BINGCAN CHEN, PhD (he/him/his)

Associate Prof.
NORTH DAKOTA STATE UNIVERSITY
Fargo, North Dakota, United States

Dr. Chen is an Associate Professor of Cereal and Food Chemistry at the North Dakota State University. He received his Ph.D. in 2012 from the University of Massachusetts, Amherst. His research focuses on the understanding of structure and function relationships of food ingredients, particularly lipids, protein, and phenolics, in relation to food quality and flavor. Dr. Chen has published more than 160 peer-reviewed articles and 7 book chapters.

Disclosure information not submitted.

Presentation(s):

• Integrating lipidomics with untargeted and pseudo-targeted flavoromics to unlock the dynamic response of volatile development of specialty barley malt: A time-course study

  Monday, April 28, 2025
  4:15 PM – 4:35 PM PST

• Structure and functionality of hemp protein isolate as affected by various extraction methods

  Tuesday, April 29, 2025
  8:55 AM – 9:15 AM PST

• Antioxidant Effects of Green Tea Extract and EDTA on the Oxidative Stability of Oleogels and Cookies

  Wednesday, April 30, 2025
  9:35 AM – 9:55 AM PST