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095113/470113食品加工与安全领域(专业学位)导师

作者:时间:2012-09-09点击数:

 

 

    

    

 
    
  

北京农学院硕士研究生导师简历

填表时间:                

  

卢大新

   

 

政治面貌

群众

出生年月

1961.04

   

汉族

   

   

陕西

   

教授

最高学历

博士研究生

最高学位

博士

联系方式

18618346171

E-mail

dx.lu@163.com

一、学习工作经历

19781982  北京理工大学飞行器系动力装置专业 大学本科学生

19821984  原兵器部845-1研究所 助理工程师

19841993  西北农林科技大学农机系、食品科学系任教 讲师

19931999  日本北海道大学农产物贮藏加工学科留学 硕士、博士

19992000  受聘于陕西师范大学食品工程系 任兼职教授

20002001  加拿大麦吉尔大学 访问研究(博士后基金)

20012003  南京农业大学副教授、教授

2003~至今  北京农学院教授

 

二、社会职务

中国农业工程学会农产品加工贮藏分会常务理事

中国园艺学会李杏分会常务理事

三、主讲课程

本科教学:

1.食品营养学

2.食品感官评价

3.粮食加工工艺学

4.中国著名八大菜系鉴赏

研究生教学:

1.农产品加工及贮藏工程专业Seminar

2.农产品加工及贮藏工程专业英语

四、研究领域和方向

(限300字)

主要从事食品科学与工程方面的相关应用基础和开发研究工作:

1. 物理处理方法改善小麦加工特性的应用基础研究

2. 农产品加工技术及品质控制(谷物加工技术及品质控制、板栗加工技术的开发研究、薯类加工技术的开发研究、红枣加工技术的开发研究、果蔬加工技术的开发研究)

3. 农产品干燥/干制技术研究

 

 

五、奖励及其他

 

1.山西省科技进步三等奖1

2.西安市科学技术三等奖1

3.农业部“惠民工程”特聘专家

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

           

制表时间:201211

  

Chinese name:卢大新             PinyinLu Daxin

Gordon McKay Professor of Mechanical Engineering and Abbott and James Lawrence Research Professor of Engineering

oto

Contact Information

English name: Lu Daxin

Nickname:     

Office:          

Email:          dx.lu@163.com

Office Phone:         80794186

Office Fax:    80799170

Recruitment Status:   accepting graduate students

Websites:     http://www.

Education & Experience:

19781982  Beijing Institute of Technology, undergraduate

19821984  The 5th mechanical Industry Department,  845-1 Institute, Assistant engineer

19841993  Northwestern Agricultural University, Lecturer

19931999  Hokkaido University, M.D & PhD

19992000  Shaanxi Normal University, Visiting scholar

20002001  McGill University, Visiting scholar

20012003  Nanjing Agricultural University, Professor

2003      Beijing University of Agriculture, Professor

Research Interests: Agricultural products processing engineering and the safety control

Primary Teaching Area:

     Undergraduate:   

1.  Food nutrition

2.  Food sensory evaluation

3.  Cereal processing engineering

4.  The appreciation of Chinese eight famous cooking systems

Graduate:

1.  Agricultural products processing engineering seminar

2.  Agricultural products processing engineering specific English

Positions & Employment: Professor

Honors:

Profile:(Only 500 Words)

Research is concentrated on agricultural products processing engineering and the quality control, mainly including:

1.  Physical treating to improve the processing quality of wheat;

2.  Agricultural processing engineeringcereal processing technology and the quality control; potato, sweet potato, chestnuts and jujube processing;

3.  Agricultural products drying and dehydrating.

 

 

 

 

 

 

 

Selected Publications:

1) Physicochemical Properties of Wheat Fractionated by Wheat Kernel Thickness and Separated by Kernel Specific DensityCEREAL CHEMISTRYJuly-August 2008 issueCereal Chem. 85(4):534–543.(SCI

2Effect of Gravity Separating on Sprouted Wheat GrainsTHE PROCEEDINGS OF THE CHINA ASSOCIATION FOR SCIENCE AND TECHNOLOGY2007Vol.4, No.1692696

 

 

 

 

 

 

 

 

 

 

 
 
 
 
 
    贾昌喜,男,1956年生,教授,硕士生导师。主要从事农产品及食品加工工程和食品加工过程检测领域的研究。19827月至20027月在太原理工大学任教,硕士生导师,山西省高校优秀中青年骨干教师;20028月至今在北京农学院任教,20039月至20046月任食品工程教研室主任,20047月至20076月任食品科学系党总支书记,20077月至20117月任食品科学与工程学院院长。
曾主持完成省部级自然科学基金项目2项,企业应用研究项目20余项,目前在研促生长中药添加剂对猪肉品质的影响等项目;获省部级科学技术进步二等奖等2项、国家专利3项,带领学生参加全国大学生第五届“挑战杯”科技作品竞赛和山西省第四届、第六届“兴晋挑战杯”科技作品竞赛,获二等奖2项,鼓励奖1项;发表“啤酒糖化发酵过程分布式监控系统”、“超高压处理对番茄汁品质的影响”等科技论文49篇,其中4篇被SCIISTP等收录;参编全国高等农林院校“十五”规划教材等2部。
  
 
仝其根,男,19629月出生,北京农学院食品科学与工程学院,教授。1985年毕业于哈尔滨师范大学化学系本科,1988年在东北农业大学动物食品科学专业,硕士研究生毕业。
主要从事的科研领域有①食品添加剂的生产及应用,在固相反应生产有机盐类食品添加剂方面,其采用的节能、节水、环保技术在国内外独树一帜,在食品防腐领域取得重要成绩。②香辛料油树脂的生产及副产品的综合利用,有二十多个油树脂产品在企业转化,正在从事香辛料有用成分的的分离研究。③蛋品的加工技术,主要在溶菌酶提纯、改性,咸蛋黄的腌制,蛋品安全生产方面进行研究。
主持教育部及北京市教委的教学研究课题2项。 近5年发表科研论文核心期刊及以上近二十余篇,第一主持科研项目4项。取得国家发明专利3项,另有2项在审查之中。
北京市政府奖1项,全国级别学会奖3
2007年“室温固相酸碱反应生产脱氢乙酸钠的研究”获得中国商业联合会科学技术进步二等奖。成果已经转化。2008年“节能、高值化香辛料油树脂的工业化生产技术”获得中国商业联合会科学技术进步二等奖。成果已经转化。2008年“室温固相反应生产有机盐类食品添加剂的绿色节能化工技术”获得中国食品科学技术学会科技创新奖--技术进步奖。2009年“室温固相反应生产有机盐类的绿色节能化工技术”获北京市科学技术奖三等奖。
    E-mailTongqigen@sina.com
 
 

北京农学院硕士研究生导师简历

填表时间:                

  

谭锋

   

     

政治面貌

中共党员

出生年月

196411

   

   

国际学院总支书记

   

北京

   

副教授

最高学历

大学本科

最高学位

学士

联系方式

80799502

E-mail

tanfeng@bua.edu.cn

一、学习工作经历

1981-1985年,天津科技大学食品工程系发酵工程本科专业学习

18857月至今:北京农学院任教,曾任食品科学系系主任、 食品科学与工程学科带头人、国际学院院长。

二、社会职务

 

三、主讲课程

Food Biotechnology

Food Processing, Preservation and Packaging

四、研究领域和方向

(限300字)

曾从事食品发酵领域研究,主要方向为液体发酵制酱生产工艺研究,突破了传统的甜面酱固体发酵生产模式,实现液体深层发酵,改造传统的开放式生产工艺,使生产过程封闭化、机械化和自动化,提高生产效率和食品安全性。

目前从事食品安全与质量管理领域的研究,主要研究方向为生鲜食品供应链中微生物污染的控制与管理,着重研究食品供应链温度对生鲜蔬菜中微生物生长的影响和变化规律,以及食品供应链的生产、加工、储运、销售等环节中影响食品品质与安全的因素和相应的管理与控制关键点,明确管理要素,建立管理体系,探索经济有效的食品质量管理与安全控制方法。目前的科研工作主要是以国际合作研究的形式与英国哈珀亚当斯大学共同开展。

 

五、奖励及其他

 

 

2001年获北京市高等教育教学成果一等奖

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

2008年至现在,主持与英国哈珀亚当斯大学合作科研项目“食品工业与供应链管理的研究”。主要发表论文:

[1] 谭海丽,谭锋*等,2009,液态发酵面酱生产工艺,食品工业科技,Vol 30 12):297-299

[2] 谭锋等,2010,超市生鲜蔬菜供应链特征及损耗控制,食品工业科技,Vol 31 01):330-333

[3] 张刚,任发政,谭锋*等,2011NaCl对成品Mozzarella干酪质构及功能特性的影响,食品科学,Vol.32 (15): 49-53

[4]谭锋等,2011,气相色谱-质谱法分析甜面酱香气成分,食品科学,Vol. 32(2): 71-73

[5] 曾恋之,谭锋*等,2011,细菌在生菜基质中生长的影响因素,食品科学,Vol. 32(2): 18-21

[6] 徐扬,谭锋*等,2011,中国葡萄酒市场与供应链分析,食品科学,Vol. 32(2): 93-96

[7] 曾恋之,谭锋*等,2012,温度对细菌在生菜基质中生长的影响,安徽农业科学,2012(13):7916-7918

 

 

 

 

 

 

 

 

 

 

 

 

 

 

           

制表时间:201211

Chinese name:谭锋             PinyinTAN Feng

Associate Professor on Food Fermentation and Food Safety Control in Supply Chain Management

Chairman of International College Council

Coordinator of International Programme

    

 

    photo

Contact Information

Englishname: Tan

Nickname:     

Office:     1-1021(Building 1)     

Email: tanfeng@bua.edu.cn          

Office Phone:         0086 10 80799502

Office Fax: 0086 10 80799003

Recruitment Status: accepting graduate students (prefer international joint programme)

Websites: http://www.bua.edu.cn

Education & Experience:

1981-1985, Study Fermentation Engineering at Tianjin University of Science and Technology

Research Interests:

It was a research area in food fermentation focused on a novel technique explored to replace solid fermentation by liquid fermentation which gave a more sanitary, automatic and controllable processing of fermented flour sauce.

Since 2008, the research area has been covered in an international joint programme with Harper Adams University College: Food industry and Supply Chain Management (Funded by Harper Adams University College, UK). As a part of the programme, my research is currently focused on food safety control and quality management in fresh produce supply chain such as factors affect microbial contamination on leafy vegetable in the supply chain and practice that minimise risk in production of fresh vegetables.

Primary Teaching Area:

Food Biotechnology, Food Processing, Preservation and Packaging

Positions & Employment:

1985-now, Working at Beijing University of Agriculture:

    Lecture (1985-1996)

    Associate Professor (1996-now)

    Dean of Food Science Department (1994-2001)

    Director of International College (2003-2011)

    Chairman of International College Council (2011-now)

Honors: 1st Prize on Beijing Higher Educational Academic Achievement 2001 (Awarded by Beijing Government)

Profile:(Only 500 Words)

Teaching experience:

1985-2004(at Food Science Department): Beverage processing technology, Food fermentation technology, Food Packaging

2004-now(at International College): Food biotechnology, Food processing preservation and packaging. (In joint programme between Beijing University of Agriculture and Harper Adams University UK, all teaching and assessment in English Language)

Research experience:

1995-1997 Research on Utilization of Yeast

2000-2002 Research on Milk Fermentation Associated with Yeast

2003-2008 Research on Technique of Fermented Flour Sauce in Liquid Fermentation

2008-ongoing. Research on Food Safety Control in Supply Chain Management

Management Experience:

Coordinating and managing academic activities and researches in higher education system of China and the UK.

Selected Publications:

[1] Tan H.L. & Tan F*. el. (2009) Technique of fermented flour sauce in liquid fermentation  Science and Technology of Food Industry Vol.30 No.12  p297-299

[2] Tan F. & Revell B.R. el. (2010) Wastage characteristics and control of fresh vegetables in supermarket chains  Science and Technology of Food Industry. Vol. 31 No.01 p330-332

[3] Zhang G. & Tan F.* el. (2011) Effect of NaCl on Texture and Functional Characteristics of Mature Mozzarella Cheese  Food Science, Vol.32 (15): 49-53

[4] Tan F. el. (2011) Analysis of Aroma Components in Sweet Flour Sauce by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry  Food Science, Vol. 32(Ex 2): 71-73

[5] Zeng L.Z. & Tan F.* el. (2011) Factors for Bacterial Growth in Lettuce  Food Science, Vol. 32(Ex 2): 18-21

[6] Xu Y. & Tan F.* el. (2011) Analysis Wine Market and Supply Chain in China  Food Science, Vol. 32(Ex 2): 93-96

[7] Zeng L.Z. & Tan F.* el. (2012) Effect of Temperature on the Bacterial Growth in Lettuce Substrate  Journal of Anhui Agricultural Sciences, 2012(13): 7916-7918

 

  

 

 
 
 
 
 
 
 

北京农学院硕士研究生导师简历

填表时间:                

  

徐艺青

   

 

政治面貌

党员

出生年月

1961.6.5

   

   

 

   

浙江

   

副教授

最高学历

大学本科

最高学位

硕士

联系方式

13520937333

E-mail

 

一、学习工作经历

毕业于北京农学院畜牧兽医系畜牧专业,后就读于中国农业大学食品科学与营养工程学院,获硕士学位。1984转入食品科学系,从事畜产品加工专业的教学和科研工作至今。并发表相关论文20余篇,其中核心刊物6篇。

 

二、社会职务

 

三、主讲课程

主讲“动物食品加工学”“畜产原料安全控制”、“肉品科学与工艺”等课程。

四、研究领域和方向

(限300字)

 

在动物性产品加工、贮藏方向具有较好的研究基础。包括中式肉类制品的新配方、新工艺、新产品研发;低温肉制品米酒奶直投式发酵剂的研制;植物甾醇在乳制品中的应用等。

 

五、奖励及其他

 

获得2006年度“彩虹工程”优秀项目奖。现为中国畜产品加工协会会员和中国食品学会高级会员。

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

2007年度主持北京教委彩虹项目“低温熟肉制品关键保藏技术的研究”

2008年主持北京市教育委员会科技计划面上项目低温肉制品品质控制的研究”课题;2011年承担北京畜牧兽医总站家禽技术体系“北京油鸡选育品种主要屠宰性能和风味测定”方向课题;发表核心论文4篇,一级学报论文1篇;担任普通高等教育“十二五”规划教材副主编1部。

1.     冷激处理对低温火腿保藏效果的研究。邢海霞,徐艺青,易欣欣,王晓东农产品加工·创新版第 3 (总第 203 ) 2010 3

2.     王俊英,徐艺青,宋爽.传统奶酪直投式发酵剂制作工艺的研究[J]现代食品科技,2010,26(11):1243-1245,1288

3.     孙婷婷,徐艺青,不同方法提取香辛料精油对低温肉制品抑菌效果的影响,农产品加工·学刊,2012年第9

4.     何焕肖,徐艺青.米酒奶直投式发酵剂应用特性的研究,安徽农业科学.2011.3

5.     马挺军,徐艺青.西伯利亚白刺籽油的抗疲劳活性,中国实验动物学报,2012年10月

6.     徐艺青副主编,普通高等教育“十二五”规划教材《食品工艺学综合实验》,中国林业出版社 2012年8月第一版

           

制表时间:201211

 
 
 

Chinese name:徐艺青       Pinyinxuyiqing

Associate Professor of Food Science and Engineering

    

Contact Information:13520937333

Englishname: Yiqing Xu

Nickname:     

Office:No  in Food Building           

Email: xyqing2002@yahoo.com.cn    

Office Phone:010-80794186

 Office Fax:010-80799170

Recruitment Status:   accepting graduate students

Websites:     http://www.

Education & Experience:

1980.9-1984.6: Bachelor Degree in Beijing University of Agriculture

2009.9-2003.7: Master Degree in China University of Agriculture

Since 1984.9: Teacher in Beijing University of Agriculture 

Research Interests:

Food Processing  : Animal products processing and preservation

                  Meat and milk processing

Primary Teaching Area:

Animal products processing; Safety Control of Animal products; Meat Science

Positions & Employment: Teacher

Honors:

Good project of Rainbow Engineering in 2006.Academician of China Animal Products Institute. Academician of China Institute of Food.

Profile:(Only 500 Words)

I am Yiqing Xu. I was a post graduated supervisor in Beijing University of Agriculture since 2007.5 pieces of research papers have been published. Research projects of 3 items have been undertaken .. 1 textbooks of college and university have been subedited in2012.

(1) Research of Cold Shock Treatment on Storage of Low- temperature Ham

XING Hai-xiaXU YiqingYI Xin-xinWANG Xiao-dong .Innovational Edition of Farm Products Processing.2010.3

(2) Research on the Applicalion Characteristics of Direct-vat-starter(DVS) for Mijiunai

HE Huan-xiao,WANG Jun-ying,XU Yi-qing. Journal of Anhui Agricultural Sciences.2012.

(3) Preparation of a Direct-vat-starter for Traditional Cheese Manufacture. WangJun-ying, XuYiqing Modern food Science & Technology.2010, 26(11)

(4) Effect of Essential Oil Extracted by Different Methods from Spice on Bacteriostasis of Low-temperature Meat Products. SUN Ting-ting,Xu Yi-qing.TinAcademic Periodical of Farm Products Processing. 2012, (7)

(5)The anti- fatigue effect of Nitraria seed oil on mice.MA Ting-jun,XU Yi-qing.Acta Laboratorium Animalis Scientia Sinica2012.20(5)

Selected Publications:

 

 

 

 
 
 
 
 
 
 
 

北京农学院硕士研究生导师简历

填表时间:2012115

  

李红卫

   

     

政治面貌

党员

出生年月

1966.07

   

 

山西

   

副教授

最高学历

研究生

最高学位

博士

联系方式

13681594758

E-mail

yinpenxijiao@126.com

一、学习工作经历

2000.06—2003.07, 毕业于中国农业大学食品科学与营养工程学院,食品科学专业,获工学博士学位

1996.09—1999.07,就读于中国农业大学食品科学与营养工程学院,农产品贮藏与加工专业,获工学硕士学位

1985.09—1989.07, 就读于山西农业大学食品科学系,食品科学专业,获工学学士学位

二、社会职务

 

三、主讲课程

主讲研究生课程《现代果品采后生理与技术》、《农产品贮藏与物流学》;主讲本科生课程有《饮料工艺学》、《食品工艺学原理》、《食品添加剂》、《果蔬贮运学》等

四、研究领域和方向

(限300字)

主要研究领域:

1、果蔬采后生物学与保鲜技术:果品和蔬菜采后生理及代谢、成熟衰老过程的调控和贮运保鲜技术开发。

主要研究项目:(1)冬枣采后衰老调控及保鲜技术的研究;冬枣采后INA诱导抗病机理及贮藏效果的研究(2)芦笋采后木质化机理及保鲜技术的研究(3)名优特果品、蔬菜保鲜及物流的关键技术及应用研究

2、食品加工技术及资源综合利用:

以农副产品为原料研制资源综合利用技术,与企业合作推广应用研究成果。主要研究项目:(1)茶叶籽饼粕的综合利用技术(2)果蔬汁加工技术及综合利用  3)功能性蔬菜粉加工关键技术.

 

五、奖励及其他

发表的论文于2005年北京市科学技术协会颁发的北京市青年优秀科技论文奖二等奖(排名第一)。2006年被评为北京市中青年骨干教师和受到北京市优秀人才基金资助。

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

参与多项国家自然基金和北京市自然基金等研究项目,主持过北京市委组织部、北京市教委项目和多项横向联合项目,已在《园艺学报》、《农业工程学报》、《中国食品学报》、《食品科学》、《果树学报》等核心学术期刊共发表研究论文20多篇,参编教材3部。

近期发表的与该研究相关的代表论文有:

1        郭慧慧, *李红卫,韩涛,王宗义,陈璧州. 冬枣冷藏期间果皮和果肉抗氧化物质含量及其抗氧化活性的变化.林业科学,已接收。

2        晋彭辉,*李红卫. 有、无果梗的冬枣不同部位呼吸强度变化研究. 北京工商大学学报(自然科学版). 2010. 28.2):10-13

3        孔 莹,晋彭辉,王 燕,*李红卫. 减压贮藏对绿芦笋不同部位品质的影响. 食品工业科技. 20093012):135-141    

4        高哲, *李红卫,韩涛.气体包装对冬枣“酒软”相关生理生化指标的影响.北京农学院学报.2009,4:25-28

5        高哲, *李红卫,韩涛. 气体包装对冷藏冬枣颜色变化及品质的影响. 农业工程学报.2008244):172175

6        孔 莹, *李红卫.不同保鲜剂处理对切割生菜品质影响的研究.保鲜与加工,2008,4:12-15

7        高哲, 韩涛, 李红卫. 钙和水杨酸处理对冬枣采后品质的影响.食品科学,2007286):336-339

8        高哲, 韩涛, 李红卫. 鲜冬枣软化生理变化和关键影响因子的研究进展.食品工业科技,2007,(7):232-235

9        李红卫,韩涛,李丽萍,冯双庆。ABAGA3处理对冷藏冬枣果肉活性氧代谢的影响。园艺学报2005325):493797

 

制表时间:201211

 

Chinese nameLi Hongwei

Li Hongwei Associate Professor of Food Science and Processing Engineering

    

 

    photo

Contact Information

Englishname:

Nickname:     

Office:          

Email:    yinpenxijiao@126.com      

Office Phone:         010-80794186

Office Fax:010-80799170

Recruitment Status:

Websites:     http://www.

Education & Experience:

Sep.2000 — Jun.2003  China Agricultural University, College of Food Science and Nutritional Engineering, Ph.D.

Sep.1996 — Jun.1999  China Agricultural University, College of Food Science and Nutritional Engineering, Master degree.

Sep.1985 — Jun.1989  Shanxi Agricultural University. Department of Food Science, Bachelor degree.

Research Interests: Fruit and Vegetable Storage and Processing,

Primary Teaching Area:Food Technology》、《beverage technology》、《Horticultural Products Storage and Processing》、《Food Additives

Positions & Employment:

Honors:

1 Excellent paper in the 2005 Beijing Municipal Science and Technology Association

2        Beijing youth talented teacher in 2006.

Profile:(Only 500 Words)

I have been engaged in “Postharvest physiology and biotechnology of fruits and vegetables” work, and participated in these studies on metabolism and storage technology researches in variety of agricultural products, such as jujube, persimmon, cucumber, cherry, mango, peach, pear and so on. I have published more than 20 papers in Chinese academic journals;4 papers in EI journals.

Main research fields:

1. Fresh fruit and vegetables postharvest physiology and metabolism, maturation and senescence of regulation and storage technology development.

Major researches:

(1) Effects of INA (2,6dichloroisonicotinic acid) on postharvest disease-resistance and quality of jujube fruit;

(2) Study on Lignination mechanism and storage technology of postharvest asparagus;

(3) Studies on the key technology and application of storage and logistics in special fruit and vegetables.

2. Food processing technology and comprehensive utilization of resources: Studies on the technology of comprehensive utilization in agricultural and sideline products as raw materials and cooperating with enterprises to promote the application of research results.

Major researches:

(1) The technology of comprehensive utilization of the tea seed cake;

(2) The key technology of fruits juice processing and comprehensive utilization of slag;

(3) Functional vegetable powder processing technology.

Selected Publications:

1 Guo, H.H., Li,H. W., Hao,T. Changes of Active and Their Relationship with Antioxidant Capacity in peel and pulp of winter Jujube during Storage. Scientia Silvae Sinicae. Accepted

2 Guo,H.H., Li,H.W., Zhang H.Y.,Chen,B.Z. 2012. Change of quality and respiratory intensity at different part of Winter jujube with and without stems during cold storage. Journal of Beijing University of Agriculture.27 (1):69-72

3 Jin P.H., Li,H.W. 2010. Study on respiratory intensity Change of different part of Winter jujube with and without stems. Journal of Beijing Technology and Business University (Natural Science Edition).28(2):10-12

4 Kong, Y., Jin P.H., Li,H.W.2009.Effect of Hypobaric Storage on quality of different parts of green asparagus Science and Technology of Food Industry. 12:126-129

5 Gao Zhe, Li Hongwei, Han Tao.2008. Effect of gas packaging on colour and quality changes in cold stored “Dongzao jujube”(Zizyphus jujube Mill). Transactions of the CSAE, 24 (2):302-306

6 Li,H.W., Hao,T., Li.L.P.,Feng.S.Q. 2005.Effect of ABA and GA3 treatments on the metabolism of active oxygen species in cold stored “Brumal Jujube”flesh.Acta Horticulture Scnica.32(5):793-797

7 Li,H.W., Yin.X.H., Feng.S.Q., Zhao.Y.M.2005.Effects of simple controlled atmosphere on the contents of ethanol and organic acid and the activity of related enzymes of “Brumal Jujube”. Transactions of the CSAE, 21 (4):172-175

8 Li,H.W., Yin.X.H., Feng.S.Q., Zhao.Y.M. 2004.Effects of exogenous ABA and ethephon on the respiration rate,ethylene production and quality changes of “Dongzao Jujube”fruit after harvest. Transactions of the CSAE 4(2):74-77

 

 

 

 

 
 
 
 
 

北京农学院硕士研究生导师简历

填表时间:                

  

赵晓燕

   

      

政治面貌

群众

出生年月

1969.6

   

   

   

黑龙江

   

研究员

最高学历

研究生

最高学位

博士

联系方式

139103333306

E-mail

zhaoxiaoyan@nercv.org

一、学习工作经历

1987----1991 沈阳农业大学园艺系农产品加工专业 本科

1991----1994 沈阳农业大学食品学院农产品加工专业 硕士

2005----2009 中国农业大学食品科学与营养工程学院 博士

二、社会职务

农业部 国家蔬菜加工技术研发分中心 主任

农业部蔬菜加工专业委员会副主任

农业部农产品加工标准委员会委员

北京市农林科学院工程咨询中心 注册咨询师

中国食品科技学会果蔬加工分会  理事

三、主讲课程

 

 

 

 

 

四、研究领域和方向

(限300字)

1.果蔬新技术及新产品的开发

研究鲜切蔬菜的生理及微生物的变化规律,建立鲜切蔬菜、瓜类及果品的的加工技术体系;开展脱水蔬菜节能新技术的研究;研究超高压技术在果蔬加工应用。

2.生物活性物质及功能性产品的开发

研究农产品资源中活性成分分布的研究,明确可提供最丰富的活性成分来源的作物品种;研究不同加工方法、贮藏方法对蔬菜活性成的影响;研究花青素抗病毒的机理,研究其热力学及动力学稳定性。

3. 农产品副产物资源的高效利用

 研究利用蛋白质、淀粉等物质开发可以食用、可降解并具有特定生物功能的包装材料;针对果蔬加工过程中副产物资源,根据主要成分不同,开展食品化加工、饲料化加工以及肥料化加工。

五、奖励及其他

 

1. “牵手”果蔬汁的研制与开发,2003年北京市科学技术二等奖,排名第一。

2. 番茄红素制备的关键技术,2006 年北京市科学技术三等奖,排名第一。

3.入选北京市百千万人才工程(2010)

4 北京市科技新星 (2004)

5. 北京市科普先进工作者 (2006)

 

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

近年来一直从事农产品加工的研究与产业化开发,主持农业部产业技术体系岗位专家项目、国家自然科学基金、北京市自然基金重点项目、北京市科委研究项目等各类课题10项,发表文章50篇,其中SCI收录15 篇,获得专利4项,在蔬菜加工领域主持获得北京市科学技术进步奖二等奖、三等奖各一项,所研究的主要成果实现了产业化开发。在农产品加工领域与德国、加拿大和西班牙建立了深入长久的合作关系。

   近年来所主持的科研项目:

1蔬菜汁加工关键技术研究,北京市科委1998.1-2000.12

2.番茄红素的综合开发,科技部农业成果转化资金 2000.1-2002.12

3.加工过程中西瓜风味物质变化机理的研究,北京市科技新星

2004.1-2007.12

4.马铃薯花色苷结构鉴定与提取技术的研究,农科院青年基 2006.1 -2008. 1 2

5.花青素及萝卜硫素资源评价及提取关键技术研究,北京市科委2006.1-2008.12

6.富含花青素的资源挖掘与利用,北京市科委 2008.1-2010.12

7.紫玉米花色苷对禽白血病病毒介导鸡细胞核转录因子kB活性的影响,

国家自然科学基金 2010.1-2012.12

8. 加工过程对花青素结构和功能的影响极其机理的研究 北京市自然基金   

重点项目 2011-2012

9.国家大宗蔬菜产业技术体系项目--蔬菜加工技术研发 2011-2015

 

           

制表时间:201211

 

Chinese name:赵晓燕             PinyinZhao Xiaoyan

Professor PhD

          

Contact Information

Englishname: Zhao Xiaoyan

Nickname:     

Office:     Shhuguanghuayuan middle road 9

         Haidian District,Beijing 100097

         China       

Email:    zhaoxiaoyan@nercv.org

Office Phone:        0086 10 51503053   

Office Fax:        0086 10 51503989

Recruitment Status:   accepting graduate students

Websites:     http://www.Bvrc.com.cn

Education & Experience:

From 1th Sep. 2004 to 1th Nov. 2009, Study in Chinese Agriculture University for Ph.D thesis in Food Sciences.  Ph.D. DISSERTATION: Composition and Functional properties of Anthocyanins from Purple Corn (Zea mays L.).

From 1th Sep. 1987 to 6 Jul. 1994 Food sciences Department, Shenyang Agricultural University, Bachelor and master degree in Food sciendes.

 

Research Interests:

1) health benefits of antioxidants/ phytochemicals in fruits, vegetables and grains; 2) Vegetable juice processing, fresh cut vegetable developing; and 3) vegetable dehydration. 4) Edible film developing.

 

Primary Teaching Area:

Positions & Employment: Professor

Honors:

She has owned Beijing Municipal Science and Technology Progress Awards in 2003 and in 2006 respectively.

 

Profile:(Only 500 Words)

Since July1994, Zhao worked in Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences. Now Xiaoyan Zhao is a Researcher. She is also an Honored Professor of Tianjin University of Science and Technology. Dr. Zhao was elected as a Fellow of the Chinese Academy of Fruit and Vegetable Processing, and Director of National R&D Center for Vegetable Processing of Chinese Agriculture Ministry. Dr. Zhao’s research program focuses on vegetable storage and processing, the effects of functional foods/ nutraceuticals, and edible film developing. Specific interests include: 1) health benefits of antioxidants/ phytochemicals in fruits, vegetables and grains; 2) Vegetable juice processing, fresh cut vegetable developing; 3) vegetable dehydrationand 4) Edible film developing.

 

Selected Publications:

Dr. Zhao has published more than 50 original scientific papers in peer-reviewed journals. Here are some examples.

Xiaoyan Zhao, Margarita Corrales, Chao Zhang, Xiaosong Hu, Yue Ma and Bernhard Tauscher. Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.). Journal of Agricultural and Food Chemistry 2008, 56 (22), 10761-10766.

Xiaoyan Zhao, Chao Zhang, Claudia Guigas, Margarita Corrales, Xiaosong Hu, Yue Ma, and Bernhard Tauscher. Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn ( Zea mays L.) from China. European Food Research and Technology, 2009, 228(5), 759-765.

Zhao, X., Guo, K., Zhang, C., Ma, Y. and Li, X. Effect of 11S/7S ratios on mechanical and barrier properties of edible films based on soybean protein isolate [J]. Advanced Materials Research, 2011, 335-336: 312-319.

Wang, D., Li, X., Zhao, X. and Zhao, G. Effect of garlic greening and thermal stability of 1-(2'-hydroxybenzene-1'carboxy-ethyl) pyrrole[J]. European Food Research and Technology, 2011, 232: 389-395.

Zhang, C., Trierweiler, B., Li, W., Butz, P., Xu, Y., Rüfer, E.C., Ma, Y. and Zhao, X. Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice[J]. Food Chemistry, 2011, 126(1): 254-260.

Zhang, C., Ma, Y., Zhao, X. Kinetic modelling of aflatoxins B1 conversion and validation in corn, rice, and peanut during thermal treatments[J]. Food Chemistry, 2011, 129: 1114-1119.

Wang, D., Wang, X., Zhang, C., Ma, Y. and Zhao, X. Calf thymus DNA-binding ability study of anthocyanins from purple sweet potatos (Ipomoea batatas L.)[J]. Journal of Agricultural and Food Chemistry, 2011, 59: 7405-7409.

Zhang, C., Ma, Y., Zhao, X. Effect of drying treatments on anthocyanin, fumonisin B1, aflatoxin B1 content of anthocyanin extract from purple corn (Zea may L.) in north China [J]. Advanced Materials Research 2011, 335-336: 1396-1401.

 

 

 

 

 

 

 

 
 
 
张海英,女,副教授,博士,1976年生,主要从事农产品加工与贮藏的教学及研究工作。近5年来,在相关研究领域主持和参加研究课题10余项,国内外发表论文10余篇,参编教材2部。
联系电话:010-80794186
 
 
 
 

 

 
  
 
 
 
 

北京农学院硕士研究生简历

填表时间: 2012  11 25 

  

刘慧

   

政治面貌

中共党员

出生年月

1963.05

   

   

 

   

湖南邵东

   

教授

最高学历

硕士研究生

最高学位

工学硕士

联系方式

010-80799174

E-mail

foodlh@263.net

一、  学习工作

经历

19829月于东北农业大学畜牧兽医系畜牧专业读大学本科,19849月保送于天津轻工业学院(现为天津科技大学)品工程系发酵工程专业学习。20016月于东北农业大学食品学院攻读发酵食品方向研究生,获工学硕士学位1986.7-2001.7东北农业大学食品学院任教2001.8-至今,于北京农学院食品科学与工程学院任教,2004.9-2012.3担任食品质量与安全教研室主任。

二、社会职务

《乳业科学与技术》第二届编委会委员;中国畜产品加工研究会终身会员;中国食品学会高级会员。

三、主讲课程

《食品微生物学》、《食品微生物学实验技术》、《发酵工艺原理》

四、研究领域

  和方向

现任北京农学院食品科学与工程学院教授,硕士生导师,食品科学与工程一级学科、食品营养与功能方向带头人,长期从事食品微生物学技术与功能性发酵食品和食品安全微生物检测与控制技术应用基础研究。研究方向为食品微生物及功能产物的研究与利用。

五、奖励及

  其他

 

1.主编的《现代食品微生物学》于200412月荣获北京市高等教育精品教材称号。

2.主编的《现代食品微生物学》第二版于200712月评选为“十一五”国家级规划教材,并于20129月获北京农学院高等教育教学成果二等奖

3.主编的《现代食品微生物学实验技术》于20091月荣获北京农学院高等教育教学成果二等奖

4.主持的《食品质量与安全应用型人才培养》成果于20129月荣获北京农学院高等教育教学成果一等奖

5.主持的《食品微生物学》北京农学院重点课程建设项目于2007年及2009年两次荣获校级优秀课程称号。

6.主持的《食品微生物学实验课教学改革与实践》,于1997年获黑龙江省优秀教学成果二等奖。

7.“利用藏灵菇源产胆盐水解酶的酵母菌生产功能性牛奶酒技术”

获第二届中国食品产业产学研创新发展高峰论坛优秀科研成果三等奖。(主持)

8.《优质酸奶菌株选育及生产发酵剂研制》黑龙江省教委项目,20002月荣获省科技进步三等奖。(副主持)

9.食品防腐剂Nisin的制备及其在食品保鲜中的应用研究》黑龙江省科委攻关项目,20002获省科技进步三等奖。(第四)

10.20109月获2008-2010年度北京农学院教书育人标兵称号。

11.19969月荣获黑龙江省“优秀教学工作者”称号。

12. 201211月荣获《第二届中国食品产业产学研创新发展高峰论坛“杰出科研人才奖”。

13. 20111月荣获北京市自然科学基金“优秀项目负责人”称号。

六、近五年

   科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

承担科研项目情况:

1. 主持完成2006-2008年度北京市自然科学基金藏灵菇益生菌产生物活性物质及生理功能的研究(5062006)

2. 主持完成2009-2011年度北京市自然科学基金藏灵菇克鲁维酵母菌降胆固醇作用及机理的研究(5092008)

3. 主持完成2010年北京市教委项目昆明酸浆米粉优良菌种筛选及其在发酵酸浆米线中的应用(KM201010020016)

4. 主持完成2007-2008北京市农工委项目鲜切菜保鲜关键技术及安全生产管理体系建立的研究与示范子课题(20070102)

5. 主持在研国家科技部十二五转基因重大专项抗病转基因羊新品种培育子课题转基因羊安全性评价(2011ZX08008-005)

6. 主持在研十二五国家科技支撑计划动物源食品加工过程中质量安全控制技术研究子课题基于免疫胶体金检测金黄色葡萄球菌及单核细胞增生李斯特菌的研究及应用”

(2012BAD28B02-01)

7. 主要参加科十二五国家高技术研究发展计划(863)项目食品生物危害精准检测与控制技术研究子课题畜产品病原菌安全控制技术(2012AA101606-05)

    发表学术论文及获得专利情况:

2007-2012年期间,第一作者或通讯作者发表学术论文35篇,其中一级核心期刊(一级学报)6篇、被EICA收录9篇、国际会议论文6篇。以第一完成人身份获得国家发明专利7项,第二和第五完成人身份获得发明专利4项,第五完成人身份获得实用新型专利1项。由本人自主研发的6株高产胆盐水解酶的新菌种,通过中国微生物菌种保藏管理委员会鉴定,并保藏于中国科学院国家菌种保藏中心。

[1] 刘慧, 谢远红,熊利霞,董瑞婷, 潘昌莉, 腾国新, 张红星*.Effect and mechanism ofcholesterol-lowering by Kluyveromyces from Tibetan Kefir[J]. Materials for Environmental Protection and Energy Application, 2011, 343-344(1):1290-1298  

[2] 刘慧,王瑞琼,丁柯, 邢书涵,朱丽静, 韩爽, 张红星*.Purification and Structure Study onExopolysaccharides Produced by Lactobacillus casei KL1 from Tibetan Kefir[J].International Conference on Biomedicine and Engineering,2011,2: 221-228

[3] 刘慧, 谢远红,腾国新,熊利霞,易欣欣,张红星*.Studies on the Action mechanism for Cholesterol-lowering of Lactobacter which yields Bile Salt Hydrolase from Kefir Grains[J].

International Conference on Biomedicine and Engineering,2011,3: 204-209

[4] 冉冉,王世平,刘慧*. 藏灵菇源酸奶复合菌发酵剂对大鼠降胆固醇的研究[J]. 营养学报, 2009,31(1):59-62

[5] 冉冉,王世平,刘慧*.藏灵菇乳酸菌耐胃肠道逆环境特性及降胆固醇的实验研究[J]. 营养学报, 2008,30(1):92-94,101

[6] 刘慧,丁轲,王瑞琼, 单冬雪, 张红星*.应用高效液相色谱分析藏灵菇源乳酸菌发酵液中的四碳二羧酸[J]. 中国食品学报, 2010,10(6)180-186

[7] 刘慧,王世平, 冉冉, 张红星*,腾国新. 藏灵菇源酸奶复合菌发酵剂对大鼠脂质过氧化的影响[J].国食品学报, 2010,10(2)27-31

[8] 刘慧,王世平, 冉冉, 张红星*.藏灵菇源酸奶复合菌发酵剂调节肠道菌群平衡的实验研究[J]. 国食品学报, 2011,10(6):7-12

[9] 陈湘宁,钟思琼, 金文斌,张继荣, 孟令川,刘慧*.膜包装鲜切蔬菜中主要腐败菌的分离与鉴定[J]. 国食品学报,2012,12(5):154-160

[10] 刘慧, 周茉, 熊利霞, 高秀芝, 张红星*.昆明酸浆米粉优势乳酸菌筛选及发酵性能研究[J].中国粮油学报,2011.26(5):1-7

[11] 刘慧.两种酵母菌胆盐水解酶提取方法与功能性牛奶酒生产技术:中国, 发明专利号ZL200710123107.5[P]. 2010-12-22.

[12] 刘慧,张红星,钟德寿,.种产胆盐水解酶和胞外多糖的乳酸菌及其功能性酸奶生产技术:中国, 发明专利号ZL 200710123106.0[P]. 2010-12-01.

[13] 刘慧,张红星,钟德寿,.乳酸乳球菌和嗜热链球菌中胆盐水解酶与胞外多糖提取方法:中国, 发明专利号ZL200710123108.X[P]. 2010-09-15.

[14] 刘慧,钟思琼,张红星,.利用产胆盐水解酶的乳酸菌、酵母菌制备降胆固醇蛋乳发酵饮料的方法[P].中国,发明专利号ZL200910091381.8[P].2012-08-01

           

 

Chinese name:刘慧             PinyinLiuhui

 

    

Contact Information

Englishname:   Hui Liu

Nickname:     

Office:       

Email:           foodlh@263.net

Office Phone:   10-86-80799174

Office Fax:      10-86-80799174

Recruitment Status:   accepting graduate students

Websites:     http://www.

Education & Experience:

1982.9-1984.9 Northeast Agriculture University, Undergraduate

1986.7-2001.7 Northeast Agriculture University, Associate professor

2001.7 to Now Beijing University of Agriculture, Professor

Research Interests: 

Food safety, Food Microbiology

Primary Teaching Area:

Food safety, Food Microbiology, Food Fermentation, Food inspection

Positions & Employment:

Committee member of Journal of Dairy Science and Technology

Senior member of Chinese Institute of Food Science and Technology

Honors:

2011 Excellent responsible person of “Beijing Municipal Natural Science Foundation”

Profile:(Only 500 Words)

Leaders of food nutrition and function research in department of food science and technology of Beijing University of Agriculture.

 

Selected Publications:

1. Hui Liu, Yuanhong Xie, Lixia Xiong, Hongxing Zhang*. Effect and mechanism of cholesterol-lowering by Kluyveromyces from Tibetan Kefir. Materials for Environmental Protection and Energy Application, 2011, 343-344(1):1290-1298

2. Hui Liu, Ruiqiong Wang, Ke Ding, Hongxing Zhang*. Purification and Structure Study on    Exopolysaccharides Produced by Lactobacillus casei KL1 from Tibetan Kefir. International Conference on Biomedicine and Engineering,2011,2: 221-228

3. Ran RAN, Shi-ping WANG, Hui Liu. Study on the cholesterol-reducing effects of complex bacteria leaven from kefir grain milk yoghurt in rat. Nutrimenta Sinica, 2009,31(1):59-62

4. Ran RAN, Shi-ping WANG, Hui LIU. The experimental study on cholesterol-reducing effects and tolerance property of lactobacteria isolated from kefir grain. Nutrimenta Sinica, 2008,30(1):92-94,101

5. Hui Liu, Ke Ding, Ruiqiong Wang, Dongxue Shan, Hongxing Zhang. Analysis of the C4-Dicarboxylatic Acid in Broth Produced by Lactic acid bacteria from Tibetan Kefir using HPLC. Journal of Chinese Institute of Food Science and Technology, 2010,10(6)180-186

6. Hui Liu, Shiping Wang, Ran Ran, Hongxing Zhang. Effects of Complex Bacteria Leaven from Tibetan Kefir on Lipid Peroxidation of Rat. Journal of Chinese Institute of Food Science and Technology, 2010,10(2)27-31

7. Hui Liu, Mo Zhou, Lixia Xiong, Xiuzhi Gao, Hongxing Zhang. Screening of Dominant Lactic Acid Bacteria and Fermentation Performance from Kunming Physalis Alkekengi Rice-Noodle. Journal of the Chinese Cereals and Oils Association, 2011.26(5):1-7

 

 

 
 
 

北京农学院硕士研究生导师简历

填表时间:  2012  11  8

  

张海予

   

     

政治面貌

群众

出生年月

196410

   

汉族

   

   

山西,太谷

   

副教授

最高学历

博士

最高学位

博士

联系方式

80799174

E-mail

zhysph@sina.com

一、学习工作经历

1984年毕业于西南师范大学生物系,1990年中山大学生物系硕士毕业,19957月中国农业科学院博士毕业,1995-2001中国农业大学生物学院微生物系讲师、副教授,2002-2003在法国国家医学科学院做博士后研究一年,2001-2002在德国波鸿大学做博士后研究一年。2004-至今 北京农学院食品与工程学院工作,主要从事食品微生物及农产品中安全控制方面的研究工作。

 

二、社会职务

三、主讲课程

普通微生物学,应用微生物学等。

四、研究领域和方向

(限300字)

 

目前正在从事农产品中安全的控制方面的研究工作,主要研究果蔬病原菌拮抗菌的抑菌机制以及食品微生物方面的工作。

 

 

 

五、奖励及其他

 

 

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

在研项目:北京市教委课题“酵母拮抗菌抗菌机制研究及其遗传改良”(项目编号:KM201110020003)。

近年主要发表论文:

1、张海予,李  婉,马  磊,刘婷婷,王  宇,周子建,韩  .纳他霉素、脱氢醋酸钠、碳酸氢钠与大蒜对采后病原菌的抑制.北京农学院学报, 200722.(2):4346

2Ines Engh, Christian Wurtz, Konstanze Witzel-Schlomp, Hai Yu Zhang, Birgit Hoff, Minou Nowrousian, Hanspeter Rottensteiner, and Ulrich Kuck   The WW Domain Protein PRO40 is Required for fungal Fertility and Associates with Woronin Bodies   Eukaryotic Cell20076(5):831-843

3  杨,张海予,韩  . 扩展青霉病害拮抗菌的筛选鉴定及其发酵液的抑制效果.中国农学通报.201026(5):8-11

4. 张蕾, 孙萌,刘岳,张海予 耐高温中性蛋白酶产生菌株KN1的部分酶学性质及发酵条件的研究  中国农学通报 2011, 27(3011) 177-181 

5. 刘 杨 ,张海予  扩展青霉拮抗细菌发酵液在苹果保鲜中的应用 河南农业科学,201140(8)172176

 

 

 

 

 

 

           

制表时间:201211

 

Chinese name:张海予    Pinyin

 

    

 

    photo

Contact Information

Englishname   Haiyu Zhang

Nickname:     

Office:          

Email:      zhysph@sina.com   

Office Phone:         80799170/ 80799174

Office Fax:  80799174

Recruitment Status:   accepting graduate students

Websites:     http://www.

Education & Experience:

1980.9-1984.7  Southwest  Normal University  BS   Biology Science

1987.9-1990.7   Zhongshan University  MA 

1992.9-1995.7  Graduate  School of  China  Academy of Agricultural Sciences  Ph.D

 

Research Interests: Food microbiology and safety control of agricultural products.

 

Primary Teaching Area: General Microbiology and Applied Microbiology

Positions & Employment: Associate Professor

Honors:

Profile:(Only 500 Words)

Working Experience          

2004,9-untill now   Beijing  University of Agrculture   Food Science and  Engineering College    Associate Professor

2002.10-2003.07   INSERM  France  Postdoctor

2001.10-2002.10  University of Bochume  Germany  Postdoctor

1995.09-2002.09   Chian Agrulture University   Associate Professor

 

 

 

 

 

 

Selected Publications:

 

1 Yang, S. S., R. A. Bellogin, A. Buendia, M. Camacho, M. Chen, T. Cubo, A. Daza, C. L. Diaz, M. R. Espuny, R. Gutierrez, M. Harteveld, X. H. Li, M. C. C. P. Lyra, N. Madinabeitia, C. Medina, L. Miao, F. J. Ollero, M. M. A. Olsthoorn, D. N. Rodriguez, C. Santamaria, H. R. M. Schlaman, H. P. Spaink, F. Temprano, J. E. Thomas-Oates, A. A. N. van Brussel, J. M. Vinardell, F. Xie, J. Yang, H. Y. Zhang, J. Zhen, J. Zhou, and J. E. Ruiz-Sainz. Effect of pH and soybean cultivars on the quantitative analyses of soybean rhizobia populations.   Journal of Biotechnology 200191:243-255

2Noreen, S., H. R. M. Schlaman, R. A. Bellogin, A. M. Buendia-Claveria, M. R. Espuny, M. Harteveld, C. Medina, F. J. Ollero, M. M. A. Olsthoorn, M. E. Soria-Diaz, H. P. Spaink, F.  Temprano,  J. Thomas-Oates, J. M. Vinardell, S. S. Yang, H. Y. Zhang, and J. E. Ruiz-Sainz. 2003. Alfalfa nodulation by Sinorhizobium fredii does not require sulfated Nod-factors.   Functional Plant Biology200330:1219-1232

3Ines Engh, Christian Wurtz, Konstanze Witzel-Schlomp, Hai Yu Zhang, Birgit Hoff, Minou Nowrousian, Hanspeter Rottensteiner, and Ulrich Kuck   The WW Domain Protein PRO40 is Required for fungal Fertility and Associates with Woronin Bodies   Eukaryotic Cell20076(5):831-843

4、 刘  杨,张海予,韩  . 扩展青霉病害拮抗菌的筛选鉴定及其发酵液的抑制效果.中国农学通报.201026(5):8-11

5. 张蕾, 孙萌,刘岳,张海予 耐高温中性蛋白酶产生菌株KN1的部分酶学性质及发酵条件的研究  中国农学通报 2011, 27(3011) 177-181 

6. 刘 杨 ,张海予  扩展青霉拮抗细菌发酵液在苹果保鲜中的应用 河南农业科学,201140(8)172176

 

 

 

 
 
 
 
 
 
赵建庄,男,教授,北京市教学名师、食品科学(农产品储藏与加工)研究生导师,现任北京农学院学报编委委员,入选2010年度北京市百名学术创新人才,长期从事食品安全及农药残留分析的科研工作。主编出版国家级精品教材1部、北京市精品教材3部,是北京市首批精品课程负责人。先后发表SCI、一级期刊和核心期刊论文100余篇。主持完成教育部重点课题、北京市自然科学基金课题、北京市重大科技项目和北京市农业试验示范项目等重大课题多项;完成的科研课题都取得了较好的研究进展和科研成果。在全国较早研制出了农药残留速测仪和溴氰菊酯ELISA试剂盒。获国家科委、陕西省政府举办的杨陵农科城科技博览会后稷金像奖1项、宁夏首届发明博览会银1项、北京市教委、科委、农委颁发的“北京市科技转化先进个人” 1项、获得国家发明专利3项,获“北京市高等教育优秀教学成果一等奖”1项。
3年培养的研究生有2人获得校级一等奖学金、2人获得优秀硕士论文奖。1人获得校优秀硕士毕业生称号,他们学有所成就业形势良好,赵老师因此荣获北京农学院研究生就业工作突出贡献导师荣誉称号。
电话:1303107805901080799234
zhaojianzhuang@263.net
QQ2548576559  

Bio of Zhao Jianzhuang (Tutor of Master)

 

 

Professor,

Head of Chemistry Teaching and Research Section,

Department of Basic Sciences, Beijing University of Agriculture

    

 

   

Contact Information:

 

Mobile:         (0086) 13031078059

Email:          19985901@bua.edu.cn

Recruitment Status:  accepting graduate students

Education & Experience:

1978-1982 Bachelor Degree, Department of Chemistry, Huanan Normal University

1982-1997 Teacher, Ningxia University

1993-1996 Master Degree, Department of Applied Chemistry, College of Science, China Agricultural University

1998-    Teacher, Beijing University of Agriculture

Research Interests:

Farm Product Security, Pesticide Residue Analysis, Degradation and Restoration from Pollution

Primary Teaching Area:

Organic Chemistry, General Chemistry, Pesticide Residue Analysis

Positions & Employment:

Vice President,

Capital Farm Product Security Industry Technology Research Institute

Executive Member,

Beijing Academy of Physics and Chemistry

Honors:

2011, granted the Award of Beijing Great Teacher

2008, Organic chemistry, Higher Education Press, ISBN 978-7-04-022476-4, “Eleventh Five-year” National Planned Textbook, granted National Quality Textbook (placed first)

2001, Organic chemistry (agricultural technology) textbook and auxiliary multimedia courseware, granted 1st Prize of Beijing Higher Education Excellent Teaching Achievement (placed first)

2003, Organic Chemistry, one of the first to be granted Beijing Quality Course (2003091), course manager and keynote lecturing professor (placed first)

2010, Beijing Higher Education Academic Innovation Talent PHR201006124

2008, Organic Chemistry, Higher Education Press, ISBN 978-7-04-022476-4, “Eleventh Five-year” National Planned Textbook, granted Award of Beijing Quality Textbook (placed first)

2005, Organic Chemistry, Higher Education Press, ISBN 7-04-011979-X, granted Award of Beijing Quality Textbook (placed first)

2005, Organic Chemistry Experiments, Higher Education Press, ISBN 7-04-011981-1, granted Award of Beijing Quality Textbook (placed first)

2008, Excellent Communist Party Member at Beijing University of Agriculture

2010, Tutor with Outstanding Contribution to Graduate’s Career at Beijing University of Agriculture

1995, Silver Prize at 1st Ningxia Invention Fair (placed first among the silver prize winners)

1994, Houji Golden Statue Prize at Science and Technology Fair of Yangling Agricultural Technology City (Shannxi Province, placed first among the prize winners)

2003, Beijing Excellent Individual for Science and Technology Transference, granted by Beijing Municipal Commission of Science and Technology, Beijing Municipal Commission of Education, and Beijing Municipal Commission of Rural Affairs

Profile:(Only 500 Words)

Researched in food security and pesticide residue analysis for decades; invited to conduct security test for 2012 World Strawberry Conference and other melon or fruit competitions in Beijing; outlay for scientific research (2012) has reached more than RMB 1.2 million.

Researches:

1. Development of mini enzyme sensor applied for rapid test of pesticide residue (2009-2012). Innovation Talent Construction Plan, Funding Project for Academic Human Resources Development in Institutions of Higher Learning Under the Jurisdiction of Beijing Municipality (800,000)

2. Teaching Innovation Talent, Funding Project for Academic Human Resources Development in Institutions of Higher Learning Under the Jurisdiction of Beijing Municipality (200,000)

3. Research and application of Normal Pesticide Residue Testing Method in Beijing Orchards (2009-2012).  Major Project of Beijing Science and Technology (400,000)

4. Pesticide residue analysis, Technology Consulting Project (2012-2014), Beijing Physics and Chemistry Testing Technology Institution (62,250)

5. Analysis and rapid test of pesticide residue in strawberry (2012-2014), Beijing Physics and Chemistry Testing Technology Institution (200,000)

6. Development and industrialization of miniaturized equipment applied to rapidly test pesticide residue (2012-2014). Beijing Wanger Biotech Corp. (250,000)

7. Commercialization and industrialization of Sci-tech achievement mini pesticide residue rapid analyzer (PXM2013_014207_000056), Beijing Municipal Commission of Education (300,000)

8. Construction for sci-tech base innovation platform innovative platform construction team of agricultural products safety and pesticide residue analysis, Beijing Municipal Commission of Education (450,000)

 

 

Patents:

1. Synthetic method and determination method of deltamethrin artificial antigen , ZL200610144966.8, granted on July, 2012

2. Degrading bacterial and application of an efficiently degrading pesticide (chlorothalonil), ZL201110413834.1

3. Equipment for rapidly testing toxicity of pesticide residue, ZL200520147452.9, granted on April, 2007 (utility model)

 

Selected Publications:

[1] Zhang Jing, Wei Chaojun, Wang Chunna, Zhao Jianzhuang, et al. Development of Enzyme Immunoassays for Deltamethrin [J]. JOURNAL OF AGRO-ENVIRONMENT SCIENCE. 2009, 28(5):1065-1069.

[2] Zhang Jing, Wang Chunna, Wei Chaojun, Zhao Jianzhuang, et al. DeVeIopment of ELISA Kit for Deltamethrin Residue[J]. JoURNAL 0F BEIJING UNIVERSITY OF AGRICULTURE. 2009, 24(2):27-30

[3] Ma Yan, Li Wei, Qiu Shaopin, Zhao Jianzhuang, et al. Study on Residues and Degradation Dynamics of Hexaconazole in Tomato [J]. JOURNAL OF CHANGJIANG VEGETABLES. 2009,(10):68-71.DOI:10.3865/j.issn.1001-3547.2009.10.025.

 

[4] Ma Yan, Li Wei, Qiu Shaopin, Zhao Jianzhuang, et al. Research on Residues and Degradation Dynamics of Phoxim 40%EC in Cole and Soils[J].CHINESE AGRICULTURAL SCIENCE BULLETIN. 2009,25(9):228-231.

[5] Zheng Zhiqin, Wei Chaojun, Zhang Zhiyong, Zhao Jianzhuang, et al. Residue Dynamics of Carbendazim in Strawberry and Soil [J]. JOURNAL OF AGRO-ENVIRONMENT SCIENCE. 2010,29 (10):1948-1952.

[6] Zhao Wenting, Yang Zhonghua, Wei Chaojun, Zhao Jianzhuang, et al. Dispersed Liquid Phase Microextraction Determination of Phosphorus, Sulfur Destroyed Line Malachy Phosphorus and Chlorpyrifos Residue [J]. JOURNAL OF AGRO-ENVIRONMENT SCIENCE. 2010, 29 (9):1840-1844.

[7] Gu Xiaoming, Wei Chaojun, Jia Lingfang, Zhao Jianzhuang, et al. Isolation, Identification and Degradative Characters of Chlorothalonil-degrading Bacteria BJQ2[J]. JOURNAL OF AGRO-ENVIRONMENT SCIENCE. 2012, 31(2):306-311.

[8] Sang Yuanyuan, Wei Chaojun, Jia Lingfang, Zhao Jianzhuang*. Determination of 16 Kinds of Organophosphorus Pesticides Residue in Vegetables and Fruits by GC-MS [J]. CHEMISTRY. 2010, 73 (9): 832-836.

[9] Yang Zhenhua, Wei Chaojun, Jia Lingfang, Liang Dan, Zhao Jianzhuang*. Determination of 7 Kinds of pesticide residues Residue in strawberry by SPE-GC [J]. JOURNAL OF AGRO-ENVIRONMENT SCIENCE. 2012,31(11):2304-2308.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
 
 
 

  

张红星

   

 

政治面貌

党员

出生年月

19705

   

汉族

   

副院长

   

山东聊城

   

教授

最高学历

研究生

最高学位

博士

联系方式

010-80794124

E-mail

hxzhang511

@163.com

一、学习工作经历

1990.91993.6  哈尔滨大学          学生

1993.71999.8  黑龙江卫生防疫站    工作

1999.92002.6  哈尔滨商业大学      硕士研究生

2002.92005.6  中国农业大学        博士研究生

2005.7-至今   北京农学院           工作

二、社会职务

中国农学会农产品贮藏加工分会常务理事

欧盟有机食品认证检查员

中国良好农业认证检查员

三、主讲课程

食品生物技术

食品免疫学基础

四、研究领域和方向

1.功能性微生物的研究及开发

建立功能性微生物筛选模型,锚定特质微生物中功能性基因及其产物,明晰微生物遗传背景,研究其功能特性及作用机理,开发食品级功能性微生物。

2.食品中致病微生物检测及生物控制

研究致病微生物的分子生物学及免疫学检测技术,检测食品中致病微生物及其毒素并开发检测试剂盒;

研究功能性微生物的抑菌机理,开发食品级生物防腐剂。

3.采后贮藏及营养品质

应用生物技术控制呼吸越变型果实内源乙烯的生物合成,延缓果实成熟和衰老,研究果实采后贮藏营养品质变化及其作用机理,控制果实营养品质劣变。

五、奖励及

其他

2001年入选黑龙江省优秀学生干部;

2007年入选北京市中青年骨干教师;

2009年入选北京市优秀人才;

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

近几年主持国家级科研项目、省级科研项目共计4项,科研成果通过鉴定或验2,在研2项,发表学术论文50余篇,其中在国际及国家级期刊发表40余篇,包括SCI收录11篇、EICA收录17获得授权国家专利8

一、  主持项目

1.       主持十二五国家863科技计划子课题畜产品病原菌安全控制技术2012AA101606-5

2.       主持农业部转基因新品种培育重大专项子课题“玉米、小麦转基因生物食用安全性评价”(2011ZX08011-005-008

3. 主持十一五国家科技支撑项目子课题农产品产后品质劣变的调控技术2006BAD2200114);

4. 主持北京市教委科技计划项目乳酸菌中细菌素抑菌机制研究及其在食品安全应用KM201110020006);

二、授权国家专利

1.一种检测赭曲霉毒素A全封闭检测卡

(授权专利号:ZL 201020532557.7

2.四种产胆盐水解酶和胞外多糖的乳酸菌及其功能性酸奶生产技术

(授权专利号:ZL 200710123106.0

3.乳酸乳球菌和嗜热链球菌中胆盐水解酶的提取方法:

(授权专利号:ZL 201010185950.8

4. 鲜鱼腥草梨汁饮料及其制作方法

(授权专利号:ZL 201010115209

5.乳酸乳球菌和嗜热链球菌中胆盐水解酶与胞外多糖提取方法

(授权专利号:ZL200710123108.X

6. 一种德氏乳杆菌乳酸亚种细菌素在冷却猪肉馅防腐中的应用

(授权专利号:ZL201110026554.5

7. 一种德氏乳杆菌乳酸亚种细菌素在草莓保鲜中的应用

(授权专利号:ZL201110026526.3

8. 一种德氏乳杆菌乳酸亚种及其抗单增李斯特菌细菌素的制备方法

(授权专利号:ZL201110026530.X

三、部分科研论文

1.       Zhang Hongxing, Zhu Benzhong, Yu Bianyun, Hao Yanling, Fu Daqi, Xu Wentao & Luo Yunbo*. Cloning and DNA-binding properties of ethylene response factor, LeERF1 and LeERF2, in tomato. Biotechnology Letters, 2005. 27: 423–428

2.       Hongxing Zhang , Yu-kui Rui. Nutritional composition of the speciality ‘‘frozen pear’’from the Northeastern of China. Journal of Consumer Protection and Food Safety, 2010, 5: 345–346

3.       Hongxing Zhang , Yu-kui Rui. Nutritional composition of the speciality ‘‘frozen pear’’from the Northeastern of China. Journal of Consumer Protection and Food Safety, 2010, 5: 345–346

 

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

4.       Hui Liu, Yuanhong Xie, Hongxing Zhang Ú. Effect and mechanism of cholesterol-lowering by Kluyveromyces from Tibetan Kefir. First International Conference on Cellular, Molecular Biophysics and Bioengineering, 2010, 2: 440-446

5.       Zhang Hongxing, Xu Fang, Rui Yukui. Simultaneous Determination of Content of Ten Heavy Metals in Detergents from China by ICP-MS. Asian Journal of Chemistry, 2010, 22(6): 4777-4780

6.       Zhang Hongxing, Rui Yu-Kui*.Determination of Trace Elements, Heavy Metals and Rare Earth Elements in Corn Seeds from Beijing. E-Journal of Chemistry, E-Journals of Chemistry , 2011, 8(2), 782-786

7.       Hongxing Zhang, Yanling Hao, Dapeng Zhang, Yunbo Luo*. Characterization of the cryptic plasmid pTXW from Lactobacillus paracasei TXW. Plasmid, 2011, 65 (2011) : 1–7

8.       Zhang Hongxing, Rui Yu-Kui*. Determining mineral elements in four kinds of grains from Beijing market by ICP-MS simultaneously. Journal of Saudi Chemical Society, 2012, 16, 31-33

9.       Na Jia, Yuanhong Xie, Hongxing Zhang*. Effect of bacteriocin treatment on storage and quality of postharvest strawberry fruit, Advanced Materials Research, 20125541547-1552

10.   张红星,朱本忠,谢远宏,罗云波*. 番茄乙烯信号转录因子LeERF1基因克隆和蛋白表达,中国食品学报,200773):49-54

11.   张红星,王廿,韩涛*.抑制ACC合酶和ACC氧化酶对植物贮藏保鲜的影响,食品科学,2009249):266-268

12.   刘慧,李晨,杨磊,贾慧,张红星*. 藏灵菇酵母菌K1耐胃肠道逆环境特性及降胆固醇的研究.中国酿造,2010222961-64

13.   刘慧,王世平,冉冉,张红星*. 藏灵菇源酸奶复合菌发酵剂对大鼠肝脏胆固醇的作用.中国食品学报,2010102):35-39

14.   刘慧,王世平,冉冉,张红星*.藏灵菇源酸奶复合菌发酵剂对大鼠脂质过氧化的影响.中国食品学报,2010103):27-32

15.   张红星,刘丽,谢英. 风干肠中戊糖片球菌所产细菌素L5-6的理化特性研究.中国食品学报,2011111):75-79

16.   惠明,刘勇,张红星*. 产胆盐水解酶BSH乳酸菌的鉴定及发酵条件优化.中国食品学报,2011111):214-221

17.   刘慧,周茉,张红星*.昆明酸浆米粉优势乳酸菌筛选及发酵性能研究.中国粮油学报,2011265):1-6

18.   张红星,王廿,刘勇,等. 乳酸菌胆盐水解酶生理特性和分子生物学的研究进展,食品科学,20113211):302-305

 

 
 

北京农学院硕士研究生导师简历

填表时间:20121108

  

韩涛

   

     

政治面貌

民盟

出生年月

1963.08

   

   

 

   

北京

   

教授

最高学历

研究生

最高学位

学士

联系方式

010-80794186

E-mail

taolhan@yahoo.com.cn

一、学习工作经历

1985年本科毕业于天津师范大学,

1987年研究生毕业于郑州粮食学院。

 

1997.03-1998.12年在加拿大GUELPH 大学做访问学者。

二、社会职务

中国老年学学会老年营养与食品专业委员会----副主任

中国农业工程学会农产品贮藏与加工分会----常务理事,

中国农学会农产品贮藏与加工分会----常务理事,

中国农学会杂粮分会----理事,

中国农业技术推广协会高新技术委员会----常务理事。

三、主讲课程

食品营养学;功能食品导论;食品工厂设计;农产品贮藏与物流

四、研究领域和方向

(限300字)

 

一功能因子及其加工利用

1动植物活性成分的制备、功能评价及生物活性产品的开发:

2食物源成分的活性转化、活性产物制备及生物活性产品的开发:

3植物天然活性成分的富集及高生物活性产品的开发:

 

农产品产后加工中的营养、化学和生物化学等问题的研究,包括化学成分、酶活性等及其变化、物质提取鉴定等;

 

植物性农产品的产后贮藏保鲜技术及生理基础;

 

五、奖励及其他

中国食品科学技术学会科技创新奖优秀论文奖

中国商业联合会全国商业科技进步奖

中国农业科学青年科技奖

北京市科技进步奖

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

 

 

 

 

 

 

发表论文:

山药糖蛋白对α-葡萄糖苷酶的体外抑制作用研究

多肽生物活性及其结构的关系

Alcalase碱性蛋白酶酶解蚕豆蛋白的研究

山药糖蛋白纯化条件及其理化方法鉴定

山药糖蛋白体外抗氧化活性研究

Changes in carbohydrate metabolism in coated chestnuts during storage

外源甜菜碱对黄瓜果实冷藏期间延缓冷害的影响

Comparison on postharvest physiological changes between middle-mature and late-mature peaches

Selection of fruit quality assessment factors for peach genus

果实的风味构成及其调控

 

著作:

现代农业与循环经济

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

制表时间:201211

 

Chinese name:韩涛             PinyinHAN Tao

Gordon McKay Professor of Mechanical Engineering and Abbott and James Lawrence Research Professor of Engineering

    

 

    photo

Contact Information

Englishname: HAN Tao

Nickname:     

Office:          

Email:          taolhan@yahoo.com.cn

Office Phone:         86-10-80794186

Office Fax:86-10-80794186

Recruitment Status:   accepting graduate students

Websites:     http://www.

Education & Experience:

Graduated Study. Department of Grain and Oil Storage, Zhengzhou Grain College, Zhengzhou, China, 1985-1987.
B.Sc. Department of Chemistry, Tianjin Normal University, Tianjin, China, 1981-1985.

Research Interests:

Food Nutrition and Function Food,

Postharvest physiology of Fruits and Vegetables,

Food processing of Horticultural Products

Primary Teaching Area: Food Nutrition and Function Food, Postharvest physiology of Fruits and Vegetables, Food processing of Horticultural Products

Positions & Employment: Professor

Honors:

Profile:(Only 500 Words)

 

 

 

 

 

 

Selected Publications:

Inhibitory Effects of Chinese Yam Glycoprotein on α-Glucosidase in Vitro. Journal of Chinese Institute of Food Science and Technology

Antioxidant Activity in Vitro of Glycoprotein from Chinese Yam. Acta Horticulturae Sinica

Changes in carbohydrate metabolism in coated chestnuts during storage. Acta Horticulturae

Comparison on postharvest physiological changes between middle-mature and late-mature peaches. Acta Horticulturae

Selection of fruit quality assessment factors for peach genus. Acta Horticulturae

 

 
 
 
 
 
 

北京农学院硕士导师简历

填表时间:  2012115

  

綦菁华

   

      

政治面貌

党员

出生年月

196607

   

   

    t

山东

   

教授

最高学历

博士

最高学位

博士

联系方式

13681479257

E-mail

 

一、学习工作经历

1984.9-1991.4:黑龙江商学院食品工程系读本科和硕士

2000.9-2003.6:中国农业大学读博士

2006.9-2006.12Harper Adam University in Uk

研修食品营销硕士,获证书

2011.11-2012.5Brooklyn College in USA

做高级访问学者

1991.4-至今:北京农学院任教师

二、社会职务

北京食品学会理事

中国食品学会高级会员

三、主讲课程

1、食品化学

2、食品分析

3、高级食品化学

四、研究领域和方向

(限300字)

1、  食品加工中化学物安全:酚类和醌类

2、  食品包装材料化学物安全:荧光剂

3、  苹果深加工关键技术:控制澄清汁混浊和褐变

4、  苹果皮渣综合利用技术:果胶和纤维素提取

5、  板栗深加工关键技术:褐变和淀粉回生

6、  板栗副产物综合利用技术:板栗壳提取色素、板栗苞壳制取机制木炭

五、奖励及其他

 

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

近五年来,主持和副主持的科研项目9项,其中曾主持的项目6项(北京科委关于板栗壳综合利用技术研究1项,2009.12已通过专家验收、北京市教委关于板栗深加工技术研究1项,2008.12已通过专家组验收、北京市中青年骨干项目12008.12已验收、北京市应用重点实验室1项已经过专家验收),副主持北京教委课题3项,现主持2011年度北京彩虹项目关于板栗壳活性成分研究1项,2012年度科技专项专利成果转化项目板栗加工控制褐变技术转化1项。多年来一直围绕食品加工中化学物安全进行研究,如褐变产物功能性和安全性研究、苹果浓缩汁的混浊问题以及板栗深加工和综合利用方面也做了大量的研究工作,采用酶解和吸附结合的技术已成功地控制了苹果浓缩汁的二次混浊,使苹果浓缩汁的二次混浊率由原来的40%下降到4%;成功地从板栗壳中提取了色素和利用板栗外苞和内壳制取机制木炭,项目已在密云县推广中,20112月获国家发明专利1项。多年的科研工作积累,共发表文章32篇,其中近5年以第一作者在国内外期刊发表学术论文17篇,一级学报9, SCI收录1篇、EI收录1篇,CA收录2篇。主编国家级出版社教材2部,副主编国家级出版社科普读物1部,参与编写国外的专业英文工具书1,参与编写21世纪精品教材1部。

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

           

制表时间:201211

 
 

NameJinghua Qi          

Professor of Food Science and Engineering  at Beijing University of Agriculture (BUA)

    

 

Contact Information(联系信息)

Englishname: Jinghua Qi

Nickname:     

Office: Food chemistry             

Email: abc960718@sina.com        

Office Phone:         86-10-80799174-605

Office Fax: 86-10-80799170

Recruitment Status(接受研究生情况):          accepting graduate students:2-3

Websites(个人网站):     http://www.bac.edu.cn

Education & Experience:(受教育经历)

1984.9-1991.4: Bachelor Degree and Master Degree in Heilongjiang Commercial College

2000.9-2003.6:Ph.D Degree in China University of Agriculture

2006.9-2006.12: Study in Harper Adam University in U.K

2011.11-2012.5: Visiting Scholar in Brooklyn College in USA

Since 1991.4 : Teacher in Beijing University of Agriculture

Research Interests(研究方向): 1.Safety of chemicals in food processing and food package

2.Processing of apple juice (controlling haze and browning)

3. Processing of chestnut kernel and husk (pigments and carbon making)

Primary Teaching Area(主讲课程): Food chemistry and Food Analysis

Positions & Employment(社会职务及活动): Director of Beijing Food Institute

         Member of China Institute of Food Science and Technology

Honors(荣誉):

 

Profile:(Only 500 Words)(简短自我评价)

My major is Food science and Engineering, especially in Food processing (apple juice and chestnut kernel ) for controlling haze formation and browning .The utilization of apple pomace and chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied.

 

Selected Publications:研究成果

Qi J H, Yang XY,Huang M Q. Identification of Chemicals from Enzymatic-Browning Reaction of Chestnut (Castanea mollissina) kernel.Scientia Agricultura Sinica, 2011, 44(8):1678-1698

Yang X Y, Qi J H*, Wang J, Huang M Q, Wu Y H. Study on the extraction and stability of the enzymatic browning product in chestnut kernel. Chinese Agricultural Science Bulletin, 2010, 26(17): 103-107.

Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114

Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106

Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61

Qi J H, Wu J,Xu Y Q, Wang F, Pang M X, Huang M Q. Active Ingredients of Phenolics and Their Antioxidant Activities in Chinese Chestnut. Acta Hort2009,844:89-94.

Qi J H, Cai T Y, Wu J Xu Y Q,Wang F, Pang M X, Huang M Q. Influence of Enzymolysis-Adsorption On the Secondary Haze in Apple Juice. Journal of Food Engineering, 2011, (10)

Qi J H,Cai T Y,Ni Y Y. Study on the adsorption of active carbon on the polyphenol and haze in apple juice. Industry of food and fermentation, 2003, 29(4):11-14 (in Chinese with English abstract)

Qi J H,Cai T Y,Ni Y Y. Effect of enzyme on the haze of apple juice. Journal of food science, 2003,24(9):69-72  (in Chinese with English abstract)

Qi J H ,Cai T Y,Wang F etal. Analysis of form on the secondary haze of apple juice concentrate, Transactions of the Chinese Society of Agricultural Engineering,2007,23(12):247-251 (in Chinese with English abstract)

Qi J H . Study on the formation and control technology of secondary haze of apple juice concentrate DBeijing: China University of Agriculture, 2003.

 

 

 

 
 

北京农学院硕士导师简历

填表时间:  2012 11 8

  

陈湘宁

   

   

政治面貌

党员

出生年月

1972.6

   

   

 

   

广东梅州市

   

教授

最高学历

博士

最高学位

工学博士

联系方式

13910866591

E-mail

chenxn1111vip@sina.com

一、学习工作经历

1989.9 1993 .7  北京农业工程大学食品科学专业  获学士学位

1993.91996.7  中国农业大学农产品加工与贮藏专业 获硕士学位;

2004. 92008 .6中国农业大学食品科学与工程专业  获博士学位;

1996.4~至今  北京农学院食品学院  教师。

二、社会职务

北京市青联委员;房山区政府农业顾问;首都挑战杯大学生创新创业导师;

商务部市场体系建设司农产品加工与流通专家。

三、主讲课程

食品安全与卫生(双语)、粮油加工、食品酶学、食品工艺学原理、植物性原料加工工艺学、食品质量与管理、食品标准与法规、食品加工与安全讨论

四、研究领域和方向

本人专注于食品安全管理、果蔬保鲜、加工及功能性研究。不但重视科学理论研究,同时重视成果的应用与转化及社会服务工作。

负责设计或改造的蔬菜加工企业基本覆盖了北京市全部大型蔬菜加工企业。在食品安全管理方面经验丰富。曾任奥运食品现场审核专家。自主开发的 “农产品质量安全监控系统”,已成功应用于政府及企业。蔬菜保鲜的科研成果已成功应用于供奥运的整果清洗及为必胜客和肯德基供应的配送中心。

本人也一直从事柿子加工及功能方面的研究,在柿子的抗氧化及功能研究上取得了突破性进展,达国际领先水平。

目前正牵头北京市蔬菜加工流通方面的专家为提高叶类蔬菜自给率、降低损耗率等重要问题的解决进行研究及成果推广。

 

 

 

五、奖励及其他

 

 

2004年获北京市“科技新星”;2010年获北京市中青年骨干教师2010年获北京市优秀人才项目支持;2011年获“北京农学院研究生就业突出贡献教师奖”。

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

 

 

 

 

 

 

 

 

近五年主持并完成了多项省部级科研课题:省部级示范项目“鲜切菜保鲜关键技术及安全生产管理体系建立的研究与示范”,北京市优秀人才资助项目“柿子多酚与抗氧化活性关系的研究”,北京市中青年骨干教师资助项目“磨盘柿中促进ADH活性物质的分离及其作用机理研究”。“食用菌保鲜技术研究与示范”,“磨盘柿功能性食品的成果转化”,“北京天安农业鲜切菜加工示范项目”。第1参加人在研国家级(863计划)课题“食用农产品中病原菌安全控制技术”。

现为北京市青联委员,并作为科技代表参加了北京市科学技术协会第八次代表大会。基于本人对北京市蔬菜行业的贡献及取得的成绩,2012年被北京市农业局聘为叶类蔬菜产业体系北京市创新团队的岗位专家,任加工流通及产业经济研究室主任,获得科研示范及推广专项支持。

近五年发表论文20余篇,第1作者国家级期刊以上论文13篇。会议论文2篇。以第一作者出版国家级出版社专著(或教材)3部,参编教材1部。受理专利2,在蔬菜安全管理方面获国家软件著作权5项。

 

 

 

 

 

 

 

 

           

制表时间:201211

 

Chinese name:陈湘宁        Pinyinchen xiangning

Chen Xiangning professor of Food Science and Engineering college

     

Contact Information

Englishname:  Chen Xiangning

Nickname:     

Office:     Food  Science and Engineering College       

Email: chenxn1111vip@sina.com          

Office Phone:         010-80799174

Office Fax:

Recruitment Status:   accepting graduate students

Websites:  http://www.

Education & Experience:

    1989.91993.7 graduated from food science professional of the Beijing University of agricultural engineering   got bachelor's degree;

    1993.91996.7  graduated from agricultural products processing and storage professional of China  Agriculture University  got Master's degree;

    2004.92008.7 graduated from Food science and engineering of China  Agriculture University   got Doctoral degree;

    1996.4now Food science and engineering college of Beijing University of Agriculture  A teacher.

Research Interests:

  I focus on food safety management, fruit and vegetable preservation, processing and functional  studies. Not only pay attention to scientific theory study, but also focus on the application  and transformation of the achievements and social service work.

  Vegetable processing enterprises which I responsible for designing and reforming cover all large vegetable processing enterprises in Beijing. Great experience in food safety management.

  Be food audit experts on-site in Olympic.The self-development of the agricultural product  quality safety monitoring system has been  used in government and business successfully.The scientific research of fresh vegetables has been successfully applied to Olympic for the whole fruit cleaning and supplied distribution center for Pizza Hut and KFC as well.

  I am always taking charge in the research of persimmons process and function,and I have got great improvement in the the persimmon antioxidant and functional studies which has been reached   international advanced level.

  Currently I'm leading in Beijing vegetable processing flow programme to solve important problems and spread the results of improving the self-sufficiency rate of leafy vegetables and reducing attrition rates.

Primary Teaching Area:

  Food safety and sanitation;Grain and oil processing;Food enzymology;Food technology principle;Plant raw material processing technology;Food quality and management;Food standards and regulations;Food processing and security discussion.

Positions & Employment:

Honors:

In 2004 attains the "Beijing Science and Technology Nova" project funding;

In 2010 attains the Beijing "the backbone of young and middle-aged teachers" project funding;In 2010 attains the Beijing "Excellent Talents" project funding;In 2011attains the "Beijing University of Agriculture college graduate employment outstanding contribution award for teachers"

Profile:(Only 500 Words)

Nearly five years chaired and completed a number of provincial and ministerial level scientific research topic: including provincial demonstration project "establish researching and demonstrated system of fresh-keeping key technology on fresh-cut vegetables and safety production management"; the Beijing excellent talents funding projects "the study on relationship between persimmon polyphenols and antioxidant activity"; the Beijing backbone of young and middle-aged teachers funding project "the study on separation of promoting ADH active substance from persimmon and its action mechanism". "research and demonstration of Edible mushroom preservation technology ", "achievement transformation of functional food of persimmon ", "fresh-cut processing demonstration project of Beijing Tian An agricultural Cor. ". As the first participant in national research subject (863 program) "the pathogenic bacteria safety control technology of edible agricultural products ".

Currently, the member of Beijing youth federation, and as a technology representatives, participate in the Eighth Congress of the Beijing Association for Science and Technology. Based on the contribution of vegetables industry and the achievements for Beijing, I have invited as the post experts of Beijing leafy vegetables industry system innovation team by the Beijing municipal bureau of agriculture in 2012, as the director of processing circulation and industrial economy research, obtain scientific research demonstration and popularization special support.

Nearly five years published more than 20 articles, 13 articles published on the national journals as the first author. Conference papers 2 articles. 3 monographs (or materials) published national press as the first author, In compiling teaching material 1. Accepts the patent 2 items, and 5 copyrights safety management in vegetables by national.

 

 

 

Selected Publications:

1.Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan),Journal of Food Science,2008.12(SCI)

2.Antioxidant Research of Persimmon Extraction in Ionizing Radiation Mice,Advanced Materials Research,2012.1(EI);

3.Research progress in preservation of postharvest edible fungi,Advanced Materials Research,2012.6(EI);

4.The study on persimmon functional component and nutrition research medicinal value(monographs).China's agriculture press.2011.5

5.The research on Persimmon of the separation and purification of phenolic compounds and function (monographs).China's agriculture press,2012.2.

 

 

 
 
马挺军 男,19737月出生,副教授,博士。研究方向为天然产物提取与功能食品、果蔬保鲜技术。2007年入选北京市科技新星,2011年入选北京市中青年骨干教师。主持完成的课题有:科技部中央级公益性科研院所基金“作物加工特性与功能因子利用研究”、北京市科委“大豆卵磷脂脂质体制备关键技术研究”,北京市教委彩虹工程“芦笋保鲜与加工关键技术研究”,科技部十一五支撑计划子课题“荞麦健康食品与功效评价研究”。主讲《食品添加剂》、《食品包装学》、《果蔬加工学》、《酿造食品工艺学》、《食品企业生产管理》等课程。发表科研论文30余篇,其中SCI收录3篇,EI收录2篇,申请发明专利4项,获授权1项,出版专著2本。
E-mail: mtingjun@163.com Tel: 13021026959
 
 

北京农学院硕士研究生导师简历

填表时间:  2012 11 07

  

何洪巨

   

     

政治面貌

民盟

出生年月

1966.04

   

   

室主任

   

河北

   

研究员

最高学历

研究生

最高学位

博士

联系方式

13501083092

E-mail

hongjuhe@hotmail.com

一、学习工作经历

1991年硕士毕业于浙江农业大学园艺系。

1995-1999年公派赴德国慕尼黑科技大学农业与园艺系攻读博士学位。

2005年赴荷兰瓦赫宁根大学进行国际合作研究。

2000-现在

北京市农林科学院蔬菜研究中心营养品质实验室主任。

二、社会职务

国家自然科学基金评审专家。

北京农产品质量安全学会常务理事。

Natural Product Research》、《Acta Horticulturae》、《Hortscience》杂志审稿专家。

《现代仪器》杂志常务编委。

《中国仪器仪表学会生命科学仪器》专业副主任。

三、主讲课程

食品营养,食品化学, 食品分析

四、研究领域和方向

(限300字)

 

蔬菜营养品质与健康

蔬菜生物活性物质提取鉴定

蔬菜保健功能成分开发

蔬菜品质代谢机理

蔬菜营养配餐

蔬菜质量安全

蔬菜品质快速分析

五、奖励及其他

 

2006年,“太空处理樱桃萝卜对生长形态、营养品质与活性成分硫代葡萄糖甙的影响” 获得中国科学技术协会二等奖,排名第二。

 

六、近五年

科研经历

(含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况)

(限500字)

 

研究项目:

1)         北京市农委项目“复合修复材料在重金属污染菜田的应用与示范”(2012-2013

2)         北京市农业局现代农业创新团队叶类蔬菜岗位专家(2012-2016

3)         北京市农林科学院科技创新能力建设专项蔬菜营养品质的鉴定评价2011-2013

4)         北京市科委项目北京农产品安全生产科技服务示范工程2009-2010

5)         国家“973”项目子课题作物特殊营养成分代谢调控研究2007-2011

6)         国家自然科学基金白菜中硫代葡萄糖甙的遗传解析2008-2010

 

发表论文:

1.     Shaogui Guo, Jingan Liu, Yi Zheng, Mingyun Huang, Haiying Zhang, Guoyi Gong, Hongju He, Yi Ren, Silin Zhong, Zhangjun Fei and Yong Xu (2011) Characterization of transcriptome dynamics during watermelon fruit development:sequencing, assembly, annotation and gene expression profilesBMC Genomics, (12): 454-460

2.     何洪巨,高峰,林秀椿,唐晓伟,宋曙辉,王文琪(2011): 蔬菜中砷形态的液相色谱-原子荧光联用分析, 现代仪器, 17(2):31-34

3.     高华杰,何洪巨*,王文琪, 唐晓伟,宋曙辉(2010):结球红菊苣(Cichoricum intybus var. foliosum Hegi.)花色苷初步研究,食品工业科技(31)3,155-157

4.     He Hongju, Dong Shengqi,Tang Xiaowei2010):Separation of linoleic acid from pumpkin seed oil by using ultra-inclusion methodActa Horticulturae 856: 221-226

5.     Lou Ping, Zhao Jianjun, He Hongju (2008): Quatitative trait loci for glucosinolate accumulation in Brassica rapa leaves. New Phytologist 179(4):1017-1032

6.     白雪,张建丽,唐晓伟,宋曙辉,王文琪,何洪巨*2008):SPME-GC-MS法测定朝鲜蓟(Cynara scolymus L.)中的风味成分,中国食品学报8(3): 138-142

 

出版专著:

Proceedings of the International Symposium on Vegetable Safety and Human Health, Acta Horticulturae 856, 比利时Drukkerij Geers出版社,ISBN 978 90 6605 158 4

 

获得专利:

液相色谱与氢化物发生原子荧光光谱联用装置的接口 (ZL2009 2 0104816.3)

 

 

 

 

 

 

           

制表时间:201211

 

 

Chinese name 何洪巨       PinyinHe Hongju

He Hongju

Professor and Director of Nutrition and Quality Lab, Beijing Vegetable Research Center

    

 

    photo

Contact Information

Englishname: He Hongju

Nickname:     

Office:     Nutrition and Quality Lab, Beijing Vegetable Research Center    

Email:    hongjuhe@hotmail.com    

Office Phone:         010-51503068

Office Fax: 010-51503068

Recruitment Status:   accepting graduate students

Websites:     http://www.bvrc.com.cn

Education & Experience:

01.2006 – present        Professor, National Engineering Research Center for Vegetables, Beijing 100097, China

01.2005 - 12.2005        Postdoc in Product Design and Quality Management (PDQ, Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands

10.1999 - 12.2004         Associate Professor, National Engineering Research Center for Vegetables, Beijing 100097, China

02.1995 - 09.1999         Research Assistant, Institute for Vegetable Science, Technical University of Munich, Freising-Weihenstephan, Germany

08.1991 - 01.1995 Research Assistant, Nutrition and Quality Laboratory, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China

09.1988 - 07.1991          Studied for M.Sc. degree at Zhejiang Agricultural University, Department of Horticulture, Hangzhou, China, and Beijing Academy of Agriculture and Forestry Sciences, Beijing, China

 

Research Interests: Vegetable quality and human health; Bioactive compounds in vegetables, Vegetable Safety

Primary Teaching Area: Food Chemistry, Food Nutrition, Food Analysis

Positions & Employment: Director of Nutrition and Quality Lab, Beijing Vegetable Research Center, China

Honors:

Profile:(Only 500 Words)

 

Hongju He received his B.Sc.(Agric) from Zhejiang University (former Zhejiang Agricultural University) in 1991 and Ph.D. from Technical University of Munich in 1999, Germany. Now he is working in the Nutrition and Quality Lab, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences. His research focuses on the vegetable nutrition and safety, bioactive substances and human health. He has published over 80 scientific papers and has coauthored several research reports and books.

 

 

Selected Publications:

 

1.          Shaogui Guo, Jingan Liu, Yi Zheng, Mingyun Huang, Haiying Zhang, Guoyi Gong, Hongju He, Yi Ren, Silin Zhong, Zhangjun Fei and Yong Xu (2011) Characterization of transcriptome dynamics during watermelon fruit development:sequencing, assembly, annotation and gene expression profilesBMC Genomics, (12): 454-460

2.          Tang xiaowei, He Hongju, Geng Lihua, Zhang Wanqing (2011): Evaluation of maturity and flavor of melons using an electronic nose, Agricultural Science & Technology, 12(3): 447-450

3.          Gao Huajie, Li Yufei, Gang Yongyun, He Hongju*(2010): Study on anthocyanins in purple cowpea (Vigna unguiculata L.), Science and Tschnology of Food Industry, (3): 155-157

4.          He Hongju, Dong Shengqi,Tang Xiaowei2010):Separation of linoleic acid from pumpkin seed oil by using ultra-inclusion methodActa Horticulturae 856: 221-226

5.          Liu Songzhong, Chen Qing, Gu Feng, He Hongju*2010):Influences of N and S interaction on growth and pungercy of Chinese bunching onion (Allicium fistulosum L.)Acta Horticulturae 856: 167-171

6.          Song Shuhui, He Hongju, Tang Xiaowei, Wang Wenqi2010):Determination of polyphenols and chlorogenic acid in artichoke(Cynara scolymus)Acta Horticulturae 856: 151-159

7.          Zhang Fan, He Hongju, Xu Yong2010):Watermelon lycopene content correlation with flesh colour and genetic researchActa Horticulturae 856: 243-247

8.          Liu Songzhong,He Hongju, Gu Feng Chen Qing2009):Effect of nitrogen and sulfur interaction on growth and pungency of different pseudostem types of Chinese spring onion (Allium fistulosum L.) Scientia Horticulturae 12112-18

9.          Lou Ping, Zhao Jianjun, He Hongju (2008): Quatitative trait loci for glucosinolate accumulation in Brassica rapa leaves. New Phytologist 179(4):1017-1032

10.       Bai Xue, Zhang Jianli, Tang Xiaowei, Song Shuhui, Wang Wenqi, He Hongju*2008):Analysis of Volatile Compounds of Artichoke (Cynara Scolymus L.,) by SPME-GC-MSJournal of Chinese Institute of Food Science and Technology, 8(3): 138-142

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

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