Curriculum Vitae
 
Presentations as Invited Speaker at International Conferences
 

Gokavi, S., Walsh, H., Lee, F., Almena-Aliste, M., M. R. Guo. 2009. Probiotic survivability, sensory Ppoperty and stability of symbiotic drinkable yogurt. Functional Foods for Chronic Diseases: Diabeties and Related Diseases. The 6th International Conference
Proceedings. Denton, Taxes, December 4-6, 2009.

Xia Chen, Heping Zhang and Mingruo Guo, 2009.  Microencapsulation of Lactobacilli using Polymerised Whey Proteins. 6th NIZO Conference: Innovations and Functionality, Papendal, The Netherlands, September 30 –October 2, 2009.

Scott Christiansen, Mingruo Guo and Derek Kjelden. 2009. Chemical composition and nutrient profile of low molecular weight fraction of bovine colostrum. 6th NIZO Conference: Innovations and Functionality, Papendal, The Netherlands, September 30 –October 2, 2009.

Guo, M.R. 2009. Probiotic survivability and stability of symbiotic yogurt beverage. Functional        Dairy Foods Conference of International Dairy Federation. February 24-25, 2009.
Melburne, Australia.
Guo, M.R. 2007. Chemical composition and cheese yield of goat milk cheese. Small Ruminant Milks for Cheesemaking, American Cheese Society Annual Conference, August 1-4, 2007, Burlington Vermont.
Guo, M.R. 2006. Chemical and nutritional aspects of infant formula formulation and processing International Dairy Federation (IDF) World Dairy Summit and 27th IDF World Dairy Congress in Shanghai, China, October 17-19, 2006.
Guo, M.R. 2005. General situations of American dairy production R & D. Proceedings of The 4th International Dairy Development Summit Forum, July 1-3, 2005, Beijing, China, pp85-101.
Guo, M.R. Chemical and biochemical aspects of Nitrate and nitrite in infant formula. China 2nd International Symposium on Dairy Science and Technology. Beijing October 29-30, 2002.
Guo, M.R. Chemistry and health benefits of soy products. Beijing Symposium on New Functional Foods. Beijing, June 3-4, 2002.
Guo, M.R. Aspects of soy-based infant formula formulation and processing. International Symposium on Soy-based formulas, Qingdao, China, July 1-3, 2002.
Guo, M.R. Overview of American Dairy Industry. China National Symposium on Dairy Technology, Harbin, China, August 20-21, 2001.
Gotcheva V. and Guo M. R. Effects of prebiotics on probiotic cultures during the fermentation of goat milk yogurt. International Symposium on Functional Foods-Scientific and Global Perspectives, Paris, France, October 17-19, 2001
Guo, M.R. Dixon, P.H., Park, Y.W., Gilmore, J.A., and Kindstedt, P.S. 2000. Seasonal Changes in the Chemical Composition of Commingled Goat's Milk. Small Ruminant Dairy Research Symposium, ADSA/ASAS Annual Meeting. Baltimore, MD July 24-28.
Guo, M.R., Kindstedt, P.S., Metzger, L.E., and Barbano, D.M. Low Fat Mozzarella Cheese from Pre-acidified Milk. Cheese Science'98: An International Confernece on Cheese Science and Technology. The University of Melburne, Victoria, Australia, July 1-3, 1998.
Guo, M.R., Flynn, A., and Fox, P.F. Heat-induced Changes in the Nutritional Properties of Sodium Caseinate. Hannah Symposium: Caseins, Caseinates - Structure, Interactions, Networks. Ayr, Scotland, May 21-23, 1997.
Kindstedt, P.S., and Guo, M.R. Chemically-acidified Pizza Cheese Production and Functionality. 5th Cheese Symposium. Cork, Ireland, March 11-13, 1997.
Guo, M.R., Fox, P.F., Flynn, A., and Mohammad, K.S. Heat-induced Changes in Sodium Caseinate. Proc. of the Hannah Research Institute Casein Conference, Ayr, UK, May 24-26, 1988.