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Stephen S. Chang : ウィキペディア英語版 | Stephen S. Chang Stephen S. Chang (15 August 1918 – 16 December 1996) 〔Source Citation: Number: 318-32-6536; Issue State: Illinois; Issue Date: 1954-1955.〕 was a Chinese-born, American food scientist who was involved in the research of lipid and flavors in food, including the development of technology transfer between the United States and Taiwan. ==Early career== Born in China, Chang received his B.S. degree in 1941 from the National Jinan University in Shanghai before emigrating to the US in 1947. He then earned his M.S. degree in organic chemistry in 1949 at Kansas State University and his Ph.D. in food science in 1952 at the University of Illinois at Urbana-Champaign. He married his wife Lucy the same year he earned his Ph.D., and worked several years in the food industry before joining the faculty at Rutgers University in New Brunswick, New Jersey in 1960.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Stephen S. Chang」の詳細全文を読む
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