Zhao Liming, doctor of engineering, professor and doctoral supervisor. Director, R&D Fermentation Industry Separation and Extraction Technology Center, East China University of Science and Technology. Director of China Bio-fermentation Industry Association and expert member of technical committee; Director of Jung Health Food Research Center of East China University of Science and Technology; Member of chinese institute of food science and technology Youth Work Committee; Expert member of china health care association Expert Committee; Director of Shanghai Food Society; Member of the Expert Committee of National Moringa Industry Technology Innovation Alliance; Expert consultant of China Xi 'an Light Industry Design Institute; Xinhua News Agency signed a photographer; Editorial Board of Biotechnology Progress.
Chinese name: Zhao Liming.
Nationality: China.
Occupation: teacher
Graduate school: Jiangnan University
Masterpiece: application of membrane separation technology in food fermentation industry
Position: Professor, School of Bioengineering, East China University of Science and Technology
outline
Fermentation engineering major: tutor for master students
Food Science Major: Tutor for Postgraduates
Bio-engineering field: Master of Engineering tutor.
Food Engineering: Master of Engineering Tutor.
He received his bachelor's degree, master's degree and doctor's degree in food science from Wuxi Institute of Light Industry and Food College of Jiangnan University respectively. May to 20, 200210 concurrently served as the secretary of the mobile party branch of Shanghai College Graduates Employment Guidance Center. From 2002 to 2004, he worked in Shanghai Shengyuan Food Technology Co., Ltd. in scientific research and management, and served as assistant general manager and deputy general manager successively. From February 2004 to February 2009, I worked in Kaineng High-tech Engineering (Shanghai) Co., Ltd. as the technical director and senior project manager of Industrial Fluids Division. In June 2009, he became the general manager of Jiangsu Xinrui Food Science and Technology Development Co., Ltd. .. 20 10 April transferred to the Department of Food Science and Engineering, School of Bioengineering, East China University of Science and Technology to teach.
He is in charge of the National Natural Science Foundation 1 project (3 1 138 1), undertakes the national science and technology support plan 1 sub-project, and participates in the "863" plan 1 project of the Ministry of Science and Technology (2006aa Won the third prize of Shanghai Science and Technology Progress Award 1 (ranking 1). He has rich R&D and engineering experience in the development and application of plant protein and its derivatives, separation and extraction technology and equipment in fermentation industry, chitin and its derivatives, functional food and food additives, and comprehensive development and utilization of wastewater from food fermentation industry. Editor-in-chief of the Application of Membrane Separation Technology in Food Fermentation Industry, participated in the compilation of Food for Pregnant and Lactating Women, served as the editorial board of the 12th Five-Year Textbook of Food Science and Engineering of China Textile Society, and edited the textbook of Principles of Food Engineering. We applied for 13 invention patents, of which 3 were authorized. Published or hired more than 30 academic papers, including SCI papers 12. As the person in charge of the project, we developed, designed and built the first domestic production line for producing soybean edible phospholipids by membrane technology (daily output 15 tons), 20,000 tons of sodium-C separation and extraction workshop, 20,000 tons of PDO separation and extraction workshop, and two 1 10,000 tons of PDO production lines. Participate in the design and construction of R&D 400,000-ton crystalline glucose extraction workshop and 50,000-ton L- lactic acid plant.
Education and research development
Research direction and field:
1, Study on separation and extraction technology and equipment in food fermentation industry (membrane separation and industrial chromatography);
2. Research and preparation technology of plant protein and its derivatives:
3. Development and application of functional food and functional food additives and ingredients, and research on separation and extraction technology of natural products.
4. Chemical chitin and its derivatives and its application in food field.
Food processing technology:
1, meat processing technology;
2. Design and development of health food;
3. Design and equipment of food factory.
Take this course
Principles of food engineering;
Graduation design
Comprehensive Biotechnology (Master of Engineering)
Hosting or participating in a project:
1, 20 12-20 14, presided over the national natural science foundation project: Study on mass transfer mechanism/membrane separation characteristics and pollution mechanism of chitin processing wastewater.
2. 20 12-20 14, to undertake the sub-project of the national "Twelfth Five-Year" science and technology support plan.
3. From 2007 to June 2009, he presided over the project of Wuxi Young Talents Program: Comprehensive Utilization of Agricultural Products-Technology of Extracting L- arabinose from Peach Gum.
4. During 2007-2009, he participated in the national high-tech research and development plan (863 plan) project "Efficient utilization technology of large marine aquatic animal resources", 5. Development of recovery process of DPA crystallization mother liquor in Shijiazhuang Pharmaceutical Group.
6. Development of Shenzhen chitosan and γ -aminobutyric acid health products.
7. Development of application technology of Shanghai barley extract.
8. Development of functional drinks in Henan Province.
Published papers
Zhao Liming. Purification of xylanase hydrolysate from steam exploded straw by ultrafiltration and nanofiltration integrated membrane technology. Journal of Beijing Technology and Business University (Natural Science Edition) .2012,30 (3): 39-42.
Zhao Liming. Application of protein project in improving the stability of protein. China food magazine. 20 1 1. 1 1 (2): 158 _ 162.
Chen,,, *. Research progress of dendrobium polysaccharide. Food industry science and technology. 2012.33 (2): 441-445.
Xia, Zhou Yang, *, etc. Study on extraction of cyclic adenosine monophosphate from jujube by ion exchange. Advances in biotechnology. 20 12.2(4):288-292.
Zhao Liming, Liu Bing, Xia Quanming, et al. Present situation and development trend of health food in China. Food and Nutrition in China.2010, 10: 4 _ 7.
Zhao Liming, Xia Wenshui. Composition analysis of waste alkali liquor from chitin production with shrimp and crab shells. Food industry technology. 2009,8(30):75_77.
Zhao Liming, Arvin Zhao, Xia Wenshui. Study on clarification of chitin alkali cooking wastewater by stainless steel membrane ultrafiltration. Food industry technology. 2009,7(30):65_68.
Jiang Qixing, Ude, Zhao Liming, et al. Study on antibacterial properties of squid bone chitosan. Food industry science and technology. 20 10, 12 (3 1): 94-96.
Zhao Liming, Study on the Resistance and Adaptability of Microorganisms to Food Antibacterials, Food Industry Science and Technology, 2004,4 (25):144-145.
Zhao Liming, Xia Wenshui, Physical and chemical properties of functional food additive N- acetyl -D- glucosamine, Journal of Wuxi Institute of Light Industry, 2002,4 (21): 357-361.
Zhao Liming, DSC and pulse NMR were used to study the glass transition state and temperature of food. Food Science and Technology, 200 1, 1: 14- 16.
Zhao Liming, Xia Wenshui, Properties of N- acetyl -D- glucosamine and its application in food, Food Science and Technology, 200 1, 6:3 1-34.
Chen Yiyong, Deng Kequan, Zhao Liming, et al. Study on Maillard reaction to produce fish flavor essence. China condiment, 6: 67-70, 2007.
Wang Lianhong, Zhang Jiajun, Zhao Liming, et al. Study on Adenosine Fermentation of Bacillus subtilis JSIM-X- 13-4 Mutant, Food and Fermentation Industry, 2006, 12 (32): 44-47.
Chen Yiyong, Wang Caixia, Zhao Liming, et al. Development of aloe, honeysuckle and honey compound functional nutritional oral liquid. Modern Food Science and Technology, 2007,4 (23): 33-37.
Wei Xinlin, Liu Ying, Zhao Liming, et al. Study on the production technology of asparagus leaf teabag. Agricultural products processing, 2009, 4: 30-33.