Shinichiro Ito
Prof. Dr. Ito is the president of Kogakuin University of Technology & Engineering (KUTE-Tokyo) from 2015 and a full professor at the Department of Applied Physics, School of Advanced Engineering. He received his PhD in Engineering (synthetic chemistry) from the University of Tokyo, Japan, in 1985, and an honorable doctoral degree at Southern Taiwan University of Science and Technology, Taiwan, in 2017.
He joined the research department of science and technology, National Science Museum in 1982. From 1991 to 2002, he was a lecturer and an associate professor in the Faculty of Engineering, KUTE-Tokyo. Since 2002, he has been a full professor.
Dr. Ito research interests include the fabrication process of nanostructured materials, and functional thin films such as lithium ion batteries, semiconductor thin films and biocompatible coatings for implant materials etc. He has published more than 90 original papers in international journals and has been invited to numerous conferences. Dr. Sato has been widely involved in international collaborations between various institutes, in the fields of functional thin films and devices.
Kuan-Chen Cheng
Dr. Kuan-Chen Cheng joined the Institute of Food Science and Technology, National Taiwan University, as a faculty member in 2011, after having obtained his PhD in Microbial Engineering at Pennsylvania State University in 2010, followed by one year of postdoctoral training at the University of Arizona at Tucson. Dr. Cheng became a full professor in 2019. He was praised by the university being an outstanding teacher by “NTU Outstanding Faculty Award” (2013, 2016, 2017, 2018, 2019, 2020, 2021, 2022).
Dr. Cheng has mentored 5post-doc fellows, 9 PhD students, and 80master students already.The R&D work of his group focuses on three major areas: food biotechnology, renewable biomaterials and precision health. Major areas in which he has been actively involved in recent years include (1) the establishment of food fermentation processes that have assisted the local food industry in producing value-added functional foods; (2) the introduction of novel techniquesfor the food industry, including cold plasma technology, electrospinning, and microbiome cultivation; and (3) the development of fermented functional foods for aged people. His work has been recognized at an international level as reflected by hispublication record of over 100 SCI-listed journal articles (5,968 citations and h-index of 35)in food-related fields.
Dr. Cheng is now anExecutive council member in Taiwan Association for Food Science and Technology (TAFoST), Executive council member of Agricultural Chemical Society of Taiwan, Council member of Taiwan Association for Lactic Acid Bacteria, and General secretary of Taiwan Association for Food Protection. Dr. Chenghas been the recipient of numerous academic awards, including “Excellent Junior Research Investigator Award” from Ministry of Science and Technology in Taiwan (2013, 2017, 2019). “Chiang-Hsu Lien-Chen Food Technology Honorary Award” from TAFoST (2016), and “Distinguished Academic Award in Food Science and Technology” from TAFoST (2019). He also holds honorary recognition from other societies in Taiwan, for example “Academic award” (2017) and “Technology Achievement Award” (2019) from Agricultural Chemical Society of Taiwan ), “Education Award”from International Association for Food Protection (2018), ELSEVIER 2020 Top 2% Scientist of the world (2021)and “Award of Excellence in Research” from Health Food Society of Taiwan (2022).He is also a life-time member of Alpha Epsilon, The Honor Society of Agriculture, Food, and Biological Engineering(USA); and Gamma Sigma Delta, The Honor Society of Agriculture(USA).