• NPUST RSS, opened with new window.
:::
VTMC and National Veterinary Hospital Create “Taichung Animal Blood Donation Station”
2019-01-30 The NPUST Veterinary Transfusion Medicine Center (VTMC) and the National Veterinary Hospital (NVH) chain have joined forces in establishing the “Taichung Animal Blood Donation Station” in central Taiwan to help make things more convenient for pet owners in the area. On January 23rd at 10 AM a plaque unveiling ceremony was held at the National Veterinary Hospital in Taichung. In addition to NVH CEO Chen Tao Chieh and VTMC Director Tsai Yi Lun a number of other academic and industry representatives were present for the occasion. Following its opening, the Taichung Animal Blood Donation Station has plans to hold a “NPUST National Pet Blood Donation Day” in the third week of every month from 10:00 am to 4:00 pm. During this time, veterinarians from the university will be at the station to collect blood donations which will be brought back to the university’s Transfusion Center for treatment, storage, preparation and delivery. The NPUST Veterinary Transfusion Medicine Center was established on June 13, 2016 with a mission to “save lives and bring happiness”. Since then, it has already received 260 donations from 70 individual dogs and thereby has been able to help save the lives of 300 furry little loved ones. Despite this, the director of the Center expressed that there are still challenges. She explained that, even though there are many pet owners who approve of the Center’s mission and who have even expressed willingness to bring their pets in to make donations, yet, often times, distance and transportation difficulties makes it impracticable. Consequently, the Center often faces blood shortages. However, Director Tsai added that “if the Center is able to cooperate with local veterinary clinics, in addition to increasing blood resource quantities, we will be able to share our knowledge and technology with those clinics and their patrons, thereby creating a situation where everyone is better off.” National Veterinary Hospital CEO Tao-Chieh Chen has always had an interested in in animal blood donation activities. Adding to this the fact that in the past he was named one of NPUST’s “Outstanding Alumni”, when the opportunity arose for the VTMC to come to Taichung, he was strongly in support of it. Now, at a time that coincides with the NVH’s 30th anniversary, both parties are able to cooperated on the promotion of veterinary transfusion medicine and spread the idea of blood donation so that animal medical treatment can move to the next level.
Tropical Agriculture Exhibition hosts NPUST Smart Agriculture Pavilion
2019-01-29 This year at the Pingtung Tropical Agriculture Exhibition, a new pavilion was installed to share some of National Pingtung University of Science and Technology’s latest achievements in agriculture technology. The “NPUST Smart Agriculture Pavilion” was created to give visitors a glimpse into new technologies and future trends in the world of agriculture. One such trend is the adoption of unmanned farm-equipment. At the pavilion, a team from the Department of Biomechatronics Engineering exhibited a variety of autonomous farm vehicles and provided demonstrations of a highly popular crop-dusting drone that uses rapid positioning Smart technology to navigate the fields as it works the crops. With this sophisticated tool, farmers are able to spray a quarter of an acre in only 15 minutes and, with imaging recognition technology on-board, they can monitor the conditions of their crops and effectively save time in crop management. NPUST president Chang-Hsien Tai expressed that “when it comes to agriculture technology development, at present, the most successful cases are those involving greenhouse or plant factory equipment. The Smart greenhouse control equipment on display at this year’s agriculture exhibition will allow people to see the ways that smart phones are being used to make life easier in the agriculture industry. Through a variety of apps, real-time monitoring and management can be performed on smart-phones via the Cloud and the data collected can be used to perform big data analyses.” Also participating in the exhibition, Assistant Professor Chang-Sheng Lin of the Department of Vehicle Engineering pointed out that “automated control technology is maturing by the day. Agriculture operations are gradually breaking away from the controls of the natural environment. Highly efficient smart environmental control systems and machines that use advanced automation components along with data collection and analyses are able to appropriately replace human effort. For crop growth observations, records and analyses are used to conduct evaluations on fertilization effectiveness, pest and disease prevention, scientific research and breeding”. There was a wide variety of equipment on display for viewing at the pavilion including air drying equipment, microbubble cleaning technology, flower classification technology, poultry identification systems, GPS positioning seedling planters and other related agriculture equipment. For curious visitors, explanations were provided so that they could get better idea of how to use the technology for regular farm operations –from planting right on through to post-harvest treatment and processing.
International Students at NPUST Enjoy Festive New Year Atmosphere in Taiwan
2019-01-29 On January 28th, a New Year Luncheon was held in Pingtung City at the Tao Shan Banquet Hall for 90 of NPUST’s international students who will be spending their winter break on-campus. With decorations and traditional music setting the atmosphere, the students had a chance to get in the holiday mood and experience some of the customs associated with the festival. The students were joined by NPUST’s President Chang-Hsien Tai and his wife as well as Overseas Chinese Affairs Council representative, Po-Chin Chen, and several other distinguished guests. President Tai and Council Representative Chen each offered remarks and wished the students a successful year before the meal began. The students enjoyed a variety popular Chinese dishes together with a fabulous live song performance by the “Overseas Chinese Student Singing Competition” two-time champion from Malaysia, Tan Wai Teng. During the meal, President Tai made his rounds to hand out “red envelopes” to each of the students and wish them a happy and prosperous New Year. Lucky draws were held throughout the course of the event and awards were given to six students dressed in the “most festive red attire”. After lunch, an introduction to Chinese New Year “taboos” was presented by an Overseas Chinese student from Malaysia, followed by a trivia competition designed to test the students’ knowledge of Chinese New Year customs. NPUST currently has 750 international students from 46 countries on the roster. Although many of them head home or travel to other places during the break, for those who stick around to continue their research or spend their time off on-campus over the New Year, the university always holds a special celebration to let them experience Taiwan’s biggest holiday of the year and remind them that they are part of the NPUST family.
Distinguished Contribution to Industry-Academia Cooperation
2019-01-18 Dr. Pao-Chuan Hsieh, NPUST professor and former vice-president, is known to some as the “father of NPUST Soy Sauce” –a reference to one of the many products created by the university’s king of R&D. The main theme surrounding Professor Hsieh’s research is “health”, and he has developed many well-known and well-received products including health-food products, seasonings, functional beverages, cosmetics, and cleaning products. Also, in order to help local farmers create new avenues for produce sales, more recently he has been actively involved in R&D to add new value to some of Pingtung’s important crops, including fruits and onions. On account of all the contributions that Professor Hsieh has made through his work, he recently became the first winner of the Ministry of Education “National Award for Distinguished Contribution to Industry-Academia Cooperation” (國家產學大師獎). Professor Hsieh was honored to receive the distinction and showed gratitude towards his university, stating: I want to thank my Alma Mater, National Pingtung University of Science and Technology, for cultivating my skills back when it was still operating as ‘Pingtung Agricultural College’. It was at that time that my basic education was taking root. From 1981, when I worked as a teaching assistant at my Alma Mater, up until now, teaching and learning have been about application. I used agricultural goods as the basic materials for developing products and integrated my experiences into my teaching materials to develop students’ practical abilities. Pingtung is an agricultural county, and NPUST’s focus of development is tropical agriculture. The mission and essence behind my research is to use agricultural goods as basic materials – natural and healthy and used in a way that there is no waste –so that value can be added and products with local characteristics can be created. The soy sauce developed by Professor Hsieh is the first low salt soy sauce in the country to be produced without any chemical additives. It has been very popular among consumers, and following a successful 10 million NTD technology transfer, is now selling at over a million bottles a year. With the money, a biotechnology company was established and employment opportunities are being created for students (currently 2/3 of the employees at the company are graduates of NPUST). Dedicated to healthy and natural food products, Professor Hsieh has uses his expertise in microbial fermentation to create over 60 products including a papaya enzyme cleanser, S-8 collagen serum, S-8 Natto active ingredients moisturizing mask, low salt soy sauce, miso, ‘civet’ coffee, guava mulberries, vegetable yogurt, fruit pearls and many more. Ten of the products he developed have already gone on to technology transfer. NPUST President Chang-Hsien Tai said that “Professor Hsieh brings pride to NPUST. He served the university for 38 years and helped develop the talent of countless students, emphasizing the practical side of vocational education and raising the level of students’ skills. He has also developed many products using agricultural goods and created value through industry-academic cooperation to help farmers address sales problems and increase profits – and now he has become the first winner of the ‘National Award for Distinguished Contribution to Industry-Academia Cooperation’”.
NPUST Gives New Layer to Hengchun Onions
2019-01-04 The onion, regarded as one of the three treasures of southern Taiwan’s Hengchun Peninsula, is now receiving new attention. Professor Pao-Chuan Hsieh, the father of the famous NPUST Low Salt Soy Sauce, has been leading a team from the Office of Continuing and Extension Education on a project created to help the Hengchun Farmer’s Association develop new products, including one flavorful Onion Soy Sauce brewed with locally cultivated black beans and sweet onion juice. NPUST vice-president for administrative affairs, Chao-Lin Tuan, explained that the cooperation between NPUST and the Henchun Farmer’s Association was trifold in function: develop more applications for onions, provide consumers with healthy and delicious onion products, and improve the economic situation of local farmers. Director general of the Henchun Farmer’s Association, Sun-He Lin, said that in order to help farmers increase sales volumes and revenue, they have been actively cooperating with the NPUST Committee for Agriculture Extension. With the R&D expertise of professors at the university we are able to take advantage of locally produced agriculture products in a new way and develop products with great characteristics. In the future, we also plan to integrate industry tourism and work with snack industries to promote the special features of Hengchun and add value to local product. Zhi-Wang Yao, director of the Southern District Agriculture and Food Agency said that on the Hengchun Peninsula the production season for onions runs roughly from March to April, with crops covering 600 hectares of land. The produce is used for domestic consumption and for export, but in the past few years, onion prices have been relatively low. In addition to requesting that local farmer’s associations purchase at stable prices, we have also looked to the NPUST Office of Continuing and Extension Education to bring professors on-board to develop onion products which can help to raise consumption quantities and increase prices. NPUST’s king of food product R&D, Professor Chuan-Pao Hsieh, said that “NPUST was founded on agriculture and assisting famers on everything from production and processing to marketing and sales is a responsibility and duty that we will not abandon. Onions are both healthy and delicious– and now we are using pure onion juice together with Hengchun’s black beans to create a soy sauce that has a unique and more flavorful taste. The onion dregs have also been used to develop a variety of healthy and natural products including onion noodles, onion curry sauce, onion cakes and traditional flavored onion breads, so that the full onions can be made use of and the added value of the onions can be increased.” Director of the NPUST Office of Continuing and Extension Education, Ke-Chung Peng, explained that “the juice from the onion is extracted and used to brew the soy sauce, while the remaining dregs are used to create a variety of other products. It is a circular economies approach”. He added that “when industry and agriculture have needs, NPUST provides backup; and we encourage young people to head to the countryside to create great farming economies”.
Ancient Concepts, New Applications: Team Creates “Five Phases Chocolate”
2018-12-28 A team of researchers headed up by Food Science professor Shyang-Chwen Sheu has been dedicating its time towards developing a new, health-focused treat that tastes good, looks good and incorporates a set of ideas that have roots extending back over 2000 years. The “Five Phases” teaching on healthy living from ancient China was adopted as the theme for NPUST researchers working to apply modern food science techniques towards the development of chocolate treats with all natural ingredients. Agriculture products produced domestically in Taiwan, including dragon fruit, Roselle, lemon, and turmeric were used to get the flavors and colors just right. Through processing techniques including concentration, refining, extraction, drying and grinding – without adding any artificial food coloring or preservatives— the natural ingredients were mixed into the chocolate to create white, green, black and yellow colored “Five Phases Chocolate”. The team worked to create a product that went beyond simply tasting good – they wanted to develop a treat that was also a feast for the eyes, and which could be enjoyed with peace of mind. The innovative way in which they applied ingredients from locally produced products will hopefully lead to added crop value for local farmers and increase rates of fruit consumption. On December 28, at the College of Agriculture, the good manufacturing practices (GMP) factory report was made public and members of the team showed of their work. Food Biotechnology master’s student Jun-Liang Lin joined the team on account of his “strong interest in chocolate production”. He made some comments on their research, explaining that in order to produce a healthy chocolate that is rich in color without using any artificial food coloring, they made use of natural dried fruit extracts. But retaining the health-promoting substances and flavor from the fruit is no easy feat, and it took over a year of continuous research to get the results they wanted. Department of Food Science professor Shyang-Chwen Sheu explained that his department received funds from the MOE Paradigm Technology University Development Project and at the end of 2014 it established a simulated GMP production line primarily dedicated to coffee and chocolate products. Researchers work to develop new ways to use Taiwan’s domestic agriculture materials to create products with unique qualities. Coordinating with cocoa development efforts in Pingtung, “Five Phases Chocolate” is one of their recent successes. The five phases, namely “metal (white), wood (green), water (black), fire (red) and earth (yellow) were interpreted and expressed by combining locally produced cocoa with black raisins for “metal creates water”; green tea chocolate together with soft red dragon fruit candy for “wood creates fire”; 70% dark chocolate for “water”; Roselle dragon fruit chocolate with soft lemon candy for “fire creates earth”; and turmeric chocolate with soft white coconut candy for “earth creates metal”. Delicious, aesthetically pleasing, unique, local, and natural: Five Phases Chocolate adopted ideas from ancient China to create a product well suited for today— in a market where consumers care a great deal about health and food safety issues. Through technology transfer arrangements, the research can be used by food companies looking to add new items to their lines and will hopefully help farmers see additional demand for the products they are already producing. The project has also been an excellent experience for the students involved and should be beneficial to them when they look for employment in the future.
First in Taiwan: “Academic + Fitness Training + Business” Program
2018-12-21 With support from the Ministry of Education’s Sprout Project, the NPUST Department of Recreational Sport and Health Promotion has launched Taiwan’s first-ever cross-domain fitness and sports training accredited course. More than 40 interested students from a variety of different departments are already on-board. For the program, the students can take 20 credits over a three-year period to develop competencies in areas needed by the industry. The project also has brought together outside organizations and businesses for a cooperative relationship that will add a very special dynamic to the program. Setting the stage to move forward, on December 21 at the Multi-Purpose Sports Education Room at the university’s Sports Arena, NPUST President Chang-Hsien Tai represented the university in signing a multi-lateral alliance agreement between NPUST, five fitness education and training originations and three fitness businesses. Under the tripartite “academics + fitness training + business” agreement, the parties will create a triple-win situation by cooperating on the development of learning, internship and business opportunities. President Tai noted that the accredited course is the first of its type in the country. He hopes that students will be able come from different departments and use the professional knowledge they have acquired in their main areas of study to strengthen fitness learning, digital application, entrepreneurship and language skills – so that they can take what they have learned to the work place and increase their own competitiveness while contributing to public health and well-being. The director of the Department of Recreational Sport and Health Promotion, Huey-Fen Su, expressed gratitude towards the university and the MOE Sprout Project for the 2 million NTD grant. The renovated multi-purpose room will serve as the training base for the program, with heavy training equipment, a spa room, and sports injury treatment room which can be used to train students in professional skills. The executive vice-president of Fitness Factory, one of the participating businesses, encouraged the students to put energy into learning, cultivating a sense of responsibility and developing an attitude of service so that they will be well-equipped for the work-place environment.
36th Session of Overseas Youth Vocational Training School
2018-12-20 On December 20th a graduation ceremony was held in the conference hall at the university Library and Conference Center for students who successfully completed the 36th Session of the Overseas Youth Vocational Training School. A results exhibition was also set up on the first floor of the library to display some of the students’ accomplishments. NPUST President Chang-Hsien Tai hosted the ceremony and addressed the students, many of whom were accompanied by family members and friends who traveled from Malaysia, Myanmar and Brunei to be present for the occasion. President Chang-Hsien Tai pointed to hurdles that lay ahead while offering practical encouragement, stating: “it is becoming more difficult to face future challenges such as climate change and labor shortages – for this reason, it is becoming increasingly pressing to adopt new technologies and tools to strengthen production, processing and marketing. For this, students should be encouraged to organize teams to work across domains so as to maximize the value of each individual—and so that you can give back to your home communities.” Li Lian-Hong, the student representative for the graduating class of Plant Industry and Sophisticated Tropical Agriculture students addressed his peers, saying: “during the two years spent at NPUST, we have experienced growth, and now, with mixed emotions, we can look back upon and cherish our precious memories. After graduation, I hope that every student will be able to do his or her best and work towards fulfilling his or her dreams.” There were a total of 35 students graduating in the current session. These students came from Malaysia, Myanmar and Brunei to take part in the highly reputed two-year training program. The Overseas Chinese Youth program has been in place for 52 years, and has offered a total of 37 sessions to-date. Over the years, 1,725 students have graduated from the training program, the majority of which (1,650) hail from Malaysia. The programs have covered such areas of study as farm operations, livestock veterinary medicine, aquaculture, food processing, woodworking, business administration, information management and vehicle engineering. When the students graduate and return home, they have been able to contribute to their local communities with what they learned —and because of its success, it his highly regarded by overseas Chinese and Chinese youth.
Fashion Student Shines Light on NPUST
2018-12-18 Xin Zhu Li a second-year graduate student at the Department of Fashion Design and Management stole at the 2018 MOE Technical Skills Awards, taking home 2 Golds, 2 Silvers, 1 Bronze, 2 Outstanding Works, and 1 Special Award and shinning a spot-light on his department. Born in 1994 In high school, Xin Zhu Li studied performance arts at the Taipei Hwa Kang Arts School during which he developed an interest in costume and make-up. He later enrolled in the Department of Cultural Vocation Development and National Taiwan University of Technology and invested in cultural learning. With a desire to unite his learning in arts, culture and fashion, after receiving his bachelor’s degree Li came to the NPUST Department of Fashion Design and Management for graduate studies, where his performance has attracted a lot of attention. In 2017, Li took part in the Japanese SPC Global Styling Collection, winning the silver in the Banquet Hair and Make-up Category and as special award for Bun Hair-Styling. In 2018, he then took part in the Korean IFBC International Artist Expo & Contest and won the top-level gold award for nail design and gold award for movie special effects make-up. In 2018 he also attended the Malaysian IBE Make-Up Artistry Awards – winning second place and an outstanding works awards. Reflecting on his most recent success, Li stated that though “I did not come from a background in this area of study, I ventured into hair-dressing, beauty and home-economics. I am grateful for the guidance and support I received from my teachers and seniors. I am also especially thankful to Director Shiou-Ru Hsua of the Department of Fashion Design and Management and my advising professor, Ching-Shiou Shie, for their guidance the international competitions I have attended. Through the process of competing with my peers, I have learned and gained a broader field of view. I hope that I can continue to develop myself and work hard to make up for all my short comings—and also emulate Professor Shie by sharing the things that I have learned with more people.” Director Shiou-Ru Hsu said that “because Xin Zhu has a broad base of learning, he is able to use different perspectives to interpret his works, thus developing unique innovative creations. The school strongly encourages students to take part in international competitions and has already put on many on results exhibitions, hoping that in the future it will be able to continue to share these achievements with others”. His advisor, Assoc. Professor Ching-Shiou Shie also affirmed Li’s works stating that “Xin Zhu’s works were well received because he is ambitious in pursuing his dreams – he is determined and will not give up, so I trust that he will be a shining star in the future of vocational education!” NPUST President Chang-Hsien Tai commented on the achievement, stating that Xin Zhu is the first student from NPUST to win the "Technology Light" Award, which is regarded as the vocational “Oscars”. We are grateful for the hard work of the teachers and students in the Department of Fashion— for pursuing great things and shining a light on the school.”
Haoshi Venture Supports Students Researching Food Safety at NPUST
2018-12-11 Haoshi Venture is dedicated to food safety and continuously serves as a strong advocate for “transparent, healthy, and sustainable” development objectives in Taiwan’s agriculture industry. In order to help contribute further to these important issues, the organization recently awarded 1,440,000 NTD in funding towards food safety research and training at the university. On invitation from Dr. Ming-Chang Wu, the director of the NPUST Institute of Food Safety Management, an official donation ceremony was held at the NPUST Department of Agriculture on December 11, 2018. During the ceremony, 12 students were awarded 60,000 scholarships with consideration given to academic performances and financial situations. The aim is to reduce the students’ financial burdens so that they can focus more on their studies and contribute to food safety research for the betterment of society. Vice President for Education Affairs, Dr. Shui-Jen Chen, pointed out that in response to a number of food safety incidents that took place in recent years, NPUST established its Institute of Food Safety Management and recruited graduates to take part in robust food safety training. In the future, these students will be equipped to serve as professional cadres at businesses or government agencies, working as food-safety safeguards and providing consumers with confidence that the food they are consuming is healthy and safe. Chairman of Haoshi Venture, Hong-Yu Chen, emphasized that “change needs to start with education”. He explained that “supporting food & agriculture personnel and startups is the mission of the organization. By donating food safety scholarships to NPUST, we hope that we can encourage students to use innovative thinking and invest themselves in R&D related to food safety so that they can contribute to the transformation of domestic agriculture and that successes can be exported to international markets.” Director Wu of the Institute of Food Safety Management extended his gratitude to Haoshi Venture for planting good seeds and for reducing financial pressures for NPUST students—and for encouraging them to focus on food safety management research. Hopes are that through the scholarships, students will be able to further care for Taiwan’s food safety and that education on issues important to society will see greater progress.