Personal Information

Name:  Li-Yan Zhang
Title: Professor

School of Food Science and Engineering
 Tel:        020-87113904
 E-mail:   liyanzh@scut.edu.cn

Education Background

1999.9 - 2002.7  Ph.D Degree (Food Science), South China University of Technology;

1996.9 -1999.3  Master Degree (Food Science),  South China University of Technology;

1992.9- 1996.7  Bachelor Degree (Food Science and Engineering), Zhengzhou Institute of Light Industry.

Employment Summary

Professor (2017- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Associate Professor (2006-2017): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Lecture (2002-2006): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Visiting Scholar (2015.4-2016.4): School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, America.

Visiting Scholar (2007.6-2007.9):  College of Agriculture, Consumer & Environmental Sciences, University of Illinois at Urbana – Champaign, America.
Field of Research

Food Science; Food Processing and Storage; Value-added Processing of Food Materials

Current Research Projects
1.  Research on key tehnologies of specific enzymatic  degradation of chitosan to produce functional chooligosaccharides with high efficiency. Sciences and Technology  Project of Guangdong Provence in 2015, 2014B020204002.

2. Research on production of functional peptides and flavor basic materials with by-products of shrimp and crab processing.  Sciences and Technology  Project of Guangdong Oceanic and fishery Industry, A201301F01.

  3. Study on key technologies of low temperature processing of cooked pork products. Sciences and Technology  Project of Guangdong Provence in 2013, 2013B020312003.

  4. Research on key tehnologies of Processing of Kejia traditional poultry products.  Xinghuo Project of National Ministry of Science and Technology, 2013GA105006.

Publications (* as corresponding author)

1.  Liyan Zhang*, Xiaofang Liu, Zuowei Li. Study and microscopic observation on complexation of chitosan and pectin. Science and Technology of Food Industry. (20):115-120, 2016

2.  Liyan Zhang*, Jiaying Hu. The effects of moisture content on thermal-induced changes of pork. Modern  Food science and Tehnology. (09):216-223, 2016.

3.  Liyan Zhang*, Jiaying Hu, Shiyu Wang. Effects of NaCl content on gel properties of chicken breast mince cooked by microwave. Modern  Food science and Tehnology. (02):15-19, 2016.

4.  Wenjuan Jiao, Liyan Zhang*, Ling Xiong. The research and formula optimization on pork color auxiliary. Science and Technology of Food Industry. (01):280-284, 2015

5. Liyan Zhang*, Wenjuan Jiao, Likun, Bao. Effects of Ions on BSA Release Properties of Chitosan/pectin Polyelectrolyte Complexes. Modern  Food science and Tehnology. 12(03):37-42, 2014.

6. Liyan Zhang*, Ling Xiong. Research on vacuum brining parameters of pork and optimization by response surface methodology. Modern  Food science and Tehnology. (11):2595-2600, 2013.

7. Liyan Zhang*, Likun, Bao. Effects of ions on swelling properties and microstructure of chitosan and pectin polyelectrolyte complexes. Modern  Food science and Tehnology. (10):2353-2357, 2013

Book Publications

1. Principle of Food Processing and Storage (the Third Edition)，Editor: Qingxiao Zeng, Associate Editor: Biansheng Li, Zhong Chen, Liyan Zhang, Zheng Ruan. Publishor: Chemical Industry Press, Beiking, 2015.

2. Food Chemistry, Chapter Three-Fats and Lipids. Publishor: South China University of Technology Press, Guangzhou, 2015.

Courses Offered

1.  Principle of Food Processing and Storage for undergraduate students majoring in Food Science and Engineering.

2. Development of Food Science and Technologies  for graduate students majoring in Food Science as well as Food Engineering.

3. Physical Properties of Food for graduate students majoring in Food Engineering.