Dr. Xia is currently the PI of Food Microbes and Health Research Group in State Key Laboratory of Marine Food Processing and Safety Control and National Engineering Research Center of Seafood. His current research mainly focuses on stress tolerance in foodborne pathogens and microbial control technologies, the interaction among food, gut microbiota and health, and health benefits and antimicrobial potential of natural compounds. He has published more than 170 peer-reviewed articles in journals including iMeta, Journal of Advanced Research, and Cancer Research. He serves as associate editor for Frontiers in Microbiology and editorial board member for Food Research International. He has been awarded as New Century Talent by Ministry of Education. He has obtained more than 20 extramural funding from governmental agencies and industry. His work has provide theoretic bases and technological support for microbiological control in poultry, meat, dairy and aquatic food industry and new gut-health food development.