Name: ZHANG Qian

Gender: Female

Degree: Ph.D.

Title: Professor

Organization: Hangzhou Wanxiang polytechnic

Education Experience:

B.S, BSc in Medicine from Zhunyi Medical College in Guizhou in1982.

Postgraduate Certificate (equivalent to the Master’s degree) in Food Microbiology from School of Biotechnology in Guizhou University in 2001.

PhD.in Food Process and Storage from School of Industrial Technology in University Science Malaysia in 2007.

Work Experience:

2009 up to the present: Professor in Hangzhou Wanxiang polytechnic.

2003 –2009: Professor in Food Department of Life Science College in Guizhou University.

1996–2003 Associate Professor in Guizhou University.

1990-1996 Lecturer in Guizhou Agricultural College.

1987-1989 Laboratory technic in Guizhou Agricultural College.

1983-1987 Doctor in the hospital of 5708 factory in Guiyang City.

Rewards:

One thesis (Effecs of pH on the functional properties of chicken muscle protein- waxy corn starch blends) was second prize of outstanding thesis in Natural Science of Guiyang in 2010.

Effecs of pH on the functional properties of chicken muscle protein- waxy corn starch blends.

Research Area:

1.      Food Nutrition and Safety.

2.      Nutritional Evaluation and improvement of traditional processing technology for traditional meat product fermented

3.      Study on improvement of traditional processing technology for soybean products

Publication:

58 thesis have been published including three thesis recruited by SCI.

Representative publications are the following:

1.      The Effects of Polysaccharides of Cordyceps gunnii Berks on Learning and Memory Ability of Mice. 2006. 15(2) : 65.

2.      古尼虫草（Cordyceps gunnii）多糖对小鼠学习记忆障碍改善作用与机理研究, 营养学报,2007. 29（4）：393-395.

3.      Effecs of pH on the functional properties of chicken muscle protein- waxy corn starch blends.Journal of Food Science. (SCI收录), JOURNAL OF FOOD SCIENCE. Vol. 73, Nr. 2, 2008.82-87.

4.      鸡蛋壳钙凝固条件对豆腐凝胶特性的影响,食品工业科技, 2009年3卷（5），145-147.

5.      Flow behaviour and temperature stability of chicken muscle proteins – modified waxy corn starch blends. International Food Research Journal, International Food Research Journal, 2010, 137—145.

6.  贵州荔波传统酸肉发酵期间理化成分与发酵风味物质分析, 食品科学, 2013,34(4):173-177.