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Chen Recognized by American Oil Chemists’ Society

Dr. Bingcan Chen is the recipient of the 2020 American Oil Chemists’ Society Young Scientist Research Award. The award recognizes a young scientist who has made a significant research contribution in oils, fats, lipids, proteins, surfactants or related materials.
 
 

October 29, 2020

Dr. Bingcan Chen is the recipient of the 2020 American Oil Chemists’ Society (AOCS) Young Scientist Research Award. The award, sponsored by the International Food Science Centre A/S, recognizes “a young scientist who has made a significant and substantial research contribution” in oils, fats, lipids, proteins, surfactants or related materials.

Chen has worked as an assistant professor of food and cereal chemistry in the Department of Plant Sciences at North Dakota State University since 2015. His research objectives are to gain a better understanding of lipid oxidation mechanisms in foods and cereal products, and to provide means of controlling these reactions to improve food quality. “My research has revealed the source of beany flavors that occur with legume flours and protein isolates, which allows us to develop new processing technologies and strategies to mitigate these flavors,” explains Chen.

“It is such a great honor for me to win this fantastic award,” says Chen. “I feel my past years’ work has been recognized. Winning this award will definitely encourage me to continue conducting great research to advance science and serve the food industry.”

Chen has been an active member in the Lipid Oxidation and Quality (LOQ) division of AOCS since 2009 and is the past secretary-treasurer of the division. He also has received several other awards from AOCS.

During his career, he has published more than 80 peer-reviewed articles and four book chapters.

In addition to research, Chen advises graduate students and teaches courses in food chemistry and food analysis. His goal as an educator is to “train and shape more of our next generation of cereal/food science professionals.”

Chen received his Ph.D. in food science at the University of Massachusetts-Amherst, where he worked as a postdoctoral research associate prior to joining NDSU.

Visit Dr. Chen’s faculty web page at https://www.ag.ndsu.edu/plantsciences/people/faculty/chen.

Read Chen’s AOCS award profile at https://www.lipidsfatsoilssurfactantsohmy.com/2020/07/young-scientist-research-award-feature.html.

View the AOCS award video at: https://www.youtube.com/watch?v=uz7UvgYVK5c (Chen’s award begins at 00:40)

Learn about the AOCS at https://www.aocs.org/.

Author: Kamie Beeson, 701-231-7123, kamie.a.beeson@ndsu.edu
Editor: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu

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