Personal Information
Name:Haifeng Zhao
Introduction:Professor
School of Food Science and Engineering
Tel:020-22236089
Fax:0086-20-22236089
E-mail: hfzhao@scut.edu.cn
Education Background
1998.9~2002.6 Bachelor Degree (Storage of Grain and Oils), Henan University of Technology
2002.9~2008.3 Doctor Degree (Fermentation Engineering), Jiangnan University
Employment Summary
Lecture (2008-2012): College of Light Industry and Food Sciences, South China University of Technology (SCUT), Guangzhou
Associate Professor (2012-2014): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou
Visiting Scholar (2015-2016): Department of Food Science, University of Copenhagen, Denmark
Professor（2017-present）：School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou
Field of Research
Food Biotechnology, Food Flavor Chemistry and Stability, Protein Chemistry and Bioactive Peptide
Current Research Projects
1. Regulation of the growth and metabolism of brewer’s yeast by plant protein derived bioactive peptides. National Natural Science Foundation of China. 2016-2019
2. Research and development on evaluation system for raw materials of yellow wine, Subproject of the National High Technology Research and Development Program 863. 2013-2017.
3. Research and application of early-warning technology for high-salt-liquid-state soy sauce safety processing. Subproject of the National Science-Technology Supporting Project for 12th Five-Year Plan. 2012-2014
4. Research and application of high gravity brewing technology for beer production. The Science and Technology Planning Project of Guangdong Province. 2012-2014.
5. Research and application of low-carbon manufacturing technology to produce beer with improved flavor stability. The Science and Technology Planning Project of Guangdong Province. 2016-2018.
6. Research on bioactive peptides with strong growth-promoting activity for brewer’s yeast. The Natural Science Foundation of Guangdong Province. 2015-2017.
7. Research and application of fermentation and metabolic regulation technology for soy sauce production. The Science and Technology Program of Zhongshan City. 2012-2015.
Publications（* as corresponding author）
1. Cui C., Lu J., Sun-Waterhouse D., Mu L., Sun W., Zhao M., Zhao HF*. Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity. LWT - Food Science and Technology, 2016, 73, 602-608.
2. Li H., Zhao M., Cui C., Sun W., Zhao HF*. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. International Journal of Food Science & Technology, 2016, 51, 2026–2033.
3. Cui C., Qian Y., Sun W. Zhao HF*. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. International Journal of Food Science & Technology, 2016, 51, 1298–1304.
4. Zhao HF*, Wan CY, Zhao MM, Lei HJ, Mo F. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. International Journal of Food Science & Technology, 2014, 49, 2015-2022.
5. Feng YZ; Chen ZY; Liu N; Zhao HF*; Cui C; Zhao MM. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavor. Food Chemistry, 2014, 158, 438-444.
6. Sun WZ; Li QY; Zhou FB; Zhao HF*; Zhao MM*. Surface characterization of oxidized myofibrils using X-ray photoelectron spectroscopy and scanning electron microscopy. Journal of Agricultural and Food Chemistry, 2014, 62, 7507-7514.
7. Mo F; Zhao HF*; Lei HJ; Zhao MM. Effects of nitrogen composition on fermentation performance of brewer's yeast and the absorption of peptides with different molecular weights. Applied Biochemistry and Biotechnology, 2013, 171, 1339-1350.
8. Lei HJ; Li HP; Mo F; Zheng LY; Zhao HF*; Zhao MM*. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Applied Microbiology and Biotechnology, 2013, 97, 8913-8921.
9. Lei HJ; Zhao HF*; Zhao MM*. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. Biochemical Engineering Journal, 2013, 77, 1-6.
10. Zhao HF*; Li HP; Sun GF; Yang B; Zhao MM. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. Journal of the Science of Food and Agriculture, 2013, 93, 910-917.
11. Feng YZ; Cui C; Zhao HF*; Gao XL; Zhao MM; Sun WZ. Effect of koji fermentation on generation of volatile compounds in soy sauce production. International Journal of Food Science & Technology, 2013, 48, 609-619.
12. Lei HJ; Zheng LY; Wang CX; Zhao HF*; Zhao MM*. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. International Journal of Food Microbiology, 2013, 161, 76-83.
13. Zhao HF; Wang YQ; Zou Y; Zhao MM*. Natural occurrence of deoxynivalenol in soy sauces consumed in China. Food Control, 2013, 29, 71-75.
14. Yu ZM; Zhao HF*; Zhao MM; Lei HJ; Li HP. Metabolic flux and nodes control analysis of brewer's yeasts under different fermentation temperature during beer brewing. Applied Biochemistry and Biotechnology, 2012, 168, 1938-1952.
15. Yu ZM; Zhao MM; Li HP; Zhao HF*; Zhang QL; Wan CY; Li HP. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnology and Bioprocess Engineering, 2013, 17, 818-826.
16. Lei HJ; Zhao HF*; Yu ZM; Zhao MM. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied Biochemistry and Biotechnology, 2012, 166, 1562-1574.
17. Zhao HF; Zhao MM*. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. International Journal of Food Science & Technology, 2012, 47, 240-247.
Professional Activties
1. Food Research International (Jan. 2013 – present), Editorial Board Member
2. China Biotech-Fermentation Industry Association (Jan. 2013 – present), Expert Member
3. American Chemical Society (ACS), Member
Courses Offered
1.“Food Chemistry” for undergraduate students.
2.“Food Biotechnology” for graduate students.
