Dr. Qingrong Huang is working as a Professor at Department of Food Science, Rutgers University, United States. He received a B.S. degree in Polymer Chemistry from Shanghai University of Science & Technology in 1989 and a Ph.D. degree in Physical Chemistry from University of Nebraska-Lincoln in 1998, respectively. From 1998 to 2002, he was a postdoctoral research associate at Indiana-Purdue University and Stanford University. At Rutgers, he established the first Food Nanotechnology laboratory in US. His research has focused on the rational design of food nano- or micro-structure for improved quality and performance, and his research thrust areas include structure, interactions, self-assembly of food biopolymers, multi-platform nutraceutical delivery systems for food delivery applications, and absorption, digestion, metabolism, and excretion (ADME) of nanostructured functional food ingredients. He has published more than 130 refereed journal papers, and edited two books, e.g. Micro/Nano Encapsulation of Active Food Ingredients, Nanotechnology in the Food, Beverage and Nutraceutical Industries. He serves on the editorial boards of Journal of Cancer Science & Therapy, Food Science and Human Wellness, and American Journal of Food Technology. Dr. Huang is a member of Institute of Food Technology, American Chemistry Society, and Materials Research Society.
His research interests are
