Chi-Tang Ho

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Chi-Tang Ho (Chinese: 何其儻; born 1944) is a Taiwanese-American food scientist. He earned a PhD in organic chemistry in 1974 and began his career at Rutgers University in the food science department. He later became the director of the food science graduate program at Rutgers University–New Brunswick in New Jersey. Ho has written more than 400 journal articles and 140 book chapters, edited 30 scientific books, and holds seven patents related to nutrition. He has served as an associate editor for the Journal of Food Science and is the senior editor of Molecular Nutrition and Food Research. Since 2000, he has been an honorary professor at universities in China, currently at Southern Yangtze University in Wuxi. Education: BS in Chemistry from National Taiwan University; MA and PhD in Organic Chemistry from Washington University in St. Louis. Awards include: Fellow of the American Chemical Society (2010); Fellow of the International Academy of Food Science and Technology (2006); ACS Award for the Advancement of the Application of Agricultural and Food Chemistry (2005); and other honors from the Institute of Food Technologists and Rutgers University.