Sustainable Culinary Innovation & Food Safety Lab (SCIFS)
Research Field
Dr. Wen-Hwa Ko is a distinguished research professor in Department of Restaurant, Hotel and Institutional Management, Fu Jen catholic University. She obtained her Ph.D. degree in Nutrition and Food Sciences from Fu-Jen catholic University, Taiwan. Since 2000, she served in the Pacific Acme coffee & food company for QA and RD development as a manager. Since 2003, she has served as an assistant professor in Ta Hwa Institute of technology. Since 2004, she became as an assistant professor of department of Tourism and Hospitality management of Kainan university. From 2008 to now, she teachs in Fu Jen catholic University. Her major area is culinary sustainability, hospitality education, restaurant quality management and food safety. The sustainability area and avoid food waste are all interested research topics during these five years. There are over 50 papers had published and get over 15 projects from National Science and Technolony council.
Recent research focuses on global sustainability issues, particularly local food, unique ingredients, and community dining culture. The aim is to integrate sustainability into education from an early age, fostering long-term awareness. This effort seeks to involve international students in sustainability studies, connecting culinary arts with food education and conducting an initial cross-country comparison.
Sustainable Culinary Innovation & Food Safety Lab (SCIFS)
The research area of SCIF Lab as below:
1.Advance innovative research in sustainable culinary arts and food safety.
2.Focus on culinary education, food safety and hygiene, environmental protection, and healthy eating.
3.Integrate academic studies with practical applications to foster a healthier, safer, more sustainable, and innovative future for the food industry.
4.Explore Sustainability Development Issues for Health through International Cooperation.
The SCIFS research lab consists of 3 Ph.D. students, 5 EMBA students, 4 master's students, and 9 undergraduate students working on research projects. All research focuses on sustainability-related topics, including education sustainability, corporate sustainability, family sustainability, and physical and mental well-being.
Research area as below:
1. Development of a professional competence scale (including sustainable, health, food safety, and Information and communication technology(ICT)) and training method for kitchen staff
2. Food quality and safety
3. The development of sustainable Food and community Food Culture with lifestyle.
Research Grand as below:
- Sustainable Food Trends × Common Home - From a Sustainable Perspective on Family Food Consumption(2023/8/1- 2024/7/31, FJU Research Grant)
- Examining culinary information and communications technology(ICT) professional competencies of kitchen staffs, learning, andapplication(2023/8/1- 2026/7/31, National Science and Technology Conucil Grant )
- A practical solution to avoid food waste - exploring the new models of teaching and learning for surplus food culinary(2021/8/1- 2024/7/31, National Science and Technology Conucil Grant)
- The Surplus Food Professional Competence and Behavior Model for Chef (2019/8/1- 2021/7/31, National Science and Technology Conucil Grant)
- Zero surplus food based on safety: construction of surplus food safety and quality indicators and cultivation of managers’professional competency (2018/8/1- 2019/7/31, National Science and Technology Conucil Grant)
- A study of the food safety and sanitation competence needs, behavior models and the establishment of a practice assessment tool (2016/8/1- 2018/7/31, National Science and Technology Conucil Grant , NT 1,640,000)
- Reconstructing the food safety and sanitation competence indicators, behavior model and curriculum intervention for employees in food and beverage preparation (2015/8/1- 2016/7/31, National Science and Technology Conucil Grant)
- A study on competency, school to work transition and career development of research and development employees in food and beverage industry (2014/8/1- 2015/7/31, National Science and Technology Conucil Grant )
- From industry views to set up the competence indicators of R & D employees in F & B new product development (2013/8/1- 2014/7/31, National Science and Technology Conucil Grant)
- The effect of teaching quality and industry experience of culinary teachers on the learning performance for students (2012/8/1- 2013/7/31, National Science and Technology Conucil Grant)
- To establish the quality indicators for the culinary art programs- the viewpoint from culinary art teachers' professional literacy to professional growth (2010/8/1- 2011/7/31, National Science and Technology Conucil Grant)
Honor and Cetification for Dr. Wen-Hwa Ko as below:
- Distinguished Research Professor (From 2023/8)
- Outstanding Research Awards in Fu Jen Catholic University (2023)
- 2018-2024國科會補助大專校院獎勵特殊優秀人才
- Teaching Excellence Award (2014)
- Class Management Achievement Award (2013)
- Food technologist certificate
- Level B certificate for Chinese pastry
- Level C certificate for Chinese cooking
- Level C certificate for Bakery
- Level C certificate for Hospitality service
- Food safety Audit Committee for government
- Chinese cooking assessment committee for govement
Work Experience
08/2023 to Current Director at Ph.D. Program in Nutrition and Food Science
08/2017 to 07/2023 Chair at Department of Restaurant Hotel and Institutional Management
08/2023 to Current Distinguished Research Professor, Dept. of Restaurant, Hotel and Institutional Management
08/2020 to 07/2023 Professor at Fu Jen Catholic University, New Taipei City, Taiwan
02/2013 to 07/2020 Associate Professor at Fu Jen Catholic University, New Taipei City, Taiwan.
08/2008 to 01/2013 Assistant Professor at Fu Jen Catholic University, New Taipei City, Taiwan
08/2004 to 01/2008 Assistant Professor at Kainan University, Taiwan
08/2003 to 07/2004 Assistant Professor at Ta-Hwa University of Science and Technology, Taiwan
01/2000 to 07/2003 Manager of Quality, R &D department, Pacific Acme coffee and food Co., Taiwan.
Education
Ph.D. 1995-2003 Department of Food and Nutrition Sciences, Fu Jen Catholic University
MS 1993-1995 Department of Food and Nutrition Sciences, Fu Jen Catholic University
BS 1989-1993 Department of Food and Nutrition Sciences, Fu Jen Catholic University
1 Vacancy
Job Description
Students are interested in sustainability issues related to culinary arts and food nutrition. This research aims to explore the relationship between local diets, family culture, and sustainable as well as healthy eating by engaging with the community. The students are willing to conduct fieldwork, participate in community-based interviews, collect relevant data, and carry out comparative studies with international cases.
Preferred Intern Education Level
Graduate students (masters or PhD)
Skill sets or Qualities
- Enthusiasm, responsibility
- Ability to join teamwork
- Independent and critical thinking
- Those with research experience in community studies, health studies, or culinary studies are especially preferred.