Unlocking the Power: New Insights into the Anti-Aging Properties of Mushrooms

Dr. Baojun Xu is a Chair Professor at Beijing Normal University-Hong Kong Baptist University United International College (UIC), a Fellow of the Royal Society of Chemistry, Zhuhai Scholar Distinguished Professor, Department Head of Life Sciences, Program Director of the Food Science and Technology Program, and author of over 330 peer-reviewed papers. He received his Ph.D. in Food Science from Chungnam National University, South Korea. He conducted postdoctoral research work at North Dakota State University (NDSU), Purdue University, and Gerald P. Murphy Cancer Foundation in the USA from 2005 to 2009. He undertook short-term visiting research at NDSU in 2012 and the University of Georgia in 2014, followed by visiting research during his sabbatical leave (7 months) at Pennsylvania State University in the USA in 2016. He serves as Editor-in-Chief of Nutrition and Dietetics & Nutraceuticals; Associate Editor-in-Chief of Food Science and Human Wellness; Associate Editor of Food Research International; Associate Editor of Food Frontiers; Guest Editor for Special Issues of Antioxidants, the International Journal of Molecular Sciences, Molecules; and Editorial Board member of around 10 international journals. He received the inaugural President’s Award for Outstanding Research of UIC in 2016 and the President’s Award for Outstanding Service of UIC in 2020; he was listed in the world’s top 2% of scientists by Stanford University in 2020, 2021, 2022, and 2023.