Name: YU Xiao-Lin

Gender: Female

Degree: Master

Title: Professor

Organization: South China Agricultural University

Education Experience:

In February 1982, graduated from Wuxi Institute of Light Industry (now Jiangnan University) and obtained a bachelor’s degree in Food Engineering.

Studied in Japan from 1991 to 1997 and obtained a master’s degree. 

Work Experience:

The work in Nanning canned food factory from March 1982 to October 1985．

Since April 1997, has being teaching in college of Food  Science South China Agricultural University，as a professor.

Rewards:

research on “New Technology of Finely Processed Food with Unique Flavor”, (a sub-project of the national “Ninth Five-Year” scientific and technological key project, “The Research and Demonstration of Sustainable Effective Agricultural Technology in Xinxing Guangdong”) and “Research of New Processing Techniques and Industrialization in Traditional Preserved Fruit in South China” has passed the censorship of the Guangdong Science and Technology Department in September 2002 and March 2009 respectively. The project of “Research and application of finely processed of food with unique flavor” gained the first prize in the 2003 Yunfu Scientific and Technological Progress Award, the second prize in 2004 Guangdong Agricultural Technology Promotion Award as well as 2007 provincial scientific and technological progress award, and also got five national invention patents.

Research Area:

Food storage and processing technology of horticultural products and the extraction and utilization of functional components in plants.

Publication:

Published more then twenty papers in the first and second class academic journals, such as “Transactions of The CSAE”, “Food and Fermentation Industries”, “Food Science”、 “Food Industry Science and Technology” ,“ACTA Horticulture Sinica” and so on. Also published two papers, which were adopt in SCI. Edited a book “Introduction to Food Processing” which was published as the text book of Agriculture Press in “The tenth five scheme”. Participated in editing an academic text book and a book of popular science.