Prof Chi-Fai CHAU, National Chung Hsing University, Taiwan
Prof. Chi-Fai Chau is a renowned expert in food science and biotechnology, holding a Ph.D. in Biology from The Chinese University of Hong Kong. With over 20 years of academic experience, he has significantly contributed to functional food development, dietary fiber research, and sustainable nutrition. Prof. Chau has published more than 100 high-impact papers, with research focused on food byproduct management, gut health, and carbon reduction in the food industry. As a Lifetime Distinguished Professor at National Chung Hsing University, his leadership and dedication to advancing global food security make him a visionary researcher. 🎓📚🌱
Publication Profile
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Educational Background 🎓🔬
Prof. Chi-Fai Chau has an impressive academic background in food science and biology, spanning top-tier universities in Asia and the United States. He earned his Ph.D. in Biology from The Chinese University of Hong Kong in 1998, specializing in biotechnology and sustainable nutrition. He completed his M.Sc. in Food Science and Technology at Texas A&M University, USA in 1994, gaining advanced knowledge in food processing and safety. His academic journey began with a B.Sc. in Food Science from National Chung Hsing University, Taiwan in 1992. This solid educational foundation underpins his groundbreaking research in food technology. 🌍📚🍴
Professional Experience🌍🏛️
Prof. Chi-Fai Chau has a distinguished career spanning over two decades in food science and biotechnology. Since 2015, he has served as a Lifetime Distinguished Professor at National Chung Hsing University, Taiwan, after holding roles as Distinguished Professor (2010–2015) and Professor (2007–2010). He was also an Adjunct Professor at The Chinese University of Hong Kong from 2009 to 2018. Earlier, he worked as an Associate Professor (2004–2007) and Assistant Professor (2001–2004) at National Chung Hsing University. His extensive academic leadership and teaching experience underscore his expertise in food science innovation. 🎓📚✨
Awards and Honors 🏆🌍
Prof. Chi-Fai Chau has received numerous prestigious awards throughout his career, highlighting his significant contributions to food science and sustainable development. From 2021 to 2023, he was recognized among the “Top 2% of Scientists in the World” by Stanford University for both Lifetime and Annual Scientific Impact Rankings. In 2023, he earned the Best Paper Award for his work on carbon emission mitigation in the food industry. Other notable honors include the Young Scientist Award (2009), Young Investigator Award (2006), and the Young Professor Academic Excellence Award from NCHU (2006). These accolades underscore his excellence in research and innovation. 🌱📚✨
Research Focus🌱🔬
Prof. Chi-Fai Chau’s research focuses on food science, biotechnology, and nutrition, with a particular emphasis on functional foods, dietary fiber, and gut health. His work explores innovative approaches to improving health outcomes, including the use of probiotics, fermented supernatants, and protein hydrolysates for gut microbiota modulation, glycemic control, and anti-aging. Additionally, his studies on carbon emission mitigation in the food industry aim to promote sustainability. With numerous high-impact publications, Prof. Chau’s research addresses global health and environmental challenges, contributing significantly to food technology and public health. 🌍📚🍽️
Publication Top Notes📚
Moisture retention of glycerin solutions with various concentrations: a comparative study
Evaluating the antioxidants, whitening and antiaging properties of rice protein hydrolysates
Commercialized Sesame Oil Analysis: Quality Characterization and Oxidative Stability of Blended Sesame Oil
Effects of molecular weight fraction on antioxidation capacity of rice protein hydrolysates
An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities
Fermented Supernatants of Lactobacillus plantarum GKM3 and Bifidobacterium lactis GKK2 Protect against Protein Glycation and Inhibit
Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method