Name:Bisheng Zheng
Introduction:
Name: Bisheng Zheng
Introduction:Associate Professor
School of Food Science and Engineering
Tel: +86 13719182193 +8620 87113843
Fax: +86-20-87110738
E-mail: febzheng@scut.edu.cn
Education Background
1984.9~1988.6 Bachelor Degree （Sugar Engineering）,South China University of Technology;
1991.9~1994.3 Master Degree （Sugar Engineering）, South China University of Technology;
1994.4~1997.4 PhD Degree （Sugar Engineering）, South China University of Technology.
Employment Summary
Associate Professor (2001- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Dr. Zheng’s research program focuses on the modification and utilization of natural polysaccharide, and bioactive compounds in natural products and/or herbal remedies for anticancer and antioxidant activity. It includes: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains; 2) modification of Schizophyllan and its application incosmetics and medicine; 3) the degradation and/or modification of chitosan; and 4) active compounds from Chinese herbal medicine.
Current Research Projects
1. Key technology of industrialization of Schizophyllan as cosmetics moisturizing agent. Special Project on the Integration of Industry, Education and Research of Guangdong Province，2014-2016
2. Preparation and fermentation regulation of extracellular polysaccharide from Schizophyllum commune by deep fermentation. The Guangdong Science and Technology Program. 2015-2017
3. Preparation of functional chitosan and its derivatives from shrimp shell. Special Project on the Integration of Industry, Education and Research of Guangdong Province，2014-2016
4. Establishment and application of evaluation system of antioxidant activity based on cell level. Science and Technology Program of Guangzhou. 2012-2014
Professional Activities
1. The Biophysical Society of Guangdong，Standing director
2. The Sugar Society of Guangdong, director.
Courses Offered
“The Principle and Technology of Sugar-Manufacturing” and “Comprehensive Utilization of Sugar and By-products”, for undergraduate students majoring in Food Science as well as Sugar Engineering.
“Sugar Science and Technology”, “Electromagnetic Treatment Technology for Solutions” and “Mechanism and Simulation of Bioseparation”, for graduate students majoring in Food Science as well as Sugar Engineering.
