Kow-Ching Chang

Dr. Kow-Ching Chang is a Professor at Missippi State University specializing in Food Science & Technology. Their research focuses on enhancing food safety and post-harvest utilization of Mississippi-grown foods through novel processing technologies, with particular emphasis on soybean, catfish, seafood, and muscadine grapes.

• PhD, MS, and BS in Food Science & Technology from University of Nebraska, Lincoln, and Chinese Culture University
• Coastal Research & Extension Center affiliation

Key research areas include:

• Food safety interventions for pathogens
• Protein and collagen modification for functional foods
• Antioxidant properties of legumes and aquatic products
• Waste valorization in aquaculture and soybean processing
• Processing technologies for allergen reduction

Recent publications highlight advancements in collagen encapsulation systems, soy protein films, probiotic growth optimization, and pathogen detection in vegetables. Notable awards include the Ralph E Powe Distinguished Research Award Finalist and 10-year service recognition at Mississippi State University.

• Scientific appointments include IFT Review Panelist and Journal of Antioxidants Guest Editor
• Extensive invited speaker at global institutions and conferences