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Hang Xiao
Professor
University of Massachusetts
Dr. Hang Xiao obtained his Ph.D. from University of Wisconsin-Madison and had a post-doctoral training at the Rutgers University. Currently, Dr. Xiao is a Professor in the Department of Food Science at the University of Massachusetts. His long-term research goal is to develop food-based strategies for the prevention of major chronic diseases in humans. Currently, Dr. Xiao is working on elucidating the mode of interplay among food components, gut microbiota and human bodies, and its implication in human health. Dr. Xiao has published more than 250 peer-reviewed manuscripts and is a highly cited scientist globally. He is Associate Editor of “Comprehensive Reviews in Food Science and Food Safety” and “Food & Function”. Dr. Xiao has received multiple research awards such as Fellow of Institute of Food Technologists (IFT), Fellow of Agricultural and Food Chemistry Division of American Chemical Society (ACS), Mary Swartz Rose Young Investigator Award from American Society for Nutrition (ASN), Samuel Cate Prescott Research Award and Babcock-Hart Research Award from IFT, and International life Science Institute (ILSI) North America Future Leader Award.