Dr. Gary G. Hou is the Senior Managing Director at SPC Flour Business, SPC Group, South Korea. From 1995 to 2018, Dr. Hou was the technical director at the Wheat Marketing Center, Portland, Oregon, USA. Dr. Hou 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 2nd book, “Asian Noodle Manufacturing: Ingredients, Technology and Quality”, was published by Elsevier and Cereals & Grains Association in 2020. Dr. Hou 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 and the U.S. Dairy Export Council, providing technical support and training to flour milling and food processing companies in more than 30 countries. Dr. Hou is a Scientific Advisor to the Whole Grains Council (USA) and an associate editor of Cereal Chemistry journal.


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