Dr. Changmou Xu，Research Assistant Professor

Food Science and Technology Department and the Food Processing Center, University of Nebraska-Lincoln, USA

Lecture for Students and Teachers

Title: Applied Research on Berries and Miscellaneous Plant Foods
Time: Jun. 23, 2018, 9:30 am.
Place: Room 203, School of Food and Biological Engineering

Introduction to Dr. Changmou Xu:

Dr. Changmou Xu is a Research Assistant Professor at the Food Science and Technology Department and the Food Processing Center, University of Nebraska-Lincoln. He also is a Project Manager of the Manufacturing Extension Partnership Center of NIST based in Nebraska (NIST/MEP). He received his PhD degree in Food Science from University of Florida in 2014. Dr. Xu’s research focused on functional ingredients (phytochemicals, essential oils, proteins, etc.) in agricultural commodities (grapes, aronia berries, raspberries, hops, etc.) and their novel applications in various foods. Dr. Xu’s research findings were featured by well-known academic organizations and media such as ACS, IFT, EurekAlert! Science News，ScienceDaily®，Medical Daily, over 200 times. His research program was funded by USDA, Nebraska Department of Agriculture, University of Nebraska Foundation, and miscellaneous food companies based in USA, Europe, Japan, and South Korean. Based on the state-of-the-art Food Innovation Center in Nebraska, he provides both technical and business development supports for local, national, and international food and agricultural organizations. Dr. Xu also is an Associate Editor of the Journal of Food Biochemistry (Wiley, SCI), which publishes fully peer-reviewed original research and review papers on the biochemical aspects of food, such as nutraceuticals and functional foods.

Abstract:

In this presentation, Dr. Changmou Xu will first briefly provide an overview of the University of Nebraska-Lincoln and its Food Science and Nutrition Research program. Then he will introduce his research and extension program on berries and miscellaneous plant foods, varied from effects of genotypes, growth environment, value-added process, analysis, applications, to health benefits. 

(School of Food and Biological Engineering)