Dr. Lo joined the Reed Center for Ecosystem Reintegration as the Chief Scientist since its launch and has been leading a wide spectrum of studies on the scientific viability of ecosystem-mimicking agricultural methodologies.
Key areas of research include carbon credit certification, reduction of greenhouse gas emission, ecosystem services, biodiversity metrics, agricultural outputs, and social impacts. Dr. Lo helped Institute for Advanced Study, Shenzhen University, in China during 2019-2022 as a Distinguished Professor after a long-standing academic career (U. of Delaware and U. of Maryland) in the U.S.
He remains as an Adjunct Professor at UM’s Chemical and Biomolecular Engineering and is a well published food bioprocess engineer with renowned research programs in value-added bioconversion of food and agriculture byproducts as well as development of intervention strategies to ensure food safety. Dr. Lo has been promoting on a global scale eco-agriculture as a holistic solution for sustainable agriculture, food system, and human health.
Academically Dr. Lo is known for his efforts in intervention strategies for microbial control in fresh cut and processing facilities, recovery of protein from tobacco for non-smoking applications, reduction of trans fatty acids in food, creation of soy-based products for humanitarian purposes, assessment of nano-safety in food, and fermentation optimization.
Dr. Lo is the recipient of the Outstanding Food Safety Research Award by the UN Human Health Organization (HHO), as well as twice the Presidential Volunteer Service Silver Medals under both Obama and Trump administrations.
He is a Fellow of the World Food Preservation Center and the FDA Process Authority for the state of Maryland who has helped regional food companies, and the farming communities develop new quality products. Dr. Lo is the Editor-in-Chief for Food Science and Nutrition, an internationally renowned journal published by Wiley.
He served as the President of the Chinese American Food Society and the Chair of Food Engineering Division in the Institute of Food Technologists (IFT) and was selected as a Distinguished Lecturer for IFT. Dr. Lo serves as the HACCP Coordinator for USDA-FSIS and is one of the leading instructors for the Commercially Sterile Packaged Foods (CSPF) international training program for the Joint Institute of Food Safety and Applied Nutrition (JIFSAN) while training farmers internationally on Good Agriculture Practices (GAPs).
Dr. Lo delivered several keynote speeches at major conferences in Taiwan, China, Brazil, Nepal, and Myanmar, additional to conducting food safety and eco-agriculture workshops in developing countries, including CSPF in Morocco, Food Safety Risk Minimization in Nigeria, Food Quality Lab and Nutrition Labeling in El Salvador, and Food Regulations to government agencies in China.
Dr Lo was the lead scientist on Green Logic’s Maryland Industrial Partnerships (MIPS) grant that created/produced the high-yielding, sustainable fish hydrolysate fertilizer that GL is currently bringing to market.
