On the morning ofAugust 19, Associate Professor Changmou Xu, from University of Nebraska-Lincoln, USA delivered an onlinelecture 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 Universityof Nebraska-Lincoln, which is land-grant, and one of the big 10 academicalliances. University of Nebraska-Lincoln academically ranks 67-94 in USA and201-300 globally, and is known for its biological and agricultural engineering(Top 10 in USA). Dr. Xu introduces sections of Food Science and TechnologyDepartment, includes Food Allergens, Food Safety, Dietary Bioactive Agents& Functional Foods, Food Chemistry, Food Analysis, Food Engineering, Preservationand Transformation, Food Processing etc.

Then, he vividly introduced his own research on applied research programsat the center. Dr. Xu’s research focused mainly on 1) Value-added andSustainable Food Production and Processing, where ; 2) Food Waste andBy-product Management; 3) The Application of AI (Machine Learning) forIntelligent Food. He did research projects to improve the quality of grapes andwines, enhance sustainable industry of Aronia berry, develop value-addedapplication of winery pomace and Aronia berry. Dr. Xu also applied machinelearning to develop techniques for the rapid and practical detection of edibleoil type and adulteration, as well as model flavor of hops.

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