1. Research on Bioactive Peptides Bioactive peptides, which are peptides with specific physiological activities produced from the hydrolysis of proteins, have been identified in our laboratory from the proteins in the fish bones of tilapia processing by-products. We have discovered bioactive peptides that can exhibit blood pressure well. Other sources of peptides in various studies include mackerel cooking liquid, algal proteins, and hydrolysates from different types of gelatin. Related Experimental Techniques: Protein identification, Application of bioactive peptide databases, Enzymatic hydrolysis, and Purification of bioactive peptides (ultrafiltration systems, gel filtration chromatography, etc.) 2. Research on Food Analysis and Food Processing Using Quadrupole Mass Spectrometer, we are developing and establishing analytical identification methods for small molecular active substances (<2000 Da) in food, such as the analysis methods for amino acids and dipeptides in chicken essence. Utilization of Passion Fruit Processing By-products and Analysis of Active Components. Assisting in the Conduct of Level B Food Inspection and Analysis Experiments. Developing Comprehensive Utilization Technology for Spear Shrimp (Products: Spear Shrimp Soy Sauce, Seafood Seasoning Powder). 3. Applications of Microwave Vacuum Drying Microwave vacuum drying is a low-temperature drying technology where microwaves cause the moisture in the sample to dissipate from the inside out, and the vacuum lowers the boiling point of the moisture. Typically, the drying temperature does not exceed 70 °C. Additionally, the drying costs and time are lower than those of freeze drying, while also preserving the nutritional components of the sample. Our laboratory is currently focused on applying microwave vacuum drying to the research of dried pineapples and composite microwave vacuum dried abalone.