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Wang Fang
Author: Time:2013-10-17 19:13:54

NameWang Fang          

Lecturer of Food Science and Engineering

    

Contact Information

Englishname: Wang Fang

Office: Food chemistry              

Email: fangwang1973@sina.com              

Office Phone:          86-10-80799174-605

Office Fax: 86-10-80799170

Recruitment Status:          accepting graduate students:2-3

Websites:     http://www.bac.edu.cn

Education & Experience:

1991.9-1998.7: Bachelor Degree and Master Degree in North West Agriculture University

2000.9-2003.6:Ph.D Degree in China University of Agriculture

1998.7-2000.9 intern researcher in National Engineering Research Center of half arid

Since 2003.6 : Teacher in Beijing University of Agriculture

Research Interests: 1.Safety of chemicals in food processing and food package

2. Research of pesticide degradation in food

3. Processing of chestnut kernel and husk (pigments and carbon making)

Primary Teaching Area: Food chemistry and Food Analysis

Positions & Employment: teacher

Honors: Member of China Institute of Food Science and Technology

Profile:(Only 500 Words)

My major is Food science and Engineering, especially Research on natural products (extractingpurification and identifacation) and pesticide degradation regular pattern in foodThe utilization of chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied.

 

Selected Publications:

Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114

?Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106

?Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61

?Qi J H, Wu J,Xu Y Q, Wang F, Pang M X, Huang M Q. Active Ingredients of Phenolics and Their Antioxidant Activities in Chinese Chestnut. Acta Hort2009,844:89-94.

?Qi J H, Cai T Y, Wu J Xu Y Q,Wang F, Pang M X, Huang M Q. Influence of Enzymolysis-Adsorption On the Secondary Haze in Apple Juice. Journal of Food Engineering, 2011, (10)

?Qi J H ,Cai T Y,Wang F etal. Analysis of form on the secondary haze of apple juice concentrate, Transactions of the Chinese Society of Agricultural Engineering,2007,23(12):247-251 (in Chinese with English abstract)