School of Food Science

2017-07-23 11:32:33    Views:[]

1.  Introduction  

The School of Food Science originated from the animal products processing discipline founded in 1984 and the Department of Food Processing set up in 1987. In 2002, the School of Food Science was finally founded. The School offers four undergraduate specialties: Food Science & Engineering, Food Quality & Safety, Cooking & Nutritional Education and Tourism Management. Food Science & Engineering is national-level characteristic specialty, Food Quality & Safety and Cooking & Nutritional Education are provincial-level characteristic specialties. Besides, The School of Food Science is authorized to offer postgraduates master degree in Food Science & Engineering and 5 other specialties. There are about 1500 full-time undergraduates and postgraduate students in the school.  

Among the 79 existing teaching staff in the school, there are 15 professors, 29 associate professors, 33 postgraduate supervisors and 40 doctor’s degree holders. Besides, the School of Food Science has over 10 experts titled as “New Century Excellent Talents”, “Henan Provincial-level Academic Leader”, “Sci-Tech Innovation Talents”, etc. Now the School of Food Science has its own lab building and training center, with an area of 11,000 square meters. In addition, the School of Food Science has many advanced experimental apparatus with value of over 26 million RMB and a reference room with over 100 kinds of journals and 10,000 books.

The School has actively carried out academic exchanges both at home and abroad and successively established friendly cooperation with well-known universities overseas, such as Reading University (UK) and Wageningen University (Netherlands).  

2. Discipline Construction  

Food Science & Engineering is a provincial first-level key discipline and comprehensive reform pilot discipline in Henan Province. Based on this discipline, five research fields, Food Biotechnology, Meat Processing & Quality Control, Grain Processing & Quality Control, Agro-Food Safety Detection & Control and Food Active Ingredients & Functional Evaluation, have developed and achieved significant progress. The School of Food Science has gradually formed four competitive undergraduate majors: Food Science & Engineering, Food Quality & Safety, Cooking & Nutritional Education and Tourism Management.  

3. Research  

Until now, the School of Food Science has developed many good research institutions or teams such as Agro-Food Products Intensive Processing & Quality Control Key Lab (Provincial-level), Grain Intensive Utilization Engineering Center (Provincial-level), Agro-Food Products Quality & Safety Control Key Lab Base (National-level), Food Science Experiment Teaching Demonstration Center (Provincial-level), Agro-Food Products Processing & Quality Safety Control Sci-Tech Team (Provincial-level), Food Active Ingredients Sci-Tech Innovation Team (Provincial-level) & Agro-Food Products Processing & Storage Excellent Teaching Team (Provincial-level).  

In recent years, the School of Food Science has undertaken over 300 research projects, won over 60 awards, published over 100 books and 1500 academic papers in which over 300 papers have been indexed by SCI or EI database. Detailed information can be found from: http://spxy.hist.edu.cn/xsky/kyxm.htm. Bases on the support of these projects, the School of Food Science has achieved great progress in research and technology.  

4. Faculty  

The School of Food Science has 79 faculties including 15 professors. Detailed information can be found from: http://spxy.hist.edu.cn/info/1132/2115.htm. Some professors are listed below:  

  

                                                                                                                                            

  

Name        

  

  

Gender        

  

  

Title        

  

  

Research field        

  

  

Email        

  

  

Ma Hanjun        

  

  

Male      

  

  

Dr./Prof.

  

  

Meat Science      

  

  

hjma@hist.edu.cn      

  

  

Zhao Liang        

  

  

Male      

  

  

Prof.      

  

  

Meat Science      

  

  

zl@hist.edu.cn      

  

  

Sun  Junliang      

  

  

Male      

  

  

Dr./Prof.      

  

  

Grain & Oil Processing      

  

  

sjl338@163.com      

  

  

Zhao Ruixiang        

  

  

Female      

  

  

Dr./Prof.      

  

  

Dairy Science      

  

  

zrx338@163.com      

  

  

Wei Xinjun        

  

  

Male      

  

  

Prof.      

  

  

Food Detection      

  

  

wxj2963@163.com      

  

  

Mo Haizhen        

  

  

Female      

  

  

Dr./Prof.      

  

  

Food Active Substances      

  

  

mohz@163.com      

  

  

Li Bo        

  

  

Male      

  

  

Dr./Prof.      

  

  

Edible Mushroom Processing      

  

  

libohnxx@163.com      

  

  

Liu Xi        

  

  

Male      

  

  

Prof.      

  

  

Meat Science      

  

  

liuxi@hist.edu.cn      

  

  

Sun Kexiang        

  

  

Male      

  

  

Prof.      

  

Cooking Master

  

  

Cooking Science      

  

  

skx887@163.com      

  

  

Gao Han        

  

  

Male      

  

  

Prof.      

  

  

Fruits & Vegetables Processing      

  

  

han3077@163.com      

  

  

Yu Xiaoling        

  

  

Female      

  

  

Dr./Prof.      

  

  

Meat Science      

  

  

yuxiaoling73@163.com      

  

  

Zeng Jie        

  

  

Female      

  

  

Dr./Prof.      

  

  

Starch Science      

  

  

zengjie623@163.com      

  

  

He Hongju        

  

  

Male      

  

  

Dr./Prof.HIST Specially-Appointed

  

  

Food Detection      

  

  

   hongju@hist.edu.cn  

  

  

5. Contact information  

Address: Eastern HuaLan Avenue, Xinxiang City, Henan Province, China

Post Code: 453003  

Telephone: +86-373-3040674  

Contact Person: Mr. Bin Li  

Email: lb55@hist.edu.cn

Website: http://spxy.hist.edu.cn/  

Previous:School of Animal Science and Technology Next:School of Electrical and Mechanical Engineering

Close