Visiting Associate Professor
National Taiwan University, Taiwan (Republic of China)
I am a food science researcher passionate about starch — the major glycemic carbohydrate in human diets. With a background spanning agriculture, food science, and nutrition, I work across academia and industry to bridge research with real-world applications.
Throughout my career, I have had the privilege of working with the Whistler Center for Carbohydrate Research at Purdue University (USA), the University of Idaho (USA), National Taiwan University (Taiwan), and A*STAR, the government research agency of Singapore. I am also actively involved in the Starch Digestion Consortium, Inc., a nonprofit organization founded by Dr. Buford Nichols to promote international collaboration in this field.
Even after nearly 20 years of research, I believe we still know too little about starch and its profound impact on human health. I am passionate about advancing our understanding through collaboration — because working together accelerates discovery and drives meaningful change for society.