|Gow Chin Yen|
Department of Food Science and Biotechnology
National Chung Hsing University, Taiwan
Gow-Chin Yen received his PhD in Food Science and Nutrition from University of Rhode Island in 1984. Currently he is a Chair Professor in the Department of Food Science and Biotechnology at the National Chung Hsing University, Taiwan. He was the Department Chair from 1993 to 1996 and the president of Taiwan Association of Food Science and Technology from 2002 to 2003. He has won numerous awards, including being elected a Fellow of the International Academy of Food Science and Technology and Fellow award of the Division of Agricultural and Food Chemistry of the American Chemical Society. He currently serves as an associate editor, editorial board member and reviewer for several international journals.
Molecular food chemistry, lipid oxidation, nutraceuticals and functional foods, processing effect on food quality and safety.
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