Dr. Qingbin Guo is currently working as a professor at Tianjing University of Science & Technology, China. He received his Ph.D. degree from University of Guelph in 2013. After that, He had a three-year postdoctoral experience with the department of food science, University of Guelph (Canada) and one year and a half working experience as research associate in the department of grain science and industry, Kansas State University (USA). His research interests focus on the structural and functional relationships of carbohydrate polymers as well as their value-added processing & applications. Dr. Qingbin Guo has over thirty published peer-reviewed papers in well-recognized journals, three book chapters and one book in pressing.
