报告人：罗阳超（Yangchao Luo） 康涅狄格大学
报告时间：8月20日10:30-12:30
报告地点：腾讯会议：900 948 946 链接：https://meeting.tencent.com/dm/esmVBRKnklI7
主办单位：药学院
欢迎光临！
Yangchao Luo, Professor, Department of Nutritional Sciences, University of Connecticut. Dr. Luo received his BS (2006) and MS (2009) from Hunan Agricultural University and China Agricultural University, respectively, and PhD from University of Maryland in 2012, followed by one-year postdoctoral training at the University of Tennessee. In 2014, Dr. Luo joined the University of Connecticut as an Assistant Professor, Associate professor and currently works as an Professor, in the Department of Nutritional Sciences. Dr. Luo’s research, focusing on nanotechnology and biodelivery, applies materials science and engineering principles to understand physical and chemical interactions among various natural biomaterials at the nanoscale and design novel edible nanocarriers for delivery of bioactive compounds in functional foods. Through the combination of food science and nanotechnology, his research has made innovative discoveries that address unmet challenges in the fabrication of edible nanoparticles for various applications in food safety, quality and functionality. The research findings from Dr. Luo lab are widely reported in over 100 publications in the top-ranked food science, colloids and nanotechnology journals, including Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, Carbohydrate Polymers, Nanoscale, Nano Research, Journal of Colloid and Interface Science, International Journal of Biological Macromolecules, etc.
Dr. Luo is not only a professor committed to research and teaching at the University of Connecticut, but also an active scholar editing scientific journals worldwide. Dr. Luo serves as the editor for International Journal of Biological Macromolecules (IF=6.953), and the founding editor-in-chief for Journal of Agriculture and Food Research (new Elsevier journal launched in 2019) and ES Food and Agroforestry (launched in 2020 by US Engineered Science), in addition to guest editor of LWT Food Science and Technology.
