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.

• He has over 30 years of experience in the Agricultural and Science industry.
• He is currently an Adjunct Professor for Fujian Agriculture & Forestry at the University of China, Director of Chinese National R&D Center for Edible Fungi Processing & Consultant of Advanced Food Technology & Tech.
• Past experience includes: President, Vegi-D'Lite, Inc., Senior Research Scientist with Worthington Foods, Food Rheologist, Swift & Company, & Director of Xianzhilou Biological Science.