Tzu-Ming Pan 2012 IFT Fellows

 
Tzu-Ming PanTzu-Ming Pan
, Professor, National Taiwan University, Taipei, Taiwan, was recognized for more than three decades of teaching undergraduate and graduate level courses in food science.

Pan has conducted extensive research in fermentation, microbiology, and genetically modified foods. In addition, he mentored generations of professors and researchers in food science and technology. Internationally known for his work on the health properties of red mold rice, a fermented rice of Monascus, he discovered that it can alleviate the symptoms of Alzheimer's disease, hyperlipidemia, hypertension, and hyperglycemia. His other prominent research topic is the benefit of lactic acid bacteria fermentation product, the most significant findings of which were that fermentation product of lactic acid bacteria can prevent osteoporosis and obesity. He has published 298 articles and given 409 conference presentations. For more than 30 years, Pan has designed and taught undergraduate and graduate level courses in food science. He serves on the editorial boards of numerous book series and scholarly journals and is currently the editor-in-chief of Journal of Bioindustry. He was the President of Taiwan Society of Agricultural Chemistry (2001- 2003), the President of AOAC Taiwan Section (2003-2007), and President of Health Food Society of Taiwan (2007-2011). He has been a member of IFT since 2002.