Lin 1

PhD Student: Lin, Shih-Kuo

Lin, Shih-Kuo, graduated at the Graduated Institute of Veterinary Medicine, National Taiwan  University,  Taipei,  Taiwan,  R.O.C. His Master degree was conferred on 1998. He is also the Master thesis author in the topic of Preparation, characterization, and releasing rate measurement of Recombinant porcine interleukin II liposomes (Advisor: Prof. Victor Fei Pang). During his Master education period, he also involved in the duty of pathological inspection and diagnosis for the Taipei City Zoo and the National Taiwan University Veterinary Hospital. After the Master education, he worked in headquarter of Bureau of Animal and Plant Health Inspection and Quarantine, in which he put his passion and interesting on meat safety policies and future developments. From the October of 2016, he has been initiated into the PhD study in the Inspection of Food of Animal Origin, Department of Health, Animal Science and Food Safety, Faculty of Veterinary Medicine, University of Milan. His research interests are mainly focused on residual substances in the supply chain of food of animal origin.


lin 2  

Tutor: Luca Chiesa is Associate Professor in Food Inspection at the Department of Veterinary Science and Public Health of the Faculty of Veterinary Medicine of the University of Milan, Italy. His research activity has mainly involved the following areas: development of analytical methods for identifying molecules having a potential impact on foods of animal origin; study of chemical indicators for testing compliance of meat as a product and study of the volatile fraction in meat products; measurement of chemical rancidness indicators in meat and dairy products;  identification  of  fungal metabolites in salami and cold pork meats (Ochratoxin A); identifying additives that are  not  admitted  in foods  of  animal origin: carbon monoxide in tuna fish; study on hygiene of meat and meat products, milk and dairy products; study of chemical indicators for testing irradiation of bovine meat; identification of packaging residues; identification of residues in bovine urine; study of fresh and processed meat with a focus on biochemical issues, processing techniques and quality, health and safety characteristics. More specifically, he has developed  a considerable expertise in the study of lipids and oxidative phenomena affecting the lipid fraction of fresh meat and meat products. Characterization of milk and derivative products, especially the aromatic fraction, and oxidative phenomena.


Study of environmental contaminants (i.e. organic halogenated compounds, pesticides, plasticizer) and veterinary drug (i.e. hormones, antimicrobials and illicitly used drugs), residues throughout food chain related to swine and poultry, and eventually other species of food-producing animals. This compounds can enter illicitly, accidentally or unintentionally the food supply chain, constituting a commercial fraud, or a health risk, especially to vulnerable group of people (elder people, children pregnant women). In EU, to put on the market the meat in which the MRLs are  exceeded, is banned. It is important  to  develop detection methodologies at early stage  of food production. This  project  is focused on the development of methodologies to identify and quantify the contamination of pollutant/veterinary drugs throughout the meat supply chain. By this project, there are several principles as the followings:

1.Collect recent scientific publications and line out emerging risky substances.

2.Collect meat samples from food supply chain, such as slaughterhouse, producing plants and markets.

lin 4


3.Perform   analytical   methods   and   techniques   with   High   Performance   Liquid Chromatography-Mass Spectrometry  (HPLC-MS)or  Gas  Chromatography-Mass Spectrometry (GC-MS)

4.Develop new analyzing methodologies for emerging/challenging substances. 

lin 3