|Academic Profile |
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Asst Prof Ming-Hsu Chen
Assistant Professor, School of Chemical and Biomedical Engineering
|Dr. Ming-Hsu Chen, a bioprocess engineer, earned his Ph.D. in Agricultural and Biological Engineering from the University of Illinois at Urbana–Champaign. His dissertation, under the supervision of Prof. Vijay Singh, focused on biomass-derived oligosaccharides—specifically, their production, purification, characterization, and fermentation. Dr. Chen was a postdoctoral researcher at the Whistler Center for Carbohydrate Research at Purdue University, where he and his colleagues, under the supervision of Prof. Stephen R. Lindemann, worked on identifying dietary fiber-consuming microbial consortia and building up microbial interaction models. Currently, Dr. Chen is an assistant professor at the School of Chemical and Biomedical Engineering of Nanyang Technological University.|
|Dr. Chen’s research group works on integrating biological and engineering principles into bioprocess procedures to improve the efficiency of the overall production system. The interdisciplinary team is interested in creating values for agricultural byproducts, optimizing the fermentation process, manufacturing bioactive carbohydrates, and elucidating substrate-specific microbial communities.|
Current research focuses include:
1. Sustainable food manufacturing and waste valorization
2. Functional carbohydrate development
3. Gut microbiome and microbial engineering
Prospective student and researcher candidates are encouraged to contact Dr. Chen at email@example.com to inquire about open positions.
- Deciphering Microbial Interactions during Nondigestible Carbohydrate Fermentation and Determining Their Influence on Human Health
- Inulin Colonic Digestion: Key Fermenting Microorganisms, Microbial Interactions, and Metabolic Output
- Anam Nasir, Fazal Sattar, Iram Ashfaq, Stephen R. Lindemann, Ming-Hsu Chen, Wim Van den Ende, Ebru Toksoy Ӧner, Onur Kirtel, Shazia Khaliq, M. Afzal Ghauri, Munir A. Anwar. (2020). Production and characterization of a high molecular weight levan and fructooligosaccharides from a rhizospheric isolate of Bacillus aryabhattai. LWT-FOOD SCIENCE AND TECHNOLOGY, 123, 109093.
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