International Research Center of Food Technologies


South China University of Technology (SCUT) of China and Dr. Chou Technologies, Inc. (Cti)  of New York have jointly established the “International Research Center of Food Technologies”(IRCFT) to capitalize on the vast resources of talented young Chinese scientists/engineers to conduct research and development in food technologies.  IRCFT’s objective is to be an unparalleled research organization serving the international food and sugar industries. 


SCUT is a multidisciplinary university operating directly under the Chinese Ministry of Education. It ranks in the top 25 out of more than 3000 universities or colleges in China. SCUT is rated even higher in the fields of light industry, food science and technology, architecture, chemical engineering, material science and engineering.


Cti was founded in 2001 by Dr. Chung Chi Chou, formerly the technical director of Domino Sugar Corporation and the managing director of the Sugar Processing Research Institute, Inc. Cti focuses its research and development in the fields of applied science and engineering.  Presently it is working with four research institutes/companies in four countries.


IRCFT will devote about 45% of its efforts to applied research and development on new sugar processing technologies, product development and biofuels research, and 55% to basic research and development on phytochemicals (functional foods) and biopolymers from dietary plants.


 IRCFT will be housed in and will conduct research and development under  the auspices of College of Light Industry and Food Science, South China University of Technology.  In addition to training graduate students, IRCFT will serve as an outsourced research and development center for companies across the world. Result and mission-oriented projects are particularly invited.  International students for the Ph.D. program are welcome.  Limited scholarships are available for qualified candidates.


The chairman and director of the Research Center will be Professor S.J. Yu and Dr. Chung Chi Chou respectively.  Dr. Yu is the dean of College of  Light Industry and Food Science, SCUT.  Dr. Chou has been an advisory and/or visiting professor of SCUT since 1993.  He is also a contributing author/editor of the 12th edition of “Cane Sugar Handbook” and the author/editor of the 1st edition of “Handbook of Sugar Refining”, both published by John Wiley and Sons, Inc. Recently He has co-authored a chapter on antioxidants in “Asian Functional Foods”, a CRC press book.


For further information, please contact Dr. Yu at

or Dr Chou at or