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8-20-2025 | iron coffee report in youtube

MIT Breakthrough: Iron-Fortified Coffee Could End Global Malnutrition. See more information in the YouTube video!

2026-KSU

10-01-2026 | Yang Lab Welcomes Prof. Dejian Huang to K-State

Yang Lab was delighted to welcome Prof. Dejian Huang from the National University of Singapore (NUS) to the Department of Grain and Food Science at Kansas State University for a departmental seminar.

During his visit, Prof. Huang shared his research and perspectives in food chemistry, functional ingredients, nutrition, and related areas with faculty and students. His seminar was followed by engaging discussions on emerging research opportunities and future collaborations in food and nutritional sciences.

Prof. Huang also visited the newly opened Western Star Building and toured the Yang Lab facilities.

We sincerely thank Dr. Yonghui Li for inviting Prof. Huang and organizing this wonderful visit. We look forward to continued interactions and future collaborations with Prof. Huang and NUS.

09-25-2026 | Yang Lab Celebrates the Opening of the Western Star Global Grain and Food Center

Yang Lab was excited to join the Kansas State University community in celebrating the official opening and ribbon-cutting of the new Western Star Global Grain and Food Center. The approximately $130 million, 178,000-square-foot, three-story facility represents the largest agricultural building project in K-State history and is a major component of the university’s $216 million Agriculture Innovation Initiative. We are especially excited that Yang Lab is now located in the Western Star Building, providing a new home for our research at the intersection of grain science, food chemistry, nutrition and health, advanced materials, artificial intelligence, and next-generation food manufacturing.

We look forward to working with students, colleagues, industry partners, and collaborators in this outstanding new facility and to contributing to the next chapter of food and agricultural innovation at K-State.

Photo credit: Kansas State University (K-State)

09-24-2026 | Yang Lab Welcomes Dr. Ali to K-State

Yang Lab was delighted to welcome Dr. Ali to the Department of Grain and Food Science at Kansas State University for a departmental visit and seminar. Dr. Ali has been a highly respected scholar in the field for many years. For Xin, this visit was particularly meaningful, as he had already heard about Dr. Ali and his research since his undergraduate years. Beyond the seminar, we greatly enjoyed the opportunity to have in-depth conversations with Dr. Ali about how to identify important research questions, develop impactful research directions, collaborate effectively with industry, translate academic research into real-world impact, and build a meaningful academic career. His experience and perspectives provided many valuable insights, and we greatly appreciate his generosity in sharing them with our faculty and students.

We sincerely thank our colleague Dr. Yanhong He, Dr. Ali’s former postdoctoral researcher, for inviting Dr. Ali to visit K-State and for making this wonderful visit possible. We look forward to future interactions and collaborations! (Photos 3–5 courtesy of Dr. Yanhong He.)

08-29-2026 | Yang Lab welcomes three new members

Yang Lab is pleased to welcome Xinyi Chen, Saylor Currie, and Jaelynn Rodriguez to the team!

Xinyi Chen joins the lab as an M.S. student. Her research will focus on AI-enabled noodle processing and product development, with an emphasis on integrating food engineering, processing, and data-driven approaches.

Saylor Currie joins Yang Lab as an undergraduate researcher with a background and interests in milling, baking, and food product development. She will contribute to our research on grain-based foods, including projects related to low-glycemic-index food design and processing.

Jaelynn Rodriguez joins the group as an undergraduate researcher and she is passionate about technology and eager to expand her knowledge of computer systems, hardware, and software. She will be involved in projects related to AI and functional food development.

We are very happy to have Xinyi, Saylor, and Jaelynn join the lab and look forward to supporting their research, learning, and professional development. Welcome to Yang Lab!

08-26-2026 | Yang Lab visited the University of Illinois Urbana-Champaign

Yang Lab visited the University of Illinois Urbana-Champaign (UIUC) and met with Prof. Cunjiang Yu, Prof. Ying Fang, Prof. Weiping Zhang, and Prof. Changmo Xu for discussions on ongoing collaborative research projects and future directions.

During the visit, we exchanged ideas across several interdisciplinary areas and discussed opportunities to further strengthen current collaborations. The conversations highlighted the value of bringing together complementary expertise to address emerging challenges at the interface of food science, materials, engineering, and biomedical research.

We also had the opportunity to tour the UIUC campus and research facilities and learn more about the university’s strong academic tradition and research environment.

We sincerely thank Prof. Yu, Prof. Fang, Prof. Zhang, and Prof. Xu for their time, hospitality, and insightful discussions. Yang Lab looks forward to advancing our ongoing projects and developing new collaborative opportunities in the future.

08-24-2026 | Yang Lab attended ACS Fall 2026

Yang Lab participated in ACS Fall 2026, where we had the opportunity to reconnect with longtime friends and colleagues and engage with researchers from a broad range of scientific disciplines.

The meeting provided a valuable platform for exchanging ideas on emerging research directions, interdisciplinary challenges, and potential collaborations across food science, materials, biotechnology, and related fields. Conversations throughout the conference offered new perspectives and opened up several promising directions for future joint work.

Beyond the scientific sessions, it was especially meaningful to reconnect with old friends and build new relationships within the broader research community. We appreciate all the thoughtful discussions and look forward to staying connected and developing future collaborations.

08-12-2026 | Welcome Wenhao Han, the First Ph.D. Student of Yang Lab

We are excited to welcome Wenhao Han as the first Ph.D. student to join Yang Lab!

Wenhao graduated from Chongqing University, where he received his academic training in Biomedical Engineering (BME). His interdisciplinary background provides a strong foundation for research at the interface of engineering, biomaterials, food science, and human health.

At Yang Lab, Wenhao will contribute to our efforts in developing innovative technologies for food, nutrition, and health, with an emphasis on integrating engineering approaches with next-generation biomaterials and delivery systems.

Welcome to Yang Lab, Wenhao!

07-20-2026 | A New UPLC System Has Arrived at Yang Lab

We are excited to welcome a new analytical platform to Yang Lab: a Waters UPLC H-Class system equipped with a photodiode array detector, fluorescence detector, and ACQUITY QDa mass detector.

This integrated system combines high-efficiency chromatographic separation with multiwavelength spectral analysis, highly sensitive fluorescence detection, and rapid mass confirmation. It will enable more comprehensive and reliable qualitative and quantitative analysis of complex food, nutritional, and biological samples.

The arrival of this system will significantly strengthen Yang Lab’s analytical capabilities in food chemistry, precision nutrition, functional foods, and smart delivery systems. It will also provide important support for student training, interdisciplinary collaboration, and future research projects.

We look forward to seeing this new lab member generate high-quality data, accelerate our ongoing studies, and help transform more innovative research ideas into impactful discoveries.

07-11-2026 | Yang Lab Participates in IFT FIRST and Receives Nutrition Division Outstanding Volunteer Award

Dr. Xin Yang recently attended IFT FIRST, the annual meeting of the Institute of Food Technologists, where he participated in professional service, academic exchange, and networking activities across the food science community.

As Chair of the IFT Nutrition Division, Dr. Yang was pleased to connect with division members and welcome researchers, students, and industry professionals interested in nutrition and food science to become involved in the division. He looks forward to working with the division community to promote collaboration, professional development, and innovation in nutrition research.

During the conference, Dr. Yang was honored to receive the **IFT Nutrition Division Outstanding Volunteer Award**, recognizing his service and contributions to the division. Yang Lab sincerely appreciates this recognition, and Dr. Yang looks forward to continuing to support the division and contribute to its future development.

IFT FIRST also provided an excellent opportunity to reconnect with longtime colleagues, establish new professional relationships, and learn from distinguished leaders and pioneers in food science. Dr. Yang was especially grateful for the opportunity to exchange ideas with Dr. Olive Yao Li, Dr. Pingfan Rao, Dr. Juming Tang, Dr. Zhenyu Jin, and many other outstanding scholars and professionals.

In addition, Dr. Yang attended the 20th anniversary gathering of the Jiangnan University alumni community in North America, where he connected with many accomplished alumni and colleagues.

Overall, the conference was a highly rewarding experience filled with new knowledge, renewed friendships, and inspiring conversations. Yang Lab looks forward to building upon these connections and continuing to contribute to the food science and nutrition community.

06-03-2026 | Yang Lab Contributes to MIT-Featured Research on Lipid Nanoparticle Adjuvants for Polio Vaccination

Congratulations to Behnaz Eshaghi and the entire research team on the recent MIT News feature highlighting their work on Am80-lipid nanoparticles as an enteric mucosal adjuvant for injectable polio vaccination. Yang Lab is proud to have contributed to this highly collaborative study, which explores a promising strategy to enable injectable inactivated polio vaccines to induce intestinal mucosal immunity while retaining their established safety advantages. The work brings together expertise in nanoparticle engineering, immunology, and translational vaccine development, demonstrating the value of interdisciplinary collaboration in addressing important global health challenges.

Congratulations again to Behnaz Eshaghi, Ana Jaklenec, Bob Langer, and all collaborators on this exciting achievement.

05-12-2026 | Yang Lab visited Dr. Doohong Min’s alfalfa research farm

Yang Lab was delighted to visit Dr. Doohong Min’s alfalfa research farm on May 12 and learn more about his ongoing work on alfalfa production, quality evaluation, and agricultural innovation.

During the visit, we had the opportunity to taste alfalfa-based samples and discuss the potential of alfalfa as a sustainable and nutritious ingredient for future functional food development. The discussion highlighted exciting opportunities to connect crop science, food processing, nutrition, and human health, particularly in developing new food applications from agricultural resources.

We sincerely thank Dr. Min and his team for hosting us and for the insightful discussion. Yang Lab looks forward to exploring future collaborations on alfalfa-derived functional ingredients and health-oriented food products.

05-12-2026 | Yang Group presented at the IFT Nutrition Division Meeting

Yang Group was delighted to participate in the IFT Nutrition Division Meeting at the invitation of Dr. Hualu Zhou.

Dr. Xin Yang gave a presentation titled “Mapping the Food–Human Interactions: Next-Generation Tools for Evaluating Food, Nutrition, and Health.” The talk discussed emerging tools and platforms for better understanding how foods, nutrients, and bioactive compounds interact with human health.

The meeting provided a valuable opportunity to share our perspectives, exchange ideas with faculty and students, and discuss future directions in food, nutrition, and health research.

We sincerely thank Dr. Zhou and the IFT Nutrition Division community for the kind invitation and inspiring discussions.

05-05-2026 | Yang Group presented food fortification research at AOCS session

Yang Group was delighted to participate in the AOCS Annual Meeting and share our recent research on food fortification through an oral presentation in the Health and Nutrition Section.

The conference provided a valuable opportunity to present our work, receive insightful feedback, and learn from many outstanding colleagues working at the interface of food science, nutrition, lipids, and human health. The discussions highlighted the importance of developing effective, accessible, and health-oriented food technologies to address current and future nutrition challenges.

We were also very glad to reconnect with old friends, including Dr. Jianping Wu, Dr. Xiaohong Sun, Dr. Jinchun Rao, Dr. Haibo Huang, Dr. Leqi Cui, and Dr. Yi Zhang. In addition, we enjoyed meeting new colleagues and friends, including Dr. John Newman, Dr. Fernanda Dias, Dr. Vermont Punongba Dia, Dr. Ali Ubeyitogullari, Dr. Dachuan Zhang, and Dr. Jiaoyan Ren.

We sincerely thank the AOCS community, the Health and Nutrition Section, the organizers, session chairs, and all colleagues for the inspiring conversations. We look forward to staying connected and exploring future collaborations.

04-11-2026 | Yang Group hosted a workshop at the KAWSE GROW “Invest in the Future” session

Yang Group was delighted to partner with the KAWSE team to organize the GROW Workshop, where we led a hands-on activity titled “Build-a-MOF: Design a Tiny Nutrient Carrier.”

The workshop welcomed elementary and middle school students from the local community and introduced them to the exciting world of food science, chemistry, and materials engineering. During the activity, students built simple models of metal-organic frameworks (MOFs) using craft materials and explored how porous materials can be designed to carry and protect nutrients. Through this interactive design challenge, they learned how scientists can combine ideas from different fields to develop innovative solutions that improve human health.

We are especially grateful to Dr. Guojun Wu and Dr. Han Peng for their valuable help and support in making this activity possible.

04-08-2026 | Yang Lab presented at IMSE seminar

Yang Lab was pleased to present our research at the ECE seminar this week. Invited by Prof. Suprem, the talk, Food as Medicine: Bridging Food Science, Materials, and Human Health, introduced our vision and ongoing efforts in oral delivery, nutrient stabilization, and translational food materials. Many thanks to the organizers and everyone who joined the discussion.

04-02-2026 | Our perspective on generative AI for MOF design and synthesis is now published in Matter

We are excited to share that our collaborative perspective on generative AI for MOF design and synthesis is now published in Matter [Link]. This work was led by Zhiling at WashU and brought together collaborators from Deep Principle, UCLA, MIT, Cornell, University of Toronto, University of Washington, University of North Texas, EPFL, and WashU. The perspective highlights the exciting potential of generative AI to accelerate the design and synthesis of next-generation metal-organic frameworks (MOFs). We are grateful to be part of this interdisciplinary effort at the interface of AI, chemistry, and materials science.

03-13-2026 | A new -80°C freezer has arrived at Yang Lab

Very exciting to see that our new -80°C freezer has officially arrived at Yang Lab today. This is an important step in setting up the lab and expanding our research capacity. Looking forward to all the exciting work ahead as the lab continues to take shape!

03-12-2026 | Yang Lab presented at ECE seminar

Yang Lab was pleased to present our research at the ECE seminar this week. Invited by Prof. Eric Zhu and Prof. Samee Khan, the talk, Food as Medicine: Bridging Food Science, Materials, and Human Health, introduced our vision and ongoing efforts in oral delivery, nutrient stabilization, and translational food materials. Many thanks to the organizers and everyone who joined the discussion.

03-06-2026 | Our collaborative work with Tina is now online in PNAS

Delighted to share that our collaborative work with Tina, Mechanical performance of hybrid polymer–lipid vesicles with leaflet asymmetry engineered using microfluidics, is now officially online in PNAS. This milestone also marks the first collaborative publication from Yang Lab. Many thanks to Tina for involving me in this work, and congratulations to the entire team!

02-26-2026 | Yang Lab presented at the Grain Science Graduate

Yang Lab was pleased to share its research at the Grain Science Graduate Seminar Series at Kansas State University. The seminar, Food as Medicine: Bridging Food Science, Materials, and Human Health, introduced our vision of developing food-grade delivery platforms to improve the stability, bioavailability, and real-world effectiveness of essential nutrients. Thank you to everyone who joined the seminar and discussion.

01-03-2026 | A new beginning in Manhattan

Today marks my first day in Manhattan and the start of an exciting new chapter. Grateful for this opportunity and looking forward to building Yang Lab, meeting new colleagues, and starting this journey ahead.

2025

11-04-2025 | A new patch could help to heal the heart

Very exciting to see that our collaborative work with Dr. Wang has been officially online. The research was recently featured on the MIT News. Congratulations and thank you, Dr. Wang for taking the lead of this amazing work!

8-13-2025 | MOFs for Coffee Published in Matter

Our team at MIT is pioneering the use of metal–organic frameworks (MOFs) to fortify coffee with essential nutrients such as iron and iodine. The research was recently featured on the MIT News homepage, and has been highlighted by C&EN, Nutrition Insight, Bioengineer, PhysOrg, Scienmag, newfoodmagazine, foodingredientfirst, Knowridge.

And also in Chinese social media, X-mol, Chem+, ScienceAI, MIT technology review, 微博, 今日头条, 搜狐, 知乎, 网易, 企鹅号, 麻省理工技术评论.

7-11-2025 | Review Paper accepted by Advanced Healthcare Materials

Our review on advanced delivery systems, including MOFs for bioavailability, is out in Adv. Healthc. Mater [link]!

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