- 系所：水產食品科學系
- 研發領域：食品科學
- 標籤： 食品加工
- 專長： 食品加工,酵素蛋白質,功能性化合物萃取與評估,新穎性食品加工技術發展,酵素蛋白質分離與鑑定
- 學歷：
國立屏東科技大學食品科學系博士
- 經歷：
台灣駐薩爾瓦多技術團－助理技師 (97－98) (2008/09/16～2009/11/15)
中國旺旺集團－研發副理 (98－102) (2009/12/22～2013/03/15)
福記冷凍食品股份有限公司－品研部經理 (102－105) (2013/04/01～2016/07/31)
國立高雄海洋科技大學 水產食品科學系 助理教授 (105－107) (2016/08/01～2018/01/31)
國立高雄科技大學 水產食品科學系 助理教授 (107－109) (2018/02/01～2020/07/31)
國立高雄科技大學 水產食品科學系 副教授 (109－迄今) (2020/08/01～迄今)
私立和春技術學院餐飲管理系兼任講師 (102)
國立高雄海洋科技大學水產食品科學系業界導師 (102、104)
台灣食品技師協會(TAFPT)第二、三屆監事 (104－迄今)
美和科技大學食品營養系兼任助理教授 (105)
屏科大業界專家 (105)
HACCP中華食品安全管制系統發展協會講師 (105－迄今)
中華慈心健康安全醫事暨輻射防護發展協會講師 (105－迄今)
台灣食品技師協會(TAFPT)講師 (105－迄今)
台灣食品科學會理事 (106－迄今)
台灣非熱加工協會理事 (107－迄今)
第五屆百大青農輔導師 (109)
農產初級加工場管理制度訓練班講師 (109)
BioMed Research International (審稿)
Lipids in Health and Disease (審稿)
Food & Function (審稿)
Food Control (審稿)
CyTA-Journal of Food (審稿)
Journal of Functional Foods (審稿)
Frontiers in Neurology (審稿)
International Journal of Peptide Research and Therapeutics (IJPR) (審稿)
International Journal of Molecular Sciences (IJMS) (審稿)
臺灣農業化學與食品科學 (審稿)
臺灣園藝期刊 (審稿)
- 電話：(07)361-7141#23607
- 傳真：(07)364-0634
Effects of quality in freezing equipment using weak oscillating magnetic field on Epinephelus fuscoguttatus x Epinephelus lanceolatus fillet
Investigate on the metabolic mechanism of trimethylamine oxide precursors effect by resveratrol and resveratrol butyrate and its isolates in microbial and cellular models
Using cooperative learning strategies to put issues into the discussion on food industry safety courses for college students research on learning outcomes
Source, degradation, and intake of microplastic,and their effect on human : a review
Purified monomer of resveratrol butyrate ester ameliorate the metabolic syndrome and gut microbiota in high fat diet-induced obese rats
Study on develop application and functional evaluation of loquat flower ( Eriobotrya japonica L.) extracts
The application and development of squid on pork meat paper
The ozone-microbubble treatments on jumbo squid (Dosidicus gigas): the effects on physicochemical and microbiological characteristics
The relationship among food industry workers' knowledge, attitudes, and behaviors on food safety- Taiwan's food industry company A as an example
Development and application of egg albumen
Effect of D-Limonene nanoemulsion edible film on banana (Musa sapientum Linn.) after harvest preservation
The efficacy of a large scale plasma device against Salmonella Enteritidis on the shell egg and the effects of freshness characteristics
The efficacy of a large scale plasma device against Salmonella Enteritidis on the shell egg and the effects of freshness characteristics
The improvement of the foaming characteristics and stability of sterilized liquid egg with egg white hydrolysate
Study of the physiological activity of lemon fermented products and the improvement of the fermentation process with the by-product
Microfluidic Paper Based Analytical Devices (μPADs) Combined with Silver Nanoparticles for Heavy Metal Mercury Detection in Food
Effects of α-Pinene Sulfur Dioxide-Free Red Winemaking