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Shintaro Pang

Associate Professor
Nutrition, Dietetics, & Food Science

S-127 ESC
Provo, UT 84604

Biography

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.

Research Interests

My research objective is to improve the safety, quality and nutrition of our food supply by developing rapid analytical methods that enable us to detect, quantify and/or characterize target contaminants or compounds present in food. I am specifically interested in:

(1) utilizing surface enhanced Raman spectroscopy (SERS) as the transducing mechanism and coupling it with various recognition elements to solve pertinent issues or challenges from farm-to-fork.

(2) utilizing various emerging and established analytical tools to elucidate ingredient functionality and the mechanism of food component reactions through novel formulation and processing.

Education

  • Ph.D., Food Science , University of Massachusetts Amherst (2016)
  • B.Sc., Food Science , Brigham Young University (2012)

Honors and Awards

  • Emerging Leaders Network Award, Institute of Food Technologists (IFT) (2020 - 2020)
  • Tanner Award – Most cited paper (2020, 2017), Institute of Food Technologists (IFT) (2020 - 2020)
  • Graduate and Undergraduate Scholarship (2016, 2012), Institute of Food Technologists (IFT) (2012 - 2016)
  • Edwin S. Hinckley Scholarship, BYU (2011 - 2012)

Memberships

  • Institute of Food Technologists (IFT) (2009 - Present)

Professional Citizenship

  • Committee/Council Member, Institute of Food Technologists (IFT) Food Chemistry Division (2023 - Present)

Courses Taught

Publications

Shintaro Pang Eugene Joseph Ahlborn Victoria Boushell Shintaro Pang Lili He Brooke Pearson Panxue Wang Alexander Mills Shintaro Pang Lynne McLandsborough Lili He Panxue Wang Shintaro Pang Brooke Pearson Yayoi Chujo Lynne McLandsborough Mingtao Fan Lili He Paul Dornath Stephen Ruzycky Shintaro Pang Lili He Paul Dauenhauer Wei Fan Ruyan Hou Zhiyun Zhang Shintaro Pang Tianxi Yang John Clark Lili He Panxue Wang Shintaro Pang Hua Zhang Mingtao Fan Lili He Juhong Chen Shintaro Pang Lili He Sam Nugen Panxue Wang Shintaro Pang Juhong Chen Lynne McLandsborough Sam Nugen Mingtao Fan Lili He Shintaro Pang Tianxi Yang Lili He Shintaro Pang Lili He Ruyan Hou Shintaro Pang Lili He Lang Tingting Shintaro Pang Lili He Shintaro Pang Changchu Ma Naijie Zhang Lili He Shintaro Pang Theodore Labuza Lili He Jinkai Zheng Shintaro Pang Theodore Labuza Lili He Wisiani Wijaya Shintaro Pang Theodore Labuza Lili He Michelle Lloyd Laura Coons Eric Engstrom Shintaro Pang Heather Pahulu Lynn Ogden Oscar Pike Jinkai Zheng Shintaro Pang Theodore Labuza Lili He