Department of Food Science and Biotechnology, National Chung Hsing University

1

Tony J. Fang, 1

Department of Food Science and Biotechnology, National Chung Hsing University

250 Kuokuang Road,

Taichung 402 Taiwan, Republic of China

(O): +886-4-22861505

(F): +886-4-22876211

TONY J. FANG E-mail:

Education

9/1985-8/1989 Ph.D. – Food Science and Technology. The Ohio State University. Columbus, Ohio.

8/1984-5/1985 Graduate student – Food and Nutrition. Texas Tech University, Lubbock, Texas.

9/1980-6/1982 M.S. – Food Science. National Chung Hsing University, Taiwan, Republic of China.

9/1976-6/1980 B.S. – Food Science, National Chung Hsing University, Taiwan, Republic of China.

8/2005 – present Professor –Food Science and Biotechnology, NCHU

8/2005 – present Department Chair – Food Science and Biotechnology, NCHU

2/2006 - 7/2006 Professor (part time) – Food Science, Central Taiwan University of Science and Technology, Taichung, Taiwan. ROC

8/1996 – 7/2005 Professor – Food Science, NCHU.

8/2004 – 7/2005 Director – Alumni center, NCHU.

2/2004 - 7/2004 Professor (part time) – Food Science, Chung Tai Institute of Health Science and Technology, Taichung, Taiwan. ROC

9/2000 – 5/2001 Visiting Professor – Department of
Food Science and Technology, University of California, Davis, USA.

8/1999 – 8/1999 Visiting Professor –University of South Australia, Adelaide, South Australia

8/1998 – 7/2000 Director – Division of Academic Development, Office of Research and Development, NCHU.

8/1998 - 7/1999 Director – Instrument Center, NCHU.

8/1997 - 7/1999 Professor (part time) – Food and Nutrient, Providence University, Taichung, Taiwan. ROC

10/1997 - 7/1998 Director – Office of International Academic Cooperation Committee, NCHU.

2/1990 - 7/1996 Associate Professor – Food Science, NCHU.

2/1992 - 7/1992 Associate Professor (part time) –Department of Microbiology, Chung Shan Medical & Dental College, Taichung, Taiwan, ROC

8/1989 - 12/1989 Post Doc. – The Ohio State University, Columbus, OH

Research Interests

Food microbiology; Fermentation biotechnology; Computer- controlled fermentation; Astaxanthin and oligosaccharide production by red yeast; Functional foods containing physiological active prebiotics and synbiotics; Gene cloning of phytase genes; Predictive modeling of foodborne pathogens and spoilage microorganisms; PCR method for GMO detection; production of astaxanthin using fermentation and strain improvement of Xanthophyllomyces dendrorhous; Fermentation techniques for production of mushrooms and their metabolic products.

1.  Applied Microbiology and Biotechnology

2.  Biotechnology Progress

3.  Enzyme and Microbial Technology

4.  Food Microbiology

5.  Food Science and Agricultural Chemistry

6.  Food Technology and Biotechnology

7.  Journal of Agricultural and Food Chemistry

8.  Journal of Food and Drug Analysis

9.  Process Biochemistry

Peer-reviewed Publications

1.  Fang, J., and H.C. Lee. 1983. Production of ethanol by Zymomonas mobilis. National Science Council Monthly. R.O.C. 11(11): 1059-1074.

2.  Fang, J., and H.C. Lee. 1983. Effect of cultural condition on the ethanol production by Zymomonas mobilis. National Science Council Monthly. R.O.C. 11(11): 1075-1083.

3.  Fang, T.J., M. R. Lay, Y. C. Hsieh, and C. T. Su. 1991. Survival of Vibrio parahaemolyticus in TBS and fish homogenate under various environmental conditions. Journal of Agriculture and Forestry. 40(2): 87-98.

4.  Fang, T.J., 1991. Application of a microcomputer-controlled system to monitor and control Leuconostoc oenos L-181 growth. Journal of Agriculture and Forestry. 40(2): 99-108.

5.  Fang, T.J., and C. Y. S. Yang. 1992. Effects of yogurts partially replaced by soy milk on growth kinetics of lactic acid bacteria, acid production, and the sensory properties of final products. Food Science 19(2): 253-263.

6.  Fang, T.J., and Y. S. Cheng. 1992. Isolation of astaxanthin over-producing mutants of Phaffia rhodozyma and their fermentation kinetics. Chinese Journal of Microbiology & Immunology 25:209-222.

7.  Fang, T.J., and J.P. Dalmasso. 1993. Characterization of Leuconostoc oenos isolated from acidic wines and evaluation of their plasmid profiles. Journal of Chinese Agricultural Chemistry Society 19(2): 253-263.

8.  Fang, T.J., and Y. S. Cheng. 1993. Improvement of astaxanthin production by Phaffia rhodozyma through mutation and optimization of culture conditions. Journal of Fermentation and Bioengineering 75(6): 466-469.

9.  Fang, T.J. and J. P. Dalmasso. 1993. Antimicrobial activity of sulfur dioxide to certain lactic acid bacteria isolated from wines. Chinese Journal of Microbiology & Immunology 26(3): 116-131.

10.  Fang, T.J., and J.P. Dalmasso. 1993. Effect of pH and L-malic acid on malolactic fermentation and sensory properties of red table wines. Food Science 20(5): 472-484.

11.  Fang, T.J. 1994. Inhibition of malic acid degradation in malo-lactic bacteria by sulfur dioxide. Journal of Agriculture and Forestry. 43(1): 21-36.

12.  Fang, T.J., and L. W. Lin. 1994. Effect of nisin treatment and modified atmosphere packaging on the microbial flora and gas composition of raw pork tenderloins. Food Science 21(2): 153-166.

13.  Fang, T.J., and L. W. Lin. 1994. Growth of Listeria monocytogenes and Pseudomonas fragi on cooked pork in a modified atmosphere packaging/nisin combination system. Journal of Food Protection 57(6): 479-485.

14.  Fang, T.J., and L. W. Lin. 1994. Inactivation of Listeria monocytogenes on raw pork treated with modified atmosphere packaging and nisin. Journal of Food & Drug Analysis. 2(3): 189-200.

15.  Fang, T.J., and L. W. Lin. 1995. Comparative growth of Listeria monocytogenes and Pseudomonas fragi in a modified atmosphere/nisin model system. Journal of Chinese Agricultural Chemistry Society 33(4): 391-403.

16.  Fang, T.J., and S. J. Lin, 1995. Influence of culture condition on glucanases activity of Bacillus circulans mutants. Journal of Agriculture and Forestry. 44(3): 149-158.

17.  Fang, T.J., and Y. S. Yang. 1995. Production and property of a bacteriocin- like inhibitor from Lactococcus lactis DY11212. Food Science 22(5): 479-493.

18.  Fang, T.J., and Y. C. Lin. 1995. Inhibition of Listeria monocytogenes on pork tissue by immobilized nisin. Journal of Food & Drug Analysis. 3(4): 269-274.

19.  Fang, T.J., and Y. S. Yang. 1995. Partial purification and inhibition mechanism of a bacteriocin-like inhibitor produced by Streptococcus lactis. Journal of Chinese Agricultural Chemistry Society 33(6): 237-247.

20.  Fang, T.J. and M. R. Lay. 1995. Preparation and characterization of seasoning powder from mustard pickle wastes. Food Science 22(6): 503-509.

21.  Fang, T.J., and T. Y. Chiou. 1996. Batch cultivation and astaxanthin production by a mutant of the red yeast, Phaffia rhodozyma NCHU-FS501. Journal of Industrial Microbiology 16:175-181.

22.  Fang, T.J. and M. R. Lay. 1997. Microencapsulation of mustard pickle juice prepared by spray-dried method and investigation of its properties. Journal of Chinese Agricultural Chemistry Society 35(2): 132-141.

23.  Fang, T.J., C. Y. Chen and H.H.L. Chen. 1997. Inhibition of Staphylococcus aureus and Bacillus cereus on a vegetarian food treated with nisin combined with either potassium sorbate or sodium benzoate. Journal of Food Safety. 17:69-87.

24.  Wu, J. H., H.H.L. Chen, and T.J. Fang. 1998. Modeling the growth of Staphylococcus aureus in vegetarian dried bean curds. Food Science 25(2): 172-183.

25.  Tseng, Y. H., T.J. Fang, and I. C. Shieh, 1998, Extracellular phytase from Penicillium simplicissimum W46: production, purification and characterization. Journal of Chinese Agricultural Chemistry Society 36(6): 598-611.

26.  Wei, Q. K., T.J. Fang, and H.H.L. Chen, 1999, Development of growth models for Listeria monocytogenes in chicken packaged under different conditions. Food Science 26(2): 240-251.

27.  Fang, T. J., C.C. Chen and W. Y. Kuo. 1999. Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products. Food Microbiology 16: 385-391.

28.  Wei, Q. K. and T.J. Fang. 2000. Validation of linear and nonlinear predictive models describing the specific growth rate of Listeria monocytogenes in chicken meat. Taiwanese Journal of Agricultural Chemistry and Food Science 38(1): 51-58.

29.  Fang, T. J. and Y. T. Hsueh. 2000. Effect of chelators, organic acid and storage temperature on growth of Escherichia coli O157: H7 in ground beef treated with nisin using response surface methodology. Journal of Food & Drug Analysis. 8(3): 187-194.

30.  Tseng, Y. H., T.J. Fang and S. M. Tseng. 2000. Isolation and characterization of a novel phytase from Penicillium simplicissimum. Folia Microbiologica 45(2): 121-127.

31.  Huang, W. T., T.J. Fang and Y.H. Tseng. 2001. Transformation of Penicillium simplicissimum W46 phytase gene in Aspergillus niger NRRL 3135. Taiwanese Journal of Agricultural Chemistry and Food Science 39(3): 237-245.

32.  Wei, Q. K., T. J. Fang and W. C. Chen. 2001. Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures. Journal of Food Protection 64(7): 987-993.

33.  Wei, Q. K. and T. J. Fang. 2001. Validation of growth models for Listeria monocytogenes and Yersinia enterocoltictica in cooked chicken meat. Journal of Food & Drug Analysis 9(3): 153-159.

34.  Fang, T. J. and J.-M. Wang. 2002. The extractability of astaxanthin in the mixed culture of a carotenoid over-producing mutant of Xanthophyllomyces dendrorhous and Bacillus circulans in two-stage batch fermentation. Process Biochemistry. 37:1235-1245.

35.  Fang, T. J. Q. K. Wei, C. W. Liao, M. J. Hung and T. H. Wang. 2002. Microbiological Quality of 18oC Ready-to-eat Food Products Sold in Taiwan. International Journal of Food Microbiology. 80: 241-250.

36.  Fang, T. J. and Hung-Chi Tsai. 2003. Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their immobilized combination system in calcium alginate gels. Food Microbiology. 20(2): 243-253.

37.  Jeng, H.Y.Joann and T. J. Fang. 2003. Food safety control system in Taiwan – The example of food service sector. Food Control. 14/5: 317-322.

38.  Lin, P.S., G.K. Yu, and T.J. Fang, 2004. Use of Lentinus edodes (Shiitake Mushroom) stipe extract for wine making. Chun Tai Journal. 15:11-26.

39.  Wei, Q.K., W.J.Wang, and T.J. Fang, 2004. Study on isoflavones isomers contents in Taiwan’s soybean and gm soybean. Journal of Food and Drug Analysis, 12(4): 324-331 (SCI Journal)

40.  Wang, W.Y. and T. J. Fang. 2005. Development of multiplex and quantitative PCR assay for detection of genetically modified roundup ready soybean in foods. J. Food and Drug Analysis. 13(2):132-138.

41.  Fang, T.J. 2005. Bacterial contamination of ready to eat foods: concern for human toxicity. Reviews in Food and Nutrition Toxicity. 6:143-171.

42.  Chang, J.-M., Chen, T.H. and T. J. Fang. 2005. Pesticide residue monitoring in marketed fresh vegetables and fruits in central Taiwan (1999-2004) and an introduction to the HACCP system. J. Food and Drug Analysis.13 (4):368-376.

Patents

1.  A yeast mutant with natural pigment production ability（ROC patent, 2005-2023）

2.  A method to detect genetically modified soybeans with herbicide-resistant gene（ROC patent, 2005-2023）

Conference papers

International conference:

1.  Fang, T.J., and H.C. Lee. 1982. Ethanol biosynthesis by Zymomonas mobilis. Republic of China-Japan Seminar on Applied Microbiology. Taipei, Taiwan, R.O.C. (3/20/1982).

2.  Dalmasso, J.P., A.R. Miller, and T.J. Fang. 1987. Effect of post processing enzyme activity on cucumber quality. 1987 Institute of Food Technologists annual meeting. Las Vegas, Nev. USA. (6/17/1987).

3.  Fang, T.J., 1988. Genetic engineering of microorganisms - Methods and applications. 1988 Ohio Symposium on Advance in Science and Technology. Columbus, OH. USA.

4.  Dalmasso, J.P., T.J. Fang, and D.W. Kretchman. 1988. Benefits of Leuconostoc mesenteroides starter cultures in sauerkraut fermentation.1988 Institute of Food Technologists Annual Meeting. New Orleans, LA. USA. (6/20/1988)

5.  Fang, T.J., and J.P. Dalmasso. 1989. Evaluation of acidic mid-western wines for plasmid-containing strains of Leuconostoc oenos. 1989 Institute of Food Technologists Annual Meeting. Chicago. ILL. USA. (6/25/1989).

6.  Fang, T.J., and J.P. Dalmasso. 1989. The influence of sulfur dioxide on the kinetics of Leuconostoc oenos growth and malolactic activity. 1989 ASEV 14th Annual Meeting. Grand Island, NY. USA. (7/20/1989).

7.  Fang, T.J., and Y.-S. Cheng. 1993. Production of astaxanthin by an over-producing mutant of Phaffia rhodozyma. 1993 Institute of Food Technologists Annual Meeting. Book of Abstract. p. 58. Chicago, ILL.USA. (7/10/1993).

8.  Fang T.J., and L.-W. Lin. 1994. Inhibition of Listeria monocytogenes on pork as influenced by modified atmosphere packaging and nisin treatment. 1994 Institute of Food Technologist Annual Meeting. Book of Abstract. p. 167. Atlanta, Ga. USA. (6/26/1994).

9.  Fang, T.J., and L.-W. Lin. 1995. Behavior of Listeria monocytogenes when incubated with Pseudomonas fragi on plate count agar stored under modified atmosphere and treated with nisin. 1995 International Dairy Lactic Acid Bacteria Conference. Symposium proceedings. pp. 50-62. Palmerston North, New Zealand. (2/20/1995).

10.  Fang, T.J., and T.-Y. Chiou. 1995. Astaxanthin production by a Phaffia rhodozyma mutant in a batch fermentation. 95th General Meeting, American Society for Microbiology. Book of Abstract. p. 94. Washington, D.C., USA. (5/22/1995).

11.  Fang, T.J., L.-W. Lin and Y.-C. Lin. 1996. Immobilization of nisin in calcium alginate gels and its application to meat decontamination. 1996 Institute of Food Technologist Annual Meeting. Book of Abstract. p. 30. New Orleans, La. USA. (6/23/1996).

12.  Fang, T.J. 1996. Food Microorganisms and Biotechnology. Food Technology Seminar. Symposium proceedings. pp. 33-40. Petaling Jaya. Selangor. Malaysia. (12/17/1996).(Invited speaker)

13.  Fang, T J. and C.-Y. Chen. 1997. Inhibition of Staphylococcus aureus and Bacillus growth in vegetarian foods by organic acid/nisin combination system. 97th ASM General Meeting. Book of Abstract. p. 442. Miami Beach, FL. USA. (5/6/1997).

14.  Fang, T.J. and Wang, J.M. 1998. The extractability of astaxanthin in the mixed culture of Phaffia rhodozyma and Bacillus circulans by two-step batch and fed-batch cultures. 1998 Institute of Food Technologist Annual Meeting. Book of Abstract. p. 679. Atlanta, Georgia. USA. (6/23/1998).

15.  Fang, T.J., and Y.H. Tseng. 1999. Production, purification and some properties of extracellular phytase from Penicillium simplicissimum. 1999 Institute of Food Technologist Annual Meeting. Book of Abstract. p. 95. Chicago, Illinois. USA. (7/26/1999). (NSC87- 2313-B-005-092)

16.  Fang, T.J. and W.T. Huang. 2000. Transformation and expression of a Penicillium simplicissimum phytase gene in Aspergillus niger. 100th ASM General Meeting. Book of Abstract. p. 679. Los Angeles, CA. USA. (5/22/2000). (NSC87-2313-B-005-092)

17.  Tai, Y. M. and T. J. Fang, 2000. Simultaneous Production of astaxanthin and fructooligosaccharides by yeast Phaffia rhodozyma. 100th ASM General Meeting. Book of Abstract. p. 506. Los Angeles, CA. USA. (5/23/2000). (NSC89-2313-B005-092)

18.  Wei, Q.-K., T. J. Fang, and W.-C. Chen. 2000. Predicting the growth of Yersinia enterocolitica in chicken meat stored at various temperatures and MAP environments. 100th ASM General Meeting. Book of Abstract. pp. 537-538. Los Angeles, CA. USA. (5/25/2000).