Name: JIANG He-Yuan

Gender: Male

Degree: Ph.D

Title: Professor

Organization: Chinese Academy of Agriculture Sciences

Education Experience:

1998-2001, China Agricultural University, Beijing, P.R.China, Ph.D. in Agricultural Products Processing and Storage Engineering (Food Science)

1995-1998, Graduate School, Chinese Academy of Agriculture Sciences, Beijing, P.R.China, Master in Tea Biochemistry

1991-1995, Anhui Agricultural University, Hefei, Anhui, P.R.China, B.S. in Tea Science

Work Experience:

Jan. 2013 to present,  Professor, Natural Products Research Group, Research Center of Tea Science and Technology, Tea Research Institute, Chinese Academy of Agriculture Sciences

Dec. 2009 to Mar. 2010,  Senior Visiting Scholar, Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University in Japan

June 2005 to June 2006, Postdoctoral Associate, Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers, the State University of New Jersey in USA

Jan. 2003 to Dec. 2012, Associate Professor, Natural Products Research Group, Research Center of Tea Science and Technology, Tea Research Institute, Chinese Academy of Agriculture Sciences

Jul. 2001 to Dec. 2002, Assistant Professor, Department of Tea Chemistry and Processing, Tea Research Institute, Chinese Academy of Agriculture Sciences

Rewards:

Zhejiang Provincial Prize for Promoting Science and Technology Application, 2012

2^nd Class of Zhejiang Provincial Prize for Progress in Science and Technology, 2009

3^rd Class of China Tea Association Prize for Progress in Science and Technology, 2009

1^st Class of Zhejiang Province New Century Elite Engineering, 2008

2^nd Class of Zhejiang Province New Century Elite Engineering, 2006

3^rd Class of Zhejiang Provincial Prize for Progress in Science and Technology, 2005

3^rd Class Talents of Chinese Academy of Agricultural Sciences, 2002

Award for Excellent Paper, by Zhejiang Science and Technology Association, 2007

Award for Excellent Paper, by China Food Science and Technology Association, 2003

Research Area:

Research interests include: Tea functional components (polyphenols, catechins, theaflavins, polysaccharides, theanine, etc.)and their utilizations, including preparing technology (enzymatic oxidation, extraction, isolation, classification, purification) of functional components from tea, herbal tea, and Chinese medicine, determine their contents and chemical structure, test their bioactivities and the mechanisms by in-vivo and in-vitro assays, and develop their utilizations into food, drug, beverage, feed, cosmetic, textile, etc.

Publication:

Heyuan Jiang, Takuya Shii, Yosuke Matsuo, Takashi Tanaka, Zhi-Hong Jiang，Isao Kouno，A new catechin oxidation product and polymeric polyphenols of post-fermented tea，Food Chemistry, 2011，129 : 830–836。

Chi-tang Ho, Jen-kun Lin, Fereidoon Shahidi, He-yuan Jiang (Chapter 3), et al, Tea and Tea Products: Chemistry and Health Promoting Properties, CRC Press-Taylor and Francis Group, LLC, 2008.