Qijun Wang
 
time： 2017-05-30

Personal Information

Name:Qijun Wang

Introduction:Senior Lecturer,School of Food Science and Engineering
 Tel:+86-156-9201-4228

 Fax:
 E-mail:fewangqj@scut.edu.cn

Education Background

1991.07-1995.07

Bachelor’s degree from Jilin Agriculture University (China), Majored in Chinese Medicinal Materials,

1997.03-1999.02

Master’s degree from Chungnam National University (S. Korea), Majored in Fermentation Science,

1999.03-2003.02

Doctor’s degree from Chungnam National University (S. Korea), Majored in Fermentation Science

Employment Summary

2003.01–present:South China University of Technology, Lecturer, Senior Lecturer

2005.07-2007.12: Counsellor for a Monascus-pigment-producing company in Guangzhou.

2009.05-2009.10: Visiting Scholar to National Academy of Agricultural Science, South Korea

2014.08- 2015.08: Vice director, Administration of Lu-He Economic Development Zone，Nanjing City.

Field of Research

food fermentation, soft drinks, food freezing

Current Research Projects

  1. 2017.08-2019.12，Study on the Industrialization of Essential Oil from Pomelo peel

  2. 2016.09-2019.12， Industrialization of the Healthy Fermented Drinks with Olive Fruit

  3. 2014.04-2016.12， Study on the refrigerator and the quality of freezen food

  4. 2014.08-2015.12,   Upgrade the quality of the fruit wine of Malus doumeri

  5. 2012.09-2013.12， Development and its utilizaiton of an oven-builtin microwave.

  6. 2011.01-2015.12，Developing the Equipment of non-heat sterlizaition using the technique of pulsed electric field.

  7. 2011.6-2013.12，Research of Rice-fruits wine

  8. 2007.3-2008.12,Research of Ginseng functional compounds

  9. 2004-2007, Research on red rice fermented with Monascus.

Publications

  1. Wang, Qijun; Li, Yifei; Sun, Da-Wen; et al. Enhancing Food Processing by Electric Fields: Principles and Applications. (LWT - Food Science and Technology, Accepted, 2017, SCI,)

  2. Baojun Xu, Qijun Wang, Changkeun Sung.Telomerase Inhibitory Effects of Red Pigment Rubropunctatin Isolated from Red Yeast Rice. (Remote Sensing, Accepted, 2017, SCI )

  3. Zheng-Fei Yan; Pei Lin; Chang-Tian Li; MooChang Kook; Qi-Jun Wang; Tae-Hoo Yi. Roseomonas hibiscisoli sp. nov., isolated from rhizosphere of Hibiscus syriacus.International Journal of Systematic and Evolutionary Microbiology (Accepted , 2017, SCI)

  4. Xu，Baojun；Wang, Qijun; Seong，Changkeun. Characterization of chemical compositions isolated from an oriental herb Hedyotis diffusa and their antiproliferative and antioxidative properties. Natural Product Research. (Accepted , 2017, SCI)

  5. Wang, Lu; Pu, Hongbin; Sun, Da-Wen; Wang, Qijun; et al. Application of Hyperspectral Imaging for Prediction of Textural Properties of Maize Seeds with Different Storage Periods.FOOD ANALYTICAL METHODS,vol.8, p1535-1545, 2015.07 (SCI)

  6. Qu, Jia-Huan; Cheng, Jun-Hu; Sun, Da-Wen;Wang, Qi-Jun; et al.. Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique.LWT-FOOD SCIENCE AND TECHNOLOGY.62: 202-209,2015.06(SCI)

  7. Cheng, Jun-Hu, Sun, Da-Wen; Pu,Hongbing;Wang, Qi-Jun; et al. Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet.FOOD CHEMISTRY.171:258-265. 2015.05 (SCI)

  8. Wang, Qi-Jun; Sun Da-Wen; Jeong, Seok-Tae; et al. Screening of rice cultivars for brewing high quality turbid rice wine. LWT - Food Science and Technology. 2014, 56(1): 145–152. (SCI)

  9. Liu, Yan-Yan；Zhang, Ying；Zeng, Xin-An；Pan, Zhong-Li；Wang, Qi-Jun. Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates. INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 10:113-120. 2014.05  (SCI)

  10. Wang, Qi-Jun; Sun, Da-Wen; et al.. Vacuum Cooling of Meat Products: Current State-of-the- Art Research Advances. Critical Reviews in Food Science and Nutrition. 52: 1024-1038, 2012.07.（SCI）

  11. He, Shao-Yu; LiWei; Zheng Yi-nan; Wang, Qi-Jun*. Comparative analyze of the content of adenosine and ginsenoside in semi-wild ginseng and cultivated ginseng. China J. Pharm Anal. Vol. 30: 1701-1706，2010.09

  12. LiuLei; ZhuXue-Mei;WangQi-Junet al. Enzymatic preparation of 20(S,R)-protopanaxadiol by transformation of 20(S,R)-Rg3 from black ginseng.Phytochemistry. Vol.77, pp.1514-1520  （SCI）

  13. Sun Xiao-yan; Zhong Ya-Dong; Wang, Qi-Jun*; et al. Study on the effect of fermentation bottle and process on the Monacolin K production. Food Technology. No. 4, 2008.  

  14. Wang Ting;Sun Xiao-yan; Wang, Qi-Jun*,et al. Review of rice soft drinks in China. China Brewing. No. 3, pp 7-9, 2008.

  15. Wang Ting; Zhang Dong-Liang; Wang, Qi-Jun*, etc. Study on the process of extacting enzymes from germinated barley. Food Techniques. No. 2, pp. 140-143, 2008.  

  16. Xu, BJ; Wang, QJ etc. Enhanced Lovastatin production by solid state fermentation of Monascus ruber. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING. Vol. 10 No.1 P78-84.  (2004, SCI)

  17. Xu, BJ; Wang, QJ; Lee, JH; HPLC analysis of citrinin in red yeast rice. FOOD SCIENCE AND BIOTECHNOLOGY. Vol. 12, No. 4, pp: 376-380, 2003  (SCI)


Courses Offered

Food fermentation, Food analysis, Diet and Health, Dietary Therapeutics (Based on Huang Di Nei Jing)