Photo	Name		School	Specialty	E-mail
	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. Shyu, Shyi-Liang	Professor	Ph.D, Graduate Institute of Food Science and Technology, National Taiwan University	Edible fats and oils chemistry, Food sanitation and safety, Food engineer, Food flavor chemistry.	hyusl@mail.ncyu.edu.tw
	Dr. Wang, Be-Jen	Professor	Cornell University Food Nutrition Ph.D	Food nutrition, Biochemistry, Chemistry        Teaching courses: Nutrition, Biochemistry	bejen@mail.ncyu.edu.tw
	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. 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
	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. Cheng-Kuang Hsu	Professor	Ph.D., Oregon State University	Food Processing, Food Engineering, Food Biotechnology	ckhsu@mail.ncyu.edu.tw
	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	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	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	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. Ying-Chen Lu	Assistant Professor	Ph. D., The Department of Life Sciences,NTHU	Microbiology	biolyc@mail.ncyu.edu.tw
	Dr. Jyh-Cheng Chen	Assistant Professor	Ph. D., Department of Chemistry, National Chung Hsing University	Electrochemistry, Analytical chemistry	jyhcheng@mail.ncyu.edu.tw
	Dr. Wen-Chang, Chang	Assistant 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