Profile of Dr. Dongxiao Su

Abstract

Dongxiao Su is a highly qualified food engineer with extensive knowledge in nutrition. He obtained his Bachelor's degree in Food Science and Engineering from the Huazhong Agricultural University in 2006, followed by a Master's degree and a PhD in Agricultural Product Processing and Storage Engineering from the same university in 2009 and 2014, respectively.

Since 2017, he has served as an associate professor and master's supervisor at the Guangzhou University. He has been recognized for his exceptional talent and selected as a high-level talent in Guangzhou City. Moreover, he is a distinguished member of the “Hundred Talents Plan” of Guangzhou University and the Youth Committee of the Guangdong Food Association. Furthermore, his expertise is highly valued as a member of the Expert Committee of the Guangdong Special Medical Purpose Formula Food Industry Technology Innovation Alliance.

His research focuses on fruit nutrition, gut microbiota, modern simplified food processing, and targeted sustained-release soft materials. The main objective is to evaluate the health effects and mechanisms of tropical to subtropical fruit resources and to develop related health products. Furthermore, his group is developing targeted sustained-release functional oleogel/emulsion with bioactive ingredients. He has successfully led projects for the National Natural Science Foundation General Project, National Natural Science Foundation Youth Project, Guangdong Provincial Natural Science Foundation, Hubei Provincial Natural Science Foundation, and others. With over 70 scientific research papers published, including in the Journal of Agriculture and Food Chemistry (which featured a cover article), Food Chemistry, Food & Function, and LWT. His expertise and competence are evident. Moreover, he has successfully applied for over 10 Chinese national invention patents, of which 6 have been granted. These achievements demonstrate his credibility and authority in the field.