Name: Suijian Qi
Introduction:Lecturer
School of Food Science and Engineering
Tel: 020-87113842
Fax: 0086-20-87113842
E-mail: fesuijianqi@scut.edu.cn
Education Background
2005.9~2009.7 City University of Hong Kong（Biology and Chemistry），Doctor Degree
1999.9~2002.6 Zhongshan University (Biochemistry and molecular biology), Master Degree
1995.9~1999.6, Zhongshan University (Chemistry), Bachelor Degree
Employment Summary
Lecturer (2010- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research.
Food Science, Natural Food Research
Current Research Projects
1. Antioxidative additive for the meat products from natural source, x2qsD8144040, 2014-2016.
Publications（* as corresponding author）
1. Zhang, YL#, Qi, SJ#, Liu, ZG, Shi, YP, Yue, WQ, Yi, CQ*, Rapid determination of dopamine in human plasma using a gold nanoparticle-based dual-mode sensing system, Materials Science and Engineering C, 2016, 61: 207-213..
2.Qi, SJ*, Huang, H, Huang, JY, Wang, QY, Wei, QY,Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products, Food Control, 2015, 50, 195-201.
3.Huang, JY, Qi, SJ*, Childhood obesity and food intake, World Journal of Pediatrics, 2015, 11(2): 101-107.
4.Qi, SJ, Chen, HY, Liu, Y, Wang, WF, Shen, LQ, Wang, YH*, Evaluation of glycidyl fatty acid ester levels in camellia oil with different refining degrees, International Journal of Food Properties, 2015,18(5): 978-985.
5. Zeng, CX#, Qi, SJ#, Xin, RP, Yang, B, Wang, YH*, Enzymatic selective synthesis of 1,3-DAG based on deep eutectic solvent acting as substrate and solvent, Bioprocess and Biosystems Engineering, 2015, 38(11): 2053-2061.
6.Zeng, CX, Qi, SJ, Li, ZG, Luo, RM, Yang, B, Wang, YH*, Enzymatic synthesis of phytosterol esters catalyzed by Candida rugosa lipase in water-in-[Bmim]PF6 microemulsion, Bioprocess and Biosystems Engineering, 2015, 38(5): 939-946.
7. Zeng, CX, Xin RP, Qi, SJ, Yang, B, Wang, YH*, Aqueous two-phase system based on natural quaternary ammonium compounds for the extraction of proteins, Journal of Separation Science, 2015, 00: 1-7.
8.Tang, JY#, Qi, SJ#, Li, ZG, An, Q, Xie, MQ, Yang, B, Wang, YH*, Production, purification and application of polysaccharide-based bioflocculant by Paenibacillus mucilaginosus, Carbohydrate Polymers, 2014, 113: 463-470.
9.Qi, SJ*, Zhou, DL, Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese Sausage, Meat Science, 2013, 93(2): 257-267.
10. Cao, Y#, Qi, SJ#, Zhang, Y, Wang, XN, Yang, B, Wang, YH*, Synthesis of structured lipids by lipase-catalyzed interesterification of triacetin with camellia oil methyl esters and preliminary evaluation of their plasma lipid-lowering effect in mice, Molecules, 2013, 18(4): 3733-3744.
Professional Activities
1. Institute of Food Technologists (IFT)，Member
Courses Offered
1. “Food Analysis” for undergraduate students majoring in Food Science as well as Food Quality and Assurance.
2. “Food Seasoning and Sensory Analysis” for undergraduate students majoring in Food Science as well as Food Quality and Assurance.
3. ”Food Analysis Experiment” for undergraduate students majoring in Food Science as well as Food Quality and Assurance.
4. “Food Flavoring Chemistry” for graduate student majoring in Food Science.
