题目：Modifying Starches for Nutritional and Functional Properties
报告人：Dr. Yong-Cheng Shi
Dr. Yong-Cheng Shi is a professor in the Department of Grain Science and Industry at Kansas State University (KSU). He received his Ph.D. in Grain Science with an emphasis in starch chemistry from KSU. Prior to becoming a faculty at KSU in 2006, he worked for National Starch Food Innovation (Bridgewater, New Jersey) from 1994 to 2005. His research areas include structure and function of cereal carbohydrates, physical, chemical, and enzymatic modifications of starches and flours, and developing technologies and products for food, nutrition, emulsion, encapsulation, and pharmaceutical applications. He has 16 granted US patents, numerous corresponding patents throughout the world, and more than 80 publications pertaining to starch and cereal carbohydrates. He co-edited a book with Dr. C. C. Maningat on Resistant Starch: Sources, Application and Health Benefits in 2013. He was an Associate Editor of Cereal Chemistry from 2006 to 2013 and currently sits on the Advisory Board of Starch and Food Digestion journals. Dr. Shi was the Belfort Lecturer at the Whistler Center for Carbohydrate Research, Purdue University in 2015. He received Phil Williams Applied Research Award from AACC (American Association of Cereal Chemist) International (AACCI) and was named AACCI Fellow in 2016.