Prof. Qiang Huang

Dr. Huang Qiang is a professor at the School of Food Science and Engineering, South China University of Technology (SCUT). He completed his doctoral research at SCUT (2007), postdoctoral research at Iowa State University (2008-2009) and visiting scholar in ISU (2015) and at Pennsylvania State University in 2019. Currently, he serves as the Dean of the School of Food Science and Engineering at SCUT, and as a co-editor-in-chief of Food Biomacromolecules, associate editor of Food & Wellness, and guest editor of Food Chemistry Advances. Dr. Huang specializes in functional carbohydrates research, focusing on starch valorization, microencapsulation and controlled release of food bioactive components, ethylene-regulated fruit ripening and preservation. He has led over 20 national and provincial projects, publishing 180+ SCI papers, with 16,000+ citations and an H-index of 75. He is recognized as a top 2% scientist by Elsevier and a highly cited researcher by Clarivate.