Name: MA Han-Jun

Gender: Male

Degree: Ph.D

Title: Professor

Organization: Henan Institute of Science and Technology

Education Experience:

Mar 2002- Dec 2004  Nanjing Agricultural University

                                   Degree: Doctor   Major: Food Science

Apr 2002- Apr 2003        University of Reading

                                   Position: Visiting Scholar  Major: Food Science

July 1992- June 1995 Jiangxi  Agricultural University

                                   Degree: Master  Major: Food Science

Sep 1984 – Jun 1987 Henan Vocation Technical Teachers College

                                   Major: Animal Products Processing

Work Experience:

2007-Present       Institution: Henan Institute of Science and Technology

                     Position: Professor in Food Science

2000-2006    Institution: Henan Institute of Science and Technology

                     Position: Associate Professor in Food Science

1995-1999    Institution: Henan Vocation Technical Teachers College

                     Position: Lecturer in Food Science

1987-1992    Institution: Henan Vocation Technical Teachers College

                     Position: Assistant Lecturer in Food Science

Rewards:

In Dec. 2009, my research project “Effect of high pressure combined with temperature treatment on quality of meat and its products” were conferred second prize of Henan province’s science and technology progressing(2009-J-076-R01/1).

In Sep. 1998, my research work “Studies on Fermenting Meat Products Processing Technique” won the second prize conferred by Henan Education Committee.

In Sep. 1998, I was horned by the Organizing Committee for Henan Science and Technology Achievement Trade Fair for my prepared product: Chinese-style Fermented Sausage.

Research Area:

Meat Science and Technology

Publication:

[1]Ma, H.J., Ledward, D. A. High pressure processing of freshmeat--- Is it worth it? Meat Science (2013), http://dx.doi.org/10.1016/j.meatsci.2013.03.025

[2] Ma, H.J., Ledward, D. A. High pressure/thermal treatment effects on the texture of beef muscle. Meat Science, 2004, 68, 347-355.

[3] Ma, H.J., Ledward, D.A. et al. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry, 2007, 104( 4), 1575-1579.

[4] Ma, H.J., Zhou, G.H., et al. Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscle. International Journal of Molecular Sciences, 2011, 12(5), 3034-3041.

[5] Ma, H.J., Zhou, G.H., et al. Effect of combined high pressure and heat treatments on free amino acids in beef muscle. 53rd IComst 2007, 477-478.

[6] Ma, H.J., Zhou, G.H. & Yu, X. Effects of combined high pressure and thermal treatment on protease activities in beef muscle. Chinese Journal of High Pressure Physics, 2011, 25(1), 89-96.