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Bienvenido O. Juliano

Bienvenido JulianoDr. Juliano studies concern properties of starch and protein and other grain superiority of rice. For example, he showed that any lose content of starch is the key determinant of eating quality of milled rice in Asia and extremely negatively connected with stickiness of cooked rice.

Dr. Bienvinido Juliano constantly demonstrated brilliance in research after acquiring his Ph.D. with straight A's at the age of 22. And at the age of 42, he has by now more than a hundred methodical articles frequently published in global papers.

Dr. Juliano was born on August 15,1936. He is associated to a quantity of educated societies and professional organizations with the American Association of Cereal Chemists and in 1974, a beneficiary of Ayala award in physical science; Ten Outstanding Young Men (TONYM) award for science in 1964; and Rizal Pro Patria award of the Republic of the Philippines Distinguished Alumnus award in 1977.

 
 


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