Dr. Gary G. Hou is the Managing Director of the Flour Business Unit, SPC Group, Seoul, South Korea. Previously, Gary was the technical director of the Wheat Marketing Center, Portland, OR, from 1995 to 2018. Gary has published more than 40 peer-reviewed scientific papers in international journals, covering a wide range of wheat-based foods, with an emphasis on whole wheat flour milling and whole grain product development (Asian noodles, steamed bread, crackers, tortillas, breads, etc.). He is the sole editor of “Asian Noodles: Science, Technology, and Processing”, the only comprehensive English language book on Asian noodles published by Wiley & Sons, Inc. in 2010. His new book, “Asian Noodle Manufacturing: Ingredients, Technology and Quality”, was published by Elsevier and Cereals & Grains Association in 2020. Gary has directed technical short courses for more than 1,000 professionals from around the world. In addition, he served as an expert consultant to the U.S. Wheat Associates from 1996 to 2018 and to the U.S. Dairy Export Council from 2009 to 2018, providing technical support and training to flour milling and food processing companies in more than 30 countries. Gary is an associate editor of Cereal Chemistry.