Food Science Guest Speaker, Professor Mingruo Guo

Mingruo Guo, professor of nutrition and food sciences at University of Vermont, willl present 'Oats based functional foods development at UVM' from 2-3 p.m. Thursday, April 10, in Room D-2, FDSC Building, 2650 N. Young Ave.

Guo received his B.S. and M.S. degrees from Northeast Agricultural University, Harbin, China, in 1982 and 1985, respectively. His doctoral degree in food chemistry was received from National University of Ireland at Cork, Ireland, in 1990. His research interests include whey protein based natural nano materials, functional food design and development, whey protein based microcapsulation of probiotics, whey utilization and environmentally safe products, pre- and probiotics, milk-, soy, and oats-based functional food, component interactions in infant formula and nutritional products, chemistry and technology of cheese and fermented dairy products, alternative treatments of milk and apple cider, functional and nutritional properties of milk proteins, goat's milk chemisty and processing technology, egg chemistry and processing, and buffalo and yak milk chemistry and processing.

Everyone is welcome to attend the seminar!