Huang Dejian

Huang Dejian (Chinese: 黄德建; pinyin: Huáng Déjiàn; born 1967) is a professor and Deputy Head of the Department of Food Science and Technology at the National University of Singapore. 
== Education and Career ==
Huang received a Bachelor of Science degree with majors in Chemistry from Fujian Normal University in 1987. He earned an Master of Science|M.Sc. in Organic chemistry|Organic Chemistry under Tong Linghui from the Chinese Academy of Sciences in 1990. He worked as a Research Associate at the Chengdu Institute of Organic Chemistry, China from 1990-1994 and completed his Ph.D. in Inorganic Chemistry (minor in Organic Chemistry) under Kenneth G. Caulton from Indiana University in 1999 and completed his postdoctoral research experience in chemical engineering from the Massachusetts Institute of Technology, USA, with Prof. Jackie Yi-Ru Ying|Jackie Y. Ying, 1999-2001. He served as Principal Research Scientist, Brunswick Laboratories, 2001-2004. He became Acting director of the Department of Food Science & Technology Programme, National University of Singapore, 2009-2010 and 2014-2015. He was a Senior Principal Investigator National University of Singapore (Suzhou) Research Institute (NUSRI), 2013-present. Huang was a Visiting Scholar at Eshelman School of Pharmacy, University of North Carolina at Chapel Hill in 2011 and a Visiting Professor, Chiang Mai University, Thailand, 2015. He became an Associate Professor, Department of Food Science & Technology, National University of Singapore, Singapore, 2010-2021 before becoming a Professor there in 2022.
== Editorial board membership ==
* Associate Editor of Frontiers in Nutrition | Food Chemistry Section, Loop Research Network, 2014-present
* Editorial Member of Journal of Food Processing and Preservation, impact factor: 1.288, 2016-present
* Associate Editor of Journal of Functional Foods, tier 1 journal of FST category by Web of Science, impact factor: 3.197, 2018-2020
* Special Issue Editor, “Dietary antioxidants and Health Promotion” for Antioxidants MDPI, impact factor: 4.520, 2018 
== Research ==
Chemical principles of food bioactive constituents including dietary antioxidants, starch hydrolase inhibitors, induced phytoalexins, proanthocyanidins, natural products with anti-aging property, functional food for controlling postprandial hyperglycemia. Dietary organosulfides as slow H2S donors for health promotion.
Luminescent molecular and nanoprobes for sensing of reactive oxygen species of biological and environmental concerns (NO2, ethylene, Nitric oxide|NO, SO2, HClO, Hydrogen peroxide|H2O2, 1O2).
Plant proteins as biomaterials for 3D bioprinting of scaffolds for 3D cell culture and biomedical applications.
Valorization of agri-food byproducts for health promotion. Reclaiming proteins, dietary fiber, polyphenolics, and other bioactive compounds from spent barley grains, DDGS, and defatted plant oil seeds, fruit peels and seeds.
== Awards and recognition ==
* Outstanding Chemist Award 2018, Department of Chemistry, National University of Singapore
* Thomson Reuters Highly Cited Researcher (ranking among the top 1% of researchers for most cited documents in Agricultural Sciences) 2014 and 2015.
* International Precious Metals Institute Outstanding Student Award, 1998
== Selected research and publications ==
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Category:Chinese people
Category:1967 births
Category:Chinese scientists