Name: Meng Xianjun.
Teaching major: engineering-light industry, textile, food.
Employment situation: in
Gender: male
Faculty: College of Food Science
Courses taught: study on the growth and decline of nitrite in the fermentation process of Chinese cabbage, food and fermentation industry, 200 1-VIP information lactic acid fermentation compound vegetable pulp technology, food and fermentation industry, 2003-VIP information on the characteristics and application of natamycin, a natural biological food preservative, Liaoning agricultural science, 2004-VIP information.
Research direction: deep processing and transformation mechanism of fruits and vegetables
Meng Xianjun-Personal Profile
Meng Xianjun, male, Han nationality, was born in June 1960 1 1, from Chifeng, Inner Mongolia. 1998 graduated from the college of horticulture, Shenyang agricultural university with a doctorate in agriculture. 1995 was promoted to associate professor and professor in may 2000. He is currently the vice president of Food College, the food industry consultant of Liaoning Provincial Government, the president of Liaoning Fruit Wine Association, and the executive director of Liaoning Provincial Public Nutrition Committee. 1999 was selected as one hundred million talents engineering talents in Liaoning province, outstanding young backbone teachers in colleges and universities in Liaoning province in 2000, and doctoral supervisors in our school and Shenyang city for many times in 2000/kloc-0. He has taught undergraduate, master and doctoral students introduction to food science, food nutrition and hygiene, fruit and vegetable processing and soft drink technology. Among them, the course "Fruit and Vegetable Processing" is a course in our school. At present, he is mainly engaged in teaching and scientific research on the mechanism of deep processing and transformation of fruits and vegetables, the extraction of bioactive substances and the development of functional foods. He presided over and participated in more than 20 national, provincial and municipal scientific research projects, among which: the research on the development and comprehensive utilization of hawthorn resources in the seventh five-year plan of the Ministry of Agriculture passed the appraisal of the Ministry of Science and Technology; During the Eighth Five-Year Plan period, as the main executor, the project "Research on Fruit and Vegetable Compound Juice" of the Ministry of Agriculture passed the appraisal of the Ministry of Agriculture. Participated in the "Research on the Development and Utilization of Plant Protein" and won the third prize of Liaoning provincial government for scientific and technological progress; As the main executor, the "Xihong Hawthorn" project won the third prize of Liaoning provincial government for scientific and technological progress; Deputy Director of "Grape Protected Cultivation and Postharvest Treatment" 1998 won the second prize of Liaoning Science and Technology Progress; The project "Deep Processing and Comprehensive Utilization of Strawberries" sponsored by Shenyang Science and Technology Bureau and Liaoning Provincial Department of Finance passed the provincial appraisal in 2002. At present, the projects under the auspices of Liaoning Science and Technology Department are "Main Fruit Deep Processing and Demonstration Project", National Spark Plan "Research on Development, Processing and Utilization of Raspberry", Liaoning Natural Science Foundation "Research on Breeding and Antioxidant Mechanism of Phaffia rhodozyma" and local horizontal project "Research on OPC Extraction and Separation Technology of Grape Seeds". The CAI courseware of Food Machinery won the third prize of the third national courseware. Editor-in-Chief of Functional Food, New Encyclopedia of Preserved Fruits and Preserved Fruits Processing Technology, Introduction to Food Technology, Soft Drink Technology, Complete Guide to Agricultural Products Processing, Food Nutrition and Processing, Deputy Editor-in-Chief of Food Nutrition, and participated in nearly 20 national textbooks and monographs such as Fruit and Vegetable Processing and Introduction to Food Science. Core journals such as Food Science and Food and Fermentation Industry have published more than 40 academic papers, such as Study on the Production of Compound Plant Solid Beverage by Lactic Acid Fermentation by Freeze-drying, Influence of Different Clarification Methods on the Clarification Effect of Mountain Wine, and Study on the Technology of Compound Plant Pulp by Lactic Acid Fermentation, among which two were searched by CA.
Meng Xianjun-Major Academic Achievements
Representative works: functional food, new candied fruit, encyclopedia of preserved fruit processing technology, introduction to food technology, soft drink technology, complete guide to agricultural product processing, food nutrition and processing, food nutrition.
Representative papers: anti-tumor effect of water-soluble polysaccharide of yellow peach, research on scavenging free radicals and improving immune activity, food science, lactic acid fermentation technology of compound vegetable pulp under 2004-VIP information