On the morning of August 19, Associate Professor Changmou Xu, from University of Nebraska-Lincoln, USA delivered an online lecture introducing his applied research programs at the Food Innovation Center. The event was host by professor Mingming Guo.

At first, Dr. Changmou Xu provided an overview of University of Nebraska-Lincoln, which is land-grant, and one of the big 10 academic alliances. University of Nebraska-Lincoln academically ranks 67-94 in USA and 201-300 globally, and is known for its biological and agricultural engineering (Top 10 in USA). Dr. Xu introduces sections of Food Science and Technology Department, includes Food Allergens, Food Safety, Dietary Bioactive Agents & Functional Foods, Food Chemistry, Food Analysis, Food Engineering, Preservation and Transformation, Food Processing etc.

Then, he vividly introduced his own research on applied research programs at the center. Dr. Xu’s research focused mainly on 1) Value-added and Sustainable Food Production and Processing, where ; 2) Food Waste and By-product Management; 3) The Application of AI (Machine Learning) for Intelligent Food. He did research projects to improve the quality of grapes and wines, enhance sustainable industry of Aronia berry, develop value-added application of winery pomace and Aronia berry. Dr. Xu also applied machine learning to develop techniques for the rapid and practical detection of edible oil type and adulteration, as well as model flavor of hops.

After the lecture, Dr. Xu had a discussion with students how to apply machine learning in sensory detection. Students all showed interest to Dr. Xu’s impressive academic research.