Management Team
Our Management Team
Dr. Yu Chi Chen

Graduated from University of Shizuoka (Japan), awarded the Ph.D. Degree of Food and Nutritional Sciences, University of Shizuoka (Japan).

Graduated from Da-Yeh University, awarded the Degree of Bachelor of Food Engineering.

Dr. Chen worked as Chemosynthesis Engineer in Department of Active Pharmaceutical Ingredients, Everlight Chemical Industrial Corporation in Taiwan.

Dr. Chen worked as Teaching Assistant, Laboratory of applied microbiology, University of Shizuoka, under the direction of Prof. A. Hirota (Japan). Dr. Chen also experienced in Postdoctoral Research in Division of Biotechnology and Pharmaceutical Research, National Health Research Institutes, Taiwan.

Currently, Dr.Chen is Vice-Chairman of the Department of Cosmetic Science and working as Assistant Professor at Vanung University (Department of Cosmetic Science)

Dr. Chen is membership of Japan Society for Bioscience, Biotechnology, and Agrochemistry.

Dr. Chen was awarded Honors Scholarship for Privately Financed International Students (Presented by the Ministry of Education, Japan), and awarded Scholarship for international students, presented by the Nakajima Foundation (Japan)

Dr. Chen’s Technical experience included Isolation and purification of nature products from fermented food, plants, and Streptomyces sp. Culture; Operating the HPLC, GC, LC, MPLC; Operating, interpretation of the NMR spectra (1D, 2D); Operating, interpretation of the MS spectra. (GC-, LC-, MS-MS); Operating, interpretation of the IR spectra; Ames test; Antioxidase assay (Mushroom Tyrosinase, Soybean Lipoxygenase); Antioxidant assay; Operating, the bioreactor; Cell culture; Antibacterial assay.

Dr Chen’s Publications 
Journal Paper: Biosci. Biotechnol. Biochem No. 67, 903-906 ( 2003 ), No. 68, 1372-1374 ( 2004 ), No. 69, 999-1006 (2005); and Chen Yu-Chi, Evaluation of antioxidant activity of Radix Linderae.Vanung Journal., 29, 169-178 (2007)

Conference Paper: DPPH radical scavenging compounds from dou-chi, a Soybean Fermented Food, at Kyoto (Japan ), 25 March 2001; 8-Hydroxyisoflavonoids and 6-Hydroxydaidzein from Soybean Miso and Dou-Chi at 221st National Meetings of the American Chemical Society., San Diego, (USA), April 2001; DPPH radical scavenging compounds from dou-chi and their antimutagenic activity at Sendai ( Japan ) 26 March 2002; DPPH radical scavenging compounds from dou-chi and their antimutagenic activity at Shizuoka ( Japan ), 16 November 2002; DPPH radical scavenging compounds from dou-chi and their Lipoxygenase and Tyrosinase inhibitory activity at Tokyo (Japan ), 01st April 2003; Antimutagenic and other Activities of isoflavones and phenol compounds from dou-chi, a soybean fermented food., The 3rd International Conference on Food Factors: Physiologic Functions and Disease Risk Reduction, Tokyo (Japan ), 01st December 2003; Biotransformation of isoflavones using Aspergillus oryzae, Hirosima (Japan ), 29 March 2004; Biological activity of chlorinated catechins, 2004 International Conference on O-CHA ( tea) Culture and Science ( ICOS), Shizuoka (Japan), 5 November 2004; Biotransformation of Daidzein by Aspergillus oryzae (P-94), International Conference on Biodiversity and Natural Products, Kyoto (Japan), July 23-28, 2006; Tylophorine Elevates the Amounts of c-Jun Protein in Carcinoma Cells. NHRI Principal Investigator Retreat. Nantou (Taiwan), April 11-13, 2006.