Yen-Con Hung
Professor of Food Science and Technology
Creative Research
Medal 2002
Yen-Con Hung, Professor of Food Science and Technology, has
developed an alternative to chemical and heat treatments used
by the food industry to sanitize the food we eat. This alternative
method uses electrolyzed oxidizing water (EO water), which effectively
destroys harmful bacteria and preserves nutrients destroyed by
heat while eliminating excess chemicals in wastewater. EO water
is produced by electrolyzing a very dilute sodium chloride (or
table salt) solution, creating an acid and a base fraction. The
solution is separated to obtain the acid fraction, which exhibits
potent anti-bacterial and anti-viral properties. Dr. Hung was
the first to use EO water in the food industry and interest in
his work is spreading across the globe. Both the Functional Water
Society of Japan and the National Science Council in Taiwan have
invited Dr. Hung to give numerous lectures on EO water. He currently
is collaborating with Kagoshima University, the National Food
Research Institute, and the National Institute of Infectious
Diseases in Japan to apply his EO water technology.
Source: 23rd Annual Research Awards Program (2002)
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