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Keynote Speaker

Keynote Speaker I

Prof. Youling L. Xiong
University of Kentucky, USA

Dr. Youling Xiong, Distinguished University Professor, received his B.S., M.S., and Ph.D. from, respectively, Jiangnan University, Oregon State University, and Washington State University. After completion of postdoctoral training at Cornell University in 1990, he joined the University of Kentucky as an assistant professor and was timely promoted to associate professor then full professor. He teaches food chemistry, protein science, and meat science, and leads in an internationally renowned research program on food protein chemistry and applications. His most notable contributions to the scientific community and food industry are fundamental knowledge obtained through pioneering and discovery research on functional and nutritional food additives, muscle protein oxidation, and peptide antioxidants. Professor Xiong has mentored more than 70 graduate students and postdoctorals, published 290 research papers in scientific journals and books, and given 130 invited/keynote presentations throughout the world. As a career achiever, he has been awarded the Bertebos Prize (highest award of the Royal Swedish Academy of Agriculture and Forestry), Distinguished Research Award and Achievement Award (American Meat Science Association), Lectureship Award (IFT Food Chemistry Division), Young Scientist Award (American Chemical Society), Yangtze Scholar Award (Chinese Ministry of Education), and many university-wide accolades. Dr. Xiong is an elected Fellow of IFT, ACS AGFD, and IAFoST. He currently serves as a Scientific Editor of Journal of Food Science and Associate Editor of Food Bioscience.

Keynote Speaker II
coming soon...

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