dst 20191206 baojunxu

Prof. Bruce Baojun XU
Professor and Programme Director of Food Science and Technology
Division of Science and Technology
office: T8-401-R3

Google Scholars





Curriculum Vitae


Postdoc. Purdue University (U.S.A.)
Postdoc. North Dakota State University (U.S.A.)
Ph.D. in Food Science, Chungnam National University, South Korea
M.Sc. in Medicinal Chemistry, Jilin Agricultural University, China
B.Sc. in Food Science, Jilin Agricultural University, China

Research Interests

The overall goal of my research is to understand health promoting effects of phytochemicals. Specific interests include: 1) Complex relationship among diet, gut microbiota, and human health, 2) health benefits (anti-aging, anti-cancers, anti-obesity, and anti-diabetes) assessment of phytochemicals from natural products; 3) cellular and molecular mechanisms of bioactive components in disease prevention; 4) dietary polysaccharides and their functional properties.

Current Teaching

CHEM2033 Analytical Chemistry
BIOL2063 Biochemistry
FOOD3033 Chemical and Food Analysis Laboratory
FOOD3053 Food Materials Science

Selected Publications
  1. Ziyun Xu, Maninder Meenu, Baojun Xu*. Effects of UV-C light exposure and Ultrafine-grinding on the biotransformation from ergosterol to vitamin D2, physiochemical properties, and antioxidant profiles of mushroom shiitake and Jew’s ear. Food Chemistry, 2019, published online. (IF: 6.306) (Undergraduate Final Year Project Thesis)
  2. Maninder Meenu, Qianxi Cai, Baojun Xu *. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends in Food Science and Technology, 2019, 91, 391-408. (IF: 11.077)
  3. Muthukumaran Jayachandran, Stephen Chung, Baojun Xu * A critical review on relationship between dietary components, gut microorganism Akkermansia muciniphila and human health. Critical Reviews in Food Science and Nutrition, 2019, published online, DOI: 1080/10408398.2019.1632789. (IF: 7. 862)
  4. Jiaxu Liu, Baojun Xu*. A comparative study on texture, gelatinization, retrogradation and potential food application of binary gels made from selected starches and edible gums. Food Chemistry, 2019, 296, 100-108. (IF: 6.306) (Undergraduate Final Year Project Thesis)
  5. Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu *. Impact of consumption and cooking manners of vegetable oils on cardiovascular disease- A critical review. Trends in Food Science and Technology. 2018, 71, 132-154. (IF: IF: 11.077)
  6. Fengmei Zhu, Bin Du, Baojun Xu*. Anti-inflammatory effects of phytochemicals from fruits, vegetables and food legumes: A review. Critical Reviews in Food Science and Nutrition. 2018, 58(8), 1260-1270.  (IF: 7.862) (ESI highly cited paper)
  7. Xiaoxuan Wang, Chagam Koteswara Reddy, Baojun Xu*. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chemistry. 2018, 259, 81-88. (IF: 6.306) (Undergraduate Final Year Project Thesis)
  8. Kumar Genasen, Baojun Xu *. A critical review on polyphenols and health benefits of black soybeans. Nutrients, 2017, 9, 455. (IF: 4.546) (ESI highly cited paper)
  9. Fengmei Zhu, Bin Du, Baojun Xu *. A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids. 2016, 52, 275-288. (IF: 7.053) (ESI highly cited paper)
  10. Bin Du, Chengyuan Lin, Zhaoxiang Bian, Baojun Xu *. An insight into the anti-inflammatory effect of beta-glucan. Trends in Food Science & Technology, 2015, 41(1), 49-59. (IF: 11.077)
Grants and Projects
  1. UIC Internal Fund, Molecular mechanism elucidation on the impact of edible mushroom Jew's ear (Auricularia auricula) on gut microbiota and colorectal cancer stem cells, 1-2020.12, project code: R201914. (PI)
  2. External Fund from Guangdong Education Bureau, “Microencapsulation of anti-obesity and anti-diabetic probiotics with prebiotic beta-glucan”, 2019.9-2021.9, project code: R5201911. (PI)
  3. 广东省教育厅教学研究和改革课题 “基于创新能力培养的食品科学实践教学模式探索”, 2-2022.9. (PI)
  4. 广东省教育厅质量工程课题, “广东省全英文实验教学示范中心”, 2020.2-2022.9. (PI)
Academic and Social Service
  1. Editor-in-Chief: Nutrition, Dietetics & Nutraceuticals
  2. Editor-in-Chief: The Open Nutrition Journal
  3. Associate Editor of Food Research International (SCI, IF 4.972, Q1)
  4. Associate Editor-in-Chief of Food Science and Human Wellness (SCI, IF 2.455, Q2)
  5. Associate Editor of Food Frontiers
  6. Regional Editor of Advance Journal of Food Science and Technology
  7. Editor of Food Science & Nutrition Technology
  8. Co-Editor of The Open Bioactive Compounds Journal
  9. Guest Editor of Antioxidants-MDPI (SCI, IF 5.014)
  10. Guest Editor of International Journal of Molecular Sciences-MDPI (SCI, IF 4.556)
  11. Guest Editor of International Journal of Food Science and Technology (SCI, IF 2.773)
  12. Editorial Board Member of International Journal of Medicinal Mushroom (SCI), Food Science & Nutrition (SCI), FFHD (Functional Foods in Health and Disease), BCHD (Bioactive Compounds in Health and Disease).
  13. Peer Reviewers of over 30 International Journals
  14. Fellow & Supervisor of PhD Students of HKBU-UIC-JIRS
  15. Peer Reviewing Expert of NSFC of China.
  16. Peer Reviewing Expert of Natural Science Foundation of Guangdong Province.
  17. Science and Technology Consulting Expert of Jiangsu, Jiangxi, Hebei Province.
  18. Scientific and Technical Award Evaluation Expert of Sichuan Province.
  19. External Examiner of Ph.D Dissertation: (for Ph.D Dissertations from Israel, India, Malaysia, and Mauritius).
  20. International Grant Peer Reviewing: (for United Arab Emirates, Kazakhstan, Poland).
  21. International External Examiner of Professor Promotion (for University of Ibadan, Nigeria)
Awards and Honors
  1. Awarded for inaugural President’s Award for Research of Academic Staff in UIC (2016).
  2. Awarded as Zhuhai Scholar Distinguished Professor in 2015
  3. Awarded for Outstanding Research Talent in “the 2nd Innovation Development Forum of Chinese Food Industry-University-Research” in 2012.
  4. Most-Cited Paper Award from Journal of Food Science, awarded by Institute of Food Technologists (IFT), 2010. (807 citations)
Postgraduate Opportunities

As a JIRS Fellow, Prof. Xu is eligible to be either Principal Supervisor or Co-supervisor for MPhil or PhD students. Prof. Xu is currently conducting active research and recruiting postgraduate students. If you have interest in pursuing your advanced degree in the field of phytochemicals, polysaccharides, gut microbiota, molecular and cell biology, please reach Prof. Xu for potential opportunity at This email address is being protected from spambots. You need JavaScript enabled to view it..