Xuanbo Liu

Xuanbo Liu is a Research Fellow in the Department of Food Science & Technology at Virginia Tech. His research focuses on sustainable food systems, including upgrading agricultural by-products into high-value ingredients and developing structured delivery systems for bioactive components. He holds a Ph.D. in Food Science from the University of Illinois Urbana-Champaign (2021), an M.S. from China Agricultural University (2017), and a B.E. in Food Science and Engineering (2015). Prior to his postdoctoral role, he worked as an R&D Manager at Zhejiang NHU Co. Ltd. (2021–2023) and as a Part-Time Student Researcher at Abbott Laboratories (2019–2021).

His research interests emphasize techno-economic analysis of bio-based chemical production, life cycle assessment for sustainability, and innovative emulsion-based systems for fat substitution and bioactive delivery. Recent work includes studies on Pickering emulsions stabilized by natural polymers, structural design of 3D-printed food matrices, and microbial viability enhancement in encapsulated probiotics.

Publications highlight advancements in food colloid science, including emulsion stability mechanisms, nutrient encapsulation, and waste valorization strategies. Collaborations span academic and industrial partners to bridge laboratory innovations with practical food industry applications.