Dr. Shengmin Sang obtained his Ph.D. degree as a natural product chemist from Shanghai Institute of Material Medicine, Chinese Academy of Sciences in 1999. He is currently an Associate Professor in the Center of Excellence for Post-Harvest Technologies at North Carolina Agricultural and Technical State Univesity. He is also an adjunct faculty in the Department of Chemical Biology, School of Pharmacy at Rutgers University and in the Department of Food, Bioprocessing and Nutritional Sciences at North Carolina State University. Dr. Sang’s lab has interest to purify and identify bioactive components from functional foods and herbal medicine and to further study their bioavailability, biotransformation, and preventive effects on cancer and metabolic syndrome using in vitro and in vivo models. He has published 120 peer-reviewed articles in reputable journals and 18 book chapters and received two U.S. patents. His research in the area of foods and human health was recognized by winning the Young Scientist Award and Fellow Award of the Agricultural and Food Chemistry Division of the American Chemical Society in 2007 and 2011, respectively; the Young Investigator Award in The 2011 International Conference on Food Factors, the Incentive Award supported by the United Soybean Board’s Soy Health Research Program, and the Matthew Suffness Young Investigator Award in 2009, which is currently the highest honor for an investigator in the first ten years of his independent research career in the American Society of Pharmacognosy.
Biography Updated on 2 April 2012