Name: WU Yan-Yan

Gender: Female

Degree: Doctor

Title: Professor

Organization: Department of food engineering and quality safety in South China Sea Fisheries Research Institute of Chinese Academy of Fisheries Sciences

Education Experience:

9/2004-12/2009 ，Doctor of engineering, College of Food Science and Engineering， Ocean University of China

9/2002-7/2004， Sun yat-sen university, college of life science, the graduate program

9/1988-7/1992， Bachelor of science. Dept. of Food Science, Shanghai Fisheries University

Work Experience:

7/1992-12/2002，Research assistant，Department of food engineering and quality safety in South China Sea Fisheries Research Institute of Chinese Academy of Fisheries Sciences.

1/2003-12/2007，Associate professor，Department of food engineering and quality safety in South China Sea Fisheries Research Institute of Chinese Academy of Fisheries Sciences.

1/2008-now，professor，Department of food engineering and quality safety in South China Sea Fisheries Research Institute of Chinese Academy of Fisheries Sciences.

Rewards:

During the period, she achieved the science and technology award 21 items, achieves the first prize in the provincial (ministry) level 5, 3 items second prize, third prize 6 items, department (bureau) class the first prize 1 item, 4 items second prize, third prize 2 items. Also under her efforts, her creations got 28 national patents for invention. More than 80 writings of her were published on international and domestic academic journals. She published seven books. She was awarded the Youth Science and Technology Prize of the tenth China Agricultural Society, March-Eighth Red-Banner Pacesetter in Guangdong province. She was selected for the Chinese Academy of Fisheries Sciences "hundreds of science and technology talent cultivation plan" in 2011. She awarded "Middle-aged and Young Talent of Chinese Academy of Fisheries Sciences" honorary title in 2012.

Research Area:

The main research direction is aquatic products processing technology and marine resources comprehensive utilization technology, product quality and safety of aquatic products and control technology. She have a lot of experience in aquatic product processing technology, functional active material technology, marine enzyme engineering technology and the security of aquatic products research.

Publication:

（1）        Inhibitory effect of antioxidant peptides der ived fr om Pinctada fucata pr otein on ultr aviolet-indu ced photoaging in mice. JOURNAL OF FUNCTIONAL FOODS , 2013,5:527 –538(SCI)

（2）        Purification and Characteristics of Serine Protease from the Head of Pacific White Shrimp.  Food Sci. Biotechnol. 2012，21(4): 1129-1134， (SCI)

（3）        Isolation and identification of nitrite-degrading lactic acid bacteria from salted fish. Advanced Materials Research Vols. 393-395 (2012) pp 828-834（EI）

（4）        Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada Fucata Muscle. Advanced Materials Research Vols. 396-398 (2012),PP: 1341-1348（EI）

（5）        Purification and characterization of protease from intestine of tilapia. JOURNAL OF FISHERIES OF CHINA, 2010，34（3）：358-366

(6)   Study on isolation and antioxidation activity of oligopeptides from Pinctada fucata muscle. Science and Technology of Food Industry.2012，33（7）：123-126