Functional Foods

Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.

• 1. Introduction2. Antioxidants and Antioxidant-rich Foods3. Dietary Fiber and Dietary Fiber Rich Foods4. Prebiotics, Probiotics and Symbiotics5. Lipids and Their Impact on Health6. Nutritional Supplements7. Soy Foods and Their Impact on Health8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances9. Sports Drinks Formulation10. Human Milk Biochemistry and Infant Formula