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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 structure and functionality, physcial, chemical and genetic modifications of starch, enzymatic modifications of biopolymers, cereal starch digestibility and carbohydrate nutrition

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

He has 15 granted US patents and numerous corresponding patents throughout the world. He is an associate editor for Cereal Chemistry and a member of Advisory Board for Starch and Food Digestion journals.