留学硕士研究生培养方案英文版

Master Degree Program in Food Science and

Engineering
Discipline code: 0832

Ⅰ.General introduction of the discipline and the research fields

Our discipline established the Master program in Agricultural Products Processing in 1986,
the first Ph.D. program in Agricultural Products Processing Engineering in China in 1993,
Post-doctoral program in Food Science and Engineering firstly in China in 1998, the
first-grade Ph.D. program in Food Science & Engineering in 2003, Master program in
Biochemistry and Molecular Biology in 2003, the second-grade Ph.D. program in Food
Nutrition & Safety in 2006, Master program in Food Engineering (Professional degree) in
1998. Its discipline of Processing & Storage Engineering of Agricultural Products was
Jiangsu Provincial Key Discipline during the 9th, 10th, 11th and 12th Five-Year Plans.
The teaching team of this discipline have won the Jiangsu Excellent Echelon of Discipline
twice. A Project Funded by the Priority Academic Program Development of Jiangsu
Higher Education Institutions was acquired in 2014. One Doctoral dissertation was ranked
among the China‟s 100 Excellent Doctoral Dissertations in 2008 and one other was
nominated the China‟s 100 Excellent Doctoral Dissertations in 2010. And five others were
awarded as Jiangsu Excellent Doctoral Dissertations.

The Master Degree Program in Food Science and Engineering focuses on:
1. Rapid & nondestructive detection technology & equipment for quality of food and
agricultural products
2. Food physical processing technology & equipment
3. Food nutrition & safety
4. Food biological technology & equipment

Ⅱ. Goal and objectives

The school of Food and Biological Engineering aims to equip students with the ability to
apply their expertise to food engineering disciplines. In order to achieve the goal of this
major, following objectives are to be accomplished by the time the candidate completes

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 the 3-5 years courses.
The Master Degree Program in Food Science and Engineering focuses on:
A. With correct outlook on life and values, good moral character, strict style of study,
strong sense of enterprise and pioneering spirit.
B. With firm grasp of the basis theory of food science and engineering, professional
knowledge and experimental skills, professional development and frontiers; being
competent of reading and writing scientific papers; with the ability to independently carry
out scientific research work, being competent in the specialized field of teaching, research,
and food-related science and technology management; with new insights in scientific or
specialized technique.
C. With physical and mental health.

Ⅲ. Study duration and the way to cultivate

The graduate students for Food Science and Engineering major should finish the required
course credits that must be at least a total of 26 credits, and the credits for degree courses
should be more than 14. The completion of these courses is usually within 1 to 2 years,
while the additional 2 to 3 years is used to complete the dissertation research and thesis
oral defense. Moreover, every student is also required to commit several
presentations/lectures that are closely relevant to his/her research project and attend
academic conferences/workshops at least 10 times.

Ⅵ.Requirement for the course credits

School by
Type of the
Course Category Course name Credits Term which Courses Remark
Courses
opened
Overseas
Overview of English-taught
Public 3 1 Education
Degree China course Compulsory
Degree College
Courses
Courses Language & English-taught
ChineseⅠ-Ⅱ 4 1,2
Culture Center course
Numerical School of English-taught
2 1
Analysis Science course
Mathematical School of English-taught
2 1 At least 4
Fundamental Statistics Finance course
credits, at
&Theoretical School of English-taught
Matrix 2 1 least one
Courses Science course
course Math
School of Food
Food English-taught
2 1 and Biological
Microbiology course
Engineering

2
 School of Food
Advanced Food English-taught
2 1 and Biological
Chemistry course
Engineering
English-taught
Novel School of Food course/
Instrumental 3 1 and Biological experimental
Analysis Engineering platform
courses
School of Food
Food physics English-taught
Core 3 1 and Biological
Processing course
Specialized Engineering At least one
Degree School of Food course
Advanced English-taught
Courses 3 1 and Biological
Biochemistry course
Engineering
English-taught
Non- School of Food course/
degree Food Physics 2 1,2 and Biological experimental
courses Engineering platform
courses
Frontier in School of Food English-taught
Food 2 1,2 and Biological course/Frontier
Biotechnology Engineering Lecture
School of Food English-taught
Chinese Food
2 1,2 and Biological course/Frontier
Culture
Engineering Lecture
Frontier
development
School of Food English-taught
for Food
2 1,2 and Biological course/Frontier
Nondestructive
Engineering Lecture
Detection
Special Techniques
Elective School of Food At least four
Introduction to English-taught
Courses 2 1,2 and Biological course
Food Science course
Engineering
Experimental School of Food
English-taught
design and data 2 1,2 and Biological
course
analysis Engineering
English-taught
Bio-separations
School of Food course/
and Extraction
2 1,2 and Biological experimental
Techniquein
Engineering platform
Food Industry
courses
Advanced
Development School of Food English-taught
of Food 2 1,2 and Biological course/Frontier
Nutrition and Engineering Lecture
Safety
School of Food
Digital Image English-taught
2 1,2 and Biological
Processing course
Engineering

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 School of Food
Spectral analysi English-taught
2 1,2 and Biological
s of food course
Engineering
Food School of Food
English-taught
Fermentation 2 1,2 and Biological
course
Technology Engineering
Public
Elective All courses in all discipline Selective
Courses
Type of the courses: English-taught course or experimental platform courses

Ⅴ.Credits requirement for the practice

The postgraduate students should take part in the academic/practical activities and gain
practical credits. Only those who have met the practical requirements (12credits) are
eligible to submit the thesis.
1. Academic Activities (3 credits)
In order to broaden academic views of postgraduate students, they should take part in
„lectures on academic ethics‟ and academic seminar/report from Sino-foreign well-known
experts, the academic report should be finished after the seminar. Postgraduate students
are encouraged to attend international and high level national academic conference and
present their research. The grade shall be assessed by the supervisor(s).

2. Literature Reading (2 credits)

The list of journals or classic books helps postgraduate student train the ability of
acquiring knowledge in the domain of their research fields. At least 15 academic papers
from research areas are desired to be submitted prior to the proposal presentation.
3. Seminar (5 credits)
Each student has to present seminar(s) within the faculty on topics such as literature
review and research progress at least once per academic term, total more than 4 times.
More than once seminar should be finished within the faculty publicly.
4. Practices (1 credit)
Each full-time postgraduate student should take part in practices including teaching
assistant, production practice or social investigation at least one month.
6. Others (6 credits)
To encourage postgraduate student to participate in innovational activities related research
areas, as well as degree thesis.

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Ⅵ. Advisory Committee and Supervisory
The postgraduate students should be directed by a committee panel containing several
qualified co-advisors/committee members in order to ensure the high quality of M.Sc.
program. The Advisory Committee initially consists of at least 5 members of the Graduate
Faculty, including the Major Advisor, who acts as the chair. The committee should be in
charge of the following tasks:
1) Help the student to choose appropriate courses, and provide consultation on how to
improve the level of lecture delivery;
2) Organize the Thesis Proposal Presentation;
3) Check the thesis before being submitted.
The committee should be established by the end of the second semester of the student‟s
graduate career.

Ⅶ. Dissertation
The level of the quality of postgraduate thesis is a comprehensive measure of postgraduate
training quality and academic standards as an important symbol. Dissertation can be basic
research, applied basic research, and Engineering application research, particularly to
strengthen the study of the frontier disciplines and the field of cross interdisciplinary
penetration, participate in a major issue to solve the forefront of high-tech development,
put forward a new concept, new theories, new methods, new technologies；Participate in
solving the major theoretical and engineering problems of national economic construction,
and, as far as possible, participate in an important national research project which is
undertaken by the supervisor or School of Food and Biological Engineering. The thesis
should reflect that the author has grasped solid and wide basic theory as well as systemic
expertise in this discipline. The dissertation should normally include two aspects of
theoretical analysis and experimental research. It also should focus on the depth and
breadth of content, highlighting the innovative and original insights or open up new areas.
Dissertation should be, under the guidance of an instructor, completed by the postgraduate
students himself or herself to indicate that the author has the ability to undertake
independent scientific research or to be independently responsible for the specialized
technical work.
including：
（1）Topics of the report
After enrollment, the postgraduate student should know his research direction clearly,

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under the guidance of the instructor, and participate in scientific research. Usually after
passing the qualification exam within the second school year, through the collection and
read literature, the postgraduate. student should carry out research and experimental work,
complete the report about topics of dissertation, and employ experts of the relevant
disciplines and evaluate the report of the topics. After the passage of the deliberations of
the topics of the report, the postgraduate student prepares the implementation plan of
thesis under the guidance of the instructor. Topics of reports and papers on the work plan
are triplicate. One is saved by the supervisor, another by the student, and the third by
College within 2 weeks after the passing. In the process of dissertation work, allowing for
partial adjustment of the work plan, however, in principle, the titles are not allowed to
change. If there are special reasons that support to change the title, candidate for M.Sc.
degree should write an application himself or herself, and signing an opinion on the
application by your major supervisor, recorded by the College Graduate Office, and timely
redo report about topics of dissertation.
（2）Publications and Research Achievements
The postgraduate students have to obtain some research achievements during their studies
and they are required to publish academic paper.
（3）Thesis Writing
The thesis should be written by the candidate independently under the guidance of his/her
supervisor. The format of the thesis can be found in <Requirements of Thesis Format in
Jiangsu University>.
（4）Thesis Exam and Oral Defense
The requirements for thesis exam and oral defense can be found in <Regulations of
conferring academic degrees in Jiangsu University> and <Interim Provisions of
“Double-Blind Peer Review” for Postgraduate Student‟s Thesis in Jiangsu University>.

Ⅷ.Other issues and requirements

Please refer to <Academic Master‟s Degree Program in Jiangsu University (General
Regulations)> and other requirements of the University.

Ⅹ. Financial assistance

Applicants from a foreign country can apply a variety of Chinese government scholarship
that may fully or partially support your degree study at JU. For further information
regarding these scholarships provided by Chinese government, please surf on the website

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of Overseas Education College (OEC), JU, at http://oec.ujs.edu.cn/pub/eng/Scholarship/GS/. In
addition to apply these funding supports, School of Food and Biological Engineering in
JU also provides scholarship for PhD graduate students, with which the total amount of
the funding assistance may be possibly updated, depending on the applicants‟ performance
in academic research, at http://asp1.ujs.edu.cn/sp/.

Attachments
(Ⅰ). Guide for thesis and dissertation research proposal and plan of study

School of Food and Biological Engineering

, Jiangsu University
Zhenjiang, Jiangsu Province
(Date)
TITLE: A brief, clear, specific designation of the subject of the research. The title, used by
itself, should give a good indication of the project.
OBJECTIVES: A clear, complete, and logically arranged statement of specific objectives
of the project. If several objectives are proposed, they must be closely related. List them as
1, 2, 3, etc.
JUSTIFICATION: Should present the motivation and importance of the research.
PREVIOUS WORK AND PRESENT OUTLOOK: A brief summary covering pertinent
previous research on the problem, citing important and recent publications, the status of
current research, and additional information needed, to which the project is expected to
contribute. This review will help to determine work already accomplished.
PROCEDURE: A statement of essential work plans and methods to be used to attain each
of the stated objectives. The procedure should correspond with objectives, and follow the
same order. Phases of the work to be undertaken should be designated.
RESEACH METHOD: should specify the research method of the project, if the theoretical
analysis is conducted, the basic model description should be given, if the empirical study
is conducted, the possible source of data should be indicated.
PROBABLE DURATION: An estimate of the maximum time likely to be required to
complete research and publish results.
LITERATURE CITED: List important and recent publications involving this field of
work.

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(Ⅱ).The directory of mainly classic books needed to be read.
1. Modern Food Microbiology, Edited by James M. Jay, Martin J. Loessner, David A. Golden,

Published in 2005 Springer.

2. Industrial Biotechnology: Sustainable Growth and Economic Success, Edited by Wim Soetaert

and Erick J. Vandamme, Published in 2010 WILEY-VCH Verlag GmbH & Co.

KGaA,Weinheim.

3. Modern Industrial Microbiology and Biotechnology, Edited by Ndoka Okafor. Published in

2007 Science Publishers.

4. Owen R. Fennema. Food Chemistry. New York, Marcel Dekker, Inc., 1996

5. Belitz, H. D., Grosch, W. Food Chemistry. New Yolk: Springer verlag, Berlin Heidelberg, 1999

6. Food physics, Southeast University press, Tukan

7. Principles and Techniques of Practical Biochemistry. Keith Wilson and John Walker, Cambridge

Press, 2000

8. Food Biotechnology (Advances in Biochemical Engineering/ Biotechnology), Edited by Ulf

Stahl, Published in 2008 by Springer Press.

9. Fermentation Processes Engineering in the Food Industry, Edited by Carlos Ricardo Soccol,

Ashok Pandey and Christian Larroche. Published in 2013 by CRC Press.

10. Syed S. H. Rizvi. Separation, extraction and concentration processes in the food, beverage

and

11. nutraceutical industries. Woodhead Publishing Limited, 2010

12. Anthony Pometto. Food Biotechnology (Second Edition).Taylor & Francis Group, 2006

13. Howard Q. Zhang. Nonthermal Processing Technologies for Food. John Wiley &Sons Ltd,

2011

14. Nondestructive Detection Techniques for Food Quality, Edited by Chen Bin, Published in

2004 by Chemical Industry Press.

15. Chemometrics Methods, Edited by Xu Lu and Shao XueGuang, Published in 2004 by

Science Press.

16. Modern detection technologies in the Food Industry, Edited by Zhao JieWen and Sun Yong

Hai, Published in 2008 by Chinese Light Industry Press.

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17. Rick Parker. Introduction to Food Science[M]. Beijing: China Light Industry Press, 2005

18. Design and analysis of experiments, Douglas C. Montgomery

19. Pieter Walstra. Physical Chemistry of Foods. Marcel Dekker, Inc. New York, NY, 2003

20. Niir Board. Modern Technology of Agro Processing and Agricultural Waste Products.

National Institute of Industrial Re, 2000

21. Carl W. Hall. Processing Equipment for Agricultural Products. Avi Publishing Co Inc., 1963

22. Functional foods, Yaoguang Zhong, Chemical industry press, 2011.

23. The science of functional foods, Jianxian Zheng, China light industry press, 2003.

24. Research and application of functional food, Moucheng Wu, Chemical industry press, 2004.

25. Yin shian, Wang zhixu, etc. Translation. «Present knowledge in nutrition»Beijing: Chemical

Industrial Press, 2004

26. Liu zhigao, Etc. Edit. «Food Nutriology». Beijing：China Light Industry Press, 2004

27. Digital Image Processing. (Third Edition) Rafael C. Gonzalez & Richard E.

WoodsPublishing House of Electronics Industry

28. Digital Image Processing. Kenneth R. Castleman 2011

29. Handbook of Instrumental Techniques for Analytical Chemistry, by Frank A. Settle

30. Principles and Practice of Analytical Chemistry, By F. W. Fifield, D. Kealey,

31. Modern Analytical Chemistry, By David T Harvey

32. ractical Fermentation Technology, Edited by Brian McNeil and Linda M. Harvey, Published

in 2008 John Wiley & Sons, Ltd.

33. Harry T. Lawless, Hildegarde Heymann. Sensory Evaluation of Food. Springer, 2010.

34. Herbert Stone, Rebecca Bleibaum, Heather A. Thomas. Sensory Evaluation Practices.

Elsevier Inc., 1985.

35. Schmidt, R. H.; Rodrick, G. E., Food Safety Handbook. John Wiley & Sons: 2003.

36. Hutter, B. M., Managing Food Safety and Hygiene: Governance and Regulation as Risk

Management. Edward Elgar Publishing: 2011.

37. Knechtges, P. L., Food Safety: Theory and Practice. Jones & Bartlett Publishers: 2011.

38. D'Mello, J. F., Food Safety: Contaminants and Toxins. CABI: 2003.

39. Wu Y, Chen Y. Food Safety in China. J Epidemiol Community Health. 2013; 67(6): 478-9.

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 40. Yotova, L.; Grabchev, I.; Betcheva, R.; Marinkova, D., Smart Biosensors for Determination

of Mycotoxines. In Detection of Bacteria, Viruses, Parasites and Fungi, Springer: 2010; pp

389-414.

41. Yongning Wu, Present Knowledge in Food Safety. Chemical Industry Press: 2005.

(Ⅲ). The directory of mainly professional academic journals needed to be read.

1. Advances in Food Science.

2． Analytical Methods

3． Agricultural and Food Science

4． Agro Food Industry Hi-tech

5． Annual Review of Food Science and Technology

6． British Food Journal

7． Comprehensive Reviews in Food Science and Food Safety

8． Food & Nutrition Research

9． European Food Research and Technology

10． Cereal Chemistry

11． Journal of Agricultural and Food Chemistry

12． American Journal of Food Science and Technology

13． Food Biotechnology

14． Food Microbiology

15． Food ,Nutrition and Agriculture

16． International Journal Food Science and Nutrition

17． International Journal of Computer Vision

18． International Journal of Robotics Research

19． Journal of The Japanese Society for Food Science and Technology-Nippon Shok

20． Journal of Cereal Science

21． Journal of Dairy Science

22． Journal of Texture Studies

23． Journal of the Science of Food and Agriculture

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24． Journal of the American Oil Chemists‟ Society, with INFORM (International News on Fats,

Oils & Related Materials)

25． Transaction of the ASAE

26． Transaction of the American Society of Agricultural Engineering

27． Food Packaging Testing Methods and Applications

28． Food Product Development

29． Journal of Food Nutrition

30． Journal of Food Processing

31． Journal of Food Quality

32． Computer Vision and Image Understanding

33． Food Analytical Methods

34． Food and Bioprocess Technology

35． Food Engineering Reviews

36． Innovative Food Science & Emerging Technologies

37． Journal of Food Composition and Analysis

38． Journal of Food and Nutrition Research

39． Journal of Food Process Engineering

40． Journal of Food Processing and Preservation

41． Journal of Food Quality

42． Journal of the Science of Food and Agriculture

43． Trends in Food Science & Technology

44． Journal of Food Biochemistry

45． Journal of Food Safety

46． Journal of Food Science

47． Journal of Food Chemistry

48． Food Research International

49． Czech Journal of Food Science

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(Ⅳ).Course Content

1. Food Microbiology
Goal
The general goal of the course is to cover the interaction of microorganisms and food in relation to food
borne diseases, food spoilage and even food bio processing. Food technologies to render and keep
foods safe will be addressed in details. Most up-to-date analytical techniques for food biological safety
monitoring with local relevance will be discussed in details.

Essential Objectives
a. Describe the characteristics and sources of predominant microorganisms in food.
b. Describe the causative agents, suspect foods, signs and symptoms of some major food borne diseases,
with an emphasis onstaphylococcal food poisoning, salmonellosis,cholera, E. coligastroenteritis,
hepatitis, etc.
c.Apply appropriateprinciples and approaches for the detection of
variouspathogenicmicroorganismse.g.Escherichiacoli, Bacilluscereus, Campylobacter,Listeria
monocytogenes,Salmonella,Clostridium,Vibrio and Statphylococcusaureus.
d. Compare and contrast the pathological effects and detectionmethods for common foodindicator
microorganisms, food borne pathogens e.g. fungi, viruses and parasites.

Content Coverage
Overviews of Microorganisms Associated with Food; Microbial Food borne Diseases; Principles of
Microbial Detection in Food.

Evaluation:
_Oral presentation: an oral presentation focused on food microbiology should be presented by each
student.
_ Assessment by the review paper related to food microbiology prepared by each student.

2. Advanced Food Chemistry

Goal
The goals of Advanced Food Chemistry are to (1) introduce the structure, physical and chemical
properties and functions of the main components in foods, (2) reveal the changes of these components
during food processing and storage, (3) represent the effects of these changes on the food nutritional

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quality, sensory quality, and safety, (4) reveal the interactions between these components and changes
of these components during food processing and storage, and (5) provide a theoretical basis on food
color, aroma, taste, texture, nutrition and safety.

Essential Objectives
a. Understand the history, research content, and the important role in food industry
b. Master the structure, physical and chemical properties and functions of the main components in
foods such as water and ice, carbohydrates, lipids, amino acids and proteins, vitamins, minerals.
c. Understand the changes of these components during food processing and storage, and the impact of
these changes on the food quality

Content Coverage
The structure, properties and functions of the main components in foods
The changes of these components during food processing and storage, and the impact of these changes
on the food quality

Evaluation:
_ open-book examination
_Score= 10%* attendance +90%* examination.

3. Novel Instrumental Analysis

Goal
At the completion of this course the student should be able to master the principle of instrumental
analytical methods in common use and simple setup.

Essential Objectives
Learn to develop appropriate analytical methods based on the advantage and application fields of
different instrumental analyses studied.

Content Coverage
Teach fundamentals of instrumental analysis:
Lecture: Discuss theory and background for
a. chemical/physical property measured

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b. origin of chemical/physical property
c. instrument design and nature of response
d. signal processing and relationship between readout to property measured
Laboratory: Provides hands-on experience in
a. relating lecture material to practical analysis
b. design and operation of a real instrument
c. measurements on range of instruments
d. example analyses to illustrate value of technique

Evaluation:
_Daily performance including class attendance, learning attitude and operational capacity.
_ Notebook will be maintained during the lecture.

4. Food physics Processing

Goal
The main purpose of the course teaching is to introduce the background of modern agricultural
products processing technology and to show the processing techniques commonly used in agricultural
products processing, separation and purification, drying and sterilization, fermentation, analysis and
detection. At the same time, the working principle and specific application cases of these processing
methods are described.

Essential Objectives
a: Describe the modern agricultural products processing technology background.
b: Show in the processing of agricultural products, separation and purification, drying sterilization,
fermentation, analysis and testing, and other commonly used processing technology.
c: Describe the working principle of these processing methods and their specific application cases.

Content Coverage
In this course, we will introduce the background of modern processing technology of agricultural
products, and show the processing technologies commonly used in the processing of agricultural
products, purification, drying and sterilization, fermentation, analysis and detection, and describe the
working principle and application cases of these processing methods.

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Evaluation:
_ The course is assessed by writing academic reports

5. Advanced Biochemistry

Goal
Biochemistry involves the study of the molecular composition of living cells, the organization of
biological molecules within the cell, and the structure and function of these biological molecules. The
biological macromolecules which this course focuses on are proteins (enzyme), polysaccharides, lipid
and polynucleic acids (DNA and RNA), including the monomeric units of these macromolecules.

Essential Objectives
Upon completion of the course, the student should achieve an understanding of the following:
1) Structures of amino acids, their chemical properties and their organization into polypeptides and
proteins.
2) Methods for isolating and characterizing proteins the basic elements of protein structure key
principles of protein function.
3) Enzymes and how they catalyze reactions as well as enzyme kinetics.
4) Structure of fundamental monosaccharides and polysaccharides.
5) Structure and basic function of nucleotides.
6) Structure of different classes of lipids and their roles in biological systems.
7) Signal transduction and the regulation of gene expression

Content Coverage
The content of this course are divided into nine sections:
1. Carbohydrate
2. Lipid
3. Protein structure and function
4. Enzyme and enzyme engineering
5. Nucleic acid
6. Metabolism and its regulation
7. Signal transduction and gene expression

Evaluation:

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_ Attendance: You are expected to attend each class meeting for the full scheduled time.
_ Examination: An assay report should be finished at end of this course.

6. Food Physics

Goal
At the completion of this course the student should be able to learn the physical properties of food and
staple agricultural products. It also includes examination of the Optics, Mechanics, Electricity, Thermal
and Rheology properties of food. In the procedure of food processing and preservation, make use of the
physical properties for food quality assurance. This course enables students to broaden knowledge,
broaden their thinking, inspire innovation, and make use the principle of food physics for their
research.

Essential Objectives
a. To understand the basic principle of food of physics, the main content of physical characteristics
about food.
b. To understand the physical properties of the universal, basic characteristics of food physics, and its
application in food detection and processing.
c. The classic case analysis about food detection and processing related to its physical prosperities

Content Coverage
The basic physical property of food, Mechanical properties of food, Food texture evaluation, Optical
properties of food, Thermoelectric properties of food.

Evaluation:
_ Day to day observation of residents work including documentation and interpretation
_ Assessment by a group of faculty at the end of the rotation.

7. Frontier in Food Biotechnology

Goal
At the completion of this course, the students should know the main biological techniques which can be
used in food processing and preservation: microbial technology, enzyme technology, genetic
engineering technology, and protein engineering. Besides, students should know how to use these
biological techniques in food processing and preservation, and know the research progress of food

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biotechnology. What‟s more, students should know how touse these biological techniques in their
research.

Essential Objectives
a. Learn the main biological techniques which can be used in food processing and preservation:
microbial technology, enzyme technology, genetic engineering technology, and protein engineering.
b. Learn how to usemicrobial technology, enzyme technology, genetic engineering technology, and
protein engineering in food processing and preservation.
c. Learn how to get the literature about food biotechnology.
d. Discuss the research progress of food biotechnology.
e. Learn how touse these biological techniques in their research.

Content Coverage
Microbial technology, enzyme technology, genetic engineering technology, protein engineering,
the use of microbial technology in food processing and preservation,the use of enzyme technology in
food processing and preservation, the use of genetic engineering technology in food processing and
preservation,the use of protein engineeringin food processing and preservation, the research progress of
food biotechnology.

Evaluation:
_ Assessment by the review paper written by students.

8. Introduction to Food Science

Goal
After completion of the course, students should be able to understand the concept and scope of Food
Science. The content of the course includes: Food Chemistry, Food Quality Control, Processing
Technology, Unit Operation and Equipment, Environmental and Food Safety etc. As Food Scientist,
it is important to learn the basic methods and tools of research in Food Science, understand the
elementary concepts and activities involved in Food Science research. This will serve as a foundation
for comprehensive understanding and application of the principles in Food Science.

Objectives
a. The scope,principles and introductory contents of Food Science.

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 b. The technical methods, unit operation and equipment of major food processing.
c. The relationship among food quality,food safety, environmental issues and control methods.
d. The basic principles and activities involved in Food Science research.

Content Coverage
a. Overviews of Food Science, Food Chemistry, Food dietary guidelines, Nutrition, Digestion
and Food Quality Control.
b. Basic methods and techniques of food preservation, including storage, drying, irradiation,
fermentation and biotechnology.
c. Basic food processing techniques and equipment, including milk, meat, eggs, fruits,
vegetables, aquatic products, cereals, beans and beverages, etc.
d. Relationship between environment and food processing, environment and food safety and
future development trends.

Evaluation
Students will be assessed under these categories
_Class power point presentation and discussion.
_Report writing
_Open book examination.

9． Frontier development for Food Nondestructive Detection Techniques

Goal
At the completion of this course the studentsshallbe able to interpret thenon-destructive detection
techniques and can understand the significance and main tasks ofthem in the field of food. For some
representative technologies like near-infrared spectroscopy technology, computer visiontechnology,
spectral imagingtechnology andbiosensor technology,he/she shall be able to know the principles,
related concepts,application ranges, basic operating methods and experimental data processing methods
of them. They shallalso have some knowledge of the development history and frontier development
about food nondestructive detection technologies by taking this course.

Essential Objectives
a. To grasp some simple principles and related concepts of non-destructive detection techniques.
b. Learn how to use non-destructive detection techniques to detect the quality of food and can compare

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the advantages and disadvantages of different detection methods.
c. Grasp the application range and main analysis objects of various modern non-destructive detection
techniques and know how to analyze the experimental data.
d. Learn the research status and future development trend of non-destructive detection techniques.

Content Coverage
An overview of modern non-destructive detection techniques for food shall introduce the detection
principle, system structure, image and data processing, application examples and frontier development
of non-destructive detection techniques like near-infrared spectroscopy technology, computer vision
technology, spectral imaging technology andbiosensor technology and the main performance and
characterization of each instrument.

Evaluation:
_ Essay Report

10．Introduction to Food Science

Goal

After completion of the course, students should be able to understand the concept and scope of
Food Science. The content of the course includes:Food Chemistry, Food Quality Control,
Processing Technology, Unit Operation and Equipment, Environmental and Food Safety etc. As
Food Scientist, it is important to learn the basic methods and tools of research in Food Science,
understand the elementary concepts and activities involved in Food Science research. This will
serve as a foundation for comprehensive understanding and application of the principles in Food
Science.

Objectives

Students should be able to understand

a. The scope, principles and introductory contents of Food Science.
b. The technical methods, unit operation and equipment of major food processing.
c. The relationship among food quality, food safety, environmental issues and control
methods.
d. The basic principles and activities involved in Food Science research.

19
Content Coverage

a. Overviews of Food Science, Food Chemistry, Food dietary guidelines, Nutrition,

Digestion and Food Quality Control.
b. Basic methods and techniques of food preservation, including storage, drying,
irradiation, fermentation and biotechnology.
c. Basic food processing techniques and equipment, including milk, meat, eggs, fruits,
vegetables, aquatic products, cereals, beans and beverages, etc.
d. Relationship between environment and food processing, environment and food
safety and future development trends.

Evaluation

Students will be assessed under these categories

_Class power point presentation and discussion.
_Report writing
_Open book examination.

11. Experimental design and data analysis

Goal
At the completion of this course the resident should be able to scientific design experiment and
effective process the test data obtained from the experiment. This includes examination of reasonable
experimental design, effective access to reliable statistics, reliability analysis of these statistics and
reasonable relationship between the experimental data obtained. Furthermore, using appropriate
method to analyze the reliable and significant of obtain data and provide data support for further
experiment.

Essential Objectives
a. Learn to design a scientific experiment and process the data obtained during the experiment.
b. Learn to evaluate the effectiveness and reliability of data, and learn to analyze the data.
c. Learn to statistically analyze of experimental data and get the scientific conclusion.

Content Coverage
Comparison and evaluation of test results, analysis of variance, regression and correlation,

20
Experimental design, Orthogonal design, principle component analysis.

Evaluation:
_ Day to day observation of residents work including documentation and interpretation
_ Assessment by a group of faculty at the end of the rotation.

12. Bio-separations and Extraction Techniquein Food Industry

Goal
As we know, purification enriches biological molecules, cells and parts of cells into purified fractions,
which are the end products of bioprocessing. This course is intended to offer the basic and relatively
advanced skills in bioseparation and extraction science, as frequently used by researcher in the fields of
Biotechnology. This includes the introduction of membrane separation technique, capillary
electrophoresis separation techniques, aqueous two-phase extraction technology, supercritical fluid
extraction technology, ultrasonic assisted extraction technology and so on. At the completion of this
course the researcher should be able to efficiently separate and extract substance, especially some high
valueable products: diagnostic biomarkers in biological materials, therapeutic proteins in microbial
fermentation or cell culture, bioactive peptides in plant and animal tissues.

Essential Objectives
a. Learn the basic theory of bioseparations and extraction Technique
b. Learn the characteristics of products to be separated: molecular size, charge, conformation,
hydrophobic character and so on，which effect the bioseparation and extraction of products .
c. Learn curriculum-related instrument (high performance liquid chromatography , capillary
electrophoresis separation, enzyme membrane coupling )operation:
d. Learn to choose a proper approach to separate and extract the subtract.

Content Coverage
Overview of bioseparation, mass transfer, precipation, extration inroduction to liquid chromatography,
properties of biological material, cell Disruption, Centrifugation, high performance liquid
chromatography.

Evaluation:
_ Assessment by a group of faculty at the end of the rotation.

21
_ Log book will be maintained of the procedures learnt.

13. Advanced Development of Food Nutrition and Safety

Goal
The purpose of this course is to enable students know some concepts of modern food nutrition and
safety. These include basic theory and the development trend of modern food nutrition, the research
method of modern nutrition, and know some food safety analysis techniques such as high
performance liquid chromatography (HPLC), gas chromatography (GC), enzyme-linked
immunosorbent assay (ELISA), latest new technologies used in detection of heavy metal ions and
mycotoxins, and so on.

Essential Objectives
a. Master the basic theory and main content of modern food nutrition, learn the development trend
of food nutrition and the research method of modern nutrition. Apply the theory of modern food
nutrition to guide for scientific research, production practice and health care.
b. Understands the concept of food safety, factors that impact food quality and safety, the
importance of food safety all over the world.
c. Learn to propose some integrated methods, to qualitatively and quantitatively analyze the
unsafe or contaminated food.

Content Coverage
Genomics, proteomics and metabolomics with nutrition, energy metabolism and macronutrient (protein
and amino acids, carbohydrates, dietary fiber and so on), micronutrient and related nutrients, nutrition
and chronic disease. Genetically modified food and mycotoxins on food safety and their detection,
environmental pollution on food safety and the detection methods, the impact of pesticide and
veterinary drug residues on food safety and their detection methods, food additives and food safety, and
heavy metal pollution on food safety and their detection methods, food safety analysis technology.

Evaluation:
Assessment at ordinary times of students work includes attendance rate and classroom performance and
so on. Final assessment method is in the type of essay report.

14. Digital Image Processing

22
Goal

Students who once finish this course should master middle level technique about digital image
processing. They should be able to solve certain variety of problems in detection on external quality of
food and agricultural product based on computer vision.
Essential Objectives

The principal objectives are to provide an introduction to concepts and methodologies for digital image
processing. And to develop a foundation that can be used as the basis for further study and research in
this field. Students who once finish this course should master middle level technique about digital
image processing. They should be able to solve certain variety of problems in detection on external
quality of food and agricultural product based on computer vision.

Content Coverage
Digital image fundamentals, such as image sensing & acquisition,sampling & quantization, relationship
between pixels ,etc .Gray level transformations. Image enhancement in the spatial domain & in the
frequency domain. Color image processing. Image segmentation. Image representation，description and
object recognition.

Evaluation:
Coursework with PPT and class presentation account for the final marks

15. Spectral analysis of food

Goal

At the completion of this course the students should be able to interpret both the basic theories and the

applicationsof theopticalspectruminstruments.This includes examination of UV visible spectroscopy，

fluorescencespectroscopy, infrared spectroscopy ， atomic absorptionspectroscopy and some

ofRaman spectrum etc. Especially，The students should be able to understand the application method

and how to use the instruments in the food analysis.

Essential Objectives

a. Learn to understand the basicknowledge of the spectral analysis of food.

b. Learn to know the theories and principles of UV visible spectroscopy，fluorescencespectroscopy,

infrared spectroscopy，atomic absorptionspectroscopy and some ofRaman spectrum etc.

23
c. Learn the applications of the spectruminstruments in food analysis.

d. Learn the basic operation of the spectruminstruments.

Content Coverage

The history, principle, application and operation of thespectruminstruments (including UV visible

spectroscopy，fluorescencespectroscopy, infrared spectroscopy，atomic absorptionspectroscopy and

some ofRaman spectrum etc.).

The history, principle, application and operation of thespectruminstruments (including UV visible

spectroscopy，fluorescencespectroscopy, infrared spectroscopy，atomic absorptionspectroscopy and

some ofRaman spectrum etc.).

Evaluation:

_ A report or review on the spectral analysis of foodshould be submitted after this curriculum
_ Assessment by a group of faculty at the end of the rotation.

16. Food Fermentation Technology

Goal
This course discusses the application of fermentation technology in food industry, which covers
principles and history of fermentation, microbial metabolisms and regulation, fermentation techniques
and conditions and their application in the mixed fermentation commonly implemented in food
industries. This course is designed to enable students develop a food fermentation process using
microorganisms and local based substrate.

Essential Objectives
Upon successful completion of this course, students are expected to be able to design a food
fermentation process starting from selection of microorganisms and the fermentation conditions to
produce required modification in fermented food matrix.

Content Coverage
Chapter 1 Introduction

24
 1. Background and history of food fermentations
2. Different type of fermentations in food area
Chapter 2 Fermentation Equipment Selection: Laboratory Scale Bioreactor Design
Considerations
1. Types of Bioreactor
2. Construction Aspects
3. Vessel Design
4. Drives/Coupling
5. Probes and Sampling
6. Control and Actuation
Chapter 3 Modes of Fermenter Operation
1. Batch Culture
2. Fed-batch Culture
3. Continuous Culture
Chapter 4 The Design and Preparation of Media for Bioprocesses
1. Where Do We Start?
2. Media Types
3. Medium Components
4. Medium Formulation
5. Sterilisation of Media
6. Designing Media for Specific Functions
Chapter 5 Preservation of Cultures for Fermentation Processes
1. Water, Ice, and Preservation of Life
2. Specialized Cell Banks for Industry
3. Microbial Cell Cultures
Chapter 6 Examples of different kind of food fermentations
1. Traditional fermented foods: Soy, Vinegar, Distillate spirits, Beer, Wine.
2. Modern fermented foods: Amino Acids, Food additives.
Seminar
Topic: 1. Basic understanding to Food Fermentation Technology.
2. Introducing your interested fermentation technology and its application to food products.

Evaluation:
_ Essay Report
_ Lesson check in

25
(V). Information of Professors

Ma Hai-Le Ph.D

Second-level Professor; Committee Chair of School of Food and Biological Engineering,

Jiangsu University; director of Jiangsu Provincial Research Center for Agri-product
Biological Processing and Separation Engineering, China; director of Jiangsu Provincial
Key Lab for Agri-product physical Processing, China.

Education Background
Ph.D. 1996, Agri-Product Processing & Preservation Eng., Jiangsu Univ. of Sci. & Tech.
M.S. 1989, Agri-Product processing Eng., Northwestern Agri. Univ., China
B.S. 1985, Agricultural Mechanization, Northwestern Agri. Univ., China
Postdoctory.1997-1999, Food Science & Technology, Jiangnan Univ., China

Working Experience
1985-1993, lecturer, Agri. Eng., Northwestern Agri. Univ., China
1996-2001, associate professor, Jiangsu Univ. of Sci. & Tech., China
2001-2003, professor, Jiangsu Univ. of Sci. & Tech., China
2003- Present, professor, PhD supervisor, Jiangsu Univ., China
2005-2006, visiting scholar, UC Davis, USA

Research Interesting
Prof. MA‟s current research is focused on the physical processing method of food, such as
the Super- or sub-critical CO2 extraction and ultrasonic- assisted extraction of active
ingredients in natural products, functional peptide preparation by ultrasonic assisted
enzymatic, food sterilization by pulse magnetic field, and the development of above
processing equipment. More than 300 papers and 8 books have been published.

 separation of active factors in agri-products;

 preparation of functional peptides;
 non-thermic sterilization by high intensity pulsed magnetic field;
 food processing equipment.

Contacts
Tel: 0086-511-88790958
E-mail: [email protected]

26
Zou Xiao-Bo Ph.D

Second-level Professor, Dean of School of Food and Biological Engineering, Jiangsu

University.

Education Background
2002-2005, Jiangsu University of Science and Technology, Ph.D.
1997-2001, Jiangsu Institute of Technology, M.S.
1993-1997, Jiangsu Institute of Technology, B.S.

Working Experience
Oct. 2008-Oct. 2009, worked at Food and Nutrition Engineering Leeds University, Leeds,
UK as a visiting scholar, the topics studied were Evaluation of milk and melon quality by
Ultrasound and Near infrared Spectroscopy.
Dec. 2013-Feb. 2014, Visiting Professor, Utah state University, California Institute of
Technology

Research Interesting
Dr. Zou‟s research interests are in the area of quality and safety evaluation of food and
agricultural products. He applies optical, mechanical, electrical, and other state-of-the-art
technologies to develop sensors and sensing techniques for rapid, nondestructive
evaluation of quality and safety of agricultural products. His current research emphasis is
developing new gas sensors, hyperspectral imaging technology and biosensors for
assessing quality of food and agricultural products. He has been authorized 25 invention
patents and published 80 papers.
 Study on the safety and quality of food by new colorimetric biosensors;
 Non-destructive diagnosis of nutrient deficient crops by hyperspectral imaging
information;
 Detection the fermentation process of Zhenjiang Vinegar by biosensors;
 New gas sensors development and its detection food qualities.

Contacts
Tel: 0086-511-88780085
E-mail: [email protected]

27
Chen Bin Ph.D
Professor, doctoral supervisor, executive director of the Harvesting & Processing
Machinery Branch of Chinese Society of Agricultural Machinery, director of the
Analytical Machinery Branch of China‟s 7th Instrument & Control Society, director of
China Association for Instrumental Analysis, member of the Optical Instrument
Association of China Instrument & Control Society, member of the Professional
Committee of Physical & Optical Instruments, and member of the Professional Committee
of Near Infrared Spectrometry
Education Background
Ph.D., Jiangsu University of Science and Technology, 1996-2001
Major research areas: Agricultural products processing and storage
M.S., Jiangsu Institute of Technology, 1986-1990
Major research areas: Agricultural products processing and storage
B.S., Zhenjiang Institute of Agricultural Machinery, 1978-1982
Major: Machinery manufacturing process, equipment and automation
Working Experience
Teaching assistant at Zhenjiang Institute of Agricultural Machinery, 1983-1987
Lecturer at Department of Agricultural Machinery, Jiangsu Institute of Engineering,
1987-1996
Associate professor at School of Agricultural Machinery, Jiangsu University of Science
and Technology, 1996-2004
MSc supervisor at School of Agricultural Machinery, Jiangsu University of Science and
Technology, 1997 till now
Professor at School of Biological and Environmental Engineering, Jiangsu University,
2004 till now
PhD supervisor at School of Food and Biological and Engineering, Jiangsu University,
2005 till now
Research Interesting
Professor Chen‟s current research is mainly focused on optical detection methodology for
agricultural product quality.
Contacts
E-mail: [email protected]
Tel: 0511-88780174, 139****1790

28
Huang Xing-Yi Ph.D
Second-level Professor, vice dean of School of Food and Biological Engineering.
Dr. Huang‟s research interests are focused on nondestructive detection techniques for
agricultural product. Current projects include evaluating quality of food & agricultural
product via computer image processing technique, developing colorimetric sensor array
for detection and identification of agricultural product, and estimating the quality of food
and agricultural product using fusion techniques based on machine vision, E-nose &
E-tongue. In addition, her research involves application of electronic tongue in food
engineering.

Education Background
Ph.D., Jiangsu University of Science and Technology, 1996.9-1999.12
M.S., Jiangsu Institute of Technology, 1985.9-1988.6
B.S., Jiangsu Institute of Technology, 1981.9-1985.8

Working Experience
Jan. 2000~Jan. 2001 Postdoctoral research, University of Saskatchewan, Canada
Feb.2001~present Professor, School of Food & Biological Engineering, Jiangsu
University,
Oct. 2009~Oct.2010 Visiting Professor, Michigan State University, USA.

Research Interesting
Nondestructive detection technique and equipment for evaluation of quality of food and
agricultural product.

Contacts
Tel: 0086-511-88792368
E-mail: [email protected]

29
Ma Yong-Kun Ph.D
Professor of School of Food & Biological Engineering

Education Background
Ph.D.2001-2005, China Agricultural University, Major: Agricultural Products Processing
and Storage Engineering,
M.S.1996-1999, Northwest Agriculture-Forest University, China, Major: Agricultural
Products Processing and Storage Engineering
B.S. 1982-1986, Shanghai Ocean University, China, Major: Food Processing

Working Experience
2004- present, Jiangsu University, Professor, Ph.D. supervisor
2002.1-2002.12, Xinrui tomato products Co. Ltd, Hebei province, Technical Director
1986-1997, Shihezi University, Xinjiang, Lecturer and Associate Professor
2009-2010, Ohio state university of USA, visiting scholar

Research Interesting
Food high pressure processing
Fruit wine fermentation engineering
Food flavors analysis and application
Modern processing technology of fruit and vegetable

Contacts
Tel: +86-139****9511
E-mail: [email protected]

30
Cai Jian-Rong Ph.D
Professor of School of Food & Biological Engineering

Deputy dean of Institute of Agriculture Products Processing Engineering.

Prof. CAI‟s current research is focused on rapid quality detection of agricultural and food
products by nondestructive detection technology. The applied technologies include image
processing, hyperspectral image processing, X-ray image processing, acoustic detection,
electrochemical, etc.

Education Background
1989, Jiangsu Institute of Technology, Specialized Agricultural Mechanization, Bachelor,
China.
1996, Jiangsu University of Science and Technology, Specialized Agricultural Agricultural
Products Process Engineering, Master, China.
2005, Jiangsu University, Specialized Agricultural Agricultural Products Process
Engineering, Ph.D, China.
2005, Hannover University, Specialized Bio-robot and and its application, Visiting Scholar,
Germmay.

Working Experience
1989-1995, Department of Science and Technology, Jiangshu University
1995-2012, Department of Food Science and Technology, Jiangshu University
2012-Present, Institute of Agriculture Products Processing Engineering, Jiangshu
University

Research Interesting
Rapid quality detection of agricultural and food products.
The fruit and vegetable harvesting robot.
Biological sensing detection for agriculture and food products.

Contacts
Tel & Fax: 0086-511-88797308
E-mail: [email protected]

31
Zhang Hong-Yin Ph.D
Professor of School of Food & Biological Engineering

Education Background
Ph.D. in Food Microbiology, Zhejiang University, P. R. China, 2004
M.S. in Food Biochemistry, Henan University of Technology (Pre Zhengzhou Grain
College), P. R. China, 2001
B.C. in Food Science and Technology, Huazhong Agricultural University, P. R. China,
1995

Working Experience
Aug. 2008- Sep. 2009, worked at School of Land, Crop and Food Science, The University
of Queensland, Australia, as a visiting scholar.

Research Interesting
 Food Microbiology
 Biological Control of Postharvest Diseases of Fruits and Vegetables
 Postharvest Physiology and Pathology of Fruits and Vegetables

Contacts
Tel.：+86-138****1167
Email: [email protected]

32
Zhang Zhi-Cai Ph.D
Professor of School of Food & Biological Engineering

Education Background
Ph.D.

Working Experience
1988.7-1989.8 Jiangsu Huaiyin Food Industry School;
1989.9-1995.6 Institute of Jiangsu Huaiyin Agriculture science;
1995.6-2000.6 Jiangsu Huaiyin pharmaceutical factory;
2000.6-2002.8 Jiangsu Taixin Tongyuantang bioengeering plant;
2006.6- present: Jiangsu University

Research Interesting
 Biofermentation: involved in the fungi, isolation and purify and biofunction of
active components;
 Bioenergy: Biotransformation of stalk
 Fermentation equipment

Contacts
Tel.：+86-136****4460
Email: [email protected]

33
Chen Quan-Sheng, PhD
Professor of Food and Biological Engineering

Education Background
Anhui Agricultural University, PR China, B.S., 1997
Anhui Agricultural University, PR China, M.S., 2004
Jiangsu University, PR China, Ph.D., 2007

Working Experience
2007.06- 2009.06, Jiangsu University, PR China, Lecture
2009.06-2013.08, Jiangsu University, PR China, Associate Professor
2010.09-2011.09, University of Tennessee, US, Visiting scholar
2013.06-Present, Jiangsu University, PR China, Professor

Research Interesting
 Rapid & nondestructive detection of Agri-product & food
 Real-time quality monitoring and control in food processing
 Emerging analytical tools in analysis of food quality and safety, especially including
near infrared spectroscopy (NIR), E-nose, E-tongue, biosensors, and
multispectral/hyperspectral imaging tool.

Contacts
Tel: +86 136****7948
E-mail: [email protected]

34
Chen Guan-Hua Ph.D
Professor of Food and Biological Engineering

Education Background
PhD of analytical chemistry, Hebei University, China, 2003; Master of analytical
chemistry, Hebei University, China, 1996; Bachelor of physics, Hebei University, China,
1982.

Working Experience
Apr. 2008-Oct. 2008, worked at College of Pharmacy, University of Georgia as a visiting
scholar, the topics studied was the separation of an oligonucleotide drug and its metabolite
by capillary gel electrophoresis.

Research Interesting
Prof. Chen‟s current research is focused on the detection technology applied in food safety
and the mechanism of the anti-oxydation of active component in natural products. More
than 50 papers and 1 book have been published.
 Sensitive detection for agrochemcal and veterinary drug residues by capillary
electrophoresis or high performance liquid chromatography;
 Synthesis of molecularly imprinted material used in solid extraction;
 Kit of fast detection base on chemical coloration for agrochemcal and veterinary drug
residues;
 Cooperation of anti-oxydation between natural antioxidant and antioxidase.

Contacts
Tel & Fax: 0086-511-88780201
E-mail: [email protected]

35
Duan Yu-Qing Ph.D
Professor of Food and Biological Engineering

Education Background
2001.9-2004.6, Ph.D. of Agricultural product processing and storage, School of Food
Science and Technology, Huazhong Agricultural University.
1998.9-2001.7, Master of Chinese Medicine, Jilin Agricultural University;
1994.9-1998.7, Bachelor of Pharmaceutical Botany, Jilin Agricultural University;

Working Experience
2004.7-present, Engaged in teaching and research work, School of Food & Biological
Engineering, Jiangsu University. Professor, Doctoral Tutor, Professor Committee Member
of School of food and biological engineering in 2013. "Blue Project" Young Academic
Leaders of Universities and "Six Talent Peaks" Cultivation Object of Jiangsu Province in
2014.
2015.1-2016.1, Visiting scholar, Department of Food Science, University of
Massachusetts Amherst, USA.
2012.8-2013.1, Visiting scholar, Laboratory of Natural Product Chemistry, Department of
Pharmacy, Osaka University, Japan.
2010.10-2012.10, Postdoctoral research, Postdoctoral Research Station of Agricultural
Engineering, Jiangsu University;
2006.11-2009.11, Postdoctoral research, Postdoctoral Research Station of Food Science
and Engineering, Jiangsu University;

Research Interesting
Food science and nutrition, functional food science, natural product chemistry.

Contacts
Tel : ：+86-511-88780201
E-mail: [email protected]

36
He Rong-Hai Ph.D
Professor of Food and Biological Engineering

Education Background
Ph.D. 2006,Jiangsu University, China, Major: Agricultural Product Processing and
Preservation Engineering
M.S. 2004, Jiangsu University, China, Major: Agricultural Product Processing and
Preservation Engineering
B.S. 1993, Jiangsu Agricultural Institute, China, Major: Food Engineering

Working Experience
2006.06- School of Food and Biological Engineering, Jiangsu University, Prof., Assistant
Dean
2007.2-2008.5 University of Tennessee, Knoxville, USA, Postdoctoral Research Associate
1993.8-2001.8 Nanjing Tianhuan Food Group, China, Engineer

Research Interesting
Functional food
Food phisycal processing technology ang equipiment
Social academic post and honor
Member of Agricultural Products Storage and Processing-Branch of CAASS

Contacts
Tel：+86-511-88795305
E-mail: [email protected]

37
Zhou Cun-Shan Ph.D
Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Ph.D September 2002-June 2007, Food Science and Engineering, Jiangsu University

Working Experience
RIKEN, Heddle Initiative Research Unit, Institute of Advanced Science, Visiting Scientist,
2013.July.11-2014.January.11
Jiangsu University, School of Food and Biological Engineering, Associate Professor, 2012,
April- Present
Zhejiang A & F University, School of agricultural and food science, lecturer July 2007-
November 2009, Associate Professor November 2009- March 2012

Research Interesting
Protein engineering preparation and Carbohydrate biomass energy.
 Chemical and acoustic principles of solid-liquid extraction with ultrasound-assisted
 Modeling of mass transfer phenomena in food and bioprocess engineering
 Converting biomass into industrial feedstock and products with green catalyst (Ionic
liquid)
 Applied and fundamental research to characterize and evaluate biological materials
using advanced instrumentation

Contacts
Tel & Fax: 0086-511-88780201
E-mail: [email protected]

38
Cui Heng-Lin Ph.D
Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Ph.D., Microbiology, Institute of Microbiology, Chinese Academy of Sciences (IMCAS),
2004-2007.
M.S., Microbiology, 2001, College of Life Sciences, Nanjing Normal University (NJNU),
1998-2001.
B.S., Biology, 1994, Department of Biology, Nanjing Normal University (NJNU),
1990-1994.

Working Experience
08/2013-present, Professor, School of Food & Biological Engineering, Jiangsu University.
02/2013-02/2014, Visiting scholar, School of Science, The Hong Kong University of
Science and Technology (HKUST).
08/2012-08/2013, Associate Professor, School of Food & Biological Engineering, Jiangsu
University.
08/2011-08/2012, Postdoctoral Fellow, Department of Civil and Environmental
Engineering, University of Hawai'i at Mānoa (UHM).
08/2007-08/2011, Associate Professor, School of Food & Biological Engineering, Jiangsu
University.
06/2001-07/2007, Lecturer, School of Biological & Environmental Engineering, Jiangsu
University.

Research Interesting
Food microbial diversity and safety
Microbial diversity and application of extremophiles

Contacts
Tel: +86-159****1926
E-mail: [email protected], [email protected]

39
Sun Wen-Jing Ph.D
Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Ph.D. 09. 2003 - 06.2007: Candidate in Ecology, Hebei Normal University, P.R. China;
B.S 09.1982- 06.1986: in Biology, Lanzhou University, P.R. China;

Working Experience
06. 2008-Present: Professor, School of Food and Biological Engineering, Jiangsu
University, P.R. China;
12. 2001- 05.2008: Professor, Shanxi Institute of Biology, P.R. China;
06. 1986 -10. 2001: Assistant Professor, Associate Professor, Shanxi Institute of Biology,
P.R. China;

Research Interesting
 Bioproduction technology of Food additives
 Development and Utilization of Microbial Sources
 Comprehensive Utilization and Bioconversion of Agricultural Products

Contacts
Tel: 0086-139****0489 Fax：0086-511-88884068
E-mail: [email protected]

40
Jiang Song Ph.D

Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Ph.D.2000-2009 Jiangsu University, China, Major: Engineering of agricultural product
processing and storage.
M.S.1992-1996 Jiangsu University, China, Major: Engineering of agricultural product
processing and storage.
B.S.1981-1985 Jiangsu University, China, Major: Agricultural machinery design and
manufacture.

Working Experience
2006.4-present, School of food and biological engineering, Jiangsu University, Deputy
Dean.
2001-present, Director, Jiangsu creation research institute.
2001.12-2005.3, School of biological and environment engineering, Jiangsu University,
Deputy Dean.
1995-1998, Department of food science and engineering, Jiangsu University, Deputy
Director.
1985.7-present, Jiangsu University, Teaching Assistant, Lecturer, Associate Professor and
Professor.

Research Interesting
Rheological properties and evaluation of texture of food and agricultural
products.
Storage and preservation of agricultural products.
Processing machinery and device of food and agriculture products.

Contacts
Tel: +86-51188790211
E-mail: [email protected],[email protected]

41
Lin Lin Ph.D

Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Jiangsu University, Mechanical Engineering, BS, 2001.
Jiangsu University, Agricultural Engineering, MS, 2005.
Jiangsu University, Food Science, PhD, 2007.

Working Experience
Aarhus University (Denmark), Nanoscience, Postdoctor, 2011.

Research Interesting
Food Preservation
Food Packaging
Bioenergy
Nanotechnology for Biological Applications

Contacts
Tel: +86- 86137****9596
E-mail: [email protected]

42
Gao Rui -Chang Ph.D

Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Shandong Agriculture University. Agricultural Product Processing, BS, 2001
Hebei Agriculture University. Processing and Storage Engineering of Farm Products,
MS, 2004.
Ocean University of China. Food Science. Ph.D. 2007
Working Experience
2015.07- Professor, Department of Food Science and Engineering, Jiangsu University,
Zhenjiang, Jiangsu, China
2014.05-2015.05 Visit Scholar, University of Massachusetts Amherst, USA.
2012.02-2014.02 Food Science Division, Deparment of Life Sciences National Natural
Science Foundation of China, Beijing, China
2010.08–2012.01 Associate Professor, Department of Food Science and Engineering,
Jiangsu University, Zhenjiang, iangsu, China
2007.06–2010.07Lecturer, Department of Food Science and Engineering, Jiangsu
University, Zhenjiang, Jiangsu, China

Research Interesting
Aquatic product chemistry and processing
Food flavor

Contacts
Tel: +86-511-88780174
E-mail: [email protected]

43
Xun Bin Ph.D

Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
Ph.D. Food Science 2011 Jiangsu University
M.S. Food Science 2005 Jiangsu University
B.S. Grain Science and Engineering 1990 Jiangnan University

Working Experience
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Research Interesting
Engaged mainly in full utilization technology research and equipment development for
food by-products, focusing on theoretical researches and engineering technology like
sub-critical fluid extraction, microwave enzyme inactivation and sterilization of soybean
germ, wheat germ, rice bran, corn germ, corn gluten meal and other bulk food by-products,
and related products development and equipment development.
 Sub-critical fluid extraction technology research and engineering of cereal germ oil

 Research and equipment development of microwave enzyme inactivation and

sterilization technology for low-moisture cereal germ

 Deep-processing technology and industry application of corn gluten meal

Contacts
Tel: +86-511-88788203
E-mail: [email protected]

44
Wang Yun Ph.D
Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
BSc. Jiangsu Agricultural College, 1996
MSc. Yangzhou University, 1999
PhD. Nanjing Agricultural University, 2006

Working Experience
Lecture in Department of Biology at Changshu Institute of Technology, 1999-2002
Associate professor of Biochemistry, and Department Head of Biotechnology, School of
Food and Biological Engineering, Jiangsu University, 2006-current
Visiting research fellow in School of Biological and Biomedical Sciences, Durham
University (UK), 2010-2011

Research Interesting
Research interests involve the use of multidisciplinary methodologies from molecular
biology, proteomics and metabolomics to (i) decipher the underlying mechanisms
involved in physiological and nutritional changes in fruits and vegetables during
post-harvest storage and process; (ii) investigate the interaction between fungi (such as
Aspergillus flavus, Penicillium expansum) and their host and the possible regulatory
networks involved in mycotoxin biosynthesis.
Another research interest includes the development of immunoaffinity chromatography
and its application to pesticide and veterinary medicine residues detection in food samples.

Contacts
Tel: +86-511-88797059
E-mail: [email protected]

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Qi Xiang-Hui Ph.D

Professor of School of Food and Biological Engineering, Jiangsu University

Education Background
2016-2016 Yale University, Exchanging Research
2015-2016 University of California, Los Angeles, Visiting Professor
2009-2011 Nanjing University of Technology, Chemical Engineering and Technology,
Postdoc
2003-2006 Guangxi University, State Key Laboratory for Conservation & Utilization of
Subtropical Agro-bioresources, Microbiology, PhD.

Working Experience
2016-Present Professor, Master & PhD Supervisor, Jiangsu University
2013-2014 The government of Jingkou District of Zhenjiang, Jiangsu Province, General
manager Assistant of Sinograin (Zhenjiang), China
2010-2016 Associate Prof. Master Supervisor, Jiangsu University
2007-2010 Lecturer, Jiangsu University
1998-2000 Environmental Protection Bureau of Yuanshi, Hebei Province, China

Research Interesting
 Food microorganism, , Biosynthesis, Pathway engineering & fermentation
 Food enzyme engineering, bio-catalysis & biotransformation.
Mainly focusing on: the Biosynthesis of high value-added chemicals by microbes and
engineered strains; Isolation, identification and evolution of microbes; Metabolic
engineering & Pathway engineering of functional microbes, and Biotransformation;
Discovery of novel genes, enzymes and new strains; Metabolic regulation based on
the research of microbial omics; Rational & Irrational design of microbial enzymes;
Application of high value-added products including functional sugar alcohols by
biosynthesis and biotransformation based on microbial engineered strains.

Contacts
Tel: +86- 139****2912 E-mail: [email protected]

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