University of Vermont

Department of Nutrition and Food Sciences

Faculty - Mingruo Guo

Mingruo Guo, PhD, Professor

  • 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
  • Dr. Guo's C.V.


Professional Affiliations

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


Area of expertise

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.

 

Contact Information

Email: mguo@uvm.edu
Phone: 802-656-8168

Office Location: 351 MLS Carrigan Wing


Office Hours: by appointment


Website: Dr. Guo's Website

Introduction

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.

Professional interests:

Mingruo Guo's scholarly interests include creating 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 milk proteins; goat's milk chemistry and processing technology; egg chemistry and processing; buffalo milk chemistry and processing.
Courses
  • NFS 205 Functional Foods: Principles and Technology
  • NFS 295 Functional Foods: Principles and Technology Labs
Patent
  • Guo, M. R. et al. 2013. Oat based symbiotic foods and the method of manufacturing the same. CN: 201110346090.6
Recent Publications
  • Guo, M.R. 2013. Dairy industry of China: Challenges, opportunities and suggestions. China Dairy, 2013(3):72-75.

  • Wang, G. and M.R. Guo. 2013. Adhesive property and storage stability of whey protein-sucrose based safe paper glue. J. Applied Polymer Science (in press).

  • Wang, G., T. Zhang, J. Cheng, S. Ahmad and M. Guo. 2012. Physicochemical and adhesion properties, microstructure and storage stability of whey protein-based paper glue” . Intern. J. Adhesion & Adhesives. 41:198-205.

  • Wang, G.R. J. J. Cheng, L. Zhang, and M.R. Guo. 2012. Physiochemical and functional properties, microstructure and storage stability of whey protein/polyvinylpyrrolindone based Glue sticks. BioResources, 7:5422-5434.

  • Wang, W., Z. Zhao, Z. Gao, and M. R. Guo. 2012. Water-resistant whey protein based wood Adhesive modified by post-treated phenol-formaldehyde oilgomers (PFO). Bioresources, 7(2):1972-1983.
  • Zhang, T. H., Zhang, Z.D.,  H.Y., Yan, D. Li, Z.N. Yang and M.R. Guo. 2012. Effects of stabilizers and exopolysaccharides on physiochemical properties of fermented skim milk by Streptococcus thermophilus ST1. African Journal of Biotechnology, 11(12):6123-6130.
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