Xingzhu “Jacob” Wu
PhD, Biological System Engineering, UC Davis
Xingzhu has a strong background in food engineering, food science, and biological science. He creates sustainable dietary supplements from fruit peels that would otherwise be waste by-products from fruit and juice consumption. He is fascinated by food processing and plant-based bioactive compounds, and specifically focuses on pomegranate antioxidants and fibers.
Through is work with Dr. Zhongli Pan in Biological System Engineering at UC Davis, Xingzhu is inspired to use his food engineering expertise to reduce food waste and empower nutrition accessibility worldwide. Before joining the UC Davis innovator community, Xingzh earned his Bachelor of Engineering in Food Science and Technology from Zhejiang University – one of China’s oldest, most selective, and most prestigious institutions.