Dr. Tao Wu

Associate Professor, Department of Food Sciences​

Dr. Wu received his Ph.D. in Food Science from the University of Tennessee, Knoxville in 2007. ​His research focuses primarily on food carbohydrate chemistry.​ His research topics include the interaction of carbohydrates with food components on quality, sensory, digestion, and health properties of foods; carbohydrate-derived materials with novel physicochemical and nutritional properties; and chemical modifications of carbohydrates for food applications. ​ Additional research interests are high-intensity ultrasound, deep eutectic solvents, and food nanotechnology.