Education：
Ph.D.. 2014 Jiangsu University, China
Major: Agricultural Product Processing and Preservation Engineering M.S. 2003 Jiangsu University, China
Major: Agricultural Product Processing and Preservation Engineering
B.S. 2000 Northwest A&F University, China
Major: Food Science and Engineering Professional Experience： Scientific Research Field： Analysis and detection on quality of food and agricultural product
Food flavor Social academic post and honor： Teaching Courses： Instrument analysis, fermentation condiment technology Published papers： [1]Sun,Z.B.,Xin,X.,Zou,X.B.,Wu,J.F.,SunY.,TangC.Y.,Gui,Xiang.,Shen,D.P.,Lin,B.Rapid qualitative and quantitative analysis of base liquor using FTIR combined with chemometrics [J]. Spectroscopy and Spectral Analysis, 2017,37(9) :2756-2762.
[2]Sun,Z.B.,Yin,J.L.,Hao,L.,Zou,X.B.,,Zhao,J.W.,,Wang,Z.B.Analysis of Aroma-active Compounds in Zhenjiang Aromatic Vinegar with Different Ageing Time by GC-O Based on Direct Intensity Methods. [J]. Journal of Chinese Institute Of Food Science and Technology(China),Accepted.
[3]The Changes of Heterocyclic Compounds in Zhenjiang Aromatic Vinegar during Ageing [J]. Journal of Chinese Institute Of Food Science and Technology, 2015,6(15):199-205.
[4]The determination of characteristic aroma compounds of Zhenjiang fragrance vinegar Using HS-SPME/GC-MS/GC-O. [J]. Journal of Jiangsu University (Natural Science Edition) ,,2010,2:1-6.
[5] Changes of characteristic aroma compounds of Zhenjiang fragrance vinegar during processing and analysis of their formation mechanism. [J]. Journal of Chinese Institute Of Food Science and TEchnology, 2010,10(3):120-127.
[6]Study on the change of aroma-active compounds of Zhenjiang Yao Meat during processing[J].Food and Fermentation industries,2010,2:180-183.
[7] Analysis on physicochemical index during processing of Zhenjiang fragrance vinegar and the
relation between aroma components. [J].Food science, ,2009,9(30):59-61.
[8] Application of Mathmatical Morphology in Measurement ofGranularity Size Using Image Processing [J].Computer Automated Measurement & Control, ,2003,11(9) :665-667.
[9] Comparative Study on Volatile Flavour Compounds of Several Chinese Traditional Famous Vinegar [J].China Condiment,2010, 35(9):34-37.
[10] Study on optimization of extraction condition of SPME in aroma component of Zhenjiang
fragrance vinegar using Response Surface Methodology[J].China Brewing, 2009,8:45-48 Main Scientific Research Projects： [1]The National Key Research and Development Program of China：Cross-border Food Features Identification Technology and its Database Build-up,2016-2020.
[2]The Key Research and Development Program of Zhenjiang：Study on Quality Evaluation and Adulteration Identification of Zhenjiang Aromatic Vinegar Based on Multi - information Fusion,2016-2018.
[3] Jiangsu Planned Projects for Postdoctoral Research Funds: Study on intelligent evaluation of liquor quality based on multi-technology fusion bionic artificial sensory,2015-2017 . Patents： Scientific Research Achievements and Awards： The second prize of excellent papers, Chinese Institute Of Food Science and Technology,2011 .( 1/5).
The First Prize of Jiangsu Science and Technology Award: Study on intelligent evaluation and data processing in analysis of food quality, 2012. (8/8). Number of postgraduates under supervision： 4 Number of supervised masters and Ph.D. 2 Number of supervised undergraduates 32 The above information updated： Dec.2017 |
