Chuzhou University | China
Dr. Xiao Sun, Ph.D., is an accomplished Associate Professor in the College of Biological and Food Engineering at Chuzhou University, specializing in poultry science, meat quality evaluation, agricultural product processing, and intelligent equipment development. Trained in Agricultural Electrification and Automation at Nanjing Agricultural University, Dr. Sun completed his Ph.D. with joint doctoral training in Poultry Science at the University of Arkansas, USA, where he gained extensive international research experience and established long-term academic collaborations. His research addresses critical industry challenges, particularly woody breast myopathy in broilers, focusing on its formation mechanisms, quality deterioration, and practical solutions for detection, grading, and processing optimization. Dr. Sun’s work is distinguished by the integration of machine vision, image analysis, spectroscopy, sensor technologies, neural networks, and intelligent systems to develop non-destructive detection and grading technologies for poultry meat quality. His research has significantly advanced understanding of how myofibrillar protein structure, processing conditions, and storage factors influence meat quality attributes, enabling improved quality control and waste reduction across poultry processing chains. As a principal investigator, he has led multiple competitive research projects funded by provincial authorities, universities, and industry partners, emphasizing translational outcomes and real-world application in slaughtering and processing environments. A prolific innovator, Dr. Sun holds multiple authorized Chinese invention patents, international patents, and software copyrights, including landmark systems for detecting woody breast conditions and intelligent grading of poultry carcasses. His patented technologies have strong potential for industrial deployment, reflecting his commitment to bridging academic research with commercial and societal impact. Dr. Sun has published over 30 peer-reviewed articles in leading international journals such as Poultry Science, LWT – Food Science and Technology, Foods, and the Journal of Food Science, contributing foundational and applied insights into poultry meat quality and processing science. His contributions have been recognized through numerous honors, including national science and technology awards, the Young Scientist Program Award of the World’s Poultry Science Association, and prestigious institutional titles. Through sustained research excellence, innovation, and education, Dr. Sun continues to shape the future of intelligent poultry processing and food engineering.
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