Chi-Tang Ho
Chi-Tang Ho (; born 1944) is a Chinese-born American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey. Accomplishments. Ho has written over 400 journal articles and 140 book chapters on different topics related to science and nutrition. Additionally he has edited 30 scientific books and received seven U.S. patents related to nutrition. He has been an associate editor for  the "Journal of Food Science", and served on the editorial boards of many food and nutrition journals. He is currently the senior editor at "Molecular Nutrition and Food Research". Since 2000, Ho has been an honorary professor at universities in China.--currently, at the Southern Yangtze University in Wuxi, China. Education and professional experience. BS, Chemistry, National Taiwan University; MA, Organic Chemistry, Washington University in St. Louis; PhD, Organic Chemistry, Washington University in St. Louis