Gary Hou

Gary Hou received his PhD in Food Science from Michigan State University, and BS and MS in Food Science from Jiangnan University, China. He is an affiliate faculty of Oregon State University and University of Minnesota, and a guest professor of Anhui Agricultural University, China. Gary joined the Wheat Marketing Center in 1995 and became the Technical Director in 2005. Gary has served as an expert consultant to the U.S. Wheat Associates since 1996 and provided on-site technical support and trainings to flour milling and food processing companies in over 30 countries. In 2018, Gary accepted a position as Chief Technology Officer of Grain Foods at SPC Group in South Korea. Gary’s research areas include wheat and flour functionality in end uses, whole-grain product development and quality improvement, functional ingredients in grain based products, and novel processing technologies. He has published more than 30 refereed research papers and book chapters. Gary is the course director of 10 technical short courses and has taught over 1000 professionals from over 20 countries. Gary’s monograph “Asian Noodles: Science, Technology, and Processing”, is the only English book providing comprehensive coverage on Asian noodles. Gary is a Professional member of AACC International and Institute of Food Technologists.