Chang, Stephen S.

Dr. Stephen S. Chang (1918-1996) is widely recognized for his contributions to the Food Technology field as he was a distinguished educator, researcher and inventor. He is renowned for his work in flavor and lipids and was the recipient of the highest award in lipid research, the American Oil Chemists' Society's Lipid Chemistry Award. In addition he received the most prestigious award in food technology, the Nicholas Appert Award from the Institute of Food Technologists. Dr. Chang was born in China in 1918. He arrived in the United States in 1947 and later became a naturalized American citizen. Chang received his undergraduate degree from National Jinan University of Shanghai (1941), an M.S. degree in Organic Chemistry from Kansas State University (1949) and a Ph.D. in Food Science from the University of Illinois (1952). He spent several years in industry before he joined the Rutgers faculty in 1960. He went on to serve as Chair of the Food Science Department from 1977 to 1986. During his tenure at Rutgers, Dr. Chang served as National President of the American Oil Chemist's Society in 1970 and as Honorary President of the International Society for Fat Research in 1980. He received the Rutgers Board of Trustees Award for Excellence in Research in 1984, and the Rutgers University Award and Medal upon his retirement in 1988. Dr. Chang published over 100 articles, book chapters, and other works and was inventor or co-inventor of fifteen patents.

From the description of Stephen S. Chang Papers, 1933-2001. (Rutgers University). WorldCat record id: 767568217

Dr. Stephen S. Chang (1918-1996) is widely recognized for his contributions to the Food Technology field as he was a distinguished educator, researcher and inventor. He is renowned for his work in flavor and lipids and was the recipient of the highest award in lipid research, the American Oil Chemists' Society's Lipid Chemistry Award. In addition he received the most prestigious award in food technology, the Nicholas Appert Award from the Institute of Food Technologists.

Dr. Chang was born in China in 1918. He arrived in the United States in 1947 and later became a naturalized American citizen. Chang received his undergraduate degree from National Jinan University of Shanghai (1941), an M.S. degree in Organic Chemistry from Kansas State University (1949) and a Ph.D. in Food Science from the University of Illinois (1952). He spent several years in industry before he joined the Rutgers faculty in 1960. He went on to serve as Chair of the Food Science Department from 1977 to 1986. During his tenure at Rutgers, Dr. Chang served as National President of the American Oil Chemist's Society in 1970 and as Honorary President of the International Society for Fat Research in 1980. He received the Rutgers Board of Trustees Award for Excellence in Research in 1984, and the Rutgers University Award and Medal upon his retirement in 1988. Dr. Chang published over 100 articles, book chapters, and other works and was inventor or co-inventor of fifteen patents.

Dr. Chang was instrumental in exchanging food science information and technology with mainland China and Taiwan. He received the 1989 International Award from the Institute of Food Technologists and a special commendation from the Prime Minister of the People's Republic of China. His interactions with students in the classroom and the laboratories at Cook College, however, were Dr. Chang's most cherished achievements in his nearly forty year career. He helped many students launch their scientific careers.

After his retirement from Rutgers, the Changs endowed the Stephen and Lucy Chang Science Library at Cook College dedicated in October 1995. He endowed the Stephen S. Chang Award at the American Oil Chemists' Society in 1990 and the Stephen S. Chang Award at the Institute of Food Technologists in 1992. He also donated funds for educational buildings at the Anglo-Chinese College and at Hwa Nan Women's College. Both colleges are located at Fuzhou, Fujian, People's Republic of China. He established a scholarship fund for food science students at Jinan University at Guangzhou, Guangdong, People's Republic of China.

Born in China, Lucy Chang received a bachelor of science degree in chemistry from Hwa Nan Women's College in China. She received her D.D.S. degree from the University of Missouri in Kansas City. After marrying Stephen Chang in 1952, she served within the chemistry department of the University of Illinois and later joined the American Meat Institute Foundation. Thereafter, she devoted much of her time and energy assisting her husband in establishing his career.

From the guide to the Guide to the Stephen S. Chang Papers, 1933-2001; bulk, 1960-1988, (Rutgers University Libraries. Special Collections and University Archives)