Dr. Shengmin Sang, lead scientist for functional foods at North Carolina Agricultural and Technical State University’s Center for Excellence in Post-Harvest Technologies, has been selected to receive a Young Investigator Award by the scientific committee of the 2011 International Conference on Food Factors.
Sang was selected in recognition of his research with functional foods and human health. As an award recipient, Sang will deliver an oral presentation at the organization’s conference Nov. 20 – 23 in Taipei, Taiwan. His presentation will describe his discoveries on the biological transformation of black tea during digestion, which is important to understanding its health effects. The theme of the conference is “Food for Wellbeing – From Function to Processing.”

The Center for Excellence in Post-Harvest Technologies at the North Carolina Research Campus in Kannapolis is dedicated to researching and developing new products, packaging and processes for safer and healthier foods. In addition to tea, Sang’s work at the Center involves research on the healthful components -- known as polyphenols -- in fruits, vegetables and herbs, including ginger, wheat bran, rosemary and soy. The Center is administered by the School of Agriculture and Environmental Sciences at N.C. A&T in Greensboro.