PhD, Jiangnan University, Wuxi, China
Major Responsibilities/Research Interests
His lab researches eggs. His primary research interest is to understand the links between egg and health, and further process egg into value-added functional foods/nutraceuticals. More specifically, his research focuses on protein/bioactive peptide preparation, purification, characterization, and bioactivity evaluation using chemical methods, cell culture and animal models. Research on developing protein-based biomaterials from agriculture byproducts and wastes is another area of interest.
Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.Fall Term 2020
Principles of functional food concepts, health claims, regulations, consumer trends, value added food production, and processing technology, and marketing strategies in the food industry. Prerequisite: NU FS 100 or NUTR 100 or consent of Instructor.Winter Term 2021
Development of the rationale and concept or prototype of a novel food with beneficial nutritional properties. Practical and theoretical aspects of nutritional product development and quality assurance and current issues in nutrition and health. Students will complete a group project in the area of nutrition and food science. Prerequisites: NU FS 374 and *90.Winter Term 2021