Dr. Nelson Lin has worked on international cooperation for many years and has specialized in food extrusion and cereal foods processing technology over the past 30 years. Besides the local students, Dr. Lin has advised and supervised many international students from Indonesia, India, Thailand, Malaysia, the Philippines, and Vietnam in the past 15 years.
The work of his laboratory is focused on the study of cereal processing and food extrusion technology. Currently, different extrudates, and plant-based meat analogs, have been studied using various cereals, starches, and proteins. Under this program, students can receive comprehensive training in extrusion processing, including theory and practical training. This lab is well equipped with the following state-of-the-art equipment: a modern P16 Twin-Screw Extruder, a Single-Screw Cooking Extruder, a Collet Extruder, and a pasta extruder.
Effects of extrusion processing on the physicochemical properties of cereals, grains, and pulses
New product development by extrusion processing
Protein-based product processing and development
2024 Academic Research Honors Award, Taiwan Association for Food Science and Technology
Chairman, Overseas Academic Exchange Committee, TAFST, 2024/2~
Executive Director, Taiwan Association for Food Science and Technology, 2024/1~
Director, Taiwan Grain Industry Association, 2014/8~
B.S. 1986, Agri. Machinery Eng. Dept., National Chung Hsing University
M.S. 1991, Food Eng. Agri. Eng. Dept., University of Missouri-Columbia, USA
Ph.D. 1995, Food Eng., Agri. & Bio. Eng. Dept., Penn State University, USA
2 Vacancies
Job Description
Conducting basic laboratory practices and assays of the cereal physicochemical properties.
Joining the operation of food extrusion process for functional products.
Apply extrusion technology in more diverse food applications.
Preferred Intern Education Level
2nd year (or above) Master/Doctoral students.
Skill sets or Qualities
Familar with basics of laboratory practices and assays of the cereal physicochemical properties.
With fundamental statistics background for experimental design.