Name: DONG Qing-Li

Gender: Male

Degree: Ph.D

Title: Associate Professor

Organization:University of Shanghai for Science and Technology

Education Experience:

2004-2007 Nanjing Agricultural University, Ph.D.

2001-2004 Shanghai Agricultural University, M.E.

1997-2001 Shanghai Agricultural University, B.E.

Work Experience:

2007-Until now  Associate Prof., Institute of Food Science and Engineering, USST

2007-2009 Post-Doctoral Fellowship, USST

Rewards:

Research Area:

Animal products safety and quality control;

Predictive food microbiology;

Quantitative microbial risk assessment (QMRA);

Food safety management

Publication:

[1]      Dong Q L. Exposure assessment for Bacillus cereus in Chinese-style cooked rice [J]. Journal of Food Process Engineering. 2013, 36(3): 329-336.

[2]      Dong Q L. Modelling the thermal resistance of Clostridium sporogenes spores under different temperature, pH and NaCl concentrations [J]. Journal of Food Process Engineering, 2011, 34(6): 1965-1981.

[3]      Ding T, Dong Q L, Rahman S M E, et al. Response surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water [J]. Journal of Food Process Engineering, 2011, 34(5): 1729-1745.

[4]      Wang P, Han M Y, Dong Q L, et al. Principal component analysis for textural properties of selected blood curd [J]. Journal of Texture Studies. 2010, 41(6): 757-773.

[5]      Dong Q L. BP neural network for evaluating sensory texture properties of cooked sausage [J]. Journal of Sensory Studies. 2009, 24(6): 833~850.

[6]      Dong Q L , Tu K, Guo L Y, et al. Response surface model for prediction of growth parameters from spores of Clostridium sporogenes under different experimental conditions [J]. Food Microbiology. 2007, 24(6): 624-632.

Dong Q L, Tu K, Guo L Y, et al. The effect of sodium nitrite on the textural properties of cooked sausage during refrigerated storage [J]. Journal of Texture Studies. 2007, 38(5): 537-554.