He is a professor of nutrition in the Department of Food Science & Nutrition, Zhejiang University. He has a Bachelor’s Degree in Medicine (Lanzhou University, China), and MSc (University of Tasmania, Hobart) in Natural Products and PhD in Nutrition (RMIT University, Melbourne) in Australia. He was also a research fellow at Deakin University, and a senior research fellow at RMIT University. He is an Editor-in-Chief of the Asia Pacific Journal of Clinical Nutrition, associate editor of the Journal of Nutrigenetics & Nutrigenomics, associate editor of the Food & Function, statistic editor of the British Journal of Nutrition, and has also served on numerous editorial boards. He is an expert consultant of FAO/WHO Expert Consultation on Human Nutrition, and WHO Expert Advisory Panel on Nutrition. He is a president of Asia Pacific Clinical Nutrition Society, and immediate past-president of Asia Pacific Vegetarian Union. He is a member of China National Health Care Food Safety Committee of Experts, and a standing council member of Chinese Nutrition Society. Duo has published more than 500 scientific publications (more than 200 papers with impact factors), 13 books or book chapters and 22 inventive patents. Duo received Asia Pacific Clinical Nutrition Society Award in 2007; an Award for the Promotion of Student Nutrition and Health Tasks in 2004 in China.
Research work

Duo has integrated research themes on nutrition in some five areas. The first is food bioactivity (anti-inflammation, anti-diabetes, anti-hypertension, anti-cancer, hypo-blood lipids etc) using whole foods, food ingredients, natural products, foods for health and functional foods, through in vitro studies, animal models and human clinical trials. The secondly is food safety evaluation, with an emphasis on the long term safety of foods. Third is the relationship between non-communicable diseases and habitual dietary intake. The fourth area is the evaluation of novel food and potential natural nutrient resources, through compositional and physiological studies. Finally, his work examines how nutrients, food ingredients and natural products influence the expression of select genes.