Benjamin completed his B.S. in Food Science in 2016 at Tunghai University in Taiwan. He had a national certificate as a food science technician issued by the Taiwanese government after graduation. He then continued his master's degree at National Chung Hsing University in the Food Processing Program, and graduated in 2018. Benjamin is interested in carbohydrate research, in particular, the physicochemical properties. He joined Grain Science at Kansas State University for a doctoral degree program in 2021 for two years before he started his PhD program at the University of Minnesota in the Food Science Program in the fall of 2023, specializing in the physical chemistry of food materials science toward the processing design and powders stability. His research is about the modeling and mapping of the dairy materials of their phase transition in high solids state (i.g. glass transition phenomenon), as well as the crystallization kinetics of dairy powders based on the theory of thermodynamics. Apart from his academic works, Benjamin had the experience of serving as a social chair and marketing chair at the International Coordinating Council when he was at K-State, as well as the President of the Taiwanese Student Association for a year. He enjoys traveling around the world and experiencing cultural differences. Being a photographer and doing outdoor activities are always his things.
