Minwei Xu is currently the Food Scientist at Northern Crops Institute, USA. His key expertise and responsibilities are to develop novel food processes and ingredients for food companies in and around the vicinities of the Northern States such as North Dakota, South Dakota and Minnesota region as well as to provide education program and provide technical expertise for relevant industry and stakeholders in the USA. Dr Xu has published 16 scientific papers and 2 book chapters. Dr Xu is a member of several professional organizations including American Oil Chemists’ Society (AOCS); Institute of Food Technologists (IFT); Pai Tau Sigma, the Honor Society of Food Science and Technology; and the Chinese American Food Society (CAFS). He holds a MS Degree from Jiangnan University, China and a PhD from North Dakota State University, USA. Dr Xu’s research interests include cereal science, food chemistry, sensory and flavour as well as works in meat analogues, protein isolates and fermentation.