Celebrating Professor Chi-Tang Ho's 80 Years of Culinary Science Revolution
"A life seasoned with brilliance, simmered in curiosity, and dished out with generosity – Professor Ho transformed how we taste, savor, and benefit from our food."
Imagine unlocking the molecular secrets behind the rich aroma of roasted coffee, the savory punch of grilled meat, or the health-boosting power of green tea. For over five decades, Professor Chi-Tang Ho has done precisely that, becoming a foundational pillar of modern food science. As we celebrate his 80th birthday, we honor a visionary whose research transformed our understanding of food chemistry, flavor creation, and the health-promoting magic within natural compounds. Professor Ho's journey, beginning in the labs of organic chemistry and culminating in global recognition as a Distinguished Professor at Rutgers University, is a testament to relentless curiosity and interdisciplinary brilliance. His work bridges the gap between the kitchen and the laboratory, revealing how everyday foods conceal complex chemical symphonies with profound implications for human health and culinary innovation 1 4 5 .
Born in Taiwan
Earned B.S. from National Taiwan University
M.A. in Organic Chemistry from Washington University
Ph.D. in Organic Chemistry from Washington University
Joined Rutgers University Department of Food Science
Named Distinguished Professor at Rutgers
Professor Ho's rigorous grounding in organic chemistry provided the perfect foundation for his later work in food science. His deep understanding of chemical structures and reactions allowed him to decode complex food chemistry processes.
Long before "superfoods" became trendy, Ho was analyzing plants and teas, isolating polyphenols, flavonoids, and other bioactive compounds in green tea, rosemary, and buckwheat 6 .
Professor Ho's 1997 study "Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds" (cited over 1,200 times) exemplifies his rigorous approach to food chemistry 6 .
The study sought to understand why caffeic acid (found in coffee and fruits) showed stronger antioxidant activity than similar compounds, focusing on how chemical structure dictates biological activity.
Ho's team employed multiple assays: lipid peroxidation inhibition, radical scavenging (DPPH), metal chelation, and oil stability tests—establishing a comprehensive evaluation framework 6 .
| Compound | Key Structural Feature | Antioxidant Activity |
|---|---|---|
| Caffeic Acid | Ortho-dihydroxy (Catechol) | Strongest across all tests |
| Ferulic Acid | Methoxy + One Hydroxy | Good |
| p-Coumaric Acid | Single Hydroxy | Moderate |
| Synthetic BHA/BHT | Artificial Phenolics | Good to Moderate |
Professor Ho's research relied on sophisticated techniques to unravel food chemistry mysteries:
| Technique/Reagent | Application | Significance |
|---|---|---|
| GC-MS | Flavor compound analysis | Workhorse for Maillard reaction products |
| LC-MS | Polyphenol identification | Essential for tea catechin studies |
| DPPH Assay | Antioxidant capacity | Key radical scavenging test |
| Cell Culture Models | Bioactivity testing | Linked compounds to health effects |
Beyond his 700+ publications and 30 edited books, Professor Ho's legacy lives through generations of scientists he mentored. Colleague Professor Min-Hsiung Pan recalls: "At every turning point... Prof. Ho promptly shared and discussed with me potential developments of each new project. Our collaboration persisted... transcending the challenges of a 12-hour time difference" 1 .
"Prof. Ho remained my trusted confidant throughout my career."
At 80, Professor Ho's influence endures. His principles guide healthier food development, his polyphenol research underpins functional foods, and his catechol rule informs drug discovery. His interdisciplinary approach continues to inspire new generations of scientists exploring the delicious chemistry of life.
Thank you for transforming how we understand flavor, health, and the science of food.