Office: Harris Hall 208
Phone: (701) 231-9450
Fax: (701) 231-7723
E-mail: Bingcan.Chen@ndsu.edu

Assistant Professor
Food and Cereal Chemistry

Publication Citations on Google Scholar

The group has particular expertise in lipid and cereal chemistry. The practical objectives of the research are to gain understanding of lipid oxidation mechanisms in foods and cereal products, and to provide means of controlling these reactions. The group has also focused on the role of Maillard reaction in the formation of aroma in cereal products.

Teaching Responsibilities

• CFS 460/660 Food Chemistry
• CFS 461/661 Food Chemistry Laboratory
• CFS 464/664 Food Analysis
• CFS 766 Advanced Cereal and Food Chemistry II
  
• CFS 790 Graduate Seminar

Education

• PhD 2012, Food Science, University of Massachusetts, Amherst, MA
• MS 2005, Pharmacochemistry, Chongqing University, China
• BS 2002, Food Science and Technology, Sichuan University of Science and Engineering, China

Professional Experience

• 2015 - present: Assistant Professor, Department of Plant Sciences, North Dakota State University, Fargo, ND
• 2015: Postdoctoral Research Associate, Department of Food Science, University of Massachusetts, Amherst, MA
• 2014 -15: Professor with early promotion, College of Food Science, Southwest University, China
• 2012 - 2014: Associate Professor, College of Food Science, Southwest University, China
• 2011 - 2012: Postdoctoral Research Associate, Department of Food Science, University of Massachusetts, Amherst, MA

Professional Affiliation

• Institute of Food Technologists
• American Oil Chemists' Society
• American Chemical Society
• Phi Tau Sigma Honorary Society