Alvin Huang
| Current Research Projects | |
|---|---|
| Principal Investigator | Project Title |
Huang, Alvin |
Institute Of Tropical Food Research And Development |
| Huang, Alvin | |
Phone: 808-956-3840
Fax: 808-956-4024
Office: AgSci 302 H
ahuang@hawaii.edu
Click here to view Dr. Huang's research portfolio
Educational Background
Chiang Guo High School
T
aiwan B.S. Agricultural Chemisty
National Taiwan University M.S. Food Science
University of Wisconsin at Madison Ph.D. Food Science
Research/Academic Interests.
Food chemistry, food product development, food processing and food service management. I am the lead inventor in four US patents on taro processing, taro-based food products and the color/flavor transfer using sausage casings.
I am a certified servsafe course instructor by the national Restaurant Association (NRA). I am also currently on an NRA advisory board on the development of a Chinese language curriculum.
Regional Project (NC 1033)
Local food choices, eating patterns and population health
As PI
1. Development of taro-based frozen dessert. AgriQuest Co.
2. Quality improvement of kava and guava through a high pressure carbon dioxide cold pasteurization. USDA, TSTAR porgram
As co-PI
1. Better health through local produce. AG/State of Hawaii
1. Food Chemistry (FSHN 430)
2. Advanced Food Science (FSHN 607)
Publications
Hawaii Cook with Taro. Mutual Publishing, Honolulu, Hawaii, (2007)
Hawaiian Breadfruit. University of Hawaii Press, Honolulu, Hawaii, (2005)
Carotenoid and vitamin content of karat and other Micronesian banana cultivars. Int. J. Food Sci. & Nutrition. 57: 399 - 418. (2006)
A non-dairy probiotics (poi) influence on changing the gastrointestinal tract's microflora environment. Alt. Ther. Health Med. 11: 58-64, (2005)
Flavor and quality evaluation of aquacultured amberjack. Global Aquaculture, April 2004.
Recent development of taro-based food products in Hawaii. Third Taro Symposium, Fiji, 2004.
Textural and sensory properties of alpha-amylase treated poi stored at 4C. J. Food Processing and Preservation. 26: 1-10.
Languages
English
Mandarin