University of Vermont

University Communications

MINGRUO GUO

Professor
Nutrition and Food Sciences
Phone:(802)656-8168
Email Address:mguo@uvm.edu
Public Relations:Lee Ann Cox (802) 656-1107; leeann.cox@uvm.edu
Specialty:Functional foods, probiotics, prebiotics, infant formula, supplements, herbs, whey-based environmentally safe products
Biography: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 and kefir. He teaches on functional foods and recently published the textbook: Functional Foods-Principles and Technology. 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. Links: Webpage: www.uvm.edu/~mguo