1. Professor Yu-Wei Chang obtained his PhD from McGill University in Canada in 2010 and returned to his alma mater, National Taiwan Ocean University, to teach in the Department of Food Science in early 2013. Over the past 12 years, he has been engaged in teaching, research, and service in food science and technology, and has guided 50 master's students to graduation (including 6  international students and 3 exchange students from the Philippines). Graduates from his laboratory hold key positions in major food biotechnology industries and academic institutions both domestically and internationally (such as Uni-President, Cheng Feng, Chia Hwa, Nan Jiao, Da Jiang Biomedical, Guang Fu Lin, Family Mart, New Dong Yang, National Certification, SGS Taiwan, Yuan Jia Enterprises, Fisheries Research Institute, Sheng Da Pharmaceutical, Sheng Chang Pharmaceutical, Keelung Hospital of the Ministry of Health and Welfare, Derite Biotechnology, Dou's Home, Ministry of Agriculture of Indonesia, University of San Carlos in the Philippines, University of the Philippines Visayas, etc.), continuously contributing to the cultivation of food-related talent both domestically and abroad.

2. Since 2014, he has implemented and promoted the Ministry of Education's "Dream Building at Sea" and "New Southbound Dream Building at Sea" programs, recommending undergraduate and graduate students for summer internships in companies in Canada and the Philippines. To date, 32 students have benefited, receiving an average of over 500,000 NTD in subsidies each year, with a total amount reaching 3.5 million NTD over the years. Furthermore, in the years 2018, 2019, and 2020, the program was selected as a highlight project for priority funding by the review committee. Notably, one student, Chen, after completing the internship, pursued a master's degree in Canada and returned to work as a quality assurance officer at a gummy bear factory (Herbaland) in Vancouver, demonstrating the applicant's commitment to cultivating an international perspective and experience for food professionals.

3. Since teaching at National Taiwan Ocean University, he has participated in various social service activities and has received several awards for enhancing social service from the school. These include giving lectures and demonstrating molecular gastronomy techniques at science and education museums, teaching jam and kimchi making in the community, lecturing on food safety education topics for the Health Bureau and Taipei City Government, and promoting food science knowledge through media (Public Television, TVBS, and Formosa TV). Additionally, since 2018, he has continuously participated in the Ministry of Education's USR program, developing local ingredients (such as shrimp and abalone) into specialty products, using this opportunity to bridge students into enterprises and assist local manufacturers in transformation.

4. His main research focuses on the development of underutilized food resources (by-products/co-products), particularly high-protein materials (such as tilapia by-products, mackerel cooking liquid, and soy sauce residue). He aims to increase their added value through high-nutrition processing, transforming them into functional health food raw materials (for blood pressure reduction, antioxidant properties, blood sugar regulation, and anti-amnesia). In recent years, he has also invested some research energy into novel processing methods, such as the application of microwave vacuum technology to fruit and vegetable products (like bananas, pineapples, and guavas), with over 20 research results published in international journals.

5. Over the years, he has executed more than 20 projects in collaboration with the Ministry of Science and Technology, Council of Agriculture, Ministry of Education, Industrial Technology Research Institute, Ministry of Health and Welfare, Hakka Affairs Council, and industry-academia cooperation, with a total funding amount of approximately 20 million NTD. Notable industry-academia cooperation projects include "Development of Liquid Protein Products Using Plant and Animal Protein Isolates as Main Alternative Sources," "Application of Food-Grade Trace Element Preservation Technology in the Processing of Freshly Slaughtered Lamb," "Testing and Analysis of Coumarin in Pomelo, Red Grapefruit, and White Grapefruit," "Development of Fish Sauce Formulation from By-products of Salt-Tolerant Taiwan Snapper," and "Development of Products Related to Ceylon Cinnamon Using Microwave Vacuum and Vacuum Concentration Technologies and Analysis of Their Active Ingredients," with a total technology transfer amount reaching 1.2 million NTD. 6. At the "2014 Taipei International Invention and Technology Trade Show," he won second place in the Ministry of Science and Technology's negotiation competition; the exhibited technology was "Liquid Nitrogen Ice Cream" (2015 new patent number: M 508659).