Rong Cao (Rong Tsao),
Senior Research Scientist, Guelph Research & Development Centre, Agriculture & Agri-Food Canada
Lecture for Students and Teachers
Title: Food bioactives: antioxidant and anti-inflammatory effects
Time: Sep. 23, 2016, 8:30 am.
Place: the No.3 lecture hall on the third floor of the Conference Center
Introduction to Dr. Rong Cao:
Dr. Rong Cao (Rong Tsao) is a Senior Research Scientist at the Guelph Research & Development Centre of Agriculture & Agri-Food Canada in Guelph, Ontario, Canada. He received his Ph.D. from Kyushu University, Japan, and was a Postdoctoral Research Associate at Iowa State University before he joined Agriculture & Agri-Food Canada in 1996. Dr. Tsao is a well-established and leading expert in the area of food bioactives and their roles in human health and wellness, particularly in research on the chemistry and biochemistry of phytochemicals with antioxidant and anti-inflammatory activities. He is recognized as a top 1% Highly Cited Researcher by Thomson Reuter since 2014, in the Agricultural Sciences Category, one of the 112 in the world, and one of seven in Canada, the only one in AAFC. He is an editorial board member of Food Chemistry, and Journal of Functional Foods, two most prestigious journals in food science. He is a recipient of the Gold Harvest Award, the most prestigious award offered by Agriculture & Agri-Food Canada. He holds several adjunct positions at University of Guelph, Nanchang University, Changchun Normal University and several other universities and institutes. He has been organizer and chair of several international symposiums on antioxidants and health including ACS, Pacifichem and ISNFF. He has edited books, and published more than 200 peer reviewed papers and book chapters.
Abstract:
The report will introduce the plant antioxidant and anti-inflammatory ingredients and their activities, influence factors, in vitro and in vivo evidence to human health. Then, the biochemical and molecular biological mechanism of action of them will be also explained.
(School of Food and Biological Engineering)
