Sam Chang, head of the Department of Food Science, Nutrition and Health Promotion at Mississippi State University, has been named a fellow in the American Chemical Society’s Agricultural and Food Chemistry Division. Chang began his career at MSU in June 2012. Earlier this year, he was named a certified food scientist by the Institute of Food Technologists. He is also a fellow of the Institute of Food Technologists and serves on the advisory board of the American Council on Science and Health.
Chang is internationally renowned for his work with legumes. Before coming to MSU, he worked at North Dakota State University, where he collaborated to produce five new cultivars for edible beans, a venture that generated revenue for the university. His work on enhancing soybean quality through proper storage has had a significant impact on the soy food industry.
Chang earned his doctoral and master’s degrees in food science and technology from the University of Nebraska-Lincoln. He obtained a bachelor’s degree in food and nutrition from the Chinese Culture University in Taiwan.