Shintaro Pang

Dr. Shintaro Pang is currently an Associate Professor of Food Science at Brigham Young University. He has a rich mix of academic research and food industry work experience spanning over a decade. Prior to his faculty appointment, Dr. Pang was a Senior Research and Development Scientist for General Mills, where he executed innovation (i.e. new product development), renovation (i.e. product improvement) and holistic margin management projects through the application of food science and technology. He has successfully led multiple product development projects for mid to large, national and international food brands including Pillsbury, Annie’s, Cascadian Farm and Yoplait across different product categories (i.e. refrigerated baked goods, cereals, granola, snacks and yogurt). Dr. Pang received his Ph.D. in Food Science from the University of Massachusetts Amherst in 2016, specializing in food safety and bioanalytical chemistry. He also received a B.Sc. degree in Food Science from Brigham Young University in 2012, with a minor in Chemistry. He is passionate about training the next generation of food scientists by sharing insights from his real-world industry experience and helping students develop the technical skills necessary to succeed in both academia and industry.