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Minwei Xu Defends Ph.D. Thesis

Minwei Xu successfully defended his Cereal Science Ph.D. thesis, Improvement of the Physicochemical Attributes and Antioxidant Profiles from Pulse Seeds through Germination, on November 14, 2019 at North Dakota State University.
Minwei Xu Defends Ph.D. Thesis

Minwei Xu (left) and advisor Bingcan Chen

December 2, 2019

Minwei Xu successfully defended his Cereal Science Ph.D. thesis, Improvement of the Physicochemical Attributes and Antioxidant Profiles from Pulse Seeds through Germination, on November 14, 2019 at North Dakota State University. His advisor is Bingcan Chen, assistant professor of cereal science.

The goal of Xu’s research was to understand how germination, a traditional food process, affects physicochemical properties, phenolic attributes, flavor profiles, and protein functionality of North Dakota grown pulse seeds, including chickpea, lentil, and yellow pea. His research findings could help the pulse industry to process healthy and nutritious sprouting pulse foods with better flavor. The food industry will also find Xu’s research useful to produce functional food ingredients via controlled pulse germination.

Xu has published one book chapter and 10 peer-reviewed articles (seven first-authored and one corresponding author) in prestigious food and cereal science journals such as Critical Reviews in Food Science and Nutrition; Food Chemistry, Food and Function; Journal of Agricultural and Food Chemistry; and Food Control. In addition, he has two research manuscripts under review.

Xu is originally from China and earned his Bachelor and Master of Science degrees at Tianjin University of Technology (2007) and Jiangnan University (2009), respectively. Since joining NDSU, Xu has actively participated in professional associations, including Pai Tau Sigma (the Honor Society of Food Science and Technology), American Oil Chemists’ Society (AOCS), Institute of Food Technologists (IFT), and Chinese American Food Society (CAFS). He also served as chair of the Edwin Frankel Award for Best Paper of the AOCS (2019-20), session chair of Lipid Oxidation and Quality at the AOCS annual meeting (2017 and 2019), and judge of the Edwin Frankel Award for Best Paper of the AOCS (2017-19). He is currently the student representative of the Food and Vegetable Products Division (2019-20) of the IFT.

Xu’s scholarly achievements have been recognized nationally and internationally. Most notably, he was the first cereal science graduate student to receive the Honored Student Award from AOCS, and he was a finalist in the oral competition at the IFT annual meeting. Xu has received the following awards and scholarships.

  • Frank Bain Graduate Student Scholarship, NDSU, 2019-2020
  • 2nd place in Food Chemistry Division Oral Competition, IFT, 2019
  • Student Poster Award, AOCS, 2019
  • Honored Student Award, AOCS, 2018-2019
  • MNIFT Graduate Student Award, IFT, 2018-2019
  • MNIFT Travel Award, IFT, 2018-2019
  • Lipid Oxidation and Quality Division Student Travel Grant, AOCS, 2018
  • MNIFT Graduate Student Award, IFT, 2017-2018
  • MNIFT Travel Award, IFT, 2017-2018
  • MNIFT Scholarship, NDSU, 2017-2018

Xu’s graduate committee included Dr. Bingcan Chen (advisor), Dr. Clifford Hall, Dr. Paul Schwarz, and Dr. Julie Garden-Robinson.

Author: Minwei Xu
Editor: Kamie Beeson, 701-231-7123,

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