Name: QIN Li-Kang
Gender: Male
Degree: Ph.D
Title: Professor
Organization: Guizhou University
Education Experience:
B. Ag in Agriculture from Agricultural College of Guizhou in 1986.
Engage in advanced Studies in College of Wuxi Light Industry from March 2003 to June 2006.
PhD. in Food Science from Food College of Jiang Nan University in 2006.
Work Experience:
2006 up to the present: Professor.
1996 - 2003 Associate Professor
1990 - 1996: Lecturer
1987 - 1989: Teaching assistant
7/2006-12/2007： Deputy director general in Agricultural Bureau of Liu Panshui City.
Rewards:
(1)One thesis( Evolution of the Volatile Components during the Preparation of Douchiba, a Chinese Traditional Soy-fermented Appeteze) was first prize of outstanding thesis in Food Science and Technology Workshop in 2005.
(2)Another thesis(Formation of taste and odor compounds during preparation of Douchiba, a Chinese traditional Soy-fermented Appetezer) was third prize of outstanding thesis in Natural Science of Guizhou Province in 2007.
Research Area:
1. Staple grain and oil potato and deep processing and by-products recycled of coarse cereals and bean.
2. Industry processing of traditional fermented foods
3. Control of food safety
Publication:
More than 50 thesis have been published including three thesis recruited by SCI. One book of Introduction of Food Safety as subedito has published using for teaching material of college and university students.
Representative publications are the following:
(1)Evolution of Proteolytic Tasty Components during Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer. Food Technology and Biotechnology (SCI)，2007, 45 (1): 85-90.
(2) Formation of Taste and Odor Compounds During Preparation of Douchiba, a Chinese Traditional Soy-Fermented Appetizer. Journal of Food Biochemistry (SCI)，2007, 31(2): 230-251.
(3)Capabilities of the fortified buckwheat teas in inhibiting hyperglycemia and hyperlipidmia in mice，Journal of the Science of Food and Agriculture (SCI)，in press。
