Youling Larry Xiong
Professor
Department of Animal and Food Sciences

206 W.P. Garrigus Building
University of Kentucky
Lexington, KY 40546-0215
Tel: (859) 257-3822
e-mail: yingxiong@uky.edu

Academic Appointments:

• Professor, Department of Animal and Food Sciences
• Graduate Center for Nutritional Sciences

Education:

• B.S., Southern Yangtze University, Food Science and Engineering, China
• M.S., Oregon State University, Food Science and Biochemistry
• Ph.D, Washington State University, Food Science and Biochemistry
• Postdoctoral Fellow, Cornell University, Milk Protein Chemistry and Functionality
  
Awards:

• Distinguished Research Award, American Meat Science Association
• Young Scientist Award, American Chemical Society, Agriculture and Food
   Chemistry Division
• Distinguished Achievement Award, American Meat Science Association
• Certificate of Merit Award, National Institute of Food Technologists
• Landeholm Memorial Award, Washington State University
• Honorary Professor, Southern Yangtze University
• Youngtze Scholar, Southern Yangtze University
• Chair, National Institute of Food Technologists, Muscle Foods Division, 1996-97
• Editorial Board, Journal of Muscle Foods, 1995

Specific Interest in Nutrition:

The use of nutraceuticals as a tool to prevent disease and promote health.

Research:

Professor Xiong’s group is presently working on the elucidation of the possible mechanism underlying chemical and functional changes in muscle food as induced by oxidative stressors occurring in food processing. His lab is also developing enzyme technologies to produce antioxidative peptides from food proteins and to understand the mode of action of different-peptidyl antioxidants. Another field of his research is the structural and rheological characteristics of soy-based foods containing health-promoting prebiotic oligosaccharides.