Division/Committee: [AGFD] Division of Agricultural and Food Chemistry

Professor Chi-Tang Ho has been the cornerstone of many innovative developments and contributions to the Food Chemistry, starting with his pioneering work in food flavors and antioxidants such as those of rosemary and then many other natural antioxidants and food phenolics from different sources that unraveled many mechanistic pathways previously unknown to the field. In addition, he has trained many graduate students and highly cited scientists that serve in different capacities in academia, industry and government labs. Dr. Ho graduated with a B.S. from National Taiwan University in 1968 and then an M.A. and a PhD degree in organic chemistry in 1971 and 1974, respectively, from Washington University in St. Louis and joined the Department of Food Science at Rutgers in 1978 as an assistant Professor and moved through the ranks to professor in 1993. Dr Ho was a main proponent of many initiatives and served as the associate editor of the Journal of Agricultural and Food Chemistry for many years as well as all other activities in the Agricultural and Food Chemistry Division. In recognition of his scientific groundbreaking achievements, it is our great honor and privilege to serve as symposium organizers to recognize his immense contributions to the field. It is impossible to capture his entire scientific accomplishments in just a handful of articles, but we welcome your participation in this very important symposium

Prof. Shengmin Sang

Professor, North Carolina AT State University

Appearances