Gary G. Hou is the Managing Director of the Flour Business Unit at SPC Group in Seoul, South Korea. He assumed this role in May 2018, bringing with him extensive expertise in wheat quality and noodle technology.

Prior to joining SPC Group, Dr. Hou served as the Technical Director at the Wheat Marketing Center in Portland, Oregon, from 1995 to 2018. During his tenure, he published over 40 peer-reviewed scientific papers focusing on various wheat-based foods, with a particular emphasis on whole wheat flour milling and whole grain product development, including Asian noodles, steamed bread, crackers, tortillas, and breads.

Throughout his career, Dr. Hou has directed technical short courses for more than 1,000 professionals worldwide. He also served as an expert consultant to the U.S. Wheat Associates from 1996 to 2018 and to the U.S. Dairy Export Council from 2009 to 2018, providing technical support and training to flour milling and food processing companies in over 30 countries. Additionally, he is an associate editor of Cereal Chemistry.

In his current role at SPC Group, Dr. Hou continues to apply his extensive knowledge in wheat quality and noodle technology, contributing significantly to the company's flour business operations.