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    學術動態

    Texture Properties of Broiler Breast Meat With the Woody Breast Condition

    發布日期:2018-10-09    瀏覽次數:

    題目: Texture Properties of Broiler Breast Meat With the Woody Breast Condition

    主講人:Dr. & Prof. Hong Zhuang(美國農業部農業研究服務署USDA-ARS,質量與安全控制研究所崗位科學家,Quality and Safety Assessment Research Unit, QSARU;佐治亞大學客座教授)

    間:2018109日(周二)下午14:00—16:00

    點:工學院638會議室

    聯系人:王偉  62737288

    報告人簡介:

    中國“111引智計劃國際核心專家。從事農產品及食品科學方面研究近30年,在禽肉品質安全檢測、加工、包裝技術和感官評價等方面有豐富的研究經驗。Dr. Zhuang共發表SCI論文80余篇,出版專著6本,是4個國際SCI期刊雜志編委及20余雜志的同行評議專家,中國國家自然科學基金會評審專家,食品與包裝工程聯合研究所所長,中國畜產品加工研究會蛋制品專業委員會副理事長,亞洲蛋品協會常務理事等。

    Dr. Zhuang has more than 25 years of research experience in both basic and applied Food research fields. He has versatile skills and training in the field of instrumental analyses of sensory-related food product compositions and properties, sensory evaluation techniques for food quality assessment, food packaging, and spectroscopic analyses and statistical modeling. He published three papers in peer-reviewed journals and one book chapter based on his master’s degree thesis, and published five papers and two book chapters based on his Ph.D. research. Dr. Zhuang, as a senior research scientist with one of the world largest produce company, Chiquita International, has successfully developed more than 20 new products and implemented emerging processing technologies for produce processing companies. Since joining the USDA-ARS research team in 2006, he has published 33 peer-reviewed journal articles and 6 book chapters, edited one book, made 12 invited presentations, and more than 40 presentations at scientific meetings. Dr. Zhuang is an Adjunct Associate Professor and Graduate Faculty of the University of Georgia and an Adjunct Professor of Nanjing Agricultural University, Nanjing, China. He has served an associate editor for the Poultry Science, as a peer reviewer for sixteen scientific journals and a grant proposal reviewer for the National Natural Science Foundation of China, organizer/moderator for three sessions at academic meetings, member of the subpanel for the IFT Sensory Science Division Scientific Program, chair of the IFT Fruit and Vegetable Products Division, and president of the Chinese American Food Society.

    歡迎感興趣的師生參加!

     



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