University of Vermont
Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA. He holds a Ph.D. degree in Food Chemistry from the National University of Ireland in 1990. Dr. Guo`s scholarly interests include human milk biochemistry and infant formula manufacturing technology, functional foods, the utilization of whey protein in creating functional foods and environmentally safe products; biochemistry and technology of fermented dairy products. He published the first textbook on functional foods in the US in 2007 another book titled: Human milk Biochemistry and Infant Formula Manufacturing Technology was published in 2014. He has published more than 150 research articles, book chapters and conference proceedings.
Human milk biochemistry