Teaching situation
Currently, it is responsible for the undergraduate course "Food Ingredients" and the master's course "Food Physical Properties" in two majors: food science and bioengineering. In 2005, he won the title of the school's outstanding class teacher. In 2009, he won the second prize of the Tiantai Outstanding Teacher Award. He has guided students to participate in more than 10 national college student innovative experiment plans, innovation competitions, and college student research and development plans (SRDP). So far, he has hosted and participated in 3 undergraduate education and teaching research projects and published 6 teaching papers. As deputy editor-in-chief, he wrote the "Eleventh Five-Year Plan" national planning textbook "Food Ingredients Science" (Southeast University Press, first edition in February 2007), which was selected as a national-level quality textbook in July 2007.
Scientific research situation
1. Main research directions: aquatic product processing and high-value utilization, food physical properties. In 2007, he was awarded the honorary title of New Century Outstanding Talents by the Ministry of Education and received research science funds. Supported by the company, it won the third prize for scientific and technological innovation from the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in 2011. He has presided over 11 national, provincial and ministerial level scientific research projects and 2 municipal level scientific research projects. Participated in 12 national, provincial and ministerial scientific research projects, including 4 second places and 3 third places. So far, more than 150 academic papers have been published, including 18 articles included in SCI and 1 included in EI. As the first inventor, he applied for 7 national invention patents, of which 4 were granted patent authorization. 2. Main work currently being carried out: (1) Research on the rheological properties of marine treasures and their quality control mechanisms (2) Research on the rheological properties and related mechanisms of soft and liquid foods (3) Tissue restructuring and gel enhancement of surimi products Core technologies (4) Research on technologies related to fresh agricultural products and food cold chain logistics (5) Development and utilization of new energy algae (6) Development of seaweed food and its solution physical properties (7) Development and factory application of hobby functional food 3. In the past five years, he has presided over the main scientific research topics: (1) National High-tech Research and Development Plan (863): Research and development of ultra-low-temperature quick-freezing technology for high-value seawater fish (2) National Ministry of Education Science and Technology Research Key Project: Rheology of Marine Treasures Research on quantitative models of chemical properties and texture parameters (3) National Quality Inspection Public Welfare Industry Scientific Research Project: Research on Quality Control Systems and Testing Methods for Seafood Processing Products (4) 863 Key Project: New Technology for Seafood Processing (Deputy Team Leader of the Project) (5 ) National Ministry of Education’s New Century Talent Support Plan: Research on Modern Logistics and Preservation Technology of Fresh Aquatic Products (6) National Natural Science Foundation: Research on Rheological Properties and Quality Control Mechanisms of Seafood Processed Products (7) Ministry of Agriculture’s 948 Project: Freshwater Fish Core technology of tissue reorganization and gel enhancement of minced rice products 4. Main scientific research awards (1) New Century Outstanding Talents of the Ministry of Education (2007); (2) Third Prize of Scientific and Technological Innovation Award of the General Administration of Quality Supervision, Inspection and Quarantine (2011); (3) China Food Science and Technology Second Prize for Outstanding Papers of the Society (2005) (4) Outstanding Paper Award of the Chinese Fisheries Society (2012) 6. Main academic positions: Editorial board member of the Japanese Society of Fisheries Mathematics, Physics and Chemistry; Overseas Member of the Japan Fisheries Society; Overseas Member of the Japan Society of Food Science and Engineering Chinese Agricultural Sciences Director of the Agricultural Products Storage and Processing Branch of the Society; senior member of the China Fisheries Society; member of the China Society of Food Science and Technology; qualification committee member of the Shandong Provincial Beer Evaluation Committee
Patent
1. A method of sea cucumbers in water. Gao Xin; Xu Jiachao; Zhang Chaohui; Xue Dongmei; Li Bafang; Xue Changhu.
2. A processing method of dried sea cucumbers. Li Zhaojie, Xue Changhu, Dong Ping, Fu Xueyan, Gao Xin, Xu Jiachao, Xue Yong.
3. A preparation method of fish protein anti-freezing denaturant. 2004.11, Xue Changhu; Xue Yong; Li Zhaojie; Cui Fengxia; Xu Jiachao; Gao Xin.
4. An electron microscope observation method of sea cucumber collagen fibers in a fresh state.