The research teams led by Distinguished Professors Cheng-Chung Chang, Chang-Wei Hsieh and En-Pei Chiang were awarded the 21st National Innovation Award.
The 21st National Innovation Award ceremony was held on December 26, with this year’s competition attracting the highest number of participating teams in the past three years, making it highly competitive. Under the leadership of President Fu-Chih Jan, nine outstanding teams from National Chung Hsing University (NCHU) stood out, winning a total of five “Academic & Research Innovation Awards,” as well as one each of the “Academic & Research Innovation Advancement Award,” “Startup Award,” “Startup Advancement Award,” and “Innovation Incubation Award.” Their excellent performance showcases NCHU’s century-long strength in innovation, research, and academic branding.
The National Innovation Award aims to encourage and recognize academic and research units with strong R&D capabilities, innovative teams, and startups with key technologies. It uncovers market value in innovation and builds a cross-disciplinary, cross-sector, and cross-border cooperation platform. Each year, outstanding achievements are rigorously selected for this prestigious national award, accelerating capital aggregation, market expansion, and international connections.
The five NCHU teams awarded the “Academic & Research Innovation Award” this year include:
Prof. Ming-Te Yang (Distinguished Professor and Dean of the College of Engineering, Department of Civil Engineering) for “AIoT-Driven Low-Carbon Rice Harvesting Model”
Prof. Yao-Tung Lin (Distinguished Professor, Department of Soil and Environmental Sciences) for “AI ‘Fresh’ Seal Troops: Novel Intelligent Long-Lasting Preservation Materials and Innovative Applications to Extend Meat Shelf Life”
Prof. Yen-Wei Chu (Distinguished Professor and Director, Institute of Biotechnology) for “AI-Based Spectral Technology for Precision Agriculture Solutions”
Prof. Cheng-Chung Chang (Distinguished Professor, Institute of Biomedical Engineering) for “Triple-F Platform: Rapid Screening System Combining Molecular Fingerprinting and Image Recognition”
Prof. Chang-Wei Hsieh (Distinguished Professor and Vice President, Department of Food Science) for “Enhancing Black Garlic’s Physiological Activity through Scientific Processing.”
Additionally, Prof. En-Pei Chiang ’s team (Distinguished Professor, Department of Food Science) who won the award last year, advanced to receive the “Academic & Research Innovation Advancement Award” this year.
NCHU’s Industry-Academia-Research Collaboration Center, dedicated to nurturing innovative outcomes, received the “Innovation Incubation Award.” Professor Ping-Shan Lai from the Department of Chemistry’s spinoff company, Bao-Hong Biomedical Co., Ltd., was honored with the “Startup Award.” Sing U Technology Co., Ltd., led by researcher Kun-Chang Hsieh from NCHU’s Big Data Center, won the “Startup Award” last year and further earned the “Startup Advancement Award” this year.
All award-winning teams expressed deep gratitude for the university’s support and felt honored to be recognized on the National Innovation Award stage. This affirmation boosts their confidence to further develop their achievements and bring commercialization results that demonstrate NCHU’s academic innovation strength to industry, while actively advancing toward international markets to showcase Taiwan’s innovative technology capabilities to the world.
Article source: https://secret.nchu.edu.tw/2024/12/31/24314/