Changmou Xu

Changmou Xu is an Assistant Professor in Food Science and Human Nutrition at the University of Illinois, affiliated with the Center for Digital Agriculture and the National Center for Supercomputing Applications (NCSA). He holds a PhD in Food Science from the University of Florida (2014). His research focuses on phytochemicals in agricultural products, food safety technologies, and innovative food processing methods such as high-pressure processing (HPP) and AI-driven quality control.

Key research areas include optimizing functional foods like aronia berry juice and yogurt, developing antimicrobial bioactive compounds using machine learning, and enhancing food safety through spectroscopic techniques like Raman analysis. Collaborations emphasize interdisciplinary approaches combining digital agriculture with traditional food science.

His work bridges fundamental research and industry applications, with notable contributions in berry phytochemistry, protein-proanthocyanidin interactions, and sustainable food product development. Xu has authored over 40 peer-reviewed articles and holds patents in food technology innovation.

Grants and funding support his projects on nutraceuticals, food preservation, and AI in food processing. He advises students in food science and nutrition, though specific advisee names are not listed here.

Labs/Teams: Active in the Center for Digital Agriculture and NCSA, leveraging computational tools for food systems analysis.