Dr. Xiao is a Professor in the Department of Food Science at the University of Massachusetts. His long-term research goal is to develop food-based strategies to promote human health. Currently, Dr. Xiao is working on identifying potential disease preventive food components and elucidating their molecular mechanisms. Moreover, Dr. Xiao is developing novel approaches to enhancing the efficacy of food components in fighting against chronic diseases by investigating possible synergistic interactions among them, and by utilizing novel food delivery systems to increase their bioavailability. Dr. Xiao is also researching on potential adverse effects of food components such as food additives. Dr. Xiao has published more than 300 peer-reviewed manuscripts and is a highly cited scientist globally. He is Associate Editor of “Comprehensive Reviews in Food Science and Food Safety”, “Food & Function” and “Journal of Food Science”. Dr. Xiao has received multiple awards and honors such as Fellow of Institute of Food Technologists (IFT), Fellow of Agricultural and Food Chemistry Division of American Chemical Society (ACS), Mary Swartz Rose Investigator Award from American Society for Nutrition (ASN), Samuel Cate Prescott Research Award and Babcock-Hart Research Award from the Institute of Food Technologists (IFT), and International life Science Institute (ILSI) North America Future Leader Award.