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本人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，透過永續性的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(RSM)、人工類神經網路(ANN)及遺傳演算法(GA)進行智慧化製程建模及參數優化，以精準掌握製程條件與產物特性。在應用層面，研究室致力於創新機能性食品之開發，藉由科學化的驗證與轉譯，將天然生物活性物質發展為具實際應用潛力的健康產品。同時，研究室亦進行動物模式之生物活性評估，並深入探討細胞與分子機制，以建立從功能驗證到作用機制的完整鏈結，提供功能性食品與天然藥物研發的堅實基礎。 My laboratory primarily focuses on the development and optimization of green processes for foods and natural medicines, employing sustainable techniques to enhance both the extraction efficiency and the functional properties of bioactive constituents. Methodologically, we employ response surface methodology (RSM), artificial neural networks (ANN), and genetic algorithms (GA) to construct intelligent process models and optimize parameters, thereby enabling precise control over processing conditions and product characteristics. At the application level, our group is dedicated to developing innovative functional foods. Through rigorous scientific validation and translational research, we aim to convert natural bioactive substances into health products with tangible, practical potential. In parallel, we conduct bioactivity evaluations in animal models and undertake in-depth cellular and molecular investigations, establishing a continuous link from functional assessment to mechanistic elucidation and providing a robust foundation for the research and development of functional foods and natural therapeutics.cs.

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