Name:LU Jian
Gender: Male
Degree: Ph.D
Title: Professor
Organization:Jiangnan University
Education Experience:
【Sep.1998~Jun.2002: Ph.D. for Fermentation Engineering in Jiangnan University】
【Sep.1989~Jan.1992: ME for Fermentation Engineering in Wuxi Institute of Light Industry】
【Sep.1985~Jul. 1989: BE for Fermentation Engineering in Wuxi Institute of Light Industry】
Work Experience:
【Apr.1992~Jul.1993: Nanjing Agricultural University, Assistant】
【Since Sep. 1993: Jiangnan University, from Assistant to Professor】
Therein:
【Dec.1998~Dec.2000: National Research Institute of Brewing, Japan National Tax Agency，As a researcher of Science and Technology Agency of Japan】
【Oct.2002~Sep.2003: Mayor Assistant of the government in Wuwei City, Gansu Province, as a member of the service team group of Ph.D. organized by the Organization Department of the Central Committee of the CPC】
【Jul.2002~Jul.2006: Jiangnan University, Associate Professor】
Rewards:
【 In 2005, Prof. Lu attained the second award for national teaching achievements.】
【 In 2006, he was selected to Jiangsu Province Personnel Training Projects like “Qinglan Project” and a member of the innovation team “Industrial Fermentation and Biological Catalysis” belonging to the Ministry of Education.】
【In 2007, he was selected as a knowledge worker model of Jiangsu Province and attained the second award for teaching achievements of Jiangsu Province.】
【In 2008, he was listed as the New Century National Personnel Training Project of the Ministry of Education.】
【In 2010, he was awarded the first prize for National Commerce Scientific &Technological Progress from China General Chamber of Commerce.】
【In 2011, he attained the third award for Scientific &Technological Progress from China Alcohol Drinks Industry Association.】
Research Area:
Fermentation Engineering (Brewing)
Publication:
2. Zhao Jin, Yu-Wen Mu, Jun-Yong Sun, Xiao-Min Li, Xian-Li Gao, Jian Lu*. Proteome analysis of metabolic proteins (pI 4~7) in barley (Hordeum vulgare) malts and initial application in malt quality discrimination. Journal of agricultural and food chemistry, 2013, 61, 402-409.
3. Bo Zhang, Zheng-Bing Guan, Yu Cao, Guang-Fa Xie, Jian Lu*. Secretome of Aspergillus oryzae in Shaoxing rice wine koji, International Journal of Food Microbiology, 2012, 155(3): 113-119.
4. Bo Zhang, Ling-Qiong Kong, Yu Cao, Guang-Fa Xie, Zheng-Bing Guan, Jian Lu* Metaproteomic characterization of a Shaoxing rice wine “wheat Qu” extract. Food Chemistry. 2012, 134(1):387-391.
5. Haifeng Zhao, Wei Fan, Jianjun Dong, Jian Lu*, Jian Chen, Lianju Shan, Yan Lin, Weibao Kong. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chemistry, 2008, 107(1):296~304.
6. Jian Lu*, Haifeng Zhao, Jian Chen, Wei Fan, Jianjun Dong, Weibao Kong, Junyong Sun, Yu Cao.Evolution of phenolic compounds and antioxidant activity during malting. Journal of Agricultural and Food Chemistry. 2007, 55(26):10994~11001.
