Professor, Department of Food Science and Nutrition
Zhejiang University, China
He is a professor of nutrition in the Department of Food Science & Nutrition, Zhejiang University. He has a Bachelor’s Degree in Medicine (Lanzhou University, China), and an MSc (University of Tasmania, Hobart) in Natural Products and PhD in Nutrition (RMIT University, Melbourne) in Australia. He was also a research fellow at Deakin University, and a senior research fellow at RMIT University. He is a co-editor of the Asia Pacific Journal of Clinical Nutrition, and has also served on numerous editorial boards. He is an expert consultant of FAO/WHO Expert Consultation on Human Nutrition, and WHO Nutrition Guidance Expert Advisory Group. He is a president of Asia Pacific Clinical Nutrition Society, and is a Vice-President and president elect of Asia Vegetarian Union. Duo has published more than 280 scientific papers and 9 books or book chapters. Duo received Asia Pacific Clinical Nutrition Society Award in 2007; an Award for the Promotion of Student Nutrition and Health Tasks in 2004 in China.
His research group has integrated research themes on nutrition in five areas. The first is the relationship between micronutrients and non-communicable diseases and risk factors. The second is food bioactivity (anti-inflammation, anti-diabetes, anti-hypertension, anti-cancer, hypo-blood lipids etc) using whole foods, food ingredients, natural products, foods for health and functional foods, through in vitro studies, animal models and human clinical trials. The third is food safety evaluation, with an emphasis on the chronic safety of foods. The fourth area is the evaluation of novel foods and potential natural nutrient resources, through compositional and physiological studies. Finally, his work examines how nutrients, food ingredients and natural products influence the expression of select genes.