HSI-MEI LAI

Dr. Hsi-Mei Lai, a distinguished professor, leads the Laboratory of Chemistry and Application of Biomaterials in the Department of Agricultural Chemistry at the National Taiwan University, Taipei, Taiwan. Prof. Lai’s teaching and research focus on starch chemistry, cereal chemistry and processing, baking Science and technology, and food analysis. Her recent research focuses on the development of whole grain products for improving wellness and carbohydrate-based composite materials for active and intelligent food packaging.

Having studied food chemistry and processing, Hsi-Mei Lai obtained her Ph. D. degree from the University of Illinois at Champaign-Urbana (1990) and as a research fellow of China Grain Products Research and Development Institute (1992-1998). Prof. Lai is the current president of the Taiwan Grain Industry Association since 2021 and she served as president of the Taiwan Neutron Science Society (2011-2012) and the Agricultural Chemistry Society of Taiwan (2017-2019), and the chairman of Dept. of Agricultural Chemistry, NTU (2016-2019). Prof. Lai received several distinguished teaching awards and outstanding research awards.

Title:

"Slowing digestibility of rice starch by cooking with mung bean skin water extract"