Gary G. Hou
Technical Director & Asian Foods Specialist
Email: ghou@wmcinc.org

Adjunct Professor of Oregon State University, USA
Guest Professor of Anhui Agricultural University, China
Expert Consultant, U.S. Wheat Associates
Professional member of AACC International
Professional member of Institute of Food Technologists
President of the North America Jiangnan University Alumni and Friends Association (NAJUA) for 2010-2011

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

- Served as the Program Manager of the Asian Products Collaborative (APC) project from 1996 to 2008.  The APC project was a joint program of U.S. Wheat Associates and Wheat Marketing Center, and involved technical teams from 5 or 6 countries from Asia each year. In 13 years, he had worked with 388 collaborators from 9 countries and developed standard production and evaluation protocols for 13 types of Asian noodles, 6 types of steamed breads, and 2 types of pan breads consumed in Asia. U.S. hard white wheat has been well promoted to overseas customers through this project. An evaluation conducted by an outside audit organization concluded that this project had been very successful and well received.

- Been serving as the Program Manager of End Products Collaborative (EPC) since 2009. The EPC project is an extension of APC and deals with wheat products and participating companies from around the world. Six to eight teams are expected each year. The objectives of EPC are : 1) to improve the product quality and consumer acceptance by optimizing flour blends and functional ingredients; and 2) to develop more natural and healthy foods such as high-fiber, whole grain, and sourdough products.

- Been serving as an expert consultant to the U.S. Wheat Associates since 1996 and provided technical support and trainings to flour milling and food processing companies in over 30 countries.

- Chaired the Asian Products Symposium at the AACC International Annual Meeting in Hawaii in October 2008.

- Co-chaired Pasta/Noodle track at the 2006 World Grains Summit: Foods and Beverages, San Francisco, California.

- Co-chaired two workshops to develop hard white wheat quality targets, and one workshop to establish soft white wheat quality targets.

- Been serving as the Course Director of “Asian Noodle Technology Short Course”, “Asian Noodle Technology and Ingredient Application Short Course”, “Advanced Asian Noodle Technology Short Course”, “Whole Wheat Flour Product Development Short Course”, “Flat Bread Short Course”, “Steamed Bread Short Course”, and “Artisan Bread Baking Course”. New courses are being developed each year. Course participants are from around the world. Over 800 participants from over 20 countries have participated in these courses.

- Conducted numerous research projects and presented results at the AACC International annual meeting, Institute of Food Technologist annual meeting and many other international conferences. He has authored or co-authored, and published more than a dozen refereed research articles and other technical papers.

- Been supervising visiting scientists from China, Japan, Korea, Mexico, and Taiwan.

- Served as the Co-chair of the AACC International Asian Products Technical Committee (2009-present).

- Worked with many large international companies to develop new wheat-based food products and to conduct research on the application of various ingredients (hydrocolloids, starches, gluten proteins, fibers, phosphate salts, whey protein concentrates, whey minerals, and enzymes) in Asian products.

- Assisted in setting up Asian noodle plants in various countries.

- Supported over 10 public and private sector wheat breeding programs by evaluating varietal quality for end products. 

- Served on the AACC International Scholarship Committee.

- Served as the Secretary, Vice President, and President of AACC International Pacific Northwest Section.

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

His doctorate, in Food Science, was earned at the Department of Food Science and Human Nutrition, Michigan State University.
Dr. Hou has edited a monograph “Asian Noodles: Science, Technology, and Processing”, the only English book providing comprehensive coverage on Asian noodles. The book was published by Wiley & Sons, Inc. in September, 2010.