Professional Experience and Training

• Associate Professor in Residence (Jan. 2023 – Present) Department of Nutritional Sciences University of Connecticut, Storrs, CT
• Associate Professor (Aug. 2022 – Dec. 2022) Department of Culinary Science & Product Development Johnson & Wales University (JWU), Providence, RI
• Assistant Professor (Mar. 2019 – Aug. 2022) Department of Culinary Science & Product Development Johnson & Wales University (JWU), Providence, RI
• Assistant Professor (Aug. 2016 – Mar. 2019) Department of Agriculture, Culinology ® and Hospitality Management Southwest Minnesota State University (SMSU), Marshall, MN
• Post-doctoral Research Associate (Jan. – Dec. 2014, and Feb. – Jul. 2016) Food Quality Laboratory & Environmental Microbial and Food Safety Laboratory USDA-ARS, Beltsville, MD

Research Interests

Dr. Xiao’s current research area is focusing on improving the nutrition, quality and safety of fresh produce by the exploration of new agricultural practices and pre- & post-harvest interventions. Dr. Xiao’s research interests also include sustainable food systems by investigating the controlled environment agriculture to produce highly nutritious, safe and easily accessible fresh produce for our local communities. In addition, Dr. Xiao’s laboratory will also expand the research area to food innovation and product development, such as upcycling food waste and developing new food and animal feed products with the ultimate goal of commercialization.