معرفی
Dr. Yangchao Luo is an Associate Professor in the Department of Nutritional Sciences at the University of Connecticut since August 2021. He previously served as an Assistant Professor (2014–2021) and held postdoctoral roles at the University of Tennessee and University of Maryland. He earned his Ph.D. in Nutrition and Food Science from the University of Maryland (2012), M.S. from China Agricultural University (2009), and B.S. from Hunan Agricultural University (2006).
His research focuses on developing nanoscale delivery systems for nutrients using food-derived biomaterials, including nanoparticles, nanoemulsions, and hydrogels. Key areas include gastrointestinal stability of nanoparticles, bioavailability enhancement, and natural nanomaterial extraction. He has published extensively in journals like Nanoscale, Food Hydrocolloids, and International Journal of Biological Macromolecules.
Dr. Luo holds editorial roles at Journal of Agriculture and Food Research (Editor-in-Chief) and International Journal of Biological Macromolecules, among others. He has received awards including the Goldhaber Travel Grant (2010) and Summer Research Fellowship (2011). His teaching portfolio includes courses like Food Colloids and Nanotechnology. Current and past students include Jingyi Xue, Qiaobin Hu, and Taoran Wang.
