Jump to the main content block
 
 

  1. Home

Prof. Y. Martin Lo

Prof. Y. Martin Lo

Prof. Y. Martin Lo

Professor
Ecosystem Restoration Sustainable Ecological Agriculture Carbon Sequestration & Credits Environmental & Human Health Georesource Refining Food Safety Systems
  • Tel: +886-3-5715131 ext. 78006
  • Email: ymlo(a)mx.nthu.edu.tw
  • Education: Ph.D., Department of Food Science and Technology, The Ohio State University, USA
Curriculum Vitae
Professional Experience
  1. President, Young Scientist Association, USA (05/2023–Present)
  2. Chief Scientist, Reed Ecological Restoration Center, USA (01/2023–06/2025)
  3. Visiting Professor, Program in Food Safety and Nutrition, Taipei Medical University (08/2022–Present)
  4. Visiting Professor, Department of Chemical and Biomolecular Engineering, University of Maryland, USA (08/2020–Present)
  5. Board Member, UNESCO UniTwin Digital Campus for Complex Systems (01/2019–Present)
  6. President & CEO, Biointellipro Inc., USA (06/2012–06/2025)
  7. Associate Professor, Department of Nutrition and Food Science, University of Maryland, USA (07/2004–05/2014)
  8. Assistant Professor, Department of Nutrition and Food Science, University of Maryland, USA (07/2001–06/2004)
  9. Assistant Professor, Department of Animal and Food Sciences, University of Delaware, USA (07/1996–06/2001)
Honors and Distinctions
  1. Authored over 110 peer-reviewed international journal articles. Served as Editor-in-Chief of Food Science & Nutrition since 2013 and contributed to multiple academic books.
  2. Principal Investigator of U.S. Congressional Direct Appropriation research projects for ten consecutive years (2003–2012). Research outcomes resulted in three U.S. patents and successful technology transfer. Awarded the White House Silver Service Medal in 2015 and 2016, and received the United Nations Human Health Organization Outstanding Research Award in Food Safety (2017).
  3. Assisted multiple countries in securing funding from the World Bank and USAID for food safety and ecological restoration initiatives. Contributed to research resource development at Shenzhen University as a UNESCO board member.
  4. Chair, United Nations Global Forum on Food, Nutrition & Health. Frequently invited as an international keynote speaker, presenting on Naturalistic Intelligence (NI) vs. Artificial Intelligence (AI).
Publications
Books
  1. Lo, Y.M. (2021). Commercially Sterile Packaged Foods (CSPF) Official Training Manual, Food and Drug Administration, USA.
Journal Articles
  1. Wu, H., Y. Liu, M. Li, Y. Chong, M. Zeng, Y.M. Lo, J.J. Yin. 2015. Size-dependent tuning of horseradish peroxidase bioreactivity by gold nanoparticles. Nanoscale, 7: 4505-4513.
  2. Beck, E.A., A.M. Lefcourt, Y.M. Lo, M.S. Kim. 2015. Use of a portable fluorescence imaging device to facilitate cleaning of deli slicers. Food Control, 51: 256-262.
  3. Liu, N.T., X. Nou, G.A. Bauchan, C. Murphy, A.M. Lefcourt, D.R. Shelton, Y.M. Lo. 2015. Effects of environmental parameters on the dual-species biofilms formed by Escherichia coli O157:H7 and Ralstonia insidiosa, a strong biofilm producer isolated from a fresh-cut produce processing plant. Journal of Food Protection, 78 (1): 121-127.
  4. Lo, Y.M. 2015. Better food safety practices. Food Science & Nutrition, 3(3), 169-171.
  5. Shiroodi, S.G., B.A. Rasco, Y.M. Lo. 2015. Influence of xanthan-curdlan hydrogel complex on freeze-thaw stability and rheological properties of whey protein isolate gel over multiple freeze-thaw cycle. Journal of Food Science, 80(7): E1498-E1505.
  6. Shiroodi, S.G., Y.M. Lo. 2015. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel. The Journal of Dairy Research, 82(4): 506-512.
  7. Liu, N.T., Bauchan, G.R., Francoeur, C.B., Shelton, D.R., Lo, Y.M. and Nou, X., 2016. Ralstonia insidiosa serves as bridges in biofilm formation by foodborne pathogens Listeriamonocytogenes, Salmonella enterica, and Enterohemorrhagic Escherichia coli. Food Control, 65: 14-20.
  8. Zhao, Y., Wang, W., Xie, J., Zheng, B., Miao, S., Lo, Y.M., Zheng, Y., Zhuang, W. and Tian, Y., 2017. Microwave vacuum drying of lotus seeds: Effect of a single-stage tempering treatment on drying characteristics, moisture distribution and product quality. Drying Technology, 35(13):1561-1570.
  9. Li, M., Y. Chong, P.P. Fu, Q. Xia, T.R. Croley, Y.M. Lo and J.J. Yin, 2017. Effects of P25 TiO2 nanoparticles on free radical scavenging ability of antioxidants when exposed to simulated sunlight. Journal of Agricultural and Food Chemistry, 65(45), 9893-9901.
  10. Zhu, S., Huang, M., Feng, G., Miao, Y., Wu, H., Zeng, M., & Lo, Y. M. 2018. Gelatin versus its two major degradation products, prolyl-hydroxyproline and glycine, as supportive therapy in experimental colitis in mice. Food Science & Nutrition, 6(4), 1023-1031.
  11. Li, X., Zhao, M., Fan, L., Cao, X., Chen, L., Chen, J., Lo, Y. M., & Zhao, L. 2018. Chitobiose alleviates oleic acid-induced lipid accumulation by decreasing fatty acid uptake and triglyceride synthesis in HepG2 cells. Journal of Functional Foods, 46, 202-211.
  12. Fu, H., Li, M., Ni, R., & Lo, Y. M. 2018. Enzymatic catalysis for sustainable production of high omega-3 triglyceride oil using imidazolium-based ionic liquids. Food Science & Nutrition, 6(8),2020-2027.
  13. Chang, W.C., Huang, D.W., Lo, Y.M., Tee, Q.Q., Kuo, P.L., Wu, J.S.B., Huang, W.C. and Shen, S.C., 2019. Protective effect of caffeic acid against Alzheimer’s disease pathogenesis via modulating cerebral insulin signaling, β amyloid accumulation and synaptic plasticity in hyperinsulinemic rats. Journal of Agricultural and Food Chemistry, 67, 7684−7693.
  14. Ko, C.Y., Lin, R.H., Lo, Y.M., Chang, W.C., Huang, D.W., Wu, J.S.B., Chang, Y.F., Huang, W.C. and Shen, S.C., 2019. Effect of Ruellia tuberosa L. on aorta endothelial damage-associated factors in high-fat diet and streptozotocin-induced type 2 diabetic rats. Food Science & Nutrition, 7(11), 3742-3750.
  15. Ye, X., Li, P., Lo, Y.M., Fu, H. and Cao, Y., 2019. Development of Novel Shortenings Structured by Ethylcellulose Oleogels. Journal of Food Science, 84(6), 1456-1464.
  16. Fu, H., Lo, Y.M., Yan, M., Li, P. and Cao, Y., 2020. Characterization of thermo-oxidative behavior of ethylcellulose oleogels. Food Chemistry, 305, 125470-125476.
  17. Lei, Y., Wang, W., Zhang, C., Wang, D., Zhuang, W., Zheng, B., Lo, Y.M. and Tian, Y., 2021. Evaluation of the chemical qualities and microstructural changes of Lentinula edodes caused by airborne ultrasonic treatment combined with microwave vacuum drying. Journal of Food Science, 86(3), 667-676.
  18. Ko, C.Y., Lo, Y.M., Xu, J.H., Chang, W.C., Huang, D.W., Wu, J.S.B., Yang, C.H., Huang, W.C. and Shen, S.C., 2021. Alpha-lipoic acid alleviates NAFLD and triglyceride accumulation in liver via modulating hepatic NLRP3 inflammasome activation pathway in type 2 diabetic rats. Food science & nutrition, 9(5), 2733-2742.
  19. Xu, J.H., Lo, Y.M., Chang, W.C., Huang, D.W., Wu, J.S.B., Jhang, Y.Y., Huang, W.C., Ko, C.Y. and Shen, S.C., 2020. Identification of bioactive components from Ruellia tuberosa L. on improving glucose uptake in TNF-α-induced insulin-resistant mouse FL83B hepatocytes. Evidence-Based Complementary and Alternative Medicine, 2020.
  20. Zhao, Y., Zhu, H., Xu, J., Zhuang, W., Zheng, B., Lo, Y.M., Huang, Z. and Tian, Y., 2021. Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity. LWT, 149, 111603.
  21. Huang, D.W., Lo, Y.M., Chang, W.C., Lin, C.Y., Chen, J.A., Wu, J.S.B., Huang, W.C. and Shen, S.C., 2020. Alleviative effect of Ruellia tuberosa L. on NAFLD and hepatic lipid accumulation via modulating hepatic de novo lipogenesis in high-fat diet plus streptozotocin-induced diabetic rats. Food Science & Nutrition, 8(10), 5710-5716.
  22. Wang, W., Lei, Y., Lo, Y.M., Han, Y., Zheng, B. and Tian, Y., 2021. Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air-borne ultrasound and microwave vacuum. Journal of Food Process Engineering, 44(9), e13795.
  23. Ko, C.Y., Xu, J.H., Lo, Y.M., Tu, R.S., Wu, J.S.B., Huang, W.C. and Shen, S.C., 2021. Alleviative effect of alpha-lipoic acid on cognitive impairment in high-fat diet and streptozotocin-induced type 2 diabetic rats. Frontiers in Aging Neuroscience, 13, 774477.
  24. Gao, M., He, Q., Dong, H., Wang, J., Shi, J., Xie, C., Lo, Y.M. and Zhao, L., 2022. Identification of the coupled fouling mechanism involved in microfiltration of tobacco extracts liquid by multistage Hermia model. Journal of Food Process Engineering, 45(2), e13961.
  25. Lo, Y.M., 2022. The ART and LOGIC of scholarly communication: Effective skills for publication and beyond. Food Science & Nutrition, 10(4), 981-984.
  26. Ko, C.Y., Xu, J.H., Chang, Y.W., Lo, Y.M., Wu, J.S.B., Huang, W.C. and Shen, S.C., 2022. Effects of α-lipoic acid on phagocytosis of oligomeric beta-amyloid1-42 in BV-2 mouse microglial cells. Frontiers in Aging Neuroscience, 13, 788723.
  27. Ko, C.Y., Wu, C.H., Huang, W.J., Lo, Y.M., Lin, S.X., Wu, J.S.B., Huang, W.C. and Shen, S.C., 2023. Alleviative effects of α-lipoic acid on muscle atrophy via the modulation of TNF-α/JNK and PI3K/AKT pathways in high-fat diet and streptozotocin-induced type 2 diabetic rats. Food Science & Nutrition, 11(4), 1931-1939.
  28. Jiang, X., Lu, C., Hu, R., Shi, W., Zhou, L., Wen, P., Jiang, Y., Lo, Y.M., 2023. Nutritional and microbiological effects of vermicompost tea in hydroponic cultivation of maple peas (Pisum sativum var. arvense L.). Food Science & Nutrition, 11(6), 3184-3202.
  29. Wen, H., Lu., C., Hu, R., Shi, W., Zhou L., Wen, P., Jiang, S., Lo, Y.M., 2023. Oral administration of vermicompost tea ameliorates eczema skin inflammation via regulation of Th2 Immune response. Food and Agricultural Immunology, 34(1), 2223366.
Click Num:
Login Success