China Medical University, Taiwan
Profile
Google Scholar
Early Academic Pursuits 🎓
Dr. Shang-Ming Huang’s academic journey began at Tunghai University, where he earned his B.S. degree in Food Science in 2003. His pursuit of advanced studies led him to National Chung Hsing University, where he completed both his M.S. (2005) and Ph.D. (2013) in Food Science and Biotechnology. These formative years solidified his passion for food science, providing him with a solid foundation in both the theoretical and practical aspects of food technologies, biotechnology, and their applications to societal health and sustainability. His doctoral research and early academic experiences were pivotal in shaping his subsequent professional path, leading him to explore the intersections of food science, nutrition, and biotechnology. 🌱
Professional Endeavors 🏆
Throughout his career, Dr. Huang has held numerous significant academic and professional positions. He is currently a Project Assistant Professor at China Medical University, contributing to the department of Nutrition since November 2022. Prior to this, Dr. Huang’s versatility as an academic and consultant led him to serve in various roles, including Adjunct Assistant Professor at National Taiwan University of Sport and Technical Consultant for Hongyuan Biotech Co., Ltd. He has also held Doctoral-Level Project Assistant positions at the Department of Biology at National Changhua University of Education. Dr. Huang’s commitment to education and research in the field of food science and nutrition has propelled him to the forefront of academia and industry. 🌍
Contributions and Research Focus 🔬
Dr. Huang’s research focuses on the diverse fields of food science, biotechnology, and nutrition. His work integrates scientific understanding with practical applications, particularly in the areas of functional foods, food safety, nutritional biochemistry, and biotechnology. He has been involved in groundbreaking work related to innovative food products, food safety, and sustainable agricultural practices. His research contributions extend to the impact of food ingredients on health and improving food technologies to support a sustainable food system. Throughout his career, Dr. Huang has worked tirelessly to address societal challenges such as nutritional deficiencies, foodborne diseases, and food security, making significant strides in enhancing public health through applied food science. 🔍
Accolades and Recognition 🏅
Dr. Huang’s remarkable contributions to food science have earned him numerous prestigious accolades. He was awarded 2nd Place at the 2024 Taiwan Food Industry Innovation Product Competition and received the Popularity Award for Oral Presentation at the 113th Science Camp Achievement Presentation at China Medical University. Additionally, his guidance led students to secure several awards at the 113th National Food Safety Youth Media Competition, including 2nd Place and 3rd Place in the Poster Category.
Dr. Huang’s earlier academic recognition includes the 2019 National Innovation Award and the 2013 Academic Thesis Award from National Chung Hsing University. His ongoing work continues to draw attention and respect within the academic and professional communities, solidifying his status as an expert and mentor in his field. 🎖️
Impact and Influence 🌍
Dr. Huang’s impact stretches beyond academia into the broader scientific community, where he serves as a manuscript reviewer for Taiwan Nutrition Journal and an active member of Taiwan Association for Food Science and Technology. As a committee member for the Food Chemistry Division and a judge at science exhibitions, Dr. Huang influences the next generation of food scientists, helping to shape the future of the field. His work has had a tangible impact on innovative food products, health interventions, and sustainable agriculture, all contributing to healthier communities and more sustainable food systems worldwide. 🌱
Legacy and Future Contributions 🔮
Dr. Huang’s legacy as a scientist, educator, and innovator is solidified by his impressive body of work and the success of his students. His future contributions to food science and biotechnology are set to continue through both academic research and industry collaboration. With a focus on sustainable food production and healthier food technologies, Dr. Huang is well-positioned to drive the next wave of innovations in food science, contributing to solutions for global challenges such as food insecurity, obesity, and climate change. His dedication to excellence and mentorship ensures that he will continue to influence and inspire future generations of scientists and professionals in the food industry. 🌍
📝Notable Publication
Inhibition of advanced glycation endproduct formation by foodstuffs
Authors: CH Wu, SM Huang, JA Lin, GC Yen
Journal: Food & Function
Year: 2011
Cytoprotective effects of phenolic acids on methylglyoxal-induced apoptosis in Neuro-2A cells
Authors: SM Huang, HC Chuang, CH Wu, GC Yen
Journal: Molecular Nutrition & Food Research
Year: 2008
Cytoprotective effects of hesperetin and hesperidin against amyloid β-induced impairment of glucose transport through downregulation of neuronal autophagy
Authors: SM Huang, SY Tsai, JA Lin, CH Wu, GC Yen
Journal: Molecular Nutrition & Food Research
Year: 2012
Effects of flavonoids on the expression of the pro-inflammatory response in human monocytes induced by ligation of the receptor for AGEs
Authors: SM Huang, CH Wu, GC Yen
Journal: Molecular Nutrition & Food Research
Year: 2006
Silymarin: A Novel Antioxidant with Antiglycation and Antiinflammatory Properties In Vitro and In Vivo
Authors: CH Wu, SM Huang, GC Yen
Journal: Antioxidants & Redox Signaling
Year: 2011