Ming Miao received his Ph.D. degree in food science from Jiangnan University in 2009. He is a professor at State Key Laboratory of Food Science and Resources at Jiangnan University. His research interests focus on the processing-structure-property relation of starch. Through long-time efforts, he has successfully developed enzymic processes for novel starch derivatives, including starch-based delivery systems, low glycemic foods, and probiotic oligosaccharides, and transferred the technologies to food enterprises for industrialization. He published over 150 research papers in high-impact journals and more than 50 invention patents. He also has co-edited 3 books and authored more than 20 book chapters. He also got more than 10 scientific and technological awards from Jiangsu Province, Ministry of Education, and China Light Industry Council. Prof. Miao has actively engaged in international scientific collaboration in food science and technology. He was a major organizer of international programs including Purdue-Jiangnan faculty exchanges and International Joint Carbohydrate Research Laboratory since 2013, and a multilateral collaborative program including Purdue, UC-Davis, Cornell, Georgia, USDA, and AAFC for the establishment of the Joint International Research Laboratory in China. During the past 10 years, he has co-organized a great deal of conferences, seminars, workshops, and symposia to help his colleagues broaden their global view of important scientific progresses for carbohydrates.Long Chen is an Associate Professor at the School of Food Science and Technology at Jiangnan University. His research focuses on food hydrocolloids and material science. He was a visiting scholar in the research group of Prof. David Julian McClements at University of Massachusetts Amherst, where he worked on the structural design, fabrication, characterization and application of starch-based delivery systems for bioactive components. He received his Ph.D. degree in Food Science and Engineering from Jiangnan University in 2019. He has published over 50 scientific articles in well-known journals, 10 patents, as well as some chapters and conference proceedings. In addition, he has edited 1 book named “Bioactive Delivery Systems for Lipophilic Nutraceuticals: Formulation, Fabrication, and Application”. He has received funds like the National Key Research and Development Program of China - China, National Natural Science Foundation of China, Jiangsu Natural Science Foundation - Youth Foundation Project, and Youth Fund Project of Basic Scientific Research Program of Jiangnan University. He has also been invited to serve as a reviewer for more than 30 international SCI journals, including Food Hydrocolloids, Carbohydrate Polymers, Microchimica Acta, Food Chemistry, and Journal of Agricultural and Food Chemistry.James N. BeMiller earned a Ph.D. degree in biochemistry at Purdue University. He began his independent career with a faculty position at Southern Illinois University at Carbondale. After 25 years and rising to positions of Professor in the Department of Chemistry and Biochemistry and Professor and Department Head of Medical Biochemistry in the School of Medicine, he left there to return to Purdue University as the founding Director of the Whistler Center for Carbohydrate Research and Professor in the Department of Food Science. Professor BeMiller has authored 170 research papers and more than 140 book chapters, reviews, encyclopedia articles, and methods and has written, co-authored, or co-edited 28 books – almost all contributions being about carbohydrates. He has received awards that include best teaching awards from both Southern Illinois University at Carbondale and Purdue University, the Alsberg-Schoch Memorial Award (from the Cereal and Grains Association), the Medal of the Japanese Society of Applied Glycoscience, the Melville L. Wolfrom Award of the Division of Carbohydrate Chemistry of the American Chemical Society, and the Spencer Award (for agricultural and food chemistry) of the Kansas City Section of the American Chemical Society, and designation as a Fellow by the American Association for the Advancement of Science (AAAS) and the Institute of Food Technologists.
