On Jun 5, professor Yong-Cheng Shi，Department of Grain Science and Industry, Kansas State University, was appointed part-time professor of Jiangsu University. Ma Haile, Dean of School of Food and Biological Engineering, and some faculty members and students of the school attended the ceremony. At the ceremony, Chen Long, the vice President, granted prof. Yong-Cheng Shi a letter of appointment, pinned a Jiangsu University emblem for him. Dean Ma Haile made a brief introduction of prof. Shi’s Curriculum Vitae and major academic achievements. After the ceremony, prof. Yong-Cheng Shi made a lecture entitled Recent Advances in Resistant Starch and Slowly Digestible Starch.
Dr. Yong-Cheng Shi is a professor in the Department of Grain Science and Industry, Kansas State University (KSU), Manhattan, Kansas. He received his PhD in Grain Science with an emphasis in starch chemistry from KSU in 1993. He worked at National Starch and Chemical Company from 1994 to 2005 prior to becoming a cereal grain carbohydrate faculty at KSU in 2006. He has 15 granted US patents and numerous corresponding patents throughout the world. He is an associate editor for Cereal Chemistry and a member of Advisory Board for Starch and Food Digestion journals. His research areas include: Starch structure and functionality, physcial, chemical and genetic modifications of starch, enzymatic modifications of biopolymers, cereal starch digestibility and carbohydrate nutrition.
