Personal Information
Name: Hui Wu
Introduction:Professor
School of Food Science and Engineering
Tel: 020-87112853
Fax: 0086-20-87112853
E-mail: fehwu@scut.edu.cn
Education Background
1986.9~1990.6 Bachelor Degree （Agriculture）, Hunan Agricultural University, the Tea Science of Department of Horticulture;
1990.9~1993.6 Master Degree （Agriculture）Hunan Agricultural University, Graduate class in 1990;
1993.9~1996.6 PhD. （Food Engineering）South China University of Technology
Employment Summary
Professor (2006.12- present): School of Food Science and Engineering, South China University of Technology (SCUT), Doctoral supervisor,Vice Dean of School of Food Science and Engineering, Head of the Department of Food safety, Guangzhou;
Associate professor (2000.5~2006.11) School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou;
Lecturer (1996.6~2000.4) School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou
Field of Research
Food safety; Food microorganism; Natural product chemistry; Functional food ingredients and its application.
Current Research Projects
1. Key Technologies of biodegradation of ZEA toxin in Maize. Key project of science and technology innovation of higher education institutions of Guangdong Province, 2012-2014
2. Study on the control of Fusarium toxin content in spring maize grain by transgenic breeding technology. Subproject of the national 973 Program，2009-2013;
3. Study on key functional genes of Candida tropicalis degrading zearalenone, Doctoral program of the Ministry of Education, 2009-2012
Publications (* as corresponding author)
1.Zhang M, Wu W, Yao R, Wu H*,et al. Structural Characterization of a Novel Polysaccharide from Lepidium meyenii (maca) and Analysis of Its Regulatory Function in Macrophage Polarization in vitro[J]. J Agric Food Chem, 2017.
2.Wang G, Lei Z, Zhong Q, Wu H*, et al. Enrichment of Caffeic Acid in Peanut Sprouts and Evaluation of Its In Vitro, Effectiveness Against Oxidative Stress-Induced Erythrocyte Hemolysis[J]. Food Chemistry, 2017, 217:332.
3.Wu W, Zhang M, Sun C, Wu H*, et al. Enzymatic preparation of immunomodulatory hydrolysates from defatted wheat germ (Triticum Vulgare) globulin[J]. International Journal of Food Science & Technology, 2016, 51(12):2556-2566.
4.Zhang M, Zhang H, Li H, Wu H*, et al. Antioxidant Mechanism of Betaine without Free Radical Scavenging Ability[J]. Journal of Agricultural & Food Chemistry, 2016, 64(42).
5.Zhang M, Wu X, Lai F, Wu H*, et al. Betaine Inhibits Hepatitis B Virus with an Advantage of Decreasing Resistance to Lamivudine and Interferon [J]. J Agric Food Chem, 2016, 64(20):4068.
6.Wang G, Wu L, Zhang H, Wu H*, et al. Regulation of the Phenylpropanoid Pathway: A Mechanism of Selenium Tolerance in Peanut (Arachis hypogaea L.) Seedlings[J]. Journal of Agricultural & Food Chemistry, 2016, 64(18).
7.Wang G, Zhang M, Zhong Q, Wu H*, et al. Protective effects of resveratrol against hypoxanthine-xanthine oxidase-induced toxicity on human erythrocytes[J]. Journal of Functional Foods, 2016, 23:144-153.
8.Zhang M, Wang G, Lai F, Wu H*, et al. Structural Characterization and Immunomodulatory Activity of a Novel Polysaccharide from Lepidium meyenii [J]. J Agric Food Chem, 2016, 64(9):1921-1931.
9.Wang G, Hong Z, Lai F, Wu H*, et al. Germinating Peanut (Arachis hypogaea L.) Seedlings Attenuated Selenite-Induced Toxicity by Activating the Antioxidant Enzymes and Mediating the Ascorbate–Glutathione Cycle[J]. Journal of Agricultural & Food Chemistry, 2016, 64(6).
10.Zhao C, Yue Z, Wu H, Wu H*, et al. Determination of the origin of progesterone in butter by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS)[J]. Analytical Methods, 2014, 6(17):6760-6767.
11.Zhao C M, Yue Z F, Wu H, Wu H*, et al. Determination of Eight Steroid Hormones in Butter Samples by Liquid Chromatography-Tandem Mass Spectrometry[J]. Chinese Journal of Analytical Chemistry, 2014, 42(3):360-366.
12.Zhao C, Yue Z, Wu H*, et al. Correction: Simultaneous determination of fourteen steroid hormone residues in beef samples by liquid chromatography-tandem mass spectrometry[J]. Analytical Methods, 2014, 6(19):8030-8038.
13.Wu H, Tian M, Li X, et al. Physicochemical properties and antioxidant activities of acidic polysaccharides from wampee seeds[J]. International Journal of Biological Macromolecules, 2013, 59(4):90-95.
Professional Activities
1. Chinese society of Microbiology and Food Institute of Guangdong Province, Life Members;
2. Institute of Food Industry Research, Director;
3.《Modern Food Science and Technology》, Executive deputy editor in chief;
4.Teaching Guidance Committee of Food Science and Engineering Specialty of Ministry of Education, Member;
5.Association of Guangdong Health Food, Vice president;
6.Emergency response expert of Guangdong Province and Guangzhou City
Courses Offered
1. “Animal and plant inspection and quarantine
