Food Engineering Laboratory
Research Field
Dr. Hsiuming Liu is an Assistant Professor at the Department of Food Science, National Taiwan Ocean University. His research expertise lies in food engineering, non-thermal processing technologies, and flavor chemistry. Dr. Liu has extensively studied fish aging techniques, high-pressure processing (HPP), and novel food preservation methods. His work has significantly contributed to enhancing the quality, safety, and sensory attributes of seafood and plant-based products. He has also been involved in industrial collaborations and technology transfers, aiding the advancement of the food industry.
Our Food Engineering Laboratory focuses on studying the effects of emerging processing technologies on food structure and composition, the impact of fish aging on its flavor changes, and the characteristics and analysis of coffee flavor. We are dedicated to exploring the relationship between food processing and quality, using scientific methods to enhance food flavor and texture.
Our research team consists of:
- 1 Doctoral student in an executive program
- 1 Research assistant
- 5 Master's students
- 5 Undergraduate research students
- 5 Graduates
We conduct weekly meetings for academic discussions and research progress sharing. Our team fosters collaboration and camaraderie through regular social gatherings and excursions. We welcome students and researchers interested in food engineering, flavor science, and innovative processing technologies.
Our laboratory explores innovative food processing techniques to improve food quality, flavor, and nutritional value. Key research topics include:
- Fish Aging and Marination Efficiency: Investigating enzymatic breakdown during fish aging to enhance umami flavor and texture. Utilizing high-pressure processing (HPP) and ultrasonic treatment to optimize marination techniques.
- Accelerated Thawing Methods: Studying the effects of high-pressure and ultrasonic thawing on fish quality, ensuring faster and more efficient processing.
- High-Pressure Processing in Coffee Fermentation: Exploring microbial and flavor modifications in coffee fermentation through high hydrostatic pressure (HHP).
- Coffee Roasting Optimization: Analyzing chemical transformations in coffee roasting to develop optimal flavor profiles.
- Bioactive Compound Extraction: Investigating emerging extraction technologies, such as HPP and supercritical fluid extraction, to enhance the nutritional and functional properties of plant-based products like tea.
Through these studies, our goal is to develop innovative, safe, and efficient food processing methods to contribute to the food industry.
- 2019 Japan Society for Food Engineering Paper Award
- International Collaborations: Facilitated the renewal of the academic exchange agreement between National Taiwan Ocean University and the University of Tokyo, Graduate School of Agricultural and Life Sciences in 2023.
- Taiwan Food Science and Technology Society Overseas Academic Exchange Committee Member (2021 - present)
- Vice Secretary-General, Taiwan Fisheries Society (2021 - present)
- Advisor to the Taiwan Ministry of Foreign Affairs Delegation for Fisheries Processing Development in Tuvalu (2023)
- Ph.D. – International Program in Agricultural Science, The University of Tokyo
- Master’s – International Program in Agricultural Science, The University of Tokyo
- Bachelor’s – Department of Food Science, National Taiwan Ocean University