Bingcan Chen, NDSU assistant professor of plant sciences, recently was awarded the 2020 American Oil Chemists’ Society Young Scientist Research Award.
The award, sponsored by the International Food Science Centre A/S, recognizes a young scientist who has made a significant and substantial research contribution in oils, fats, lipids, proteins, surfactants or related materials.
“It is such a great honor for me to win this fantastic award,” Chen said. “I feel my past years’ work has been recognized. Winning this award will definitely encourage me to continue conducting great research to advance science and serve the food industry.”
Chen has worked as an assistant professor of food and cereal chemistry in NDSU’s plant sciences department since 2015. His research objectives are to gain a better understanding of lipid oxidation mechanisms in foods and cereal products, and to provide means of controlling these reactions to improve food quality.
Chen has been an active member in the Lipid Oxidation and Quality division of AOCS since 2009 and was the division’s past secretary-treasurer. He also has received several other awards from AOCS.
During his career, Chen has published more than 80 peer-reviewed articles and four book chapters.
In addition to research, Chen advises graduate students and teaches courses in food chemistry and food analysis. His goal as an educator is to train and shape more of our next generation of cereal/food science professionals.
Chen earned a doctorate in food science at the University of Massachusetts-Amherst, where he worked as a postdoctoral research associate prior to joining NDSU.
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