Dr. Xiong is a University Research Professor at the University of Kentucky. He has been a professional member of AMSA since 1990. His meat science research focuses on muscle protein chemistry and functionality and ingredient technologies to enhance the functional performance of meat protein including water binding, gelation, and emulsification. His pioneering and discovery research on meat protein oxidation that impacts protein functionality is well regarded and influential for meat processing and ingredient innovation, for which he has been invited to speak at more than 100 international conferences held in 15 different countries. Professor Xiong has taught Meat Science, Animal Derived Foods, Advanced Meat Science, and Food Proteins to more than 1,000 students. Dr. Xiong has extensively collaborated with meat scientists around the world, from Asia (China, Japan, Thailand, Taiwan, and South Korea), Europe (Italy, France, Spain, Sweden, Portugal, Slovakia, and Poland), and North and South America (Canada, USA, Mexico, and Brazil) providing valuable expertise and advice to young researchers and students in those countries. Of particular note, Dr. Xiong is instrumental in fostering the interaction and collaboration between AMSA members and Chinese meat scientists and the meat industry.

Dr. Xiong is a visionary meat scientist and prolific researcher. His productive protein research program has produced 310 peer reviewed publications in meat science and food science journals, with most addressing meat quality, shelf-life, and muscle protein functionality. For his sustained achievements and outstanding service to AMSA and the meat industry, he has been recognized with several prestigious awards from AMSA, including the Achievement Award (1995), Distinguished Research Award (1999), and Signal Service Award (2021). In addition, he is the recipient of many other national and international accolades, notably Young Scientist Award of American Chemical Society (1997), Lectureship Award of the Food Chemistry Division of IFT (2012), Tanner Award for Most Cited Paper in Journal of Food Science (2020), and Bertebos Prize of the Royal Swedish Academy of Agriculture and Forestry (2015). Dr. Xiong is a former Section Editor of Journal of Muscle Foods (2007-2009) and Scientific Editor of Journal of Food Science (2012-2019). He currently serves as Associate Editor for Food Bioscience (2012-present). He is an elected Fellow of IFT (2010), Fellow of ACS Agricultural and Food Chemistry Division (2012), Fellow of the International Academy of Food Science and Technology (2016), and Fellow of AMSA (2021).

The International Lectureship Award is sponsored by PIC and was established to honor an individual for internationally recognized contributions to the field of meat science and technology.

"Meat production may be culturally related and region-dependent, but meat science research is universally connected and does not have a boundary," remarked Dr. Xiong.

Dr. Xiong is a University Research Professor at the University of Kentucky. He has been a professional member of AMSA since 1990. His meat science research focuses on muscle protein chemistry and functionality and ingredient technologies to enhance the functional performance of meat protein including water binding, gelation, and emulsification. His pioneering and discovery research on meat protein oxidation that impacts protein functionality is well regarded and influential for meat processing and ingredient innovation, for which he has been invited to speak at more than 100 international conferences held in 15 different countries. Professor Xiong has taught Meat Science, Animal Derived Foods, Advanced Meat Science, and Food Proteins to more than 1,000 students. Dr. Xiong has extensively collaborated with meat scientists around the world, from Asia (China, Japan, Thailand, Taiwan, and South Korea), Europe (Italy, France, Spain, Sweden, Portugal, Slovakia, and Poland), and North and South America (Canada, USA, Mexico, and Brazil) providing valuable expertise and advice to young researchers and students in those countries. Of particular note, Dr. Xiong is instrumental in fostering the interaction and collaboration between AMSA members and Chinese meat scientists and the meat industry.

Dr. Xiong is a visionary meat scientist and prolific researcher. His productive protein research program has produced 310 peer reviewed publications in meat science and food science journals, with most addressing meat quality, shelf-life, and muscle protein functionality. For his sustained achievements and outstanding service to AMSA and the meat industry, he has been recognized with several prestigious awards from AMSA, including the Achievement Award (1995), Distinguished Research Award (1999), and Signal Service Award (2021). In addition, he is the recipient of many other national and international accolades, notably Young Scientist Award of American Chemical Society (1997), Lectureship Award of the Food Chemistry Division of IFT (2012), Tanner Award for Most Cited Paper in Journal of Food Science (2020), and Bertebos Prize of the Royal Swedish Academy of Agriculture and Forestry (2015). Dr. Xiong is a former Section Editor of Journal of Muscle Foods (2007-2009) and Scientific Editor of Journal of Food Science (2012-2019). He currently serves as Associate Editor for Food Bioscience (2012-present). He is an elected Fellow of IFT (2010), Fellow of ACS Agricultural and Food Chemistry Division (2012), Fellow of the International Academy of Food Science and Technology (2016), and Fellow of AMSA (2021).

The International Lectureship Award is sponsored by PIC and was established to honor an individual for internationally recognized contributions to the field of meat science and technology.

"Meat production may be culturally related and region-dependent, but meat science research is universally connected and does not have a boundary," remarked Dr. Xiong.