Biography:

Dr. GAO Boyan earned his Ph.D. in 2017 from the Department of Nutrition and Food Science at the University of Maryland, College Park, USA. His research focuses on food chemistry and analysis, with an emphasis on food safety and quality control. Dr. Gao's work involves the application of food chemistry and analytical techniques to investigate the formation mechanisms of processing-induced toxic substances, their absorption, metabolism, and toxicological effects in vivo. He also develops rapid food authentication methods using multi-analytical approaches and conducts qualitative and quantitative analysis of nutrients in raw and processed foods.

To date, he has authored over 100 manuscripts and has achieved an H-index of 31 (Google Scholar). In addition to his research, Dr. Gao serves as an editorial board member of the Journal of Agricultural and Food Chemistry and is a member of the USP Expert Committee on Dietary Protein.

Research Areas:

• Investigation of chemical hazards in foods, including their formation mechanisms, analytical detection, acute toxicity, in vivo absorption/metabolism, and strategies for their mitigation.
• Development of rapid screening methods utilizing analytical chemistry and chemometrics to assess food authenticity, origin, cultivation practices, and quality.
• Analysis and bioactivity evaluation of functional factors in foods and medicinal-edible plants.

Research fundings:

Principal Investigator, National Natural Science Foundation of China (General Program)

Principal Investigator, National Natural Science Foundation of China (Young Scientists Program)

Sub-project Leader, National Key R&D Program of China "Food Safety" during the 13th Five-Year Plan

Sub-project Leader, National Key R&D Program of China "Blue Granary" during the 13th Five-Year Plan

Principal Investigator, SJTU "Jiao Da Zhi Xing" Interdisciplinary Research Fund

Awards and Honors:

2023, William Mong Man Wai International Exchange Fund, Shanghai Jiao Tong University

2022, Young Scientist Award, Agriculture and Food Division (AGFD), American Chemical Society (ACS)

2019, Wilmar Faculty Award, Shanghai Jiao Tong University