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Hang Xiao is currently Associate Professor, Honors Program Director in Department of Food Science，University of Massachusetts Amherst. He focused on identifying potential disease preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components and commonly used pharmacological compounds, enhancing biological activities and bioavailability of dietary components by food processing and nanotechnology, with the long-term goal of developing diet-based strategies for the prevention of chronic diseases. So far he has published more than 100 research papers in various journals as Food Research International, Food Hydrocolloids, Journal of Agricultural and Food Chemistry. You can find more about him at http://www.umass.edu/foodsci/faculty/hang-xiao.