Prof. Dingtao Wu is a distinguished researcher at the School of Food and Bioengineering, at Chengdu University. He was previously an associate professor at the Institute of Food Processing and Safety, Sichuan Agricultural University. He graduated from the University of Macau, Chinese Medical Research Institute, with a doctorate in biomedicine. He is currently mainly engaged in the research of functional active factors of specialty grains, specialty agricultural products, and food and medicine homologous plants, as well as key technologies for quality evaluation, and is committed to developing new functional foods and health products.
Research Keywords & Expertise
structural characteriz...
phenolic compounds
metabolic disorders
gut microbiota
Polysaccharides
Quality evaluation
Immunomodulatory effec...
Chemcial modification
Fingerprints
50%
Polysaccharides
10%
phenolic compounds
7%
structural characterization
7%
gut microbiota
5%
Quality evaluation
5%
Immunomodulatory effect
Short Biography
Prof. Dingtao Wu is a distinguished researcher at the School of Food and Bioengineering, at Chengdu University. He was previously an associate professor at the Institute of Food Processing and Safety, Sichuan Agricultural University. He graduated from the University of Macau, Chinese Medical Research Institute, with a doctorate in biomedicine. He is currently mainly engaged in the research of functional active factors of specialty grains, specialty agricultural products, and food and medicine homologous plants, as well as key technologies for quality evaluation, and is committed to developing new functional foods and health products.
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