There are 6 teachers in the teaching and research section, including 2 professors, 2 associate professors 1 person, 2 doctoral supervisors, 3 master supervisors, 4 doctoral teachers and 6 master teachers.
The teaching and research section of food bioengineering mainly undertakes the teaching tasks of undergraduate and graduate students such as food science and engineering, food quality and safety. The main courses undertaken are: basic microbiology, food microbiology, food microbiology experiment, food biotechnology, molecular biology foundation, food enzymology, food biosafety inspection practice, foreign languages for food majors and advanced food microbiology.
In scientific research, food biotechnology is the main body, and teachers have their own research characteristics. The main research directions are: molecular biological detection of pathogenic microorganisms or toxin-producing microorganisms in food, drug resistance mechanism and pathogenic mechanism of pathogenic microorganisms, rapid detection and risk assessment of mycotoxins, and development and utilization of new microbial resources and enzymes for food. It has formed a food biotechnology research group that integrates the detection and control of pathogenic microorganisms and the development and utilization of beneficial microorganisms.
Scientific research projects: Our teaching and research section has undertaken a large number of vertical and horizontal scientific research and development projects, including two national grape industry technology system projects, one national natural fund cooperation project 1, one national 863 cooperation project 1, one national 948 cooperation project 1 and four key scientific and technological projects in Shaanxi Province. In the past five years, the total project funds exceeded 1.8 million yuan. Obtained the national utility model patent 1, applied for 4 national invention patents, and obtained 4 appraisal results at or above the provincial and ministerial level.
In recent years, the teaching and research section of our college has published three kinds of teaching materials, with more than 10 volumes compiled by the chief editor and the state, including: food analysis and detection, cider production technology, fermentation engineering experimental technology, food biotechnology, food enzymology, food microbiology, new food sterilization technology, agricultural product processing technical manual, natural product extraction technology and so on. In recent years, more than 300 scientific papers have been published, more than 30 papers have been included in SCI and EI, and more than 30 papers have been published in first-class journals.
Department of food chemistry and nutrition
Faculty: There are 7 teachers, including 3 professors, 3 associate professors 1 person, 3 doctoral supervisors, 4 master supervisors 1 person and 4 international students. Research direction: the main directions of the teaching and research section are food chemistry and analysis, nutrition and safety, health care function and flavor. To undertake all teaching tasks, experiments and course practice for undergraduates majoring in food science and engineering, food quality and safety, food chemistry, food nutrition, food hygiene, food analysis and inspection, instrument analysis, food flavor chemistry and food additives; To undertake all the teaching tasks of advanced food chemistry, food chemistry and nutrition, and functional chemistry of health food for master students and doctoral students majoring in food science, food oil and plant protein engineering, agricultural product storage and processing.
Scientific research and innovation:
On the whole, it is a comprehensive and organic research and innovation team, including four supporting laboratories, namely, health food chemistry, food nutrition, food chemistry and food analysis, and conducts research in the following directions:
1. Isolation, identification, function test, food application and physiological mechanism of health functional factors;
2. Improvement, innovation and application of analytical methods in food development, quality control and safety evaluation;
3. Develop high value-added food and natural additives by using the characteristic resources in the west and kitchen waste;
4. Research and control on the change mechanism of nutrition, flavor and safety during food processing and storage.
The R&D projects undertaken and participated by the teaching and research section include: 2 major projects for tackling key problems in the west of China by the Ministry of Science and Technology, 1 funded by scientific research institutes of the Ministry of Science and Technology, 1 funded by the Ministry of Agriculture for the construction of high-quality agricultural products bases, 2 funded by Shaanxi Province in the Ninth Five-Year Plan, 1 funded by doctoral programs, and 1 funded by security in 2003. The total fund of the project is more than10 million yuan. Obtained national utility model patent 1 item, 2 provincial and ministerial appraisal results, and provincial teaching results 1 item.
Representative works:
In recent years, the teaching and research section has edited more than 0 books and textbooks 10 compiled by the state, among which the chief editor includes: food chemistry, comprehensive experiments of food chemistry and comprehensive experiments of food chemistry and analysis, and the deputy chief editor and chief editor include: food safety inspection technology, food nutrition, food analysis and sensory appraisal, food analysis and inspection, food additives, functional food, food quality and safety experimental technology, etc. In recent years, more than 0/00 scientific papers have been published, including 9 SCI9 papers and 20 first-class journal papers.
Cooperation basis:
After long-term scientific research activities, academic exchanges and foreign services, our teaching and research section has established extensive cooperative relations with dozens of testing institutions and enterprises in Japan, the United States, Canada and China. Relying on a good research platform and comprehensive strength integration, it has now ushered in the golden stage of scientific research and teaching. Sincerely hope to cooperate sincerely with friends at home and abroad to create new glories.
Food technology teaching and research section
There are currently 17 teachers in the teaching and research section, including 3 professors, 3 researchers 1 person, 3 associate professors1person, 3 doctoral supervisors, 3 master supervisors 13, 9 teachers with doctoral degrees and 6 teachers with master's degrees.
The food technology teaching and research section mainly undertakes the teaching tasks of undergraduate majors such as food science and engineering, food quality and safety. The main courses are: fruit and vegetable processing technology, fruit and vegetable storage and marketing technology, soft drink technology, animal husbandry and food technology, grain and oil food technology, natural product extraction technology, fermented food technology, food technology, starch engineering technology, protein engineering technology, oil processing technology, food inspection optimization design and other 22 courses.
Scientific research has mainly formed three directions: the research direction of fruit and vegetable storage, fruit and vegetable processing, natural product extraction and new food resource development led by Professor Liu Xinghua; Research direction of grain and oil and plant protein engineering led by Professor Ben Lee; Research direction of meat, egg and milk processing technology led by Associate Professor Ding Wu. It has formed a research group of modern agricultural product processing technology integrating fruit and vegetable processing, grain and oil processing and livestock product processing.
Scientific research projects: Our teaching and research section undertakes a large number of vertical and horizontal scientific research and development projects, including the International Natural Fund 1, two key projects tackled by the Ministry of Science and Technology, the Tenth Five-Year Plan of the Ministry of Science and Technology 1, the Science and Technology Leaping Plan of the Ministry of Agriculture 1, the Sino-French International Cooperation Project 1, and the Ministry of Agriculture 1. The total fund of the project is more than 4.5 million yuan. Five national invention patents were obtained, and the appraisal results at or above the provincial and ministerial level were 12.
Excellent course: Fruit and vegetable storage, transportation and marketing was awarded as a school-level excellent course in 2004 and Shaanxi Province excellent course in 2005; In 2004, animal food technology was rated as an excellent course in Shaanxi Province.
In recent years, the Department of Food Technology has published 8 monographs, and more than 30 books and teaching materials have been compiled by the state, mainly including: storage and transportation of fruits and vegetables, food safety and preservation, storage and transportation of fruits and vegetables, livestock food technology, food raw materials science, introduction of food technology, food transportation and marketing, food toxicology, storage and preservation of fruits and vegetables, new food sterilization technology, natural product extraction technology, flower food, food experiment optimization design and so on. In recent years, more than 300 scientific papers have been published, 20 papers have been included in SCI and EI, and more than 60 papers have been published in first-class journals.