關於我

We are interested in developing fermented beverages (kombucha) containing novel ingredients, including herb and agricultural by-product, and studying the interaction between Chinese herbal medicine (raw materials, water extractive, and dregs of water extractive) and lactic acid bacteria. If you have materials from traditional Thai herbs, we will be very interested in the collaboration of developing kombucha.

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領域

Food Science and Biotechnology

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專長

Functional ingredients analysis, pharmacological activities validation, cell models, fruit fly models

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學歷

• 2006/9/1~2012/1/31 National Chung Hsing University Department of Food Science and Biotechnology(Ph. D)

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經歷

• 2014/8/11~2023/1/31 Ko Da Pharmaceutical Co. Ltd.-Senior researcher