Keynote Speakers

Xiaojun Liao


Dr. Xiaojun Liao is a Professor and Dean of the College of Food Science and Nutritional Engineering at China Agricultural University, and he is the principal scientist in Beijing Advanced Innovation Center for Food Nutrition and Human Health. He is also the Director of Key Laboratory for Fruit & Vegetable Processing at Ministry of Agriculture of China, and the Director of Beijing Municipal Key Laboratory for Food Non-thermal Processing. He is member of the executive committee of International Society of Food Engineering, and member-at-large of Non-thermal Processing Division of IFT, and serve as a member of editorial boards of some international and national journals, such as Innovative Food Sciences and Emerging Technologies, Food Engineering Reviews, Transactions of the Chinese Society of Agricultural Engineering, Science and Technology of Chinese Food Industry. He is chairman of Food Non-thermal Processing Technologies Division, Chinese Institute of Food Science and Technology. His main research focuses on emerging food processing technologies, including bactericidal mechanisms and inactivation kinetics, quality-related chemical and biochemical reactions, food shelf-life, and commercial application of emerging processing technologies. He has coordinated over 20 international and national research programs of food processing and engineering, and is well linked with China food industry. Professor Liao is the recipient of two national and five provincial awards, as well as the “Food Excellent Contribution Award” and “Food Innovation Award” by Chinese Institute of Food Science and Technology. He has authored over 140 SCI international papers, and was one of the 2014, 2015, 2016, 2017 and 2018 Most Cited Chinese Researchers in agricultural and biological science by Elsevier. He has more than 20 authorized patents including two PCT patents.

Title: Value-added Utilization of Byproducts From Fruit and Vegetable Processing