Name: LI Cheng

Gender: Male

Degree: Master

Title: Professor

Organization: Sichuan Agricultural University Education Experience:

1981-1986:Bachelor’s degree ,Sichuan Agricultural University

1986-1989:Master's degree, Quarter Master University of People’s Liberation Army

2006-2012:doctor study, Sichuan Agricultural University

Work Experience:

1989-present: Sichuan Agricultural University Rewards:

1. 3rd-class prize of scientific and technological progress reward of PLA;

2. 3rd-class prize of scientific and technological progress reward of Sichuan province government;

3. 3rd-class prize of scientific and technological innovation reward of Sichuan province small and medium-sized enterprises.

Research Area:

Animal food processing, quality and safety control

Publication:

1.  Effects of Co-precipitation Ferric Hydroxide Supplementation on the Quality of Milk. Food Science, 2012，33（5）

2. Comparison of food safety and quality standards between Russia and China . Acta Agriculture Shanghai, 2011，27（3）

3.  Fresh-Keeping Effect of Optimum Natural Preservatives on Preprocessed Chilled Fresh Black Pepper Duck. GIGR Journal, 2011.13, Special Issue.

4.  Study on the changing of volatile aroma compounds of qiaoqi ham during fermentation. Food Science, 2010，31（24）