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Brief Introduction

The doctoral program is established in School of Food Science and Biotechnology of Zhejiang Gongshang University.

School of Food Science and Biotechnology is known for its strong business background, distinct engineering advantages and professional characteristics . It possesses a province priority discipline in " Food Science and Engineering ",, Joint Research Center of Shanghai Institutes for Biological Sciences and Food Nutrition Science of Zhejiang Gongshang University, Province Key Laboratory of Food Safety ,,Province Key Laboratory of Food Microbial Technology Research, Province Joint Key Laboratory of Aquatic Products Processing Technology Research, Sub-center of National Marine Fishes Processing Technology Research and Development, the Aquatic Products Processing Sub-platform of Marine and Fishery Science and Technology Innovation Platform of Zhejiang Province, the Key Innovation Team of Zhejiang Province ---Aquatic Products Processing Industry Innovation Team and the Innovation Team of Higher Education of Zhejiang Province - Fresh Food Storage and Processing and Safety Control. In addition, the Health Care Products of Penetration Research Center of Science of Eugenics Association of China and the Food Association of Zhejiang Province are affiliated to our faculty.

Over 100 staff across the faculty collaborate with each other to promote research in advanced technologies systems , including 12 doctoral supervisors, 52 Master’s supervisors, 29 professors, 34 associate professors. 56 teachers have obtained their doctor's degrees and 3 teachers are studying for doctor's degrees. The current research laboratories occupy more than 24,000 square meters and have equipment configuration with the value more than 95 million yuan. With those obvious superiority, we have achieved research laboratories with advanced level in domestic and in Province,

Due to teachers’ strong teaching and scientific research ability, they are active in scientific research and frequently organize academic exchange. In the recent three years  their scientific achievements are remarkable in almost three years and they have obtained over 200 projects, such as the national 863 Plan Project, National Natural Science Fund of China, Provincial Natural Science Fund and all kinds of Science and Technology Plan Projects and horizontal cooperation projects from nation and province or national ministries. The project expenditure is up to 70 million yuan and the annual scientific research expenditure received is up to more than 10 million yuan. We won two national awards in the recent five years:the Second-class National Scientific and Technological Progress Award and the Second-class National Teaching Achievements; Also 23 prizes of provincial scientific and technological progress are acquired, including the first, second and third prizes. Nearly 250 academic papers are published annually, of which more than 80 papers are collected by the three major indexes like SCI per year.


Five research areas are established in doctoral program of food science:


1. Agricultural (livestock) products storage processing and safety control

Professor Zheng Xiao-lin and Professorate senior engineer Meng Yue-cheng are the advisers in the main research areas as follows: 1) The principle and technology of agricultural (livestock) products preservation--- research of biological problems and preservation principle and technology of agricultural products' pre-production and post-production of biology. 2) high and new technology in food and its corresponding application---research of food high and new technology like biotechnology and ultra-high pressure in the application of food preservation and processing. 3) The food industry safety technology--- research of food storage and processing technology and safety control, from raw materials, processing ,storage and transportation, to food consumption (especially agricultural products, aquatic products, etc.). The whole procedure is under safety and quality control.

The research in the mentioned areas has been focused and successfully gained support and projects from National Natural Science Fundation and Provincial Major Scientific Research Projects. Parts of the research results rank forfront in the domain. We have received several national and provincial tech awards. For example, "the South Main Perishable and Easy-browning Characteristic Fruit Storage Processing Key Technology Research" won the Second-class National Scientific and Technological Progress Award in 2008. Besides, multiple high-level papers are indexed by SCI.


2. Food Quality and Safety

There are four faculty advisers in this research area, including Professor Deng Shao-ping , Professor Han Jian-zhong , Professor Rao Ping-fan and Specially-appointed Professor Chen Jian-she. The research address areas not only in physical and chemical properties of food ,sensory quality, evaluation theory and method, the study of scientific basis of the sensory quality and consumption hobby, but also the rapid detection technology of food to provide technical support for food products design and quality testing. In addition, the scope of research also involves the relationship among food and intestinal microflora, mucosal immunity and ghrelin secretion, and the biologic mechanisms of food nutrition.

The research in the mentioned areas has been successfully received projects from National Natural Science Fundation and Provincial Major Scientific Research Projects, and several National and Provincial Awards, such as " Food Quality and Safety about Technical Management and Innovation and Practice of Professional Talents Cultivation Mode " which was awarded the second prize of national teaching achievements in 2005 and Food Sensory Science which was called annual national excellent courses in 2006. Many high-level SCI papers have been published.


3. Aquatic Products Processing

Two faculty advisers, Professorate senior engineer Dai Zhi-yuan and Professor Zhang hong, are responsible for the research, the areas of which are listed as follows:.1) the aquatic products processing and storage; 2) aquatic products quality and safety management; 3) the nutrition of aquatic products and functional food . Focus is mainly placed on the research of deep processing technology of aquatic products and industrialization application .

In recent years, we have accomplish projects from National 863 Plan Project, National Science and Technology Support Project, the Provincial Major and Key Scientific Research Projects. Several provincial science and technology awards have been received, such as "Supermarket Marine Food Deep Processing Technology Research and Industrialization" which was awarded the first prize of Science and Technology Awards in Zhejiang Province in 2008, "the Squid and Bulk Aquatic Products Storage and Processing and Quality Safety Control Key Technology and Industrialization" which was awarded the first prize of National Commercial Science and Technology Progress in 2008 and " the Anglerfish Intensive and Deep Processing Technology Research and Products Exploitation" which was awarded the second prize of General Chamber of Commerce Business Technological Progress of China in 2008. Many high-level SCI papers in this area have been published.


4. The Food Chemistry and Functional Factors

There are two faculty advisers in this research area, including Professor Wang Xiang-yang and Professor Xiong Chun-hua. There are two main research areas as follows:the separation and preparation of food functional factors and functional evaluation of food functional factors. The research mainly targets the functional composition of characteristic agricultural and sideline products in Zhejiang Province and uses modern high-new separation technology combined with the traditional extraction and separation technology to carry out separation and preparation and evaluates biological activity of the chemical composition of anti-cancer, hpyerglycemic, lipid-reducing, antibacterial, antibiosis and antioxidant which are extracted from the agricultural and sideline products , which will provide a scientific basis for functional food.

Some provincial projects, such as the German Humboldt Fund, the National Natural Science Fund and the Provincial Major Scientific Research Key Projects, have been received and some provincial awards, such as the first prize of National Commercial Science and Technology Progress Award, the second prize of National Scientific and Technological Progress nominated by Ministry of Education, the ministry of education, the second prize of Science and Technology Progress of Zhejiang Province, have been received in this research area . A major breakthrough has been made in countercurrent chromatography technology and the Highest Award (Edward Chou Award) issued by the International Association of Countercurrent Chromatography for the first time in 2006 has been received. Many high-level SCI papers have been published.


5. Food Biotechnology

Two faculty advisers in this research area, including Researcher Gu qing and Professor Liang xin-le are responsible for the research, the areas of which are listed as follows:through the research of genetic engineering, fermentation technology, biological transformation and catalytic technology, food quality and safety have been improved and a new resource of food has been exploited.  

The research experience has been gained for a long time in some areas, such as the fermented food and microbial characteristics, biological manufacturing of safe food additives, microbial species resources and microbial activity and functional factors. In recent years, some projects, such as the National 863 Plan Project, International Cooperation of Science and Technology Special Project of China, National Natural Science Fund, the Provincial Major Scientific Research Key Projects, the Doctoral Program Fund of Ministry of Education, Provincial Natural Fund Key Projects, have been presided over and completed and some Provincial Science and Technology Awards have been won and many high-level SCI papers have been published in the magazines like Food Chem., PloS ONE, AMB.



 


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