University of Vermont
Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\"Functional Foods- Principles and Technology\\\", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.
Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.