

Dr. Chih-Yu Lo

Dr. Chih-Yu Lo

Associate professor

Ph. D., Rutgers, The State University of New Jersey

Flavor Research, Nutraceutical, Instrumental Analysis and Analytical Chemistry.

chihyulo@mail.ncyu.edu.tw

Dr. Shu-mei Lin

Dr. Shu-mei Lin

Associate professor

Ph.D. Nutritional Sciences
University of Kentucky, USA
Molecular Mechanism of Diabetic Cardiomyopathy, Cellular Redox Modulating Function of Natural Product, Phytochemicals in Preventing Cardiac Injury

smlin00@mail.ncyu.edu.tw

Dr. Hung-Ju Liao

Dr. Hung-Ju Liao Associate professor Cornell University, Ph.D. in Food Science Food Engineering, Food Rheology, Cereal Food Processing, Computer Simulation in Food Processing markliao@ mail.ncyu.edu.tw

Dr. Huai-Wen Yang

Dr. Huai-Wen Yang Associate professor Ph.D., University of Wisconsin-Madison ( Microwave proofing
Reducing the amount of trans-fatty acid usage in bakery
Consumer behavior for healthy food
Low-sodium meal plan design using flavor-enhanced materials

calyang@mail.ncyu.edu.tw

dr.

Dr. Ying-Chen Lu Associate professor Ph. D., The Department of Life Sciences,NTHU Microbiology

biolyc@mail.ncyu.edu.tw

Dr. Wen-Chang, Chang
Dr. Wen-Chang, Chang
Associate professor
Ph. D., Institute of Food Science and Technology, National Taiwan University
Food Processing, and Food Safety, Development and Innovation on   Agricultural Waste Processing, Functional Foods, Carbohydrate Metabolism
wcchang@mail.ncyu.edu.tw

陳志誠老師

Dr. Jyh-Cheng Chen Assistant Professor Ph. D., Department of Chemistry, National Chung Hsing University Electrochemistry, Analytical chemistry jyhcheng@mail.ncyu.edu.tw
 Dr. Chih-Yu Hsu
Dr. Chih-Yu Hsu
Assistant Professor Ph. D., Molecular Microbiology, School of Life Sciences, University of Dundee
Microbiology, Food Microbiology, Food hygiene and safety, Human physiology, Food allergy, Foodborne disease
chihyuhsu@mail.ncyu.edu.tw