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【Face-to-face Food Majors】Introduction to the Discipline of Food Science and Engineering, School of Food Science and Engineering, Tianjin University of Science and Technology

 Last Update: 2021-07-28
 Source: Internet
 Author: User

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The direction of animal resource development and functional food mainly focuses on the development and deep processing of animal-derived products (meat, egg, milk, feather, bone, blood and internal organs), as well as the extraction, processing and mechanism research of functional active substances
.
This laboratory is composed of well-known experts and scholars in the field of animal resources at home and abroad.
It is a leader at home and abroad in the research directions of animal-derived functional foods, functional factors and immune regulation
.

4.
Development direction of fermented food and microbial resources

This research direction mainly uses biotechnology to conduct basic research on the development of lactic acid bacteria, monascus, yeast, edible fungi and other microbial resources, and apply it to fermented dairy products, fermented fruits and vegetables, fermented soy products, red yeast and other fermented foods.
Sexual research
.
At the same time, modern biotechnology is used to carry out technological transformation and industrial upgrading of traditional fermented food
.
Focusing on red yeast rice and fermented soybeans, a monascus strain resource bank has been established, and technical methods such as strain breeding, functional factor-related gene analysis, and fermentation metabolism regulation have been applied to develop safe, efficient, and low-cost functional monascus products
.
In addition, he is also engaged in research on the comprehensive development and utilization of non-grain biomass castor, flax mustard and other resources
.

5.
The logistics and processing direction of agricultural products

This direction focuses on the quality, processing and storage characteristics of fresh agricultural products and the regulation mechanism as the research object, and conducts research on the intensive processing, storage and transportation, fresh-keeping packaging, shelf life prediction technology and other aspects of agricultural products
.
Mainly focusing on technical engineering and industrialization research, focusing on the common key technologies of agricultural product processing and storage in the processing and storage of agricultural products, such as agricultural product processing characteristics, shelf life quality, physical modification, post-harvest preservation of agricultural products, pathology, and gene regulation.
The development of materials and facilities is a guarantee, and technical means such as green processing, biological materials, and intelligent evaluation are adopted to ensure the quality and health and safety of agricultural products and their processed products, and provide the industry with mature technical results that can be directly transformed
.

6.
Grain and Oil Science and Engineering Direction

Grain and oil science and engineering research team, with food and oil as the research object, organically integrate the research characteristics of related disciplines in engineering, science, agriculture, medicine, etc.
, form staple foods, miscellaneous grains and vegetable oils as the main starting materials, and apply modern high-tech Features for in-depth theoretical and applied research
.
Mainly research grain, oil and vegetable protein products, as well as the industrialization of staple foods; chemical and engineering research on functional carbohydrates and proteins; efficient extraction, separation and identification of active ingredients from cereals; molecular nutrition research on staple grains and miscellaneous grains
.

3.
Introduction of subject leaders

Wang Shujun, male, professor, doctoral supervisor, executive deputy director of the State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
.
National Outstanding Teacher, "Changjiang Scholar" Distinguished Professor of the Ministry of Education, winner of the National Outstanding Youth Science Fund, project leader of the Innovation Team Rolling Support Program of the Ministry of Education, winner of Tianjin's first batch of outstanding youth science fund, Tianjin "Distinguished Professor", Excellent Communist Party Member of Tianjin
.
He is also a member of the Youth Working Committee of the Chinese Society of Food Science and Technology, the vice chairman of the Tianjin Youth Science and Technology Workers Association, an expert in the Life Sciences Department of the National Natural Science Foundation of China, and an executive director of the Agricultural Products Processing and Storage Engineering Branch of the Chinese Society of Agricultural Engineering
.
Served as the associate editor, editorial board and guest editor of 10 domestic and foreign academic journals including "Cereal Chemistry", "Food Chemistry" and "Journal of Food and Biotechnology", "Food Science", "Future Food Science"
.
Mainly engaged in starch structure and functional properties, nutrient digestibility and structural changes during processing, interaction with other products, and the impact on food quality and nutritional properties
.
Presided over more than 10 vertical projects such as key projects of the National Natural Science Foundation of China, national key research and development projects, and Tianjin Outstanding Youth Fund
.
Published more than 120 SCI papers as the first or corresponding author (including 6 selected ESI highly cited papers, 7 cover papers), 32 papers with an impact factor of 9.
0 or more, and 4 papers with an impact factor of 10.
0 or more
.
The total number of citations of the paper is more than 5,400, and the highest citation of a single paper is more than 720.
The H index is 42, and it is selected as the 2020 China Highly Cited Scholars list
.
He has been invited to participate in more than 60 academic conferences or academic lectures, including more than 20 international academic conferences
.
Published 1 English monograph, participated in the compilation of 5 English monographs (10 chapters), and 15 authorized patents
.
He has won more than 10 scientific research awards such as the Tanner Award from the American Food Science and Technology Association, the Science and Technology Innovation Award of the Chinese Society for Food Science and Technology-Outstanding Youth Award, the Postdoctoral Research Fund Award of the University of Sydney, Australia, and the Tianjin Natural Science Award
.

Du Xinjun, male, professor, doctoral supervisor, Dean of the School of Food Science and Engineering, Tianjin University of Science and Technology
.
Specially-appointed professor in Tianjin, a young leader in science and technology innovation in the Tianjin Innovative Talent Promotion Plan, and a leader in disciplines in Tianjin
.
He concurrently serves as the vice chairman of the National Beverage Standardization Technical Committee, the vice chairman of the Tianjin Food Institute, and the deputy secretary general of the China Food Institute Alliance
.
Mainly engaged in the research and basic research have a mechanism of pathogenic microorganisms foodborne hazards of food contamination, foodborne hazards microbial detection technology development, microbiological foodborne hazards control, functional beverage development
.
He teaches courses "Food safety study", "Food safety and health", "cell biology", "food microbiology testing technology" and so on
.
In the past five years, he has presided over 4 national-level projects, 1 provincial and ministerial-level projects, and 5 enterprise-entrusted projects
.
Published more than 70 scientific research papers, applied for more than 10 invention patents, and compiled 1 textbook
.

4.
Overseas exchange

At present, it has developed close cooperation with foreign universities such as the National University of Singapore, the University of Sydney in Australia, the National Gangwon University of South Korea, the University of Ottawa in Canada, Heriot-Watt University in the United Kingdom, the University of Georgia in the United States, Cardiff City University in the United Kingdom and other foreign universities, and has established a national 111 Wisdom demonstration base
.
In the past five years, 15 international and domestic academic conferences have been hosted or hosted, and more than 50 experts, scholars or visiting groups from well-known universities or scientific research institutions in the field of overseas food have been accepted in China.
More than 10 teachers of the college have worked in international organizations, which has improved the subject Influence at home and abroad
.
Through the establishment of an international cooperative education platform to cultivate high-quality international talents, more than 200 teachers and students have gone to foreign or overseas exchanges, so that professional scientific research can closely focus on the latest international frontiers
.
In the past five years, more than 20 students have gone abroad for further studies.
Most of them went to the University of Georgia in the United States, Wageningen University in the Netherlands, the National University of Singapore and other internationally renowned food universities for further studies
.

Welcome to the School of Food Science and Engineering, Tianjin University of Science and Technology

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