Prof Shu-Ling Hsieh is working in the Department of Seafood Science at the National Kaohsiung University of Science and Technology, Taiwan. She earned a Ph.D. degree from National Taiwan University in 2002 in the Institute of Fisheries Science. She has research expertise in aquaculture, molecular biology, alimentology, and food chemistry, including food applications. She is currently focusing her research on the effect of microplastics on living organisms and the functional assessment of natural compounds. She plays a crucial role as a reviewer in a wide range of internationally renowned journals. 

Our laboratory actively participates in research on issues related to environmental sustainability. At the same time, we apply nanotechnology to the development of medical disease treatment, nanonizing active ingredients in food and verifying their functionality.  Additionally, we continuously apply active ingredients from natural sources (including marine organisms, plants, and traditional Chinese herbs) to the development of health supplements. We evaluate the potential of these natural substances as health foods using cell and mammalian models, exploring the physiological regulatory functions and mechanisms of food components. Furthermore, we have established animal models using marine organisms to assess the functionality of active ingredients and verify the health benefits of natural substances and their active components.