Zhang is the dean, professor and doctoral supervisor of College of Food Science and Engineering, mainly engaged in dairy processing technology, traditional fermented food industrialization, research on lactic acid bacteria and their active products. There are editors-in-chief Principles and Technologies of Fermented Food (the 12th Five-Year Textbook, Science Press, 20 13), Fermented Food Technology (the 11th Five-Year Textbook, China Light Industry Press, 201) and Milk and Dairy Technology (China Agricultural Press, 2006).
Chinese name: Zhang
Nationality: China.
Occupation: teacher
Main achievements: 1 second prize of national scientific and technological progress (2009)
Masterpiece: Milk and Dairy Technology
Position: Dean, School of Food Science and Engineering, Harbin Institute of Technology
Title: Professor
Character experience
Academic education
1July, 985, graduated from Northeast Agricultural University, majoring in animal husbandry.
1988 graduated from northeast agricultural university with a master's degree in food science and engineering;
In 2002, he received a doctorate in food science.
(2) Study abroad experience
1992 was selected by the Ministry of Agriculture to study dairy science and engineering technology in Finland;
In 2002-2003, he was a senior visiting scholar in university of vermont, USA.
Business experience
1988.07 ——1991.06 assistant professor and laboratory director, department of animal products processing, northeast agricultural college;
1991.07 ——1995.06 Deputy Director and Chief Lecturer of Animal Products Processing Teaching and Research Section of Northeast Agricultural College;
1995.07—2000.09 Associate Dean and Associate Professor, College of Food Science, Northeast Agricultural University;
2000.09—2004.4 Associate Dean, Professor and Doctoral Supervisor, College of Food, Northeast Agricultural University.
From April, 2004 to April, 2005, he was Dean of College of Food Science of Northeast Agricultural University, Executive Deputy Director, Professor and Doctoral Supervisor of Key Laboratory of Dairy Science and Education Department.
April 2005-June 2006, Deputy Director, Professor and Doctoral Supervisor, Institute of Food Science and Genetic Engineering, Harbin Institute of Technology.
2006.6-present Dean, Professor and Doctoral Supervisor of School of Food Science and Engineering, Harbin Institute of Technology.
Major achievements
1. Obtained 4 national invention patents:
Invention patent number: ZL 96115595.7; An industrial production method of fermented vegetables inoculated with pure bacteria, 2001.6.16;
Invention patent number: ZL 02144963.5; ; Preparation method of direct-throwing yogurt starter, March 2006, 6438+05.
Patent number: ZL02 144935. Ten, the production method of lactic acid bacteria dry powder products; 2006. 1. 18
Patent number: ZL 02144936.8; ; Production method of Lactococcus dry powder products, September 2005 14.
Patent acceptance 1: patent acceptance number 02144962.7; North air-dried sausage and its making method;
2. Awards:
Second prize for outstanding teaching achievements in Heilongjiang Province 1, second prize for scientific and technological progress in Heilongjiang Province 1, third prize for scientific and technological progress in Heilongjiang Province 1, second prize for scientific and technological progress in Heilongjiang Province Education Commission 1, and outstanding scientific and technological workers in Heilongjiang Province 1999.
3. Main achievements:
(1) Breeding of High-quality Yogurt Strains and Industrial Production Technology of Direct-throw Yogurt Starter
(2) Study on industrialized production of fermented vegetables by inoculation with pure bacteria.
(3) Study on the fermentation mechanism and production technology of traditional air-dried sausage.
(4) Breeding of special lactic acid bacteria containing probiotics and series of fermented foods.
Academic part-time job
China, health food evaluation expert of US Food and Drug Administration.
Expert of Expert Group of Keguwei of Heilongjiang Province
Vice President of Heilongjiang Light Industry Federation
Executive Director of China Animal Products Processing Research Association
Executive Director of Lactic Acid Bacteria Branch of China Food Society
Vice Chairman of Heilongjiang Food Society
Executive director of Heilongjiang Nutrition Society
Director Professor of Heilongjiang Oriental College
Editorial Board of Food Industry Science and Technology, China Dairy Industry, Agricultural Products Processing and Soybean Bulletin.
Personal thesis
Selected papers published
More than 50 papers 100 were published on October 20, 2008, including more than 50 SCI articles.
Translation of works
1. Edited 3 national textbooks: Milk and Dairy Technology (edited by China Agricultural Press, 2006), and edited 2 textbooks in the Tenth Five-Year Plan (China Agricultural Press, 2002; China Agricultural University Press, 2002);
2. Monograph of National Press 1 Editor-in-Chief (China Agricultural Press, 2002. 2);
3. Editor-in-chief of 3 books and textbooks published at the provincial level (Heilongjiang Science and Technology Society1996; Harbin Engineering University Press,1997; 2003。 2);
4. China Dairy Encyclopedia (1), deputy editor of Encyclopedia, participated in the Progress of Health Food in China (People's Health Publishing House, 200 1).
Take charge of this project
(1) National 863 Program Directed Project "Targeted Breeding of Probiotics and Key Technologies for Developing Highly Active Products"
(2) National Natural Fund "Directed Evolution of Linoleic Acid Isomerase and Its Efficient Expression in Streptococcus thermophilus"
(3) Technology integration and industrialization demonstration of dairy intensive production in northeast agricultural areas-development and demonstration of new dairy products.
(4) National Natural Fund "Directional transformation of waxy corn TGase and its efficient expression in Pichia pastoris"
(5) Agricultural High-tech Achievement Transformation Fund of Ministry of Science and Technology "Pilot Project of Direct Investment Fermentation and Fermented Dairy Production Technology"
(6) Industrialization research of special functional lactic acid bacteria starter (including microecological preparation) for the transformation of agricultural high-tech achievements funded by the Ministry of Science and Technology.
(7) The Science and Technology Department of Heilongjiang Province focused on tackling the key problem "Study on Industrialization Technology of Lactic Acid Bacteria Series Fermented Food"
(8) Heilongjiang province "11th Five-Year Plan" key scientific and technological project "Modern dairy key technology and industrialization demonstration-dairy processing" (
(9) Key project of Heilongjiang Province "Natural Fund Project: Characteristics and Transformation of Glutamine Transaminase and Construction of Genetic Engineering Strain"
(10) Heilongjiang International Cooperation Project "Applying Membrane Technology to Improve Cheese Quality and Yield"
(1 1) Heilongjiang Agricultural Achievement Transformation Fund "Key Technologies for Rapid Fermentation of Vegetables by Lactic Acid Bacteria and Comprehensive Utilization of Fermentation Broth"
(12) "Key technology of preparing food-grade TGase by microbial fermentation", supported by outstanding academic leaders in Harbin.
(13) Sub-topic of National 863 Key Project "Technology and Equipment for Efficient Separation and Preparation of Food"
(14) Inner Mongolia Mengniu Dairy Group "Study on High-quality Yogurt Starter and Efficient Fermentation Technology"
(15) "Functional Lactic Acid Bacteria and Its Production Method" by Beijing Monte Biotechnology Co., Ltd.
patent of invention
(1) An industrialized production method of fermented vegetables inoculated with pure bacteria, 2001.6.16;
The invention patent is the preparation method of direct-throwing yogurt starter, March 2006.15.
The invention patents a production method of lactic acid bacteria dry powder products; 2006. 1. 18
The invention patent is the production method of Lactococcus dry powder products, September 2005.14.
(2) Open patent
Feng Zhen, Zhang: Construction method of an engineering strain of Kluyveromyces lactis producing abomasase. Northeast Agricultural University.
Zhang, Feng Zhen, Zhang Yanhe, Yi Huaxi, Tong Yanfeng: High-density culture of functional beneficial lactic acid bacteria and preparation method of deep-frozen products. Harbin Institute of Technology.
Zhang,,, Feng Zhen,, Yi Huaxi,, Guo: High-density culture of functional Bifidobacterium and preparation method of its deep-frozen products. Harbin Institute of Technology.
Zhang, Yi Huaxi, Fan Rongbo,,, Feng Zhen,: High density culture of functional beneficial lactic acid bacteria and preparation of freeze-dried products. Harbin Institute of Technology.
Zhang,,, Yi Huaxi, Ma Chunli, Feng Zhen,: High-density culture of functional Bifidobacterium and preparation method of freeze-dried products. Harbin Institute of Technology.
Zhang, Shao Ke: A production method of immune milk containing specific antibodies. Shandong Deyi Dairy Co., Ltd.
Zhang: North air-dried sausage and its making method. Northeast Agricultural University.
Jin Hongdao, Zhang, Hua Xu: Formula and production technology of lactoferrin infant milk powder. Heilongjiang dairy group company.
(3) patent acceptance
North air-dried sausage and its making method;
High-density culture of functional beneficial lactic acid bacteria and preparation method of freeze-dried products thereof
High-density culture of functional Bifidobacterium and preparation method of its deep frozen product
High-density culture of functional beneficial lactic acid bacteria and preparation method of quick-frozen products thereof
High-density culture of functional Bifidobacterium and preparation method of freeze-dried products thereof)
(4) 6 registered strains applying for patent.