Prof. Dr. Yong-Cheng Shi from Department of Grain Science and Industry, Kansas State University, visited Jiangsu University on Jun., 11. Zou Xiaobo, the dean of School of Food and Biological Engineering, introduced Dr. Shi. Prof. Yong-Cheng Shi delivered an academic lecture named Structure and Function of Starch. More than 60 Sino-foreign faculty members and students attended the lecture.

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, physical, chemical and genetic modifications of starch, enzymatic modifications of biopolymers, cereal starch digestibility and carbohydrate nutrition.

(School of Food and Biological Engineering)