On April 29, Professor Yangchao Luo from the University of Connecticut, US, will deliver a lecture entitled "Sustainable Food Systems through Edible Biomaterials, Nanotechnology, and Intelligent Sensing."
10:00 a.m., Faculty Library.
Yangchao Luo is an Associate Professor and Graduate Program Director in the Department of Nutritional Sciences at the College of Agriculture, Health, and Natural Resources, University of Connecticut (UConn). Dr. Luo is recognized as one of the world's most highly cited researchers by Clarivate Web of Science for multiple years (2019, 2021- 2025).
Dr. Luo received a Ph.D. in Nutrition and Food Science from the University of Maryland in 2012 and completed one-year postdoctoral training at the University of Tennessee, and then joined UConn in 2014. Dr. Luo's research interests include (1) discovering and characterizing natural nanomaterials from food-derived sources; (2) designing nano/micro-sized delivery systems to improve food safety, quality, and functionality; (3) developing novel food processing and manufacturing technologies for personalized nutrition; and (4) applying emerging technologies such as AI to promote sustainable agriculture and food systems.
Dr. Luo is also actively involved in professional activities, serving as Editor-in-Chief of the Journal of Agriculture and Food Research, Senior Executive Editor of the International Journal of Biological Macromolecules, and Associate Editor of the Journal of Future Foods. Dr. Luo is a member of several professional societies, including the Institute of Food Technologists, the American Society of Nutrition, and the American Chemical Society.
Dr. Luo has received numerous awards, including the Excellence in Research Award (2023) and the Excellence in Teaching Award (2020) at the University of Connecticut. Dr. Luo has published extensively, with selected publications in high-impact journals such as Advanced Composites and Hybrid Materials (IF=21.8), Trends in Food Science and Technology (IF=15.4), Journal of Materials Science and Technology (IF=14.3), Food Hydrocolloids (IF=12.4), Food Chemistry (IF=9.8), etc. Dr. Luo has also secured significant research grants from organizations such as the United States Department of Agriculture (USDA) and the National Science Foundation (NSF), as well as from the food and pharmaceutical industries.