Stephen Szu Shiang Chang[1] (15 August 1918 – 16 December 1996)[2] was a Chinese-born American food scientist who was involved in the research of lipids and flavors in food, including the development of technology transfer between the United States and Taiwan.

Early career

Born in China, Chang received his B.S. degree in 1941 from the National Jinan University in Shanghai before emigrating to the United States in 1947. He then earned his M.S. degree in organic chemistry in 1949 at Kansas State University and his Ph.D. in food science in 1952 at the University of Illinois at Urbana-Champaign. He married his wife Lucy the same year he earned his Ph.D., and worked several years in the food industry before joining the faculty at Rutgers University in New Brunswick, New Jersey in 1960.

Rutgers career

At Rutgers, Chang eventually rose to the position of Department Chair, where he served from 1977 to 1986. Writing over 100 research papers and earning 15 patents, he retired from teaching in 1988. He was also active in the American Oil Chemists' Society, Chinese American Food Society (CAFS) (President: 1975-6), and the Institute of Food Technologists.

Retirement

After his retirement, Chang worked as a consultant in the food industry and was involved in the successful technology transfer of food science with both China and Taiwan. He and his wife Lucy also established awards in Chang's honor both at the American Oil Chemists Society (AOCS) and the Institute of Food Technologists (IFT).

Death

Chang died in 1996. His papers were donated to the library at Rutgers.

Honors and awards

References

  1. ↑ American Men & Women of Science (1976). 13th edition, Physical & Biological Sciences. Seven volumes. New York: R.R. Bowker.
  2. ↑ Source Citation: Number: 318-32-6536; Issue State: Illinois; Issue Date: 1954-1955.
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