Sam Chang

Sam Chang

Professor
Director, Mississippi Center for Food Safety and Post-Harvest Technology

Resume

Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762

Websites
Mississippi Center for Food Safety and Post-Harvest Technology

Education:
  • Ph.D., University of Nebraska-Lincoln
  • M.S., University of Nebraska-Lincoln
  • B.A., Chinese Culture University in Taiwan
Certification(s)
  • Institute of Food Technologists' Certified Food Scientist
Research/Extension Areas
  • Chemistry involved in processing and storage of soybeans for making soy foods
  • Phytochemicals in food legumes, and their potential antioxidant capacity, anti-hypertension and antitumor activities)
Memberships:
  • American Chemical Society
  • Chinese American Food Society
  • Institute of Food Technologists
  • International Nutraceutical Society
Awards:
  • Fellow, International Academy of Food Science and Technology, 2014
  • Fellow, American Chemical Society's Agricultural and Food Chemistry Division, 2013
  • Fellow, Institute of Food Technologists, 2008
Selected Publications
  • Mahmoud, B., R. Nannapaneni, S. Chang, R. Coker. 2016. Effect of X-ray treatments on Escherichia coli O157:H7, Listeria monocytogenes, Shigella flexneri, Salmonella enterica and inherent microbiota on whole mangoes. Letters in applied Microbiology 62: 138-144. Download
  • Mahmoud, B.S.M., R. Nannapaneni, S. Change, Y. Wu, R. Coker. 2016. Improving the safety and quality of raw tuna fillets by X-ray irradiation. Food Control 60:569-574. Download
  • Wu, Y., S. Chang, R. Nannapaneni, Z. Haque, R. Coker, B. Mahmoud. 2016. The efficacy of x-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna sala. Food Control 64:77-80. Download
  • Mahmoud, B.S.M., S. Chang, Y. Wu, R. Nannapaneni, C. Sharma, R. Coker. 2015. Effect of X-ray treatments on Salmonella enterica and spoilage bacteria on skin-on chicken breast fillets and shell eggs. Food Control 57:110-114. Download
  • Kong, F.B., S.K.C. Chang. 2013. Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making. Journal of Agriculture and Food Chemistry 61(2):387-393. Download
  • Chang, S., and Z.S. Liu. 2012. Soymilk and tofu manufacturing. Pages 139-161 in Y.H. Hui and E.O. Evranuz, editors, Handbook of Plant-Based Fermented Food and Beverage Technology, 2nd Edition. CRC Press, Boca Raton.
  • Liu, Z.S., S.K.C. Chang. 2012. Characteristics of soymilk and tofu of five varieties of soybeans as affected by on-site storage. Journal of Food Processing and Preservation 36(6):525-530. Download
  • Liu, Z.S., S.K.C. Chang. 2012. Nutritional profile and physicochemical properties of commercial soymilk. Journal of Food Processing and Preservation. Download
  • Manamperi, W.A.R., S.K.C. Chang, D.P. Wiesenborn, S.W. Pryor. 2012. Impact of meal preparation method and extraction procedure on canola protein yield and properties. Biological Engineering Transactions 5(2012):191-200. Download
  • Xu, B.J, S.K.C. Chang. 2012. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cells. Food Chemistry 134(3):1287-1296. Download
  • Zhang, Y., S.T. Guo, Z.S. Liu, S.K.C. Chang. 2012. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding and heat processing methods. Journal of Agricultural and Food Chemistry 60(30):7457-7462. Download
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