食品體學與質譜分析
以質譜分析為核心，結合非目標式與目標式分析方法，從分子層級解析食品組成。研究食品在加工、發酵與消化過程中所產生的成分變化，並建立可靠的分析流程以進行鑑定與定量。透過食品體學研究，學生將學習如何運用先進分析工具，將複雜的食品系統轉化為可理解、可比較的化學資訊。
Foodomics & Mass Spectrometry
This research direction focuses on mass spectrometry–based analysis to study food composition at the molecular level. By integrating untargeted and targeted LC-MS/MS, we investigate how food components change during processing, fermentation, and digestion. Students in this area gain hands-on experience with advanced analytical tools and learn how to translate complex food systems into meaningful chemical data.

永續植物性食品素材開發
以植物性食品原料與副產物的永續利用為目標，並探索其在食品應用上的各種可能性。透過食品化學、酵素反應與發酵技術，提升植物性原料的功能性、營養價值與應用彈性。研究目標在於開發兼具永續性與實用性的植物性食品素材，以回應未來食品系統對環境友善與營養品質的需求。
Development of Sustainable & Plant-based Food Ingredients
This research area aims to develop sustainable, plant-based food ingredients from crops and food-processing byproducts. Using food chemistry, enzymatic treatments, and fermentation strategies, we explore ways to improve functionality, nutritional value, and applicability of plant-derived materials. The goal is to create practical and sustainable ingredients that support future food systems and plant-based product development.

食品營養成分與健康性質探討
探討食品中營養成分的組成與其可能的健康相關性，目前我們的研究特別著重於蛋白質、胜肽與其他生物活性分子。結合化學分析與體外消化模型，了解食品成分在消化過程中的變化與可利用性。此研究有助於建立以科學證據為基礎的食品營養評估，並連結以健康導向之食品開發設計。
Investigation of Food Nutritional Composition & Associated Health Properties
This research direction examines the nutritional composition of foods and their potential health-related properties, with a particular focus on proteins, peptides, and other bioactive compounds. By combining chemical analysis with in vitro models, we study how food components are transformed and become available during digestion. This work supports evidence-based evaluation of food nutrition and helps bridge food composition with health-oriented food design.