Jhongyan Huang (he/him/his)

Graduate Student
University of Missouri
Columbia, MO, United States

Mr. Jhongyan (Jack) Huang is a PhD student from Division of Food, Nutrition and Exercise Sciences at University of Missouri-Columbia. His research focuses on developing soy-based ingredient such as soy protein isolate and soy protein concentrate using the novel soybean cultivars. His current study tries to address consumer acceptance challenges associated with off-flavors in SPIs, caused by major volatile compounds such as aldehydes and alcohols. By investigating the effects of soybean cultivars and volatile compounds, he aims to develop strategies that improve the sensory quality of soy protein ingredients while preserving their functional properties. He is passionate about bridging the gap between science and sustainability, striving to create sustainable food processing that promote environmental responsibility and align with growing demand for alternative proteins.

Disclosure information not submitted.

Presentation(s):

• Improved Volatile Profiles and Enhanced Storage Stability of Soy Protein Isolate through the Development of Novel Soybeans

  Monday, April 28, 2025
  5:00 PM – 6:00 PM PST