معرفی
Dr. Yong-Cheng Shi is a Professor in the Department of Grain Science and Industry at Kansas State University. He holds expertise in starch chemistry, carbohydrate nutrition, and food ingredient technology. His research focuses on starch structure-function relationships, biopolymer modifications, and applications in food and industrial systems. Shi has authored over 100 publications and holds 17 US patents, co-editing a seminal book on resistant starch. He serves on editorial boards of Carbohydrate Polymers and Starch, and has received prestigious awards including the AACCI Fellow designation (2016) and the Alsberg-French-Schoch Lectureship (2021).
Education: B.S. Chemical Engineering (Zhejiang University, 1984); M.S. & Ph.D. Grain Science (Kansas State University, 1989 & 1993). Prior to academia, he worked at National Starch & Chemical Co. (1994–2005). His research spans starch modification, dietary fiber innovation, and encapsulation technologies. Key contributions include advances in resistant starch characterization and industrial starch applications.
- Editorial Roles: Associate Editor, Cereal Chemistry (2006–2013); Editorial Board, Carbohydrate Polymers
- Patents: 17 granted US patents in starch modification and food ingredient technologies
- Professional Recognition: Phil Williams Applied Research Award (AACCI), Belfort Lecturer (2015)
His work bridges fundamental science and industrial applications, with emphasis on sustainable food systems and nutritional ingredients. Ongoing projects include bioconversion of starches to value-added products and nanoscale starch characterization.
