National Endowed Chair Professor
Taiwan Ocean University
Dr. Shi-Yen Shiau is the National Endowed Chair Professor in the Department of Food Science at National Taiwan Ocean University and the Chair Professor in the Department of Food and Nutrition at Providence University in Taiwan. Dr. Shiau is internationally renowned for his research which is currently focused on the biological basis of micronutrient requirements and nutrient interactions in tilapia, grouper, and grass shrimp, and their effects on immunity. He has received numerous awards for his research and teaching. Dr. Shiau serves on the editorial boards of the international Journals "Aquaculture", "Aquaculture Nutrition" and "Aquaculture Research". He has been Editor for the journal Aquaculture Research since 2010. He is the past Editor-in-Chief of the Asian Fisheries Science journal, Journal of the Chinese Nutrition Society and Journal of the Fisheries Society of Taiwan. Prof. Shiau has been a member of a number of professional societies including American Society for Nutritional Science, World Aquaculture Society, Asian Fisheries Society…etc. and served as Board Director of the World Aquaculture Society, President of the Taiwan Fisheries Society. Currently, he is the Councilor of the Asian Fisheries Society. Since 1994, 1995, Prof. Shiau has served on the International Union of Nutritional Science's Committee III/5: Nutrition and the Production of Fish and Shellfish, and the National Committee for the Pacific Science Association, respectively and since 1996, Dr. Shiau has been a scientific committee member of the International Symposium on Nutrition and Feeding of Fish. He is a member of the NRC Committee on Nutrient Requirements of Fish and Shrimp. Dr. Shiau received his B.S. in Food Science from National Taiwan Ocean University and both his M.S. and Ph.D. in Nutrition from Texas Tech University.
Dr. Shiau is internationally renowned for his research which is currently focused on the biological basis of micronutrient requirements and nutrient interactions in tilapia, grouper, and grass shrimp, and their effects on immunity.