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Department of Food Science

Welcome to the Department of Food Science

Welcome aboard, Dr. Chen! Our new faculty member!

Dr. Yu-Kuo Chen received his Ph.D. in food science from National Taiwan University in Taipei in 2009. After completing around two years as a postdoctoral associate in the department of chemical biology at Rutgers University, he joined the faculty at National Pingtung University of Science and Technology as an assistant professor in the department of food science.

 

Dr. Yu-Kuo Chen’s research program is focused on the biological evaluation of functional foods, purification and identification of active components in functional foods, and analysis of metabolism and bioavailability of those compounds. Specific projects involve:

 

  1. Studying the anti-hepatoma activity and its mechanism of extract and its active components from the fermentation mycelia of Ganoderma lucidum.
  2. Studying the effects of EGCG on high-Fat diet-induced obesity and metabolic syndrome in mice.
  3. Elucidation of the cancer preventive activities and mechanisms of action of tocopherols in PhIP (a dietary carcinogen)-induced colon cancer animal model.
  4. Improving the methodology for analyses of free and conjugated metabolites of tocopherols using an HPLC-electrochemical detection system.
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