Ding Xiaowen, female, research direction: food safety and health food.
Job resume:
1984.7, MD, Department of Health Care, West China University of Medical Sciences. In 2004, he received his doctorate from College of Food Science, Southwest Agricultural University. From 200 1.5 to July 2002, he was a visiting scholar in the Department of Biochemistry, University of Queensland, Australia.
Member of the National Green Food Expert Advisory Committee (No.:2004-296), executive director of the Environmental and Product Quality Testing Committee of Chongqing Analytical Testing Society, and expert in procurement evaluation of Chongqing Municipal Government (No.:00240002, Chongqing Finance Bureau).
Complete the research on the antioxidant effect of citrus peel residue, the production of soybean antioxidant peptide by enzymolysis, the safety and production hygiene control of Chongqing hot pot soup seasoning oil, and the food safety and control measures affecting boletus.
Published 36 papers by the first author; Published 5 textbooks and monographs.
Teaching food hygiene, food toxicology and food analysis to undergraduates; Teaching functional food, food safety and quality control for graduate students. Graduate students 16 have been trained, of which 10 has graduated. On June 20, 2007, the research on the effect of hydrogen peroxide on micronucleus rate of Vicia faba root tip cells won the first prize (Shi Jing) of the excellent graduation thesis (school level) for undergraduates in 2007.
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