Professors Yu-Tang Tung, Jyh-Horng Wu, and Chang-Wei Hsieh received Gold and Silver Awards in the Invention Competition at the 2025 Taiwan Innotech Expo (2025.10)
At the 2025 Taiwan Innotech Expo, the Invention Competition area organized by the Intellectual Property Office, Ministry of Economic Affairs attracted nearly a thousand innovative technologies from Taiwan and abroad, making the competition highly competitive. Our Center’s research teams delivered an outstanding performance. Research成果 by Professor Yu-Tang Tung, Professor Jyh-Horng Wu, and Professor Chang-Wei Hsieh received Gold and Silver Awards, respectively, demonstrating our Center’s strong R&D capabilities in smart health and agro-food technologies.
The Gold Award–winning technology was co-developed by Professor Yu-Tang Tung (Institute of Biotechnology) and Professor Jyh-Horng Wu (Department of Forestry), focusing on the “use of black soybean seed coat extract for regulating brain genes.” Using a patented extraction process, the team successfully preserved key bioactive compounds in black soybean, including anthocyanins and isoflavones, and significantly increased the GABA content. Animal studies showed that the extract can modulate the gut microbiota and brain gene expression, improving anxiety and emotional imbalance induced by sleep deprivation. With a high safety profile and strong market potential, the technology has secured multiple patents, opening new opportunities for the functional food and smart health industries.
The Silver Award–winning technology, proposed by Professor Chang-Wei Hsieh (Department of Food Science and Biotechnology), is titled “active modified-atmosphere freshness-preserving film for fruit and vegetable packaging and its preparation method.” By integrating plasma modification techniques with biopolymer materials, the packaging film achieves selective regulation of carbon dioxide and enables customized freshness-preserving modules tailored to different agricultural products. Using button mushrooms as an example, the technology can extend shelf life from 7 days to 21 days, significantly enhancing preservation performance and industrial value, and highlighting the critical application potential of agro-food technology in sustainable supply chains.