Work with thought leaders and academic experts from National Taiwan University

Researchers on NotedSource with connections to National Taiwan University include Nai-Chang Yeh, Loan Phan, Shawn Tsai, PhD, and Zoe Bergner, PhD..

Shawn Tsai, PhD

Ph.D. in Food Science and Food microbiology
Education

University of Maryland, College Park

Ph.D., Nutrition and Food Science / June, 2023

College Park, Maryland, United States of America

National Taiwan University

MS, Institute of Food Science and Technology / August, 2018

Taipei

National Taiwan University

BS, Department of Horticulture and Landscape Architecture / August, 2013

Taipei
Research Expertise
Food Science
Molecular Biology
Biotechnology
Genetics
Biochemistry
And 3 more
About
Dr. Shawn Tsai is a dedicated and passionate scientist with a strong background in nutrition and food science. He received his Bachelor of Science degree in Horticulture and Landscape Architecture from National Taiwan University in 2013 and his Master of Science degree in Food Science and Technology from the same university in 2018. In 2023, he completed his Ph.D. in Nutrition and Food Science from the University of Maryland, College Park. During his graduate studies, Dr. Tsai conducted research on the impact of diet on chronic diseases, with a focus on the role of phytochemicals in preventing and treating obesity and diabetes. His work has been published in several reputable journals and has been presented at various conferences. After completing his Ph.D., Dr. Tsai joined the United States Department of Agriculture (USDA) as a postdoctoral researcher. In this role, he continues his research on nutrition and chronic diseases, with a particular emphasis on the relationship between gut microbiome and health outcomes. Dr. Tsai is a dedicated researcher and is committed to using his expertise and skills to improve public health. He is also a strong advocate for promoting science-based nutrition education and enjoys sharing his knowledge with others. In his free time, he enjoys hiking and exploring new cuisines.

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