6th Starch World Asia

16-18 Jan, 2017 - Ho Chi Minh, VIETNAM

Eastin Grand Hotel Saigon
About our Event Speakers
We pride ourselves in presenting to you accomplished leaders, authors and advocates with strong track records of achievement and vision in a wide array of backgrounds, professional fields and life experiences. We believe you will benefit from their years of knowledge and experience and also from the latest thinking and innovative processes driving individuals and organizations forward.
Prof. Dr. Tai-Hua Mu

Mu Tai Hua

Prof. Tai-Hua Mu received his PhD in Department of Utilization of biological resources, The United Graduate School of Agricultural Science (1998) from Tokyo University of Agriculture and Technology. After that, he completed postdoctoral research one after another in laboratory of Biochemistry and Food Technology, Montpellier university with Professor Jean Claude Cheftel and Laboratory of Food Chemistry for Wageningen University with Professor Harry Gruppen during 1999-2003 in France and the Netherlands. Then he went back to China and worked in Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences until now. He is the chief scientist of root and tuber crops processing innovation team and vice chairman of National Potato Staple Food Processing Industry Alliance. His research is focusing on the processing and comprehensive utilization of root and tuber crops



Prof. Dr. Tai-Hua Mu, Director
China Sweet Potato Starch-Specialized Society, China Starch Industry Association
Research and Development Progress Of the Key Technology and Equipment of Potato and Sweet Potato Staple Food Processing In China
Day 1 [Mon 16, January], at 02:30 PM