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Shi-Yen shiau

http://www.shiau.ntou.edu.tw/index.html
National Endowed Chair Professor
Dr. Shi-Yen Shiau is National Endowed Chair Professor in fish nutrition at Department of Food & Nutrition, Providence University and Department of Food Science, National Taiwan Ocean University. He graduated with a Ph.D. in Animal Nutrition at the Texas Tech University and spent 3 years in postdoctoral research in the Department of Nutritional Science, University of California at Berkeley. Since returning to Taiwan in 1983, Professor Shiau has been an active researcher, published over 130 refereed international journal papers along with several book chapters and has received numerous awards for outstanding research. His current researchShi-Yen Shiau interests include: biological basis of micro-nutrient requirements and nutrient interactions in tilapia, grouper and grass shrimp and their effects on immunity. Prof. Shiau has been a member of a number of professional societies including American Society for Nutritional Science, World Aquaculture Society, Asian Fisheries Society�Ketc. and served as Board Director of the World Aquaculture Society, President of the Taiwan Fisheries Society. Currently, he is the Councillor of the Asian Fisheries Society. Shi-Yen also serves on the editorial boards of the international Journals "Aquaculture", "Aquaculture Nutrition" and "Aquaculture Research" as well as Editor-in-Chief of "Asian Fisheries Science". Since 1994, 1995, Professor Shiau has served on the International Union of Nutritional Science Committee on Fish & Shellfish Nutrition, and the National Committee for the Pacific Science Association, respectively and since 1996, Dr. Shiau has been a scientific committee member of the International Symposium on Nutrition and Feeding of Fish. Shi-Yen has supervised more than 80 graduate students with either Master or PhD degrees.
Academic Contribution
Professor Shiau is well recognized by his broad-base and in-depth research on the nutrition of grass shrimp, tilapia and grouper. 
Through his efforts and accomplishments, Taiwan is internationally known as a world frontier in shrimp and fish nutrition research.

  • The establishment of the requirements of niacin, biotin, folic acid, pantothenic acid, ascorbic acid, choline, pyridoxine, inositol, vitamin A, vitamin D, vitamin E and vitamin K of grass shrimp by Prof. Shiau provides a comprehensive basic vitamin nutrition information for the aquatic animal nutrition community. L-ascorbic acid (AA) was traditionally used as vitamin C source in aquatic feed. However, AA is unstable and practical diets have been shown to loss AA during process and storage. Prof. Shiau successfully established the biopotency of the four stable derivatives of AA, namely L-ascorbyl-2-sulfate, L-ascorbyl-2-monophosphate-Mg, L-ascorbyl-2-monophosphate-Na and L-ascorbyl-2-polyphosphate, in meeting the vitamin C requirement of grass shrimp.
  • Tilapia has recently been recognized by FAO as the most potent culture fish in the world in supplying human protein source of the 21st Century. In 1985, Prof. Shiau started out his tilapia nutrition program, since then accomplishments as to adequate protein/energy ratio, carbohydrate utilization, and lipids, vitamins and minerals requirements of tilapia have been made.
  • Grouper are high quality seafood in Asia and around the world. They are also good candidates for intensive aquaculture because of their desirable taste, hardiness in a crowded environment and rapid growth. However, the nutritional information for this species is still scarce. Recently, Prof. Shiau has been established the protein, lipid, fatty acid, vitamin C, vitamin E, inositol and selenium requirements of grouper. He also found that water temperature affects carbohydrate utilization by grouper. This provides an evidence on the temperature factor in carbohydrate utilization by fish. 
    Grass shrimp, tilapia and grouper are the most valuable indigenous aquatic species in Taiwan and are also important culture species worldwide. Prof. Shiau's research accomplishments on these species made him internationally recognized as a leading authority in fish and shrimp nutrition.