BINGCAN CHEN, PhD (he/him/his)

Professor
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.

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Presentation(s):

• Methods to Measure Lipid Oxidation and Antioxidants

  Sunday, April 28, 2024
  1:25 PM – 2:10 PM EDT

• Q&A and Discussion

  Sunday, April 28, 2024
  3:10 PM – 3:20 PM EDT

• Panel Discussion and Closing Remarks

  Sunday, April 28, 2024
  4:05 PM – 4:35 PM EDT

• HS-SPME-GC-MS/Olfactometry Based Sensory-directed Flavoromics to Uncover Aroma Boundary Compositions of Commercial Barley Malts with a Wide Lovibond Variation

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• Untargeted flavoromics Provides New Insight into the Impact of High-tunnel and Open-field Production on the Variations of Aroma Profile of Industrial Floral Hemp

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• Toward a Comprehensive Understanding of Ultracentrifugal Milling on the Processing Properties and Aromatic Profile of Yellow Pea Flour

  Monday, April 29, 2024
  5:00 PM – 6:00 PM EDT

• HS-SPME-GC-MS/Olfactometry Based Sensory-directed Flavoromics to Uncover Aroma Boundary Compositions of Commercial Barley Malts with a Wide Lovibond Variation

  Tuesday, April 30, 2024
  9:15 AM – 9:35 AM EDT