University of Tennessee Research Foundation
Technology Transfer & Licensing
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.
Available Technologies
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Chitin nanocrystals for ice recrystallization inhibitionResearchers at the University of Tennessee have found several groups of amphiphilic materials with ice recrystallization inhibition activities. The ice-binding ... (read more)
