Ye Xinggan, male, Ph.D., born in May, 1962, professor and doctoral supervisor of Department of Food and Nutrition, Zhejiang University. Head of the first-class discipline of food science and engineering, vice president of the School of Biological Systems Engineering of Food Science, Zhejiang University.
Chinese name: Ye Xinggan
Nationality: China.
Ethnic group: Han nationality
Place of birth: Ninghai, Zhejiang
Date of birth: 1962.5
Occupation: teacher
Graduate school: Zhejiang Agricultural University
Main achievements: food processing and food safety.
Representative Works: Processing Technology of Fruit and Vegetable Products
experience
1985 obtained a master's degree in fruit and vegetable processing, and 1998 obtained a doctorate. 1985 engaged in teaching and research on fruit and vegetable processing and food safety. He has taught fruit and vegetable processing, agricultural products processing, food sensory evaluation (master students and undergraduates), special topics of fruit and vegetable processing for master students, special topics of agricultural products processing, food science and engineering progress, and food science progress for doctoral students. Editor-in-Chief 1 Textbook Processing Technology of Fruits and Vegetables Facing the 2 1 Century, participated in the compilation of four textbooks, namely Processing Technology of Fruits and Vegetables and Food Technology, published four books, namely Processing and Comprehensive Utilization of Citrus, Processing of Fruits and Processing of Exported Vegetables, and participated in the compilation of China Agricultural Encyclopedia.
project
Engaged in agricultural products processing for more than 30 years, since 2005, he has presided over 2 projects of National Natural Science Foundation, 2 key projects of Ministry of Science and Technology, 6 major research projects of the Tenth Five-Year Plan and scientific and technological support (including sub-projects), foreign cooperation project of Ministry of Science and Technology 1, 3 major research projects of Zhejiang Province and governor's fund, and project of the State Planning Commission 1. More than 0/00 papers were published, including 50 SCI papers, and the cumulative citation rate exceeded 70 times.
prize
Won the first prize at the provincial and ministerial level 1 item and the second prize at the provincial and ministerial level association. The projects he presided over won the first prize 1 and the second prize 1 of Zhejiang Agricultural University and Zhejiang University respectively, and the second prize 1 of Zhejiang Teaching Achievements. Has more than 20 invention patents. He presided over the development of a rapid analyzer for milk components, and now it has become the most popular low-priced analyzer for milk components in China, with a large amount of promotion. Myrica rubra processing technology successfully developed Myrica rubra fermented dry red wine, which realized the large-scale processing of Myrica rubra and was at the international leading level.
location
The main academic part-time jobs are: executive deputy director of the Research Center for Agricultural Products Storage, Processing and Equipment of Zhejiang University, head of major scientific and technological expert group of agricultural products processing in Zhejiang Province, chief expert of marine biological resources processing in Zhoushan, Zhejiang Province, vice chairman of Zhejiang Horticultural Society, and executive director of Zhejiang Food Society. Executive Director of Fruit and Vegetable Processing Branch of China Food Society, and Executive Director of Agricultural Products Processing Branch of China Agricultural Society.
Member of the Expert Committee of Zhejiang Development Planning and Research Institute; Leader of the Expert Group of Major Scientific and Technological Consultation on Agricultural Products Processing of Zhejiang Science and Technology Department; Experts from the Expert Group of Agricultural Products Quality and Safety of the Ministry of Agriculture; Expert of Zhejiang Provincial Government Food Safety Expert Advisory Group. Member of Academic Committee of State Key Laboratory of Food Science (Jiangnan University, Nanchang University); Distinguished expert of National dairy project Technology Research Center; Member of Academic Committee of National Tea Engineering Center; Official of the Key Laboratory of Processing and Quality Control of Tea and Beverage Plant Products of the Ministry of Agriculture; Member of Academic Committee of Key Laboratory of Applied Marine Biotechnology (Ningbo University), Ministry of Education.