Welcome

 

本研究室主要聚焦於食品與天然藥物之綠色製程研發與優化，透過永續性技術與方法提升活性成分的萃取效率與功能性。在方法學上，研究室應用反應曲面法（response surface methodology, RSM）、人工類神經網路（artificial neural networks, ANN）及遺傳演算法（genetic algorithms, GA）進行智慧化製程建模與參數優化，以精準掌握製程條件與產物特性；同時利用精密與貴重分析儀器解析天然物製程中的化學機轉、成分變化及物化特性。 在應用層面，研究室致力於創新機能性食品之開發，藉由科學化驗證與轉譯研究，將天然生物活性物質發展為具實際應用潛力之健康產品。同時，研究室亦進行動物模式之生物活性評估，並結合細胞模式深入探討分子調控機轉。此外，研究室進一步導入分子對接（molecular docking）、分子動力學模擬（molecular dynamics simulations）以及量子化學（quantum chemistry）計算，探討天然活性成分與生物標的分子之結合模式、交互作用力、結構穩定性及構效關係。最終，透過整合綠色製程優化、成分解析、生物活性驗證、分子機制探討與構效關係分析，本研究室建立從功能驗證到作用機制之完整證據鏈，為機能性食品與天然藥物研發提供堅實基礎。 Our laboratory primarily focuses on the development and optimization of green processing technologies for foods and natural medicines, with the aim of enhancing the extraction efficiency and functional properties of bioactive constituents through sustainable techniques and approaches. Methodologically, the laboratory applies response surface methodology (RSM), artificial neural networks (ANN), and genetic algorithms (GA) for intelligent process modeling and parameter optimization, thereby enabling precise control of processing conditions and product characteristics. In addition, advanced analytical instruments are employed to elucidate the chemical mechanisms, compositional changes, and physicochemical properties involved in the processing of natural products. At the application level, the laboratory is dedicated to the development of innovative functional foods. Through scientific validation and translational research, natural bioactive substances are further developed into health products with practical application potential. The laboratory also conducts bioactivity evaluations using animal models and integrates cell-based models to investigate molecular regulatory mechanisms. Furthermore, molecular docking, molecular dynamics simulations, and quantum chemistry calculations are incorporated to examine the binding modes, intermolecular interactions, structural stability, and structure-activity relationships between natural bioactive compounds and biological target molecules. Ultimately, by integrating green process optimization, compositional characterization, bioactivity validation, molecular mechanism investigation, and structure-activity relationship analysis, the laboratory establishes a comprehensive evidence chain from functional validation to mechanistic elucidation, providing a solid foundation for the development of functional foods and natural medicines.

健康照護學院營養學系 助理教授／Department of Nutrition Assistant Professor

基本資料/Profiles

學歷/Education

  • 國立中興大學 食品暨應用生物科技學系 博士

經歷/Work experience

主管經歷/Administrative experience

專長/Research expertise

  • 食品與天然藥物綠色製程研發與優化 / Green process development and optimization for food and natural medicine
  • 人工類神經網路、遺傳演算法、反應曲面法 / Artificial Neural Networks, Genetic Algorithm, Response Surface Methodology
  • 創新機能性食品開發 / Development of innovative functional foods
  • 動物生物活性評估與細胞分子機制探討 / Animal bioactivity evaluation and investigation of cellular and molecular mechanisms
  • 分子對接和分子動力學模擬、量子化學 / Molecular Docking and Molecular Dynamics Simulations, Quantum chemistry