Ming MiaoDr. Miao started to engage himself in modified starch studies in 2006 and received his Ph.D. in Food Science from Jiangnan University in June 2009. During 2013-2014, he joined Dr. Bruce Hamaker's group of Purdue University as a visiting scholar. He pblished over 100 research papers and book chapters in high-impact journals such as Carbohydrate Polymers, Food Chemistry, JAFC etc. and had 39 patents. In addition, he has edited 2 Chinese books including "Functional modified starch", "Non-chemical modification of starch" and translated 1 book of Ann-Charlotte Eliasson's "Starch in food: structure, function and applications" into Chinese. He also got some awards, such as the Science & Technology Award of China Light Industry Council, the Science & Technology Award of Hebei Province, the Natural Science Award of Ministry of Education etc. One of his many notable achievements in the field of starch-based materials is the first ever industry-scale production of biodegradable food packaging products in 2012 based on his innovative findings. Through long-time efforts, he has successfully developed green processes for the production of many novel starch derivatives, including slowly digestible/resistant starch, starch-based delivery systems, and transferred the technologies to food enterprises for industrialization. Dr. Miao has actively engaged in international scientific collaboration in food science and technology. He was a major organizer of international programs including Purdue-JNU (Jiangnan University) faculty and student exchange programs and International Joint Carbohydrate Research Laboratory between Whistler Centre for Carbohydrate Research and State Laboratory of Food Science and Technology, and a multilateral collaborative program including Purdue, UC-Davis, Cornell, Georgia, USDA, and AAFC for the establishment of the Joint International Research Laboratory of Food Safety in China. During the past two years, he as a co-organizer has organized 2 Purdue-JNU food carbohydrate symposia to help his colleagues broaden their global view of important scientific progresses in China. Read More Read Less