I am from Taiwan. After obtaining my bachelor’s and master’s degree in food science from National Pingtung University of Science and Technology, I worked for food companies for three years. In my master’s research, I investigated the antioxidant and anti-inflammatory activities of functional food. It was relevant to improving disease prevention in the human body, and I was drawn into this area. I also enjoy doing research and learning new knowledge, which led me to pursue my PhD in nutritional sciences.
Why did you choose the Nutritional Sciences Graduate Program at the University of Arizona?
I chose The University of Arizona because the program provides the opportunity to do lab rotations, which allowed me to understand faculty’s research detail in different labs. Also, the program has interdisciplinary faculty that supports a diverse learning environment.