Hang Xiao is a Professor and Graduate Program Director in the Department of Food Science at the University of Massachusetts Amherst . His research focuses on food components' impacts on health, particularly through interactions with gut microbiome, plant-based diets, and bioavailability enhancement via food processing. Key research areas: Food-microbiome interactions, plant-based health strategies, bioavailability modulation, food toxicology Develops nanoemulsion delivery systems for nutraceuticals He has published over 240 peer-reviewed articles and received numerous awards from the Institute of Food Technologies (IFT), American Chemical Society (ACS), and American Society for Nutrition (ASN). Notable recognitions: IFT Fellow (2020), Babcock-Hart Award (2019), ACS Agricultural/Food Chemistry Fellow (2017) His recent work explores microbiota-mediated metabolism of food bioactives, dietary interventions for colitis, and novel nanostructured delivery systems for enhanced bioavailability.










