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Dr. Sun’s research utilizes innovative processing technologies to improve the health benefits, nutritional quality, and functionality of food proteins, aiming to add value to by-products from food, agriculture, and aquaculture. His work emphasizes developing new protein-based food products that are healthy and sustainable, focusing on their sensory attributes while understanding the fundamental mechanisms behind these processes. His primary research interests encompass the effects of food processing on the physicochemical, functional, nutritional, biological, structural, and sensory properties of food proteins, the identification of novel food-derived bioactive peptides, and the modification of plant-based proteins through physical, chemical, and enzymatic approaches. Dr. Sun also focuses on developing novel plant-based food products as alternative protein sources and designing macromolecule-based nanocarriers for the encapsulation and delivery of bioactive compounds.
Dalhousie University • Truro, NS
Teaches various courses within the food bioscience department and leads research initiatives.
Granted/Issued in 2022