On Apr. 4, Dr. Jianbo Xiao from the University of Macau visited Jiangsu University. Dr. Xiao delivered an academic lecture named Stability of Dietary Polyphenols. Zou Xiaobo, dean of School of Food and Biological Engineering, hosted the lecture. More than 100 Sino-foreign faculty members and students attended the lecture.

Jianbo Xiao is an Assistant Professor in the Institute of Chinese Medical Sciences, University of Macau. He received a MSc from Central South University, China; and a PhD from Okayama Prefectural University, Japan. He was a Humboldtian in the University of Wuerzbug, Germany, from 2013 to 2015. Currently, he joined University of Macau. He is also Clarivate Analytics Highly Cited Researchers in 2016 and 2017. His research has focused on Food nutrition, Functional food based TCM, Dietary polyphenols and Edible medicinal plan. Dr. Xiao has published more than 100 scientific papers in the peer reviewed journals. 24 papers were selected as ESI highly cited papers (h index=31, Web of Science, March 3, 2018).Currently, Dr. Xiao also hold of post of Associate Editor, Phytochemicals Analysis; Associate Editor, Journal of Berry Research; Editorial Board Member, Critical Reviews in Food Science and Nutrition; Editorial Board Member, Food Chemistry; Editorial Board Member, Food and Chemical Toxicology; Editorial Board Member, Phytomedicine; Editorial Board Member, Industrial Crops and Products.

(School of Food and Biological Engineering)