Youling Xiong Chosen as IFT Fellow

May 6, 2010


Mindy Weinstein

Youling Xiong Chosen as IFT Fellow

Chicago, IL- Youling Xiong, Professor, University of Kentucky, was elected Institute of Food Technologists (IFT) Fellow in 2010 for his innovative research on protein and peptide functionality and muscle food processing along with his sustained contributions to food science and technology education.

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.

Xiong’s lab is one of the first in the U.S. to investigate peptides as natural antioxidants for food quality protection, which has led to 11 journal publications out of 165 total in his career. He also has a history of strong mentorship for food science students; he has directed the research of 45 graduate students, seven postdoctoral researchers, and 11 international visiting professors. Xiong has extended his mentorship internationally by helping develop a comprehensive food science graduate and research program at Jiangnan University in China, as well as serving as an adjunct professor for five universities in China and in the U.S.

IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at: