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Decorative image
Office phone number分機2602.5438
E-mail
CategoryPart-Time
Job titleAssociate Professor
Journal paper summary
YearPublicationAuthor
1062017,油脂取代物柑橘纖維應用於麵包之研究與開發,餐旅暨觀光學刊,14,3, (Other)
1052017,紫甘藷冰淇淋之開發-市場導向觀點,食藝技術期刊,2,1, (Other)
1042016,Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel,Food Chemistry,190, (SCI)
1042015, Influence of raisin starter syrup concentrations on the properties of sourdough and sourdough bread.,Journal of Marine Science and Technology,23,4, (SCI),(EI)
1042015,以在來米粉取代低筋麵粉對戚風蛋糕品質之研究,食藝技術期刊,1, (Other)
1032014,以甲基纖維素及葡萄糖氧化酶製作純米麵包之物化性質探討,食藝技術期刊,1, (Other)
1032014,Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making,Journal Food Science Technology,51,12, (SCI)
1022013,Protective role of litchi (Litchi chinensis Sonn.) flower extract against cadmium- and lead-induced cytotoxicity and transforming growth factor β1-stimulated expression of smooth muscle α-actin estimated with rat liver cell lines,Journal of Functional Foods,5, (SCI)
1022013,台灣北蕉在熟成過程中之物化與生化特性,餐旅暨家政學刊,10,2, (Other)
1002011,不同種類油脂對食品乳化系統安定性之影響,華醫學報,34, (Other)
1002011,牛奶及豆奶對乳酸菌發酵製品品質之影響,華醫學報,34, (Other)
992010,Improving the emulsion stability of sponge cake by the addition of γ -polyglutamic Acid,Journal of Marine Science and Technology,18,6, (SCI)
992010,湯種燙麵溫度、熟成時間與添加比例對土司物化性質之影響,餐旅暨家政學刊,7,3, (Other)
982010,Antioxidative properties of protein hydrolysate from peanut dregs treated with esperase,LWT - Food Science and Technology,43, (SCI)
982009,Effects of atmospheric and vacuum frying on the quality of donuts, Taiwanese Journal of Agricultural Chemistry and Food Science,47, (Other)
982009,Effect of Roasting Condition on the Antioxidative activity of the methanolic extract from defatted sesame meal.,Journal of Food and Drug Analysi,17, (SCI)
972009,Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower,Food Chemistry,115, (SCI)
972009,Effects of Rice Flour and Pregelatinization treatment on the physical properties of Chinese steamed cake.,華醫學報,30, (Other)
972009,Grape wine lees improves the rheological and antioxidant properties of ice cream,LWT - Food Science and Technology,42, (SCI)
972008,Effects of maltosyltrehalose syrup on the physicochemical properties of bakery products, Journal of Hospitality and Home Economics,5,2, (Other)
972008,Effect of Far-Infrared Oven on the Qualities of Bakery Products,Journal of Culinary Science and Technology,6,02-03, (Other)
972008,The Effect of Lactobacillus Fermented Organic Fertilizer on the Qualities of Liucheng Orange(Citrus Sinensis (L.) Osbeck),Chung Hwa Annual Bulletin,28, (Other)
972008,Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid. LWT - Food Science and Technology,LWT - Food Science and Technology,41,6, (SCI)
972008,Effects of amylase addition on dough and bread quality properties,Journal of Hospitality and Home Economics,4,4, (Other)
972008,Antimutagenic and Antiproliferative Effects of Roasted and Defatted Peanut Dregs on Human Leukemic U937 and HL-60 Cells,Phytotherapy Research,22, (SCI)
962008,Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast,Journal of Marine Science and Technology,16,2, (SCI)
962007,Investigation on characteristics of wheat for kao-liang wheat koji production,Chia-Nan Annual Bulletin,33, (Other)
942005,Antioxidative activities of hydrolysates from lees of rice wine,Chung Hwa Annual Bulletin,23, (Other)
942005,Amtioxidative activities of hydrolyates from lees of rice wine,Chung Hwa Annual Bulletin,23, (Other)
Seminar paper summary
YearConference periodPublicationAuthor
1062017/12/01
2017/12/01
2017,應用聯合分析法探討消費者對蛋糕裝飾之購買偏好—以杯子蛋糕為例,NATTWN,2017/12/01
1062017/12/01
2017/12/01
2017,豆渣再利用於餅乾製作可行性探討,NATTWN,2017/12/01
1052016/11/18
2016/11/18
2016,杯子蛋糕裝飾與消費行為研究,NATTWN,2016/11/18
1052016/11/18
2016/11/18
2016,土司柔軟度評估之探討,NATTWN,2016/11/18
1042015/11/06
2015/11/06
2015,添加不同糖量對紅豆餡品質之影響,NATTWN,2015/11/06
1042015/11/06
2015/11/06
2015,萄乾酵母液培養天數對麵包體積與產氣之影響,NATTWN,2015/11/06
1032014/11/28
2015/11/28
2014,天然食用色素在烘培產品之應用,NATTWN,2014/11/28-2015/11/28
1022013/11/29
2013/11/29
2013,無鋁泡打粉產氣性探討,NATTWN,2013/11/29
1022013/11/29
2013/11/29
2013,台灣在地食材「紫玉甘藷」應用於地瓜圓之消費者接受度調查,NATTWN,2013/11/29
1012012/11/30
2012/11/30
2012,台灣好滋味-特色甘藷冰淇淋之研發,NATTWN,2012/11/30
1012012/11/30
2012/11/30
2012,高雄特色微波蛋糕開發研究,NATTWN,2012/11/30
1002011/12/03
2011/12/03
2011,香蕉熟成過程中物化性質探討,NATTWN,2011/12/03
1002011/11/25
2011/11/25
2011,銀髮族健康美食研發-以番茄優酪乳為例,NATTWN,2011/11/25
1002011/11/25
2011/11/25
2011,水解卵磷脂土司研究與開發,NATTWN,2011/11/25
992010/11/19
2010/11/19
2010,月見草油優格製作,NATTWN,2010/11/19
982009/12/11
2009/12/11
2009,桑葚酒粕預拌粉之開發與應用,NATTWN,2009/12/11
982009/12/11
2009/12/11
2009,添加鳳梨、發芽小麥及小麥胚芽對土司麵包品質之影響,NATTWN,2009/12/11
982009/11/21
2009/11/21
2008,以反應曲面法探討湯種土司物性之研究,NATTWN,2009/11/21
982009/02/13
2009/02/13
2009,中藥複方樟芝發酵產物對抗氣喘評估研究,NATTWN,2009/02/13
962007/12/07
2007/12/07
2007,聚麸胺酸(γ-PGA )對海綿蛋糕物化性質的影響,NATTWN,2007/12/07
962007/06/23
2007/06/23
2007,葡萄酒粕對冰淇淋抗氧化力之影響,NATTWN,2007/06/23
962007/06/23
2007/06/23
2007,添加真空均質處 理之葡萄酒粕對冰淇淋結構安定之影響。,NATTWN,2007/06/23
962007/06/23
2007/06/23
2007,植物廢棄物之抗氧化及抗UVB輻射傷害之探討,NATTWN,2007/06/23
952006/06/23
2006/06/27
2006,Effects of Processing conditions on the quality of vacuum fried dounts,NATUSA,2006/06/23-2006/06/27
942005/09/25
2005/09/28
2005,Effect of Roasting Condition on the Lignan Contents and Antioxidative Activities of Sesame Oil,NATCZE,2005/09/25-2005/09/28
932004/12/26
2004/12/26
2004,桑椹酒粕對麵糰性質及微細構造之影響,NATTWN,2004/12/26
932004/12/26
2004/12/26
2004,添加桑椹酒粕對土司性質之影響,NATTWN,2004/12/26
932004/12/26
2004/12/26
2004,桑椹酒粕對麵糰性質及微細構造之影響,台灣,2004/12/26
932004/12/26
2004/12/26
2004,添加桑椹酒粕對土司性質之影響,台灣,2004/12/26
932004/12/26
2004/12/26
2004,桑椹酒粕對麵糰性質及微細構造之影響,台灣,2004/12/26
922003/12/05
2003/12/05
2003,以安氏試驗法評估脫脂烘烤花生粕及其酵素水解物之抗致突變性,台灣,2003/12/05
922003/12/05
2003/12/05
2003,加熱對花生蛋白酵素水解物抗氧化性及胺基酸組成之影響,台灣,2003/12/05
922003/12/05
2003/12/05
2003,以安氏試驗法評估脫脂烘烤花生粕及其酵素水解物之抗致突變性,台灣,2003/12/05
922003/12/05
2003/12/05
2003,加熱對花生蛋白酵素水解物抗氧化性及胺基酸組成之影響,台灣,2003/12/05
922003/11/14
2003/11/14
2003,純有機酵素柳橙栽培技術之研發,台灣,2003/11/14
922003/11/14
2003/11/14
2003,純有機酵素柳橙栽培技術之研發,台灣,2003/11/14
902001/11/09
2001/11/09
2001,芝麻粕lignan glycosides粗萃出物經酵素水解及酸水解處理後之組成份與抗氧化性變化,台灣,2001/11/09
902001/11/09
2001/11/09
2001,芝麻粕lignan glycosides粗萃出物經酵素水解及酸水解處理後之組成份與抗氧化性變化,台灣,2001/11/09
892000/12/02
2000/12/02
2000,芝麻粕lignan glycosides粗萃出物抗氧化性探討,台灣,2000/12/02
892000/12/02
2000/12/02
2000,芝麻粕lignan glycosides粗萃出物抗氧化性探討,台灣,2000/12/02
881999/12/02
1999/12/02
1999,炒焙條件對芝麻油及芝麻粕抗氧化性之影響。中華民國食品科技學會第29屆會員大會,台灣,1999/12/02
881999/12/02
1999/12/02
1999,炒焙條件對芝麻油及芝麻粕抗氧化性之影響。中華民國食品科技學會第29屆會員大會,台灣,1999/12/02
Participated event service summary
CategoryEvent titleTopicParticipant
(Workshop)第五屆全國餐飲創新研發產學應用研討會 
(Workshop)全國餐飲創新研發產學應用研討會。11月18日 
(Workshop)全國餐飲創新研發產學應用研討會 
(Further Education)102年度餐飲服務業HACCP衛生評鑑--稽核委員研習會 
(Workshop)2012全國餐飲創新研發暨文化深耕產學合作學術與實務研討會 
(Further Education)2012Paul Bocuse聯盟學校廚藝研習營 
(Further Education)101年度餐飲服務業HACCP衛生評鑑--稽核委員研習會 
(Further Education)2011Paul Bocuse聯盟學校廚藝研習營 
(Further Education)100年度餐飲服務業HACCP衛生評鑑--稽核委員研習會 
(Further Education)台灣區烘焙競賽委員會西點裁判研習班 
(Further Education)手工糖果專班新二期 
(Further Education)教師赴公民機構研習服務計畫「在地文化特色產業種子教師研習營」 
(Further Education)99年度餐飲業食品安全管制系統衛生評鑑」稽核委員研習會(99.08.05) 
(Further Education)蛋糕裝飾課程 
(Workshop)廚藝研究科技論文寫作及發表教育訓練 
(Workshop)「98年度餐飲業食品安全管制系統衛生評鑑」評核委員研習會 
(Workshop)中華民國食品科技學會第38屆會員大會 
(Workshop)第37屆食品科學年會 
(Workshop)中華茶文化教學研討會 
(Further Education)餐旅學群系科本位課程發展標準作業程序--成果發表研討會 
(Workshop)中華茶文化教學研討會 
(Workshop)烘焙產品研發與創新研討會 
ProjectBOverview/Summary
YearProject nameParticipantAssignmentProject period
100「學界協助中小企業科技關懷計畫」-季節性過剩蔬果之烘焙產品開發與應用 主持人2009-06 ~
2009-11
96高纖多酚烘焙預拌粉開發 主持人2007-12 ~
2008-08
95添加澱粉液化酻素及利用真空攪拌技術改善麵糰及麵包品質之研究 主持人2006-08 ~
2007-07
ProjectD1Overview/Summary
YearProject nameParticipantAssignmentProject period
97抗解澱粉低熱量烘焙產品之研究與開發 主持人2008-06 ~
2009-01
94技專校院就業學程計畫-烘焙競賽學程 主持人2005-07 ~
2006-10
ProjectEOverview/Summary
YearProject nameParticipantAssignmentProject period
100100~101年度教學卓越計畫-子計畫六 共同(協同)主持人2011-01 ~
2011-12
93技專校院系科課程發展標準作業程序專案計畫 共同(協同)主持人2004-09 ~
2005-06
ProjectFOverview/Summary
YearProject nameParticipantAssignmentProject period
105烘焙內場衛生環境規劃暨天然蔬果烘焙產品開發-薇庭烘焙 主持人2016-06 ~
2016-12
104產學合作計畫-HACCP餐飲食品安全系統輔導訓練 共同(協同)主持人2015-06 ~
2015-09
103美粒果柳橙濃縮液應用於烘焙產品之研究 主持人2014-08 ~
2015-05
103以高雄在地農產品開發蛋捲及餅乾伴手禮 共同(協同)主持人2014-09 ~
2015-05
103甘蔗燒烘焙產品開發 共同(協同)主持人2015-01 ~
2015-04
102無鋁泡打粉品質改善研究 主持人2013-11 ~
2014-10
101寵物造型創意蛋糕競賽與寵物食品開發 主持人2012-02 ~
2012-06
96HALLODEX於烘焙產品之應用 主持人2007-07 ~
2008-03
Inside School HonorOverview/Summary
Year of awardNameCountryOrganizationProjectDate
2015指導學生參加「2016年新加坡FHA廚藝挑戰賽」榮獲1面金牌、2面銀牌、5面銅牌NATTWN本校 2016-04-15
2014獲103學年度特殊優秀人才-「優良獎」NATTWN高雄餐旅大學 2014-10-02
2014協助本校膳食衛生督導獲感謝狀-本校獲高雄市政府衛生局「103年優良餐飲業分級考核優等」NATTWN高雄餐旅大學 2015-03-13
2012指導陳宥霖獲「技職之光證照達人」NATTWN高雄餐旅大學 2013-02-21
2012獲101學年度特殊優秀人才-「傑出獎」NATTWN高雄餐旅大學 2012-09-01
Outside School HonorOverview/Summary
Year of awardNameCountryOrganizationProjectDate
2015指導李紀葳選手獲「45屆全國技能競賽麵包製作職類」第一名NATTWN勞委會 2015-09-01
2015指導陳峰熙選手獲「46屆全國技能競賽南區分賽西點製作職類」第三名NATTWN勞動署 2016-04-22
2015指導李紀威、張廷瑋選手獲「2016 UniBread烘焙新銳賽-全國創意歐式麵包烘焙競賽」第三名NATTWN統一公司 2016-06-06
2013指導葉弈彤選手獲「43屆全國技能競賽南區分賽西點製作職類」第一名NATTWN勞委會 2013-05-12
2013指導陳宥霖選手獲「102年職場達人盃技能競賽-麵包製作職類」第三名NATTWN職訓局 2013-10-12
Experiences
Service organization/unitStart DateEnd Date
統一企業1993-07-231997-09-01
License Summary
YearCategoryNameOrganization
101Other Ego Wall感官品評分析師樞紐科技顧問股份有限公司
100Other Ego Wall澳洲Certificate IV in Training and Assessment澳洲TAFE
97Classification C調酒技術士證照勞委會
96Classification C烘焙食品技術士-麵包行政院勞工委員會
96Specialized Examination食品技師考試院
96Classification B烘焙食品技術士行政院勞工委員會
96Classification B烘焙食品技術士行政院勞工委員會
Professional service Summary
YearNatureCase no.Case nameOrganizationName of ServiceStart DateHours
106Association's AdministrationN擔任台灣茶文化協會辦理之第五屆「茶食好情誼,在地伴手禮」評審台灣茶文化協會 2017-08-140
105OtherN擔任第四屆「茶食好情誼,在地伴手禮」評審台灣茶文化協會 2016-09-220
105OtherN擔任「2016第一屆駱駝盃麵包大賽」評審聯華麵粉 2016-12-220
104OtherN擔任第46屆全國技能競賽中區分區技能競賽麵包製作職類裁判勞動署 2016-04-220
104OtherN擔任食品安全中心衛生安全訪視外部專家委員食安中心擔任食品安全中心衛生安全訪視外部專家委員2015-05-010
104OtherN擔任餐旅高中「104學年度耶誕系列競賽活動」評審餐旅高中擔任餐旅高中「104學年度耶誕系列競賽活動」評審2015-12-240
103Other0000擔任「2015國際台灣餐飲挑戰賽」評審中華科技大學 2015-01-118
103Other0000擔任「澎湖縣103學年度國民中學技藝競賽-食品職群-術科評審」澎湖水產海事專校 2015-03-210
102Off School (non-)Government Businesses Adviser00002013第四屆UIPCG青年盃世界錦標賽台灣代表選拔賽評審台北市糕餅公會 2014-03-3016
96Off School (non-)Government Businesses Adviser96(二)035擔任烘焙食品丙級術科考試監評中山工商職業學校監評委員2008-01-290
96Off School (non-)Government Businesses Adviser96(二)036擔任烘焙食品丙級術科考試監評嘉南藥理科技大學監評委員2008-01-160

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