Hu Guohua, male, graduated from College of Engineering, University of California, Berkeley. He is currently a professor at the School of Bioengineering, East China University of Science and Technology.
Chinese name: Hu Guohua.
Nationality: China.
Occupation: teacher
Graduate school: School of Engineering, University of California, Berkeley, USA
Representative works: food additives and functional foods.
Main experience
199 1- 1995, majoring in food chemistry, School of Food Engineering, Nanchang University, Bachelor of Science.
1995- 1998, majoring in food engineering, School of Food Engineering, Nanchang University, Master of Engineering.
From 2003 to 2006, majoring in biochemical engineering, School of Bioengineering, East China University of Science and Technology, received a doctorate in engineering.
1998-20 1 1 year, working in the Institute of Food Additives and Ingredients, School of Life and Environmental Sciences, Shanghai Normal University.
1998-200 1 year, Shanghai Zhongjiang Food Ingredients Co., Ltd. and other food enterprises engaged in technical work part-time.
In 2009, I studied in the food hygiene standard training class of the Ministry of Health.
20 1 1, studying at the School of Engineering, University of California, Berkeley.
Since 20 12, I have worked in the Department of Food Science and Engineering, School of Bioengineering, East China University of Science and Technology.
Education and research development
teaching
1998 has taught undergraduate courses such as food additives and functional foods, and taught postgraduate courses such as food safety. Since 2006, two graduate students have been awarded "Excellent Graduates of Shanghai" and two graduate students have been awarded "Excellent Graduates of our school", and 1 1 graduate students have been instructed.
research direction
Food chemical composition and its function, focusing on food additives and ingredients. Including:
1. food colloids, sweeteners and compound food additives;
2. Effective components and efficacy of natural products;
3. Food additives and ingredients, such as oligosaccharides, dietary fiber, fruit and vegetable powder, preservatives, antioxidants, emulsifiers, nutritional fortifiers and pigments;
4. Deep processing of functional foods and agricultural products;
5. Food additive standards, food additives and food safety.
Some scientific research projects
(Project leader):
1. Study on effective components, structure-activity relationship and molecular mechanism of leek seeds to improve sexual function, a general project of National Natural Science Foundation of China.
2. Study on defatted rbh B complex polysaccharide, a key project of Shanghai Science and Technology Promoting Agriculture.
3.R&D and the industrialization of extracting and preparing high-purity xylooligosaccharide from straw are key projects of scientific research and innovation of Shanghai Education Commission.
4. Stevia preparation and application technology research and development, school-enterprise cooperation projects.
5. Research and development and industrialization demonstration of healthy sugar sweeteners, and school-enterprise cooperation projects
Some academic works
(Edit or Edit)
1. Functional food glue, Chemical Press, 2004.
2. Application Basis of Food Additives, Chemical Industry Press, 2005.
3. Application of food additives in bean products, Chemical Press, 2005.
4. Functional high-power sweetener, Chemical Press, 2008.
5. Compound food additives, Chemical Industry Press, 20 12.
Partially granted patent (first inventor)
1. An anti-fatigue health oral liquid containing Chinese chive seeds and its preparation process.
2. A preparation method of rbh B
3. A preparation method of rice husk xylooligosaccharide.
4. A compound sweetener containing sucralose and its preparation method.
5. A novel composite food gum containing gellan gum for preparing suspended beverages.