Jun-Yi Wu
Assistant Professor
Education：Ph.D. of Chung Yuan Christian University, Taiwan
Specialty：Food processing,Food chemistry,Food engineering,Food high speed 3D printing
Office：Marine Building Room 311A
Lab：Marine Science Building C Room 108
TEL：886-2-24622192 Ext.5125
E-mail：junyiwu691@mail.ntou.edu.tw
Personal statement
My work focuses on the development of high-speed food 3D printing technology, food quantum dot material and sustainable green energy. My main research interests involve the development of high-speed food 3D printing technology and the development and application of edible photoelectric materials in the fields of food safety and sustainable circular energy. Currently the world's first inventor of high-speed 3D printing.It is also the first in the world to synthesize zinc oxide non-metallic raman sensing material and pubilication on the cover of SCI journal(ACS omega). At present, a large amount of carbon quantum dots can be synthesized at normal temperature and pressure by successfully using food waste as a raw material.
Current projects:
This project(NSTC111-2222-E-019 -001 -) will use a novel ultra-fast cutting synthesis method (<3min) to prepare a large number of MoS2 quantum dot materials with adjustable opticalproperties (>5g), use NaCl and KCl crystalline salts as cutting agents, and study changes in cutting speeds and cutting agents After analyzing the concentration,cutting agent type, and dopant type, analyze and discuss the structure influence of the method on the generation of a large number of MoS2 quantum dot
materials, the doping effect of the dopant, the fluorescence mechanism and other
basic physical characteristics, and apply it to chemical sensors. As a glucose detection analysis.
Preparation of a large number of MoS2 QDmaterials with tuingable optical properties by ultra-fast cutting at room temperature and pressure and their application in chemical sensors (NSTC111-2222-E-019 -001 -)
Teaching:
1. Seminar
2. Food 3D printing
3. Food thermal processing
4.Food unit operation
5.Food colloids