Chih-Yao Hou

Chih-Yao Hou received his M.S. (2005) and Ph.D. (2008) degrees in foods science from the National Pingtung University of Science and Technology (Taiwan). He is currently an associate professor in the department of seafood science, National Kaohsiung University of Science and Technology (from 2016). His graduate and post-doctorate work were focused on the food process and analysis technology application. His research interests are in Resveratrol esters derivative synthesis and application, Protein hydrolysis and functional analysis, Microfluidic systems application in food additives detection, and generation and antibacterial application of plasma-activated water. He has published over 70 research papers, and his publications have received more than 1122 citations and the h-index is 19. He also serves as a Peer-Reviewed of over 20 international journals.