Feldberg Seminar - Yangchao Luo
Sustainable Food Systems through Biomanufacturing, Nanotechnology, and Machine Learning
Bio:
Dr. 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- 2026).
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 and emerging technologies, including food processing and biomanufacturing, artificial intelligence, and machine learning, to promote sustainable food systems. During his tenure at UConn, Dr. Luo has 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. Currently, Dr. Luo serves as PI on multiple active grants totaling more than $5.25 million.
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 since joining UConn in 2014, with more than 180 publications in reputable and high-impact journals, including Advanced Composites and Hybrid Materials, Journal of Materials Science and Technology, Food Hydrocolloids, Food Chemistry, Annual Reviews in Food Science and Technology, Comprehensive Reviews in Food Science and Food Safety, Trends in Food Science and Technology, etc.
Dr. Luo is also actively involved in professional activities and making a significant impact on the scientific community. Dr. Luo has been serving as (founding) 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.