Two Decades of Partnership, A New Chapter Begins!

A research team led by Associate Professor Shin-Ping Lin from the School of Food Safety at TMU has achieved a series of impactful breakthroughs in bacterial cellulose (BC) applications and

Food scientists are paying closer attention to heat-induced contaminants that may pose health risk....

the protective effects and underlying mechanisms of γ-tocotrienol—a member of the natural vitamin E family—in combating muscle atrophy

Are you curious about how diet, metabolism, and obesity influence the risk of colorectal cancer?
Prof. Hui-Yu Huang explains it clearly and accessibly on 57 Health Club.

New research demonstrating the impact of dietary advanced glycation end products (AGEs) shows that excessive intake can disrupt lipid metabolism and alter gut microbiota composition, highlighting potential metabolic risk associated with obesity.

Professors and students from the Graduate Program in Food Science (GP-Food), School of Agricultural Science, visit TMU College of Nutrition for the first time!

Inspiring Students’ Creativity and R&D Potential

TMU has achieved a major breakthrough in food safety innovation with the development of an AI-powered, non-destructive method for evaluating the freshness of raw eggs.

This article is a repost from News-Medical, covering a recent study led the research team of Professor Shih-Min Hsia at Taipei Medical University (TMU)’s College of Nutrition. The study investigates the potential effects of sucralose on male reproductive health......