Academic Title: Associate Professor, Ph.D
Ph.D.: Processing and Storage of Agricultural Products, Northeast Agricultural University, 2013
B.S.: Food Science & Engineering, Northeast Agricultural University, 2008
2016-present: Associate Professor, School of Food Science & Engineering, HFUT
2013-2016: Lecturer, School of Food Science & Engineering, HFUT
Research Interests & Support
Cultures and fermented meat products; bio-protective cultures used in meat and poultry; functional properties of muscle proteins; textural properties of meat
Research supported by grants from National Natural Science Foundation of China, Department of Science and Technology of Anhui province, HFUT, and various food-related companies
Awards & Professional Services
“Rising star in the educational field”, Department of Education of Anhui Province, 2016
Editorial Board Member(s) of “Meat Research” and “Food Research and Development”
Manuscript reviewer: 8, “Food Chemistry”, “Food Control”, “LWT-Food Science and Technology”, “International Journal of Biological Macromolecules”, etc.
> 50 journal publications in Meat Science, Food Chemistry, Food Control, Food and Bioprocess Technology, Innovative Food Science and Emerging Technologies, LWT-Food Science and Technology, etc.