Professor Chi-Tang Ho received his B.S. degree in chemistry from the National Taiwan University, 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 in 1978. He was promoted to associate professor in 1983. In 1987, he was promoted to Professor I, and, in 1993, he was promoted to Distinguished Professor. He has published over 700 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 flavor chemistry and bioactivities of natural products.