Professor Yu-Hsiu Tseng, Director of the Industry-Academia Cooperation Center and the Extension Education Center at National Kaohsiung University of Hospitality and Tourism, has been providing food service education for nearly 20 years. She has conducted industry-academia projects for over 10 years, and evaluated more than 1000 large, medium, and small sized food service companies. Her specialties include development of innovative products, agricultural product processing, development of clean eating, and consultation for cross-industry integration.
She has published 13 journal articles, including 11 in journals listed in SCI. She conducted over 60 industry-academia technology transfer projects. She has participated in industry-academia promotional activities with great effort, and organized more than 50 occasions such as industry-academia press conferences and international or domestic food service exhibitions. Foreign and domestic media have widely reported these events which are recognized by food service providers.
The results of her industry-academia projects contribute to education and industrial promotion in the form of technology reports or journal articles. Over 200 training courses and activities have been organized by her. She established a unit to cultivate professionals on in-depth local culture, innovative development, and startups related to food service. She also set up a food service merchandising research office and an internship program at National Kaohsiung University of Hospitality and Tourism. She also offers a series of courses integrating practice and innovation, and formed an interdisciplinary food service consultation team with other schools to facilitate innovative development and cultivate professionals with practical skills for food service.