Professor Chi-Tang Ho received his B.S. degree in chemistry from National Taiwan University in Taiwan in 1968. He then went on to receive both his M.A. in 1971 and his Ph.D. in 1974 in organic chemistry from Washington University in St. Louis. After completing two years as a postdoctorate fellow at Rutgers University, he joined the faculty at Rutgers University as an Assistant Professor in the Department of Food Science and is now Distinguished Professor. He has published over 870 SCI journal articles and 225 book chapters, co-edited 34 professional books and is an Associate Editor for Journal of Agricultural and Food Chemistry and an editorial board member for a variety of publications, including the Molecular Nutrition & Food Research, and Food & Function. He is a Fellow of five premier Society in the field of Chemistry and Food Science, include American Chemistry Society, Royal Society of Chemistry, International Academy of Food Science and Technology, Institute of Food Technology, and International Society for Nutraceutical and Functional Foods. He has also won numerous awards including the ACS Award for the Advancement of Application of Agricultural and Food Chemistry, and the Stephen S. Chang Award in Lipid and Flavor Science from the Institute of Food Technology. His current research interests focus on flavour chemistry and natural product chemistry of functional foods and beverages.