王裕泰

Professor

Teaching Areas:

Food Safety and Hygiene, Food and Beverage Hygiene and Safety Management, Introduction to Food Science

Research Expertise:

Food Technology and Processing Technology, Development of Green and Environmentally Friendly Food Ingredients, Food and Beverage Hygiene and Safety Management Practices, Consumer Food Rights and Nutrition Education Promotion

Education:

• Ph.D., Institute of Food Science and Technology, National Taiwan University

Experience:

• Committee Member, Food Committee, Consumers' Foundation, Chinese Taipei
• Professor and Chair, Department of Hospitality Management, Hsing Wu University
• Committee Member, Health Food Review Committee, Taiwan Food and Drug Administration, Ministry of Health and Welfare
• HACCP Food Safety Control and Hygiene Evaluation Assessor for the Food and Beverage Industry, Taiwan Food and Drug Administration, Ministry of Health and Welfare; Evaluation and Counseling Committee Member for the Food and Beverage Hygiene Grading Program of the Taipei City, New Taipei City, and Taoyuan City Health Bureaus
• Evaluation Committee Member for Terminal Shopping Areas and Restaurants at Taoyuan International Airport; Food Committee Member, Consumers' Foundation, Chinese Taipei; Practical Examination Assessor for the Level C Technician Certification in the "Beverage Preparation" Occupational Category, Ministry of Labor
• Postdoctoral Research Fellow, Institute of Botany, Academia Sinica

Academic Publications:

• Wang YT (王裕泰), Lien LL, Chang YC, Wu JS. (2013). Pectin methyl esterase treatment on high-methoxy pectin for making fruit jam with reduced sugar content. J Sci Food Agric, 93(2): 382-8. (Research on reduced-sugar fruit jam processing technology).
• Huang PH, Lu HT, Wang YT*, Wu MC. (2011). Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion. J Agric Food Chem, 59(17): 9623-9628. (Study of food emulsification and antioxidant activity).
• 周敦懿、王裕泰 (2004). A Study of Ice Cream Consumption Behavior: A Case Study of Consumers in the Ximending Commercial District. Proceedings of the International Conference on the Institutionalization of Hospitality Education.

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