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Ph. D, Professor, Doctoral Supervisor

Chief Scientist of Fruit and Vegetable Processing and Quality Control Innovation Team, Director of Fruit and Vegetable Processing and Preservation Research Center

Education background

Dr. Mu Tai-Hua, appointed as the Chief Scientist of Fruit and Vegetable Processing and Quality Control Innovation Team, and the Director of Fruit and Vegetable Processing and Preservation Research Center, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, the Specialist of Modern Sweet Potato Food Processing Technology Research System of Ministry of Agriculture of P.R. China, and the Chief Scientist of the National Key R & D Program of the Ministry of Science and Technology of the P.R. China, received his MS degree in Department of Food Science and Technology (1994) from Tokyo University of Fisheries, Tokyo, Japan and his PhD in Department of Utilization of Biological Resources, the United Graduate School of Agricultural Science (1998) from Tokyo University of Agriculture and Technology. After that, he also completed postdoctoral research one after another in Laboratoire de Biochimie et Technologie Alimentaires for Universit de Montpellier II with Professor Jean Claude Cheftel and Laboratory of Food Chemistry for Wageningen University with Professor Harry Gruppen during 1999~2003 in France and Netherlands.

Research interest

Dr. Mu Tai-Hua is also the Vice President of the National Potato Staple Industrialization Technology Innovation Alliance, the President of Sweet Potato Starch-Specialized Committee, China Starch Industry Association (SPSC, CSIA ), the Standing Director of Beijing Food Society, the Senior Member of China Food Science and Technology Association, the Project Judge of European Commission--Horizon 2020, and the Editorial Board Member of Journal of The Chinese Cereals and Oils Association, Journal of Food Science and Nutrition Therapy, Journal of Integrative Agriculture (JIA), etc.

Dr. Mu Tai-Hua presides over or participates in more than 60 projects in National High-tech Research and Development Program (863 Program), National Key R & D Program of the Ministry of Science and Technology, the Horizon 2020 project of European Commission, National Scientific and Technological Support Project, Scientific and technological achievements transformation for Ministry of Science and Technology, and corporate cross-cutting project, etc. He is the author of 53 CN patents, 7 national and agricultural industry standards, 218 peer-reviewed journal publications, and 35 books or book chapters. His research achievements have passed 7 appraisal and evaluation of achievements, and won 15 influential awards, such as the 15th and 17th Chinese Patent Excellence Awards, CAAS Scientific Achievement Awards, Chinese Agricultural Science and Technology Award, CIFST Science and Technology Innovation Award, Chinese Cereals and Oils Association (CCOA) Science and Technology Achievement Award, etc. 75 graduate students (25 doctoral students, 50 postgraduate students), 5 visiting scholar, 7 short period communication fellows and 4 postdoctoral fellows have been trained by his research group.

The main research interest is as follows:

1. Preservation technologies of post-harvest potato and sweet potato

In view of the major industrial problems such as large losses (about 20% to 30%) and serious quality deterioration of the post-harvest potato and sweet potato, the main research content includes (1) the occurrence and regulation mechanism of nutritional quality deterioration and flavor loss of post-harvest potato and sweet potato; (2) the preservation technologies of post-harvest potato and sweet potato related to callus, precooling, commercial treatment, storage, transportation, etc.; and (3) new compound fresh-preserving agent / compound coating antistaling agent.

2. Processing technologies of nutritious potato and sweet potato products

In view of the major industrial problems such as the evaluation of potato and sweet potato processing characteristics is not systematic and complete, and the level of processing technology and equipment for nutritious and healthy products needs to be improved, the main research content includes (1) the evaluation of potato and sweet potato processing suitability; (2) the quality formation and control mechanism of potato and sweet potato products; and (3) the key technologies of potato and sweet potato processing.

3. Comprehensive utilization of by-products from potato and sweet potato processing

In view of the huge output of potato and sweet potato processing by-products (waste water, residues, and sweet potato leaves), resource waste, environmental pollution and other major industrial problems, based on the upgrading of China's market consumption and residents' demand for nutritious and healthy food consumption, the main research content includes (1) the efficient preparation technologies of protein, dietary fiber, pectin, polyphenols and other nutritional and functional components from potato and sweet potato processing by-products; (2) the biological activities of the above mentioned nutritional and functional components, such as antioxidant, hypoglycemic and antihypertensive activities, and their mechanisms; and (3) the research and development of nutritional and functional food products with high quality.

Selected publications

1.Jiang Liu, Tai-Hua Mu*, Hongnan Sun. Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids. International Journal of Food Science and Technology, 2020,55,2251-2260.
2.Ya-Yun Feng, Tai-Hua Mu*, Miao Zhang, Meng-Mei Ma. Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules, 2020, 148, 1-10.
3.Afusat Yinka Aregbe, Tai-Hua Mu*, Hongnan Sun. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chemistry, 2019,290:125-134.
4.Feina Hou, Tai-Hua Mu*, Mengmei Ma, Christophe Blecker. Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato. Food Chemistry, 2019, 278:136-143.
5.Jinshu Yang, Tai-Hua Mu*, Mengmei Ma. Extraction, structure, and emulsifying properties of pectin from potato pulp. Food Chemistry, 2018, 244, 197-205.
6.Zheng Zhao, Tai-Hua Mu*, Hongnan Sun. Microbial characterization of five Chinese traditional sourdoughs by highthroughput sequencing and their impact on the quality of potato steamed bread. Food Chemistry, 2018, 274: 710-717.
7.Zhongkai Zhao, Tai-Hua Mu*, Miao Zhang. Chemical forces, structure and gelation properties of sweet potato protein as affected by pH and high hydrostatic pressure. Food and Bioprocess Technology, 2018, 11, 1719-1732.
8.Hongnan Sun, Zhen Song, Zhimin Ma, Tai-Hua Mu*. The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species of sweet potato leaf polyphenols. Oxidative Medicine and Cellular Longevity, 2018, 1-11.
9.Duqin Zhang, Tai-Hua Mu*, Hongnan Sun. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydrate Polymers, 2017, 176: 345-355.
10.Fredrick Onyango Ogutu, Tai-Hua Mu*. Ultrasonic degradation of sweet potato pectin and its antioxidant activity. Ultrasonics Sonochemistry, 2017, 38, 726-734.
11.Duqin Zhang, Tai-Hua Mu*, Hongnan Sun. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels. Starch-Stärke, 2017, 69, 1-12.
12.Lawrence A. Arogundade, Tai-Hua Mu*, Temilade F. Akinhanmi. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. LWT - Food Science and Technology. 2016, 69: 400–408.
13.Nasir Mehmood Khan, Tai-Hua Mu*, Farman Ali, Lawrence A. Arogundade, Zia Ullah Khan, Miao Zhang, Shujaat Ahmad, Hong-Nan Sun.    Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Food Chemistry, 2015,169: 448–454.
14.Nasir Mehmood Khan, Tai-Hua Mu*. The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Food Hydrocolloids, 2014, 35, 209-216.
15.Minjie Sun, Taihua Mu*, Hongnan Sun, Miao Zhang. Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein. Plant foods for human nutrition. 2014, 69(3): 270-275.
16.Tai-Hua Mu*, Ying Liu, Miao Zhang, Hong-Nan Sun    . Protein Recovery from Sweet Potato Starch Wastewater by Foam Separation. Separation Science and Technology. 2014, 49: 2255-2260.
17.Peng-Gao Li, Tai-Hua Mu*, Le Deng. Anti-cancer effects of sweet potato protein on human colorectal cancer cells. World Journal of Gastroenterology, 2013, 19(21): 3300-3308.
18.Lawrence A. Arogundade, Tai-Hua Mu*. Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition. Food Chemistry, 2012, 134: 1374-1384.
19.Lawrence A. Arogundade, Tai-Hua Mu*, Marίa C. Añón. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure.Food Research International, 2012, 49: 216-225.
20.Min-Jie Sun, Tai-Hua Mu*, Miao Zhang. Nutritional assessment of Chinese sweet potato protein and effect of heat processing on digestibility. Journal of food composition and analysis, 2012, 26: 104-110.
21.Peng-Gao Li, Tai-Hua Mu*. Recovery of Sporamin from Naturally Fermented Sweet Potato Starch Slurry by Foam Fractionation. International Journal of Food Science and Technology, 2012, 47(9): 1889-1895.
22.Miao Zhang, Tai-Hua Mu*, Yan-Bo Wang, Min-Jie Sun. Evaluation of free radical scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems. International Journal of Food Science and Technology, 2012, 47: 696–702.
23.Hong-Nan Sun, Tai-Hua Mu*, Li-Sha Xi, Miao Zhang, Jing-Wang Chen. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014, 156: 380-389.
24.Hong-Nan Sun, Tai-Hua Mu*, Xing-Li Liu, Miao Zhang, Jing-Wang Chen. Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and sub-acute alcoholic liver damage and dealcoholic effect. Journal of Agricultural and Food Chemistry, 2014, 62: 2364-2373.
25.Miao Zhang, Tai-Hua Mu*, Min-Jie Sun. Sweet potato (Ipomoea Batatas L.) protein hydrolysates: Antioxidant activity and protective effects on oxidative DNA damage. International Journal of Food Science and Technology, 2012, 47(11): 2304-2310.
26.Hongnan Sun, Taihua Mu*, Lisha Xi, and Zhen Song. Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Journal of Agricultural and Food Chemistry. 2014, 62, 8982–8989.
27.Fu-Ming Deng, Tai-Hua Mu*. Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation. Starch-Stärke, 2012, 00: 1-10.
28.Oluwaseyi Kemi Abegunde, Tai-Hua Mu*, Jing-Wang Chen, Fu-Ming Deng. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocolloids, 2013, 33: 169-177.
29.Tai-Hua Mu*, Oluwaseyi K. Abegunde, Hong-Nan Sun, Fu-Ming Deng, Miao Zhang. Physicochemical characterization of enzymatically hydrolysed heat treated granular starches. Starch-Stärke,2013, 00, 1–9.
30.Xing-Li Liu, Tai-Hua Mu*, Hong-Nan Sun, Miao Zhang, Jing-Wang Chen. Optimization of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chemistry, 2013, 3 (141): 3034–3041.
31.Miao Zhang, Tai-Hua Mu*, Min-Jie Sun. Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase. Journal of Functional Foods. 2014, 7: 191-200.
32.Lisha Xi, Taihua Mu*, Hongnan Sun. Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chemistry. 2015, 172, 166-174.
33.Mengmei Ma, Taihua Mu*, Hongnan Sun, Miao Zhang, Jingwang Chen, Zhibin Yan. Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminumcyminum L.). Food Chemistry. 2015, 179, 270-277.
34.Mengmei Ma, Taihua Mu*. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Carbohydrate Polymers. 2016, 136, 87-94.
35.Mengmei Ma,Taihua Mu*. Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats. Journal of Functional Foods. 2016, 25, 186-196.
36.Xiao-yan Peng, Tai-hua Mu*, Miao Zhang, Hong-nan Sun, Jing-wang Chen, Ming Yu. Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin. Food Hydrocolloids. 2016, 60, 161-169.
37.Miao Zhang, Tai-Hua Mu*. Optimization of antioxidant hydrolysates production from sweet potato protein and effect of in vitro gastrointestinal digestion. International Journal of Food Science and Technology. 2016, 51: 1844-1850.


1.Sweet Potato: Chemistry, Processing and Nutrition. Elsevier Academic Press, ISBN: 978-0-12-813637-9.
2.Potato Staple Food Processing Technology. Springer, ISBN: 978-981-10-2832-8.
3.Sweet Potato Processing Technology. Elsevier Academic Press, ISBN: 978-0-12812871-8.
4.Tropical Roots and Tubers. Chapter 11.2: Bakery Products and Snakes based on Sweet Potato. Chapter 11.3 Other Sweet Potato-based Products. Wiley Blackwell, ISBN: 9781118992692.
5.Polyphenols in Plants: Isolation, Purification and Extract Preparation. Chapter 22. Sweet Potato Leaf Polyphenols: Preparation, Individual Phenolic Compound Composition and Antioxidant Activity. Elsevier Academic Press, ISBN: 978-0-12-813768-0.
6.Potatoes: Production, Consumption and Health Benefits. Chapter 9. Sweet Potato: Health Benefits, Production and Utilization in China. Agriculture Issues and Policies, ISBN: 978-1-62100-714-2.
7.Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits. Nova Science Publishers, ISBN: 9781633217621.


Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62815541

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Email: mutaihua@126.com