Dr. Changmou Xu

Changmou Xu
Research Associate Professor
242 Food Innovation Center
Lincoln, NE 68588-6205

We believe in the power of every person.

Faculty Profile


First research area in Dr. Xu’s laboratory is focused on the value-added and sustainable production or processing of agricultural commodities (e.g., aronia berries, grapes, hops, dry beans), as well as their waste and by-product upcycling. By leveraging knowledge in advanced analytical food chemistry, bioactive compound characterization, ingredient profile and functionality, product development, and sensory evaluation, we aim to address current critical problems in the food and agricultural production system for stakeholders. (Please Visit UNL Aronia Berry Research)

Second research area in Dr. Xu’s laboratory is focused on the application of machine learning algorithms for intelligent food research, including rapid food composition or contaminant detection, flavor formulation, and prediction of bioactive compounds. By integrating a cross-disciplinary research based on food science, statistical science, and beyond, we aim to make scientific breakthroughs for future food production system.


  • B.S. Food Science and Engineering, Jiangxi Agricultural University, China
  • M.S. Food Biotechnology, China Agricultural University, China
  • Ph.D. Food Science, Food and Resource Economics (minor), University of Florida
  • Post Doc. Food Science, University of Florida

Teaching and/or Extension Activities

  • Extension activities in Dr. Xu’s laboratory are focused on providing technical assistance to the food industry, including food functionality & property evaluation, and the value-added product development. These assistances are provided as service projects through Xu’s Analytical Food Chemistry Lab at the Food Processing Center.


  • Zhao, H., Zhan, Y., Xu, Z., Nduwamungu, J. J., Zhou, Y., Powers, R., & Xu, C.* (2022). The application of machine-learning and Raman spectroscopy for the rapid detection of edible oils type and adulteration. Food Chemistry, 373,131471.
  • Huang, R., & Xu, C*. (2021). An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety, 20(1), 1036-1074.
  • Yi, T., Fang, W., Xie, X., Yuan, B., Lu, M., & Xu, C*. (2021). High pressure processing (HPP) improved the safety and quality of aronia berry puree in a simulated shelf-life study. ACS Food Science & Technology. 1c00258.
  • Zhao, H., Shen, C., Wu, Z., Zhang, Z., & Xu, C*. (2020). Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. Journal of Food Biochemistry. 00:e13157.
  • Zhao, H., Xie, X., Read, P., Gamet, S., Li, W., Loseke, B., & Xu, C*. (2020). Biofortification with selenium and lithium improves nutraceutical properties of major winery grapes in the Midwestern United States. International Journal of Food Science and Technology. 56(2), 825-837.


Research Highlights

  • “Investigating Food Purity Using Raman Spectroscopy Combined with Machine Learning”. Spectroscopy. February 11, 2022.
  • “Nebraska Researcher to Develop First Bean-Based Yogurt”. Midwest Messenger. December 24, 2020.
  • “Machine Learning-driven Raman Spectroscopy for Rapidly Detecting Type, Adulteration, and Oxidation of Edible Oils”. AOCS INFORM magazine. April Issue, 2020.
  • “Husker Researchers Explore Ways to Repurpose Grape Waste”. Nebraska Today. April 26, 2018.
  • “From Landfill to Lipstick: Grape Waste as A Cosmetic and Food Ingredient”. American Chemical Society News Press. March 19, 2018.