Dr. Mingruo Guo is a professor in the Department of Nutrition and Food Sciences, University of Vermont, United States. He also serves as an adjunct faculty in the Dairy Science Laboratory at the Northeast Agricultural University in Harbin, China. Dr. Guo got his PhD from the National University of Ireland at Cork (UCC) in 1990. He is highly regarded for his teaching, research, and product development in Food Science. He serves as a consultant in both quality assurance and new product development. He specializes in the areas of infant formula, functional foods, whey-based environmentally safe products, prebiotics and probiotics, herbs, and nutritional product development.

He is the author of the textbook Functional Foods-Principles and Technology, published in 2007. He also published another book, Whey Protein Production, Chemistry, Functionality, and Applications, in 2019. He has 13 patents and has published more than 130 peer-reviewed papers. Dr. Guo's related ongoing research projects include application of limited proteolysis of milk proteins in infant formula, component interactions in infant formula during manufacturing, development of preterm and low-birth weight infant formula, and effects of infant formula on infant gut microbiota.