Prof. Shi-Yen Shiau
LIFETIME NATIONAL ENDOWED CHAIR PROFESSOR AND DISTINGUISHED PROFESSOR
NATIONAL TAIWAN OCEAN UNIVERSITY
LIFE-TIME CHAIR PROFESSOR
NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY
Prof. Shi-Yen Shiau is the lifetime National Endowed Chair Professor and Distinguished Professor in the Department of Food Science at National Taiwan Ocean University and the Life-time Chair Professor in the Department of Food and Nutrition at Providence University and the Department of Aquaculture at National Pingtung University of Science and Technology in Taiwan.
Prof. 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 board of international journals, including Aquaculture and Aquaculture Nutrition. He is the editor for the journal Aquaculture Research since 2010. He is the past Editor-in-Chief of the Asian Fisheries Science, 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, and more and served as member of the Board of Director of the World Aquaculture Society (2001-2004), President of the Taiwan Fisheries Society (2001-2005), and Councilor of the Asian Fisheries Society (2004-2013). Prof. Shiau serves as member of the International Scientific Committee of the International Symposium on Fish Nutrition and Feeding since 1994, and the National Committee for the Pacific Science Association since 1995. Prof. Shiau is also a member of the National Research Council (NRC) Committee on Nutrient Requirements of Fish and Shrimp of the US National Academies.
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, USA.