Cheng Chun Lo
National Chiayi University, Taiwan.
Biography
Cheng Chun Lo has his expertise in food analysis and passion in exploring the value-added food processing for food waste. He is devoted to research the functional properties of anthocyanin and its product development. That is the reason why he utilizes black soybean as his research project. In addition, he also actively participates in activities of Taiwan Association for Food Science and Technology and serves as a teaching assistant of food analysis class
Abstract
Abstract : Optimum baking and infusion conditions for making black soybean tea