Name: PENG Ya-Feng

Gender: Male

Degree: Master

Title:

Organization: Shanghai Quality Supervision and Inspection Institute of Technology

Education Experience:

2003/09 – 2006/03，East China University of Science and Technology, Department of food science，Master

1985/09 – 1989/07，Huazhong Agricultural University, Department of food science,Bachelor Work Experience:

2007/11 – so far Senior engineer of Shanghai quality supervision and InspectionInstitute of technology, engaged in inspection and quality of food,cosmetics quality assurance work

Rewards:

Research Area:

Food safety, Food laws and regulations

Publication:

Baked food production technology (Second ed.), China Agriculture Press, 2008 August

Instrument and application analysis of harmful materials (AP),chemical industry press, 2010 June

Baked food inspection technology (first ed.), China Metrology press, 2010 October

Food inspection (milk and dairy products (second) deputy editor),China Quality Inspection press, 2011 August

Basic chemistry and analysis (ed.), China Quality Inspectionpress, 2013 March

Food microbiology inspection (first ed.), China Quality Inspectionpress, 2013 March

Food inspection (grain and oil and their products (third) deputy editor), China Quality Inspection press, 2013 June

Determination of Salicylic acid and acetylsalicylic acid in foodstuffs of vegetable origin by HPLC

STUDY THE EFFECT OF TREHALOSE ON QUALITIES OF BREAD

The application of trehalose in chilled pork

Determination of hydroxyprolin content in soy-bean sauce by colorimetric method

Determination of Trans Fatty Acids in Reprocessing Pastry at Low Temperature after Heated by Gas Chromatography

Present Situation and Suggestion for the Management of Bakery Food Safety in Our Country

Review on applications and determination of food additives in chinese baking food