Prof. Dr. Ruichang Gao is a Professor in the Department of Food Science and Engineering, Jiangsu University, Jiangsu, China. He completed his PhD studies in Food Science at the Ocean University of China in 2007, MS in Processing and Storage Engineering of Farm Products at the Hebei Agriculture University in 2004, and won a National Modern Agricultural Industrial Technology System Post-Doctoral Scientist award. He serves as a Distinguished Professor of Hanjiang Scholars for Shaanxi University of Science and Technology and the Director of the Chinese Society of Bioengineering. His research topics mainly include food flavor chemistry, gel, myofibrillar proteins, gel strength, antioxidants, subtilisins, and foaming capacity.
