Professor

Mingruo Guo, 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.

Publications

  • Guo, M. R. and Wang G. R. 2016. Milk protein polymer and its application in environmentally safe adhesives, A Review. Polymers (in press).
  • Wang, G. and M.R. Guo. 2016. Whey protein polymerization and its applications in environmentally safe adhesives: A Review. International Journal of Dairy Technology, doi: 10.1111/1471-0307.12303.
  • Jiang, Y. J., Z. Zheng, M.R. Guo. 2016. Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material. International J. Food Sciences and Nutrition. 10.1080/09637486.2016.1194810.
  • Zhang, T.H., S. Wang, J. Zheng, F. Gao, S. Ahmad and M.R. Guo. 2016. Microencapsulation of lactobacillus acidophilus (la-5), its evaluation and application in the yoghurt. Pakistan J. of Agricultural Sciences (in press).
  • Guo, M. R. 2015. Prebiotics and probiotics (Editorial). J. Probiotics and Health.   3(2): 1000e120.
  • Zhang, T., J. McCarthy, G. Wang, Y. Liu, M. R. Guo.. 2015. Physiochemical properties, microstructure and probiotic survivability of non-fat goats’ milk yogurt using heat-treated whey protein concentrate as fat replacer. J. Food Sci. 80:M788-794.
  • Wang C. N., Gao, F., M. R. Guo. 2015. Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein fortified set yoghurt) using polymerized whey protein as a co-thickening agent. Intern. J. Dairy Tech. 68(2):261-269.

Associations and Affiliations

  • Institute of Food Technologists
  • American Dairy Science Association
  • American Chemical Society
  • American Society for Nutritional Sciences
Mingruo Guo

Areas of Expertise and/or Research

Developing soy, oats and milk-based "functional foods" and creating environmentally safe products from cheese whey. In addition he uses whey protein as a major ingredient to develop micro-encapsulation for probiotics and other functional components

Education

  • PhD, Food Chemistry, National University of Ireland at Cork, Ireland, 1990
  • MS Dairy Technology, Northeast Agricultural University (NEAU), Harbin, China, 1985
  • BS Animal Science, Northeast Agricultural University (NEAU), Harbin, China, 1982

Contact

Email:

mguo@uvm.edu

Phone:
  • 802-656-8168
Office Location:

351 MLS Carrigan Wing

Office Hours:

by appointment

Website(s):
  1. Mingruo Guo's Website