Hong-Jhang Chen

About him:

Prof. Hong-Jhang Chen got his Ph.D. degree from Institute of Food Science and Technology at National Taiwan University (NTU) in 2010. During five years of postdoctoral career, his research focuses on the application of healthy food by isolating the bioactive components and evaluating the mechanism using omics studies. He also got the Food Technologist and the certification of HACCP. Prof. Chen joined the Institute of Food Science and Technology at NTU in February 2015 as the Assistant Professor. In addition, Prof. Chen joins the BfR-Summer Academy on Risk Assessment and Risk Communication in Food Safety in 2017. His major specialties include Natural Product Chemistry, Analytical Chemistry, Mass Spectrometry, and Foodomics. Now, his current research interests focus on food authentication and food safety. Prof. Chen’s LAB has three projects to evaluate the authenticity of edible oil, soybean and Djulis (Taiwan quinoa). The high-resolution mass spectrometry was performed to characterize the chemical profile to achieve the fingerprint of food. The dereplication of MS and identification of compounds were his major research topic. Moreover, the MS technology may use for quality control and safety issue via the quantitate of the bioactive components and possible contaminants in food, respectively.

About his talk:

"Authentication of cereal samples were verified by the phytochemical compound profile using foodomic study via LC-HRMS"

8 Betalanins, 69 phenolic compounds and 69 triterpenoid saponins were identified base on the high-resolution mass spectrometry. Molecular networking was efficacy tool to verify the dereplication of the compound in MS data.