Professor Chi-Tang Ho received his B.S. degree in chemistry fromNational Taiwan University in Taipei, Taiwan in 1968. He then went on to receive both his M.A. in 1971 and his Ph.D. in 1974 in organic chemistry from Washington University in St. Louis. After completing two years as a postdoctorate fellow at Rutgers University, he joined the faculty at Rutgers University as an assistant professor in the Department of Food Science. He was promoted to associate professor in 1983. In 1987 he was promoted to Professor I, and in 1993 he was promoted to Professor II. He has published over 360 papers and scientific articles, and is an editorial board member for a variety of publications, including the Journal of Agricultural and Food Chemistry. He has also won numerous awards including two honorary professorships, and has served in the Division of Agricultural and Food Chemistry of the American Chemical Society in various positions including as division chair. His current research interests focus on the antioxidant and anti-cancer properties of natural products.