Prof. Chin-Chang Hung is currently a professor at
the Department of Oceanography, National Sun Yat-sen University, Taiwan.
He received a master's degree in marine chemistry from the National Taiwan
University in 1993 and a PhD at Old Dominion University, Virginia, USA in 1999.
His research interests are focused on the marine carbon cycle, especially
on carbon sequestration in oceans and their mechanisms affecting marine carbon
sequestration caused by internal waves, mesoscale eddies, typhoons, global
warming, and extreme weather events via seagoing investigations and satellite
observations. Additionally, Prof. Hung works on carbon capture and utilization
by microalgae and macroalgae (seaweeds) using livestock and aquaculture
wastewater. Moreover, Prof. Hung also studies smart shrimp aquaculture using in
situ hydrographic sensors and underwater video systems. Furthermore, he is
currently interested in studying the impacts of ocean acidification on the survival
rate, growth rate, and nutrition composition of crustaceans, mainly
tiger shrimp, white shrimp, crabs, and spiny lobsters.
Prof. Chin-Chang Hung is currently a professor at
the Department of Oceanography, National Sun Yat-sen University, Taiwan.
He received a master's degree in marine chemistry from the National Taiwan
University in 1993 and a PhD at Old Dominion University, Virginia, USA in 1999.
His research interests are focused on the marine carbon cycle, especially
on carbon sequestration in oceans and their mechanisms affecting marine carbon
sequestration caused by internal waves, mesoscale eddies, typhoons, global
warming, and extreme weather events via seagoing investigations and satellite
observations. Additionally, Prof. Hung works on carbon capture and utilization
by microalgae and macroalgae (seaweeds) using livestock and aquaculture
wastewater. Moreover, Prof. Hung also studies smart shrimp aquaculture using in
situ hydrographic sensors and underwater video systems. Furthermore, he is
currently interested in studying the impacts of ocean acidification on the survival
rate, growth rate, and nutrition composition of crustaceans, mainly
tiger shrimp, white shrimp, crabs, and spiny lobsters.