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Grain Science and Industry

Shi, Yong-Cheng

Professor Shi bio

211 Shellenberger Hall
Grain Science & Industry
Manhattan, KS 66506

Area(s) of Specialization

Starch chemistry and technology; structure, functionality, and applications of starches and hydrocolloids; physical, chemical and enzymatic modifications of starch and biopolymers; starch digestibility, dietary fiber, and carbohydrate nutrition; emulsion and encapsulation; cereal carbohydrates and ingredient functionality; Asian noodles

View My Curriculum Vitae (PDF)



B.S. Chemical Engineering, Zhejiang University (China), 1984
M.S. Grain Science, Kansas State University, 1989
Ph.D. Grain Science, Kansas State University, 1993

Bio Brief

Dr. Yong-Cheng Shi is a professor in the Department of Grain Science and Industry, Kansas State University (KSU), Manhattan, Kansas. He received his PhD in Grain Science with an emphasis in starch chemistry from KSU in 1993. He worked at National Starch and Chemical Company from 1994 to 2005 prior to becoming a cereal grain carbohydrate faculty at KSU in 2006. His research areas include

  • Structure, functional and nutritional properties of starches
  • physical, chemical, and enzymatic modifications of starches, biopolymers, and flours
  • carbohydrate nutrition and health; starch digestibility, resistant starch and dietary fiber
  • emulsion and encapsulation
  • ingredient functionality in cereal products
  • developing technologies and products for food, beverage, pharmaceutical, and other industrial applications

He has 17 granted US patents and more than 100 publications. He co-edited a book with Dr. C. C. Maningat on Resistant Starch: Sources, Application and Health Benefits in 2013. He was an Associate Editor of Cereal Chemistry from 2006 to 2013 and currently sits on the Editorial Board of Carbohydrate Polymers and the Advisory Board of Starch. Dr. Shi was the Belfort Lecturer at the Whistler Center for Carbohydrate Research, Purdue University in 2015. He received Phil Williams Applied Research Award from AACC International (AACCI) (now Cereals & Grains Association) and was named AACCI Fellow in 2016. In 2021, he was awarded the Alsberg-French-Schoch Memorial Lectureship Award from the Cereals & Grains Association.