Ensuring Food Security and Hygiene
Professors from our Department of Environmental and Occupational Health focus on food security and the environment research. Recent work from Professor Pao-Chi Liao contributes to the quality assessment of fish and gains deeper insights into the metabolic reaction during storage. Professor Ching-Chang Lee has found the effectiveness of contaminative source control of dioxins and suggests food originating from counties and administrate districts with higher contamination risk should be continuously monitored to ensure the safety and hygiene of food.
Sustainable Agriculture Development
Climate change affects global crop production year after year. Exploring the impact of different fertilization methods on crop yield stability has become a crucial topic in sustainable agriculture. Researchers have shown that chemical fertilizer had the lowest yield resilience in response to regional relative humidity change compared to organic and integrated fertilizers. Their results also indicate that specific soil microbes have the potential to help sweet corn face environmental vulnerability in subtropical regions.
Healthy and Sustainable Food on Campus
The University is committed to improving access to healthy and sustainable food on campus. We provide a healthy and sustainable food choice to students and staff through our on-campus cafeteria. Our student cafeteria offers various food choices such as vegan, non-vegetarian, dairy products, and halal food. We are working hard to eliminate single-use plastic and packaging on campus.
Eco-Friendly Farming Practices
Through the USR project, we share our research and development results in agriculture and aquaculture with the community and let more people realize the importance of friendly agriculture and ecological aquaculture to sustainable development. The research group has assisted more than 3,000 farmers and fishermen in reducing chemical fertilizers and increasing productivity by using technology, thus creating a friendly farming environment.
Advancing Food Safety Education
The University supports the production of safe and novel foods that increase the economic viability and sustainability of the food industry in Taiwan. We offer a Master’s degree in Food Safety/Hygiene and Risk Management, which teaches students about food and nutrition safety, sustainable food systems, health risk assessment, and risk management and communication for addressing any food safety issues.
School Meal Innovation Promotion Project
School meals represent a significant portion of children’s daily diets. The project aims to support governments and institutions in providing healthy foods with low environmental impact to children and adolescents, promoting sustainable foods to young generations. Through our comprehensive toolkit and technical support to improve school meals, school food environments, and procurement processes from local food systems.
Urban Agriculture and Food Safety
Agricultural Product Processing and Value Added
The Advantages and Disadvantages of GM Food
Special Topics in Translation Agricultural Sciences