Gary G. Hou
Technical Manager & Asian Foods Specialist
Email: info@wmcinc.org

Gary Hou has worked at the Wheat Marketing Center since 1995.
During this period, he has:

Coordinated the annual planning and activity of Asian Products Collaborative study, a joint project of U.S. Wheat Associates and Wheat Marketing Center that is still continuing after six successful years;

Directed and supervised pilot plant operation and research activity for all Asian products;

Consulted with many international companies on the use of wheat and flour.

Developed standard protocols for processing and evaluation of various Asian noodles and Chinese steamed bread by working with flour experts and researchers from China, Indonesia, Japan, Korea, Malaysia, Singapore, Taiwan, Thailand, The Philippines, and Vietnam;

Developed protocols for objective measurements of noodle color and texture;

Directed a number of short courses to participants from around world; and

Conducted numerous researches on new testing methods, milling, relation of wheat and flour property to end-product quality, and ingredient applications in Asian products.
In addition, Hou has supported more than 10 public and private sector wheat breeding programs by evaluating varietal quality for end products. A micro noodle test method (50 g flour) was especially developed to serve this purpose.

Gary Hou earned his Bachelor of Science and Master of Science degrees in his native China, at Wuxi University of Light Industry, Department of Food Science and Engineering.

His doctorate, in Food Science, was earned at Michigan State University, Department of Food Science and Human Nutrition.

He has authored or co-authored, and published more than a dozen refereed articles, abstracts and other technical papers, and made many presentations at national and international conferences.

Gary Hou is a professional member of both the American Association of Cereal Chemists and the Institute of Food Technologists.

While fluent in his native Mandarin and in English, Hou rounds out his “off time” now by studying some Spanish conversations. He hopes to expand his role into the Central American region.