Laboratory of Animal Products Functionality Utilization
Research Field
Assistant Professor Yu-Tse Liu is a renowned expert in the fields of food science and animal science, dedicated to advancing food processing technologies, functional food development, and meat science research. Over the years, he has published numerous high-impact research papers, covering areas such as food preservation, the application of antioxidants, bioactive peptide development, and the evaluation of health-functional foods. Frequently serving as the corresponding author, Professor Liu demonstrates his leadership and significant contributions to these studies.
His research holds substantial practical value, particularly in improving meat preservation and quality, developing natural antioxidants, and utilizing animal by-products to produce functional foods. Recent studies include evaluating the effects of ozone treatment and packaging techniques on the preservation of Taiwanese domestic beef and investigating the impact of probiotic fermentation supernatants on intestinal epithelial barrier protection and colitis. These efforts highlight his cutting-edge exploration in the interdisciplinary field of food science.
Professor Liu's work has been published in prestigious international journals, including *Animal Science Journal*, *Foods*, and *Nutrients*, and has been widely cited by academia and industry, demonstrating the scholarly impact and practical utility of his research. As the principal investigator for several research projects, he actively engages in academic collaboration, fostering strong partnerships with research institutions and industries both domestically and internationally. His collaborative efforts have significantly contributed to advancements and innovation in food science research.
With his dedication to academic research and innovative spirit, Professor Yu-Tse Liu has established a stellar reputation in food science and related fields. His work serves as a benchmark for future researchers, exemplifying excellence in academic inquiry and practical application.
- Meat Science and Processing for Carcass, Meat quality and Products
- Functional Utilization of Animal Products
- Laboratory animal technology
https://www.as.nchu.edu.tw/web/faculty/detail.php?lang=en&cid=6&id=147
- Production, analysis and in vivo antihypertensive evaluation of novel angiotensin –I -converting enzyme inhibitory peptides from porcine liver.
- The Effects of Different Voltage Stunning Methods and storage time on Carcass Meat Quality of Red-feathered Native Chickens in Taiwan
- Effect of adding tea flower extracts on the quality of meat products during storage
- Mechanically Deboned Meat utilization for meat products
- The Effect of Different Salt Concentrations on the Color and Chemical Properties of Aspergillus oryzae Fermentation Products
- Ph.D. Department of Animal Science, National Chung Hsing University.
- MSc/ BSc, Department of Animal Science, National Chung Hsing University.
2 Vacancies
Job Description
- pig and chicken carcass quality experiment
- Study the meat quality experiment for fresh meat and meat products
Preferred Intern Education Level
- Undergraduate student
- Graduate student
Skill sets or Qualities
- An individual with expertise in the field of animal research.
- Proven expertise in meat and meat products, with a dedicated focus on animal products processing