Chi-tang ho

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Doctor Chi Tang Ho is a food scientist. He received his PhD in organic chemistry in 1974 and immediately started working professionally as a researcher and professor in the Food Science Department at Rutgers University. He is now Director of the food science graduate program at Rutgers University in New Jersey.

Accomplishments

Dr. Ho has written over 140 book chapters on different topics related to science and nutrition. Additionally he has received five U.S. patents related to nutrition. He has been an associate editor for the Journal of Food Science, and served on the editorial boards of many food industry publications. He is currently the senior editor at Molecular Nutrition and Food Research. From the year 2000 Dr. Ho has been an honorary professor at universities in China. Currently he is an honorary professor at the China Agricultural University in Beijing.

Education and Professional Experience

BS, Chemistry, National Taiwan University MA, Organic Chemistry, Washington University PhD, Organic Chemistry, Washington University

Awards

IFT Stephen S. Chang Award for Lipid or Flavor Science: Institute of Food Technologists
Board of Trustees Award for Excellence in Research at Rutgers, The State University of New Jersey: Rutgers University
Cited as “Highly Cited Researcher” in Agricultural Sciences: Institute for Scientific Information
Spotlight Award for Research Excellence: Cook College, Rutgers University
Fellow Award: Agricultural and Food Chemistry Division, American Chemical Society
American Chemical Society Newsmaker for Research in an ACS Journal Award
Distinguished Service Award: Agricultural and Food Chemistry Division, American Chemical Society
Platinum Award: Agricultural and Food Chemistry Division, American Chemical Society, 1994 & 1995

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