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Hongbing Fan, PhD (he/him/his)

Assistant Professor
University of Kentucky
Lexington, KY, United States

I am from the Department of Animal and Food Sciences at the University of Kentucky. My research interests include functional foods, food chemistry, protein chemistry, and value-added applications of agricultural byproducts. My particular interest is to develop novel food-derived compounds like peptides as functional food ingredients against various chronic diseases using various in vitro and in vivo models.

My story with AOCS started when I was a Ph.D. student. I became an AOCS student member in January 2018. Since that, I have been involved in many AOCS events and activities including volunteering as the chair of SCIG, student representative/newsletter editor in the Canadian Section of AOCS, the liaison of the HN division, and session co-chairs of PCP and HN divisions. It has been a great experience with AOCS.

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