PhD in Biopolymer Chemistry, Wuhan University, China
Area of Expertise
Proteins; polysaccharides; chemical modifications; structure-function relationships, biopolymeric networks including nano/micro particles; nano-fibers; hydrogels, films etc.
Our research focuses on fundamental understanding of the molecular structure and functional properties of biopolymers with specific interesting in food proteins and polysaccharides from plant resources. This fundamental knowledge has led to a systematic approach to develop new protein and polysaccharide applications in food and non-food areas.
1) Protein network (hydrogels, films, nanofibers) formation and structure-function properties
This research focuses on a systematically investigation of protein interactions and conformational changes during network formation. This is then correlated to their network microstructure and bulk features (mechanical strengths, permeability, degradation, bioactivities etc.), enabling a better understanding of structure-function relationships of protein hydrogels, films and nanofibers. Such a fundamental approach has allowed creation of novel protein applications in food, personal care and biomedical areas.
2) Protein based nano/microparticles for controlled delivery of bioactive molecules
This research has been performed in light of the growing interest within the food industry to develop innovative functional foods that may have health benefits or reduce the risk of chronic diseases. This work has led to design of a series of novel edible micro-/nano-particles that are capable of protecting labile bioactive molecules during storage and delay their release in harsh stomach conditions, and then transferring and releasing them to the intestine where they are absorbed.
3) Biopolymer functionalities and bioactivities
This work has been focused on structures of biopolymers in relation to their biological activities (e.g antioxidant, antimicrobial) and new functionalities.
Job opportunities: Postdoctoral Positions in the areas of 1) polymeric nanotechnologies, 2) polymer structure and interaction characterizations, 3) controlled/target delivery study with ex vivo and animal models. Strong publication record is required.
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 2022
Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.Fall Term 2022 Fall Term 2022
Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 BIOCH.Winter Term 2023
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.Winter Term 2023 Winter Term 2023
Integrated exploration of emerging concepts and novel technologies and innovations in food science. Prerequisite: *60.Fall Term 2022