WORK EXPERIENCE
Research Assistant
National Taiwan University – Dr. Nan-Wei Su's Food Chemistry Laboratory
Taipei, Taiwan
Sep. 2023 – Feb. 2024
• Established
solid-state culture processes for G. tsugae mycelia
production
• Enhanced triterpenoid accumulation
by incorporating alpha-amylase
• Delivered lectures for Instrumental Methods of Agricultural Chemical Analysis
Teaching content: lipid oxidation, accelerated oxidation
tests,
and operation of Rancimat
method
Graduate Teaching Assistant
National Taiwan University – Dr. Nan-Wei Su's Food Chemistry Laboratory
Taipei, Taiwan
Sep. 2021 – Dec. 2021
• Delivered lectures on principles of HPLC and GC-MS for the Food Analysis Laboratory
• Instructed 48 students in the analysis of physicochemical properties, fatty acid composition, and oxidative stability of lipids; graded assignments and provided timely feedback
• Instructed 14 students in designing and conducting experiments to explore the effects of roasting time, light exposure, and various synthetic antioxidants on the oxidative stability of different oils
• Instructed 14 students in designing and conducting experiments to explore:
- Effects of roasting time on oxidative stability of expeller-pressed peanut oils
- Effects of light exposure on oxidative stability of extra virgin olive oils
- Effects of various synthetic antioxidants on oxidative stability of refined sunflower seed oil
Internship – Food Processing Automation Engineer
Taiwan Room Temperature Drying & Manufacturing Inc.
Taipei, Taiwan
Pingtung, Taiwan
Jul. 2020 – Aug. 2020
• Reduced drying time of fruit chips by 12% through automation control adjustments
• Conducted sensory evaluation of
products under various drying conditions
• Explored the flavor and color stability of dried fruit chips through accelerated testing
• Improved production efficiency by modifying drying and packaging protocols, ensuring effective implementation through communication with the factory manager and operators