I am an assistant professor of innovation and entrepreneurship at the University of Connecticut. My background is in food science, chemistry, and bioengineering. Previously, I have successfully launched a successful technology startup based on the technology I invented at universities. For my new position, I will work on using algae to produce a variety of biochemicals and biomaterials for food, agriculture, and health applications. The goal of my research and education is to 1) provide nutritious, safe, and affordable food and health products to the increasing number of populations with minimal impact on our environment and 2) incubate the next generation of food and biotech entrepreneurs to execute that. https://nusc.uconn.edu/mingyu-qiao/