Name: TONG Hua-Rong

Gender: Male

Degree: PhD

Title: Professor

Organization: Southwest University

Education Experience:

BS.  Southwest Agricultural College (now changed to Southwest University) Chongqing, China 1984

MS. Southwest Agricultural University (now changed to Southwest University)   1989

Ph.D.  Southwest University, Chongqing, China, 2007

Work Experience:

2005---Present:  Professor, Department Chair of Tea Science, College of Food Science, Southwest University, Chongqing, China

1997---2004:   Associate Professor, Department of Tea Science, College of Food Science, Southwest Agricultural University, and Chongqing, China

1990---1996:  Lecture, Department of Tea Science, College of Food Science, Southwest Agricultural University, and Chongqing, China

1984-1989:  Assistant, Department of Food Science, Southwest Agricultural College, Chongqing, China

2007.08-2008.08: Visiting scholar, working with Feng Chen in Department of Food Science and Human Nutrition, Clemson

University, Clemson, SC, USA

Rewards:

Research Area:

a. Tea processing and tea flavor chemistry

b. Sensory analysis (including foods, beverage and tea)

c. Application of statistics and experimental design in tea science and food science

d. Product design and development

Publication:

Zhao, Zhenjun Tong, Huarong Zhou,Li Wang, Erxia Liu, Qinjin. Fungal Colonization of Puerh Tea in Yunnan, Journal of Food Safety, 2010, 30(4):769–784

Wang, Xi. Tong, Huarong. Chen, Feng Gangemic, J. D. Chemical characterization and antioxidant evaluation of muscadine grape pomace extract.  Food Chemistry, 2010. 123(4): 1156-1162.

Li Y, Yang B, Zhang JZ, Tong H R. Heavy metal residues and accumulation dynamic characteristics in tea. (In Chinese) Environmental Chemistry, 2008, 27(1): 123-124.

Li Yun, Zhang Jinzhong, Tong Huarong. Monitoring of Heavy Metals in Soil of a Tea Garden and Teas in Chongqing and Pollution Evaluation.. (In Chinese) Chinese Agricultural Science Bulletin, 23(7):519-524, 2007

ZHANG Li-ping, YU Xiao-qin, TONG Hua-rong. Application of Kinetic Model to Predict Dry Salted Duck Shelf Life. (In Chinese) Journal of Food Science,2007,28(11):584-586

Zhang Min, Tong Huarong, Zhang Liping, Zhang Weimin, Yang Yixing.Formulation and Technology Optimization for Making Fresh Yam Noodles. (In Chinese) Journal of the Chinese Cereals and Oils Association, 2006, 21(1):63-67.

Han Beizhong. Tong Huarong (Eds.). Sensory Evaluation of Food. Beijing, China Forestry Press, 2009.7