1988 received his Ph.D. in February, then did postdoctoral research in the Central Research Institute of Yamazaki Bread Company, Japan, and returned to China at the end of the year to teach in the Processing Technology Department of the former Food Engineering Department of Beijing Agricultural Engineering University.
He used to be the director of the teaching and research section and the head of the food engineering department.
Professor 65438 to 0994, former vice president, deputy secretary and director of academic committee of Beijing Agricultural Engineering University;
1995 served as vice president, deputy secretary and doctoral supervisor of China Agricultural University;
From 65438 to 0997, he served as a member of the ninth and tenth Beijing Municipal Political Consultative Conference;
Former vice president and deputy secretary of China Agricultural University, professor of food engineering, doctoral supervisor.
2065438+ died in Peking Union Medical College Hospital on May 27th, 2003 at the age of 65. (Social part-time job, etc. )
Vice President of China Agricultural Society;
Vice Chairman of China Agricultural Expert Advisory Group;
Convenor of food science and engineering discipline appraisal group of the State Council Academic Degrees Committee;
Deputy Director of the National Food and Nutrition Advisory Committee;
Vice Chairman chinese institute of food science and technology;
Executive Director of the International Academic Conference on Soybean Processing and Utilization;
Vice Chairman of China Agricultural Engineering Society;
Executive director of China Cereals and Oils Society;
Executive director of China Food Industry Association;
Chairman of Beijing Agricultural Engineering Society;
Director of chinese institute of food science and technology Soybean Food Branch, etc.
Independent Director of Quantum Hi-Tech (China) Biology Co., Ltd.
Main research direction
Agricultural product storage and processing engineering, new technology of food engineering (including biotechnology fermentation engineering), and research field of grain processing science and technology. Professor Li Ritter has taken courses in food processing technology and food physiology. He used to be the director of teaching and research section and the head of food engineering department, and was promoted to professor from 65438 to 0994. He was the former vice president, deputy secretary and director of academic committee of Beijing Agricultural Engineering University. 1995-2003 Vice President and Deputy Secretary of China Agricultural University. Academic part-time jobs mainly include: Vice President of China Agricultural Society, Deputy Director of China Agricultural Expert Advisory Group, Member of Food Science and Engineering Evaluation Group of the State Council Academic Degree Committee, Deputy Director of National Food and Nutrition Advisory Committee, Vice President of chinese institute of food science and technology, and Executive Director of International Soybean Processing and Utilization Academic Conference. He has presided over many important researches in the fields of storage and processing of agricultural products and food engineering. "Study on Preservation Technology of Natural Cold Source Fruits and Vegetables", 1993 built the world's first large-scale fruit and vegetable storage warehouse with storage capacity of 1200 tons in Hebei Province. This study pushed the research on the storage technology of natural cold-source fruits and vegetables, which was concerned by the world at that time, to a new peak. The appraisal holds that "the technical research of this project ... fills the gap at home and abroad and reaches the international leading level, which is a major breakthrough in the utilization of natural energy-saving technology and fruit and vegetable preservation technology at home and abroad". At present, there are 15 national 863 projects: "Research and application of thermostable xylanase and trehalose phosphorylase"; Tenth Five-Year Plan: "Development of Xylo-oligosaccharide New Products in the Development and Application of Oligosaccharides", etc. 1993 won the first prize of excellent teaching achievements in Beijing ordinary colleges and universities, and was awarded as an excellent teacher in Beijing in the same year. A series of achievements have been made in the field of engineering technology, and 1995 won the UWA Award of the United Nations University. 200 1 won the second prize of natural science of the Ministry of Education. In 2002, he won the second prize of Shandong Science and Technology. In addition, he also won the Outstanding Invention Award of Beijing Invention Association. As the first inventor, he obtained 6 national patents. He has published more than 220 academic papers in domestic and foreign journals, including more than 20 papers collected by SCI and EI, and published more than 10 academic lectures abroad. His works include: Food Physiology (approved by the Ministry of Education as a postgraduate textbook, Agricultural Press), Baked Food Technology (university textbook, Light Industry Press), Food Raw Materials Science (2 1 century university textbook, Agricultural Press), and Grain and Oil Storage and Processing Technology (2 1 century university textbook, Agricultural Press). Editor-in-chief's works include New Technology of Grain Processing (Light Industry Press, 2000), Functional Soybean Food (Light Industry Press, 2002), Soybean Processing and Utilization (Chemical Industry Press, 2003) and other natural fermentation effects on the physical and chemical properties of rice and the study on the gel mechanism of rice flour.
Improvement of bread quality by thermophilic fungi thermostable xylanase
The way out for grain processing industry lies in attaching importance to the industrialization of traditional staple food.
Effects of high voltage electrostatic field and spermidine treatment on color change of winter jujube
The influence of high-voltage electrostatic field on distilled water evaporation is mainly manifested in:
There are 5 national natural science foundations, 4 international cooperation funds, 863 national high-tech projects 1, 15 key projects 1 and 3 other fund projects.
Among them, the National Natural Science Foundation project "Study on the Preservation Mechanism of Fruits and Vegetables Using Natural Cold Resources" built the world's first large-scale fruit and vegetable storage warehouse with a storage capacity of 1200 tons in Hebei Province in 1993. The appraisal opinion pointed out: "The technical research of this project ... fills the gap at home and abroad and reaches the international leading level. It is a major breakthrough in the utilization of natural energy-saving technology and fruit and vegetable preservation technology at home and abroad, and has made great contributions to solving the problem of low-cost and efficient storage and preservation of fruits and vegetables in northern China."
A breakthrough has been made in the research field of enzymatic preparation of xylooligosaccharides from corncob. 200 1, realizing industrial production for the first time in China. Through the expert appraisal organized by the Ministry of Education, it was evaluated as "the first in China, reaching the international advanced level".
In addition, as the first inventor, he has obtained six national invention patents, and another two patents are being applied for.
Ongoing scientific research projects:
At present, there are 15 national 863 projects: "Research and application of thermostable xylanase and trehalose phosphorylase";
Projects of National Natural Science Foundation of China: "Basic research on the mechanism and application of exogenous polyamines induced by electromagnetic field to regulate fruit browning" and "Study on the mechanism of water movement under electric field and its application in energy-saving drying";
Tenth Five-Year Plan: "Development of xylooligosaccharide new products in the development and application of oligosaccharide new products" and "Development and popularization of fruit and vegetable preservation technology using natural cold source"; International cooperation projects include: "research and development of traditional bean products"; Basic research on the occurrence conditions, sterilization mechanism and application of ionic functional water, research on industrialization technology of traditional rice flour products, development of electromagnetic processing technology of food, research on soybean protein gel and degradable biomaterials, standardization and circulation of agricultural products, etc.