Stephen Szu Shiang Chang[1] (15 August 1918 – 16 December 1996)[2] was a Chinese-born American food scientist who was involved in the research of lipids and flavors in food, including the development of technology transfer between the United States and Taiwan.
degree in 1941 from the National Jinan University in Shanghai before emigrating to the United States in 1947.
At Rutgers, Chang eventually rose to the position of Department Chair, where he served from 1977 to 1986.
Writing over 100 research papers and earning 15 patents, he retired from teaching in 1988.
He and his wife Lucy also established awards in Chang's honor both at the American Oil Chemists Society (AOCS) and the Institute of Food Technologists (IFT).