|Executive Product Consultant: Professor Frank Huang|
Professor Frank Huang has many credentials and accolades when it comes to Herbs, Food and Nutrition. He is known for expert knowledge in Processing Technologies as well as Patented and Proprietary processes for vegetarian food manufacturing.
He has many International Publications and Patents including Thirty-Seven (37) papers on protein, 2 U.S. patents on Liquid Egg Processing, one on Food Processing Equipment and one pending application in China on Testing Methodology. He is an editor of an enlightening book on Ganoderma Lucidum entitled "Lingzhi - from mystery to science."
Professor Huang has a Ph.D in Food Engineering & M.S. Food Science & Technology from the University of Massachusetts. He is a member of the Institute of Food Technologists, American Association of Agriculture Engineers, & the Chinese Friendship Award by Fujian Provincial Government.