Associate professor, China Agricultural University. China
Dr. Jiayue Guo is an Associate Professor in the Department of Nutrition and Health at China Agricultural University, Beijing π¨π³. She earned her Ph.D. in Human Nutrition from The University of Alabama (USA) and has rich international research experience, including postdoctoral work at UC Berkeley πΊπΈ. Her research focuses on food biomacromolecules, starch digestibility, and molecular nutrition mechanisms ππ¬. Jiayue has contributed extensively to understanding resistant starch, bioactive compounds, and molecular aging in nutritional science. Passionate about bridging food science and health, she combines advanced lab techniques with applied nutritional studies to promote better health outcomes worldwide π±π.
Β Profile
π Education :
Dr. Jiayue Guo earned her Ph.D. in Human Nutrition from The University of Alabama (π2018β2022) after completing her B.S. in Food Science and Technology at Hong Kong Baptist University-United International College (π2014β2018). She then advanced her expertise as a Postdoctoral Scholar in Nutritional Science and Toxicology at UC Berkeley (π§βπ¬2022β2023). Currently, she serves as an Associate Professor in the Department of Nutrition and Health at China Agricultural University (π©βπ«2023βPresent). Earlier in her career, Jiayue worked as a Research Assistant in the Food Biomacromolecules Lab at the University of Alabama (π§ͺ2018β2022) and gained practical lab experience as a Lab Assistant at Mengniu Dairy Company and the Chinese Academy of Agricultural Sciences (π§βπ2016β2017).
π Professional Development :
Dr. Guo has developed a strong professional background through diverse educational and research programs ππ. She participated in the Cornell-China Undergraduate Summer Program and a summer session on American History and Culture, enhancing her global perspective πΊπΈπ. Her teaching experience includes leading lab and online courses on food preparation and cellular nutrition π§βπ«π§¬. Throughout her career, she has engaged in multidisciplinary projects involving food science, nutritional biochemistry, and molecular biology π¬π½οΈ. Her postdoctoral work at UC Berkeley further honed her expertise in metabolic biology and aging research, establishing her as a well-rounded scientist dedicated to improving human nutrition and health π±π‘.
π¬ Research Focus :
Dr. Jiayue Guoβs research is centered on Human Nutrition and Food Science with a focus on starch digestibility, bioactive compound interactions, and molecular nutrition mechanisms ππ¬. She investigates the structure-function relationships of resistant starch and its impact on digestion and health π½οΈπ§¬. Her work includes studying starch inclusion complexes, encapsulation of bioactive molecules, and calorie restriction effects on stem cell aging π§ͺπ§¬. This interdisciplinary focus blends food chemistry, biochemistry, and metabolic biology to uncover how dietary components influence human health and disease prevention π±β€οΈ. Her innovative approach advances nutritional science and functional food development for better public health outcomes ππ.
π Awards and Honors :
Dr. Jiayue Guo has been recognized for her outstanding achievements throughout her career. She was a recipient of competitive research funding during her postdoctoral training at UC Berkeley (π
) and earned recognition for excellence in her teaching assistantship at The University of Alabama (π). Jiayue has also presented multiple research projects and published extensively in nutrition and food science journals (π¬). Early in her academic journey, she was selected as a participant in the prestigious Cornell-China Undergraduate Summer Program (π) and has been acknowledged for her valuable contributions to food biomacromolecules and starch research.
Publication Top Notes :
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Structural changes of type 3 resistant starch during in vivo digestion using a duodenum and ileal cannulated miniature pig model
J Shi, K Zeng, X An, J Guo, Y Hu, P Wang, F Ren, S Liu
Carbohydrate Polymers, 360, 123608 (2025)
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Inhibitory effects of water-soluble hemicelluloses from corn bran with varying molecular weights on wheat starch digestibility
Z Ma, Y Sheng, X Liu, J Guo, P Wang, F Ren, L Wu, Y Liang, B Xu, S Liu
Food Chemistry, 478, 143649 (2025)
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Modification of waxy rice starch using a combination of Ξ²-amylase and branching enzyme to delay retrogradation
M Xu, D Guo, J Guo, Y Hu, P Wang, F Ren, S Liu
International Journal of Biological Macromolecules, 144256 (2025)
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Inhibition mechanism of Ξ±-amylase and amyloglucosidase by spherical nanocrystalline cellulose with varying particle sizes
D Long, Q Ma, D Guo, Y Hu, J Guo, R Wang, P Wang, F Ren, S Liu
International Journal of Biological Macromolecules, 144041 (2025)
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The effect of high-amylose maize starch on the digestibility of wheat starch after high-temperature cooking
D Liang, W Luo, M Xu, D Guo, J Guo, Y Hu, P Wang, F Ren, S Liu
International Journal of Biological Macromolecules, 310, 143258 (2025)
Conclusion :
Dr. Jiayue Guoβs comprehensive expertise in nutrition science, international research background, and impactful contributions to understanding food biomacromolecules and molecular nutrition make her a highly deserving candidate for the Best Researcher Award. Her work not only advances scientific knowledge but also has meaningful implications for improving health worldwide, embodying the spirit of this award.