Prof. Haizhou Wu, Director of AI-Meat Lab, has been awarded the Excellent Young Scientists Fund (Overseas) by the National Natural Science Foundation of China (NSFC). His funded project, entitled “Development of an Efficient Machine Learning-Based Approach for Screening Antioxidants in Meat Systems,” aims to integrate artificial intelligence with meat science to advance the discovery of effective antioxidants and improve meat quality and preservation.
The NSFC Excellent Young Scientists Fund (Overseas) is a prestigious national research funding program designed to attract outstanding young scientists working abroad to pursue innovative research in China. The program supports researchers with strong academic achievements and significant potential to contribute to scientific and technological advancement.
Lipid oxidation is one of the major causes of quality deterioration in meat products, adversely affecting flavor, color, nutritional value, and shelf life. Conventional antioxidant discovery largely relies on experimental screening, which can be time-consuming and resource-intensive. Through this project, Prof. Wu and his team will investigate the molecular mechanisms underlying meat oxidation and develop machine learning-based approaches to predict antioxidant activity and efficiently identify promising compounds. The research is expected to provide new insights into antioxidant discovery and contribute to the development of innovative meat preservation strategies.
This award marks an important milestone for Prof. Wu and the AI-Meat Lab, recognizing their research achievements and commitment to interdisciplinary innovation. With support from the NSFC, the lab will continue advancing research at the intersection of artificial intelligence and food science, focusing on meat quality deterioration, AI-assisted discovery of bioactive compounds, and intelligent preservation technologies to enhance meat quality, safety, and sustainability.
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