Organizing Committee Member
Mingruo Guo
Professor
University of Vermont
USA
Biography
Mingruo Guo, Ph.D. a food chemist and full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He was awarded his Ph.D. degree from the National University of Ireland in 1990. In 1993, Dr. Guo joined the Department of Animal and Food Sciences at UVM. He was recruited as associate professor in the Department of Nutrition and Food Sciences at UVM in 1999 and promoted to full professor in 2007. He teaches Functional Foods: Principles and Technology at UVM. Dr. Guo`s scholarly interests include the utilization of whey in creating environmentally safe products; functional foods development, pre- and probiotics; component interactions in infant formula and nutritional products; biochemistry and technology of fermented dairy products; He published the first textbook on functional foods in the US in 2007. He has published more than 150 research articles, book chapters and conference proceedings.
Research Area
Component interactions in infant formula and nutritional products