Chia-Liang Huang

Food Science Master’s graduate with over 7 years of combined experience in product development, analytical chemistry, and food microbiology. Skilled in supporting prototype formulation, shelf-life testing, and sensory evaluation in academic and applied settings. Knowledgeable in HACCP, GMP, CFIA regulatory frameworks, and quality assurance practices. Eager to contribute practical R&D capabilities and collaborative mindset to a growth-oriented food manufacturing team.

• Do short chain fatty acids and phenolic metabolites of the gut have synergistic anti-inflammatory effects? – new insights from a TNF-α-induced Caco-2 cell model. Food Research International, 139, 109833. https://doi.org/10.1016/j.foodres.2020.109833
• The microbial communities and flavour compounds of Jiangxi Yancai, Sichuan Paocai and dongbei Suancai: Three major types of traditional Chinese fermented vegetables. LWT, 121, 108865. https://doi.org/10.1016/j.lwt.2019.108865
• Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing. LWT, 186, 115207. https://doi.org/10.1016/j.lwt.2023.115207