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
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
China. SCUT is
rated even higher in the fields of light industry, food science and
technology, architecture, chemical engineering, material science and
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.
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.
be housed in and will conduct research and development under the auspices 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.
chairman and director of the
Center will be Professor S.J. Yu and Dr. Chung Chi Chou
respectively. Dr. Yu is the dean 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