Perry K.W. Ng
Department of Food Science and Human Nutrition
Professor and Associate ChairpersonG.M. Trout FSHN Building, 469 Wilson Rd, Rm 135C, MSU, East Lansing, MI 48824
Degree: Ph.D., Cereal Chemistry, University of Manitoba, Canada, 1987; M.Sc., Food Chemistry, University of Manitoba, Canada, 1984; B.Sc., Chemistry, University of Winnipeg, Canada, 1980
1987–1991, Research Associate, Grain Industry Research Group, University of Manitoba, Canada
1991, NATO Senior Guest Fellow, Istituto Sperimentale Per La Cerealicoltura, S. Angelo Lodigiano, Italy
2001, 2005, Guest Professor, Institute of Food Technology, University of Natural Resources and Applied Life Sciences, Vienna, Austria
2003–2011, Adjunct Professor, Dept. of Food Science and Technology, Kongju National University, South Korea
2008, Visiting Professor, Dept. of Food Science and Microbiology, University of Milan, Italy
2008–2012, Associate Graduate Faculty, Department of Human Health & Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
2008–present, Adjunct Professor, Food and Nutritional Sciences Programme, School of Life Sciences, the Chinese University of Hong Kong, Shatin, Hong Kong, China
2012 – 2015, Board of Directors, American Association of Cereal Chemists International, USA
2015 – present, Adjunct Professor, School of Biotechnology and Food Engineering, Hefei University of Technology, Anhui Province, China
2016 – present, Adjunct Professor, Department of Plant Sciences, University of the Free State, Bloemfontein, Republic of South Africa
Professor Ng’s research foci have been mainly in the areas of physicochemical and genetic properties of wheats (mainly of wheat flour proteins) in relation to end-use qualities, cereal (e.g., wheat, barley, rice, etc.) chemistry and technology, extrusion technology in cereal processing, and utilization of non-cereals (e.g., soybeans) for food and non-food products. In recent years, his research activities have extended into areas such as modifying certain components (e.g., resistant starch, fiber, phenolics) in grain with potential for functional food ingredients. In light of his contributions to cereal science, Prof. Ng was named Fellow of the American Association of Cereal Chemists International in 2010 and Fellow of the International Association for Cereal Science and Technology Academy in 2012. He has been invited to many research centers (public and private) in Africa, Asia, Europe, Oceania, and North America to present his research findings. His cereal/food science expertise has been sought out by universities, governments, and the food industry (e.g., in Canada, the European Union, Indonesia, Japan, Korea, and the USA) for consultative and expert panel purposes. He has a personal interest in assisting countries with a need to improve food quality (e.g., nutrition, shelf-life, safety) and/or add value to their local food production (e.g., novel products with nutraceutical and health benefits) via various food processing technologies.
FSC 222 – Professional Development and Career Planning
FSC 422 – Advanced Professional Seminar
FSC 431 – Cereal Processing
FSC 803 – Advanced Food Chemistry
Prof. Ng has a passion for capacity building in developing countries. He oversaw a USAID-funded project of the Initiative for Long-Term Training and Capacity Building Program, in which a group of Malawi students studied to obtain their M.S. degrees in Food Science from MSU; he was the Deputy Program Director for the Borlaug Higher Education Agricultural Research and Development (BHEARD) Program, also funded through USAID; and he was the MSU Co-PI on the Food and Nutrition Technical Assistance (FANTA III) program.
Professor Ng has over 141 refereed scientific publications, 131 abstracts, 22 technical/wheat quality bulletins/booklets, two books, and two U.S. patents. The following is a list of selected recent publications.
Sarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E., and Ng, P. K.W. 2014. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry 143: 33–39.
Masatcioglu, M.T., Gokmen, V., Ng, P.K.W., and Koksel, H. 2014. Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates. J Sci Food Agric 94:2562-2568.
Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M.H., and Ng, P.K.W. 2014. Evaluating the effects of amylose and grape extract powder substitution on physicochemical properties of extrudates produced at different temperatures. Food Chemistry 157:476-484.
Masatcioglu, M.T., Ng, P.K.W., and Koksel, H. 2014. Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates. J of Cereal Science 60:276-281.
Kahraman, K., Koksel, H., and Ng, P.K.W. 2015. Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content. Food Chemistry 174:173-179.
Liu, Y. and Ng, P.K.W. 2015. Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties. Food Chemistry 176:137-144.
Masatcioglu, M.T., Ng, P.K.W., and Koksel, H. 2015. Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content. J of Cereal Science 65:31-38.
Liu, Y. and Ng, P.K.W. 2016. Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan. Food Chemistry 197:427-435.
Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M.H., and Ng, P.K.W. 2016. Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates. Quality Assurance and Safety of Crops & Foods 8 (2):215-230
Mariotti, M., Lucisano, M., Pagani, M.A., and Ng, P.K.W. 2016. Effect of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties. LWT - Food Science and Technology 66:201-210.
Ai, Y., Cichy, K.A., Harte, J.B., Kelly, J.D., and Ng, P.K.W. 2016. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders. Food Chemistry 211:538-545.
Ortiz, T., Para, R., Gonipeta, B., Reitmeyer, M., He, Y., Srkalovic, I., Ng, P.K.W., and Gangur, V. 2016. Effect of extrusion processing on the immune activation properties of hazelnut protein in a mouse model. International Journal of Food Sciences and Nutrition 67(6):660-669.
Ai, Y., Jin, Y, Kelly J.D., and Ng, P.K.W. 2017. Composition, functional properties, starch digestibility, and cookie-baking performance of dry bean powders from 25 Michigan-grown varieties. Cereal Chemistry 94(3):400-408.
Zhu, Q., Xing, Y., Lu, R., Huang, M., and Ng, P.K.W. 2017. Visible/shortwave near infrared spectroscopy and hyperspectral scattering for determining bulk density and particle size of wheat flour. J of Near Infrared Spectroscopy 25(2):116-126.
Jin, Y., Ebaugh, S., Martens, A., Gao, H., Olson, E., Ng, P.K.W., and Gangur, V. 2017. A mouse model of anaphylaxis and atopic dermatitis to salt-soluble wheat protein extract. International Archives of Allergy and Immunology 174:7-16.
Cappa, C., Kelly, J.D., and Ng, P.K.W. 2018. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chemistry 253:306-313.