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Dr. Shintaro Pang: Balancing Life's Flavors and Unveiling the Secrets of Food Science

New Associate Professor of Food Science

A light-skinned man with short, dark hair and brown eyes smiles. He is wearing a blue shirt, pink tie, and black suit coat,
Photo by BYU Photo

Meet Dr. Shintaro Pang, a new faculty member at BYU’s College of Life Sciences. With a passion for food science and a zest for life, Pang brings a unique flavor to his work and personal pursuits. Dive into Pang's background experiences, fascinating projects, recipe for a well-balanced life, and advice for food science students.

Prior to coming to BYU, Pang developed his expertise at General Mills. During his time there, he worked on a variety of product portfolios, including the household favorites Annie’s and Yoplait. One of his standout achievements was spearheading the creation of a mouthwatering no-added-sugar cereal specially crafted for the health-conscious, organic consumer segment and sold at Costco.

As one of the newest faculty members in the College of Life Sciences, Pang is busy crafting his own delectable research program. One of his current projects revolves around developing rapid analytical methods to identify and measure bacteria in dairy products. This cutting-edge work involves distinguishing between harmful pathogens and beneficial probiotics to ensure food safety and quality while meeting regulatory guidelines. With Pang's expertise, the taste and nutrition of dairy products are bound to reach new heights.

Beyond the lab and classroom, Pang believes the secret ingredient to a joyful life lies in spending quality time with loved ones. Whether it's embarking on evening strolls with his wife, exchanging stories about their day, or enjoying outdoor adventures like biking and fishing with his kids, Pang cherishes these moments. His ability to add a pinch of fun to life's recipe helps him maintain a healthy work-life balance and fuels his passion for food science.

For students with a hunger for a career in food science, Pang offers a recipe for success. He recommends sampling food science classes to get a comprehensive understanding of the field's palette. Pang encourages students to take advantage of part-time jobs within the College of Life Sciences, where they can gain hands-on experience and explore different research areas. Additionally, he suggests seeking internships in the food science industry during the summer to savor practical training and gain valuable insights into the industry's workings.