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About me
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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.


領域

Area

Food Science and Biotechnology


專長

Expertise

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


學歷

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

經歷

Work Experience
  • 2014/8/11~2023/1/31 Ko Da Pharmaceutical Co. Ltd.-Senior researcher
國家
Nationality
臺灣TW
聯絡方式
Contact
  • 信箱 E-mail:
    cmyang@nchu.edu.tw
  • 電話 Phone:
  • 個人網站 Website:
  • 個人檔案 Attachment: