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










