Ning Xiang

Ning Xiang is an Assistant Professor in the Department of Agricultural, Food & Nutritional Science at the University of Alberta, within the Faculty of Agricultural, Life and Environmental Sciences. He holds a PhD from Purdue University and specializes in cellular agriculture, focusing on cultivated meat production and sustainable food systems. His research integrates cell biology, biomaterials engineering, and bioprocess optimization to address environmental and ethical challenges in conventional meat production.

Education

• PhD in [Discipline], Purdue University, West Lafayette, USA

Research Interests

Dr. Xiang’s work centers on advancing cultivated meat technology through interdisciplinary approaches:

• Cell Line Development: Establishing stable cell lines from animal species for scalable meat production
• Biomaterials: Designing edible scaffolds (e.g., soy amyloid fibrils, bacterial cellulose) to mimic meat textures
• Bioreactor Engineering: Innovating systems for high-density cell culture and nutrient delivery
• Food Safety: Assessing nutritional value and safety protocols for novel cultured meat products

Teaching

He instructs courses such as Food Safety, Advanced Foods, and Advanced Agri-Chemical Analysis, emphasizing emerging technologies and food innovation.

Advising & Grants

Dr. Xiang mentors graduate students and postdocs in multidisciplinary teams. His lab actively seeks researchers with expertise in cell biology, bioprocess engineering, and food chemistry. Current projects aim to optimize bioreactor scalability, reduce production costs, and enhance product sensory qualities.

Labs/Teams

His research group collaborates across disciplines to develop next-generation cellular agriculture solutions, focusing on preclinical and pilot-scale production challenges.