Dr. Ying XIAO is a professor in Macau University of Science and Technology, Macao SAR China. Prof Xiao obtained her PhD degree in Biochemistry in 2006 from The Chinese University of Hong Kong and bachelor degree in Medicine in 1982 from Beijing Medical University. She has had more than 35 years of experience in public health. She has worked in Hong Kong Centre for Food Safety as a food safety officer (risk assessment); School of Public Health of Peking University as a professor; National Institute of Nutrition and Food Hygiene of Chinese Center for Disease Control and Prevention as an associate professor and National Center for Toxicological Research (US FDA) as a visiting scholar.
Dr. Ying XIAO research mainly focuses on food safety risk assessment, nutrition and diseases prevention, in vitro & in vivo metabolism of chemicals and DNA damage and repair.