Professor at Heilongjiang Bayi Agricultural University, China
Prof. Zhijiang Li, Ph.D., is a distinguished professor at the College of Food Science, Heilongjiang Bayi Agricultural University. He specializes in food fermentation and quality safety, leading innovative research in traditional brewing and coarse cereals processing. As the director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center in Heilongjiang Province, he has made significant contributions to food science and technology. He is also actively involved in professional organizations, including the Chinese Institute of Food Science and Technology (CIFST) and the Heilongjiang Province Food Science and Technology Society.
Publications Profile
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🎓 Education Details
- Ph.D. in Food Science (Details not specified)
- Professor at Heilongjiang Bayi Agricultural University
👩🔬 Professional Experience
- Professor at the College of Food Science, Heilongjiang Bayi Agricultural University
- Director of the Coarse Cereals Processing and Quality Safety Engineering Technology Research Center, Heilongjiang Province
- Director of the Traditional Brewing Food Branch, Chinese Institute of Food Science and Technology (CIFST)
- Director of the Heilongjiang Province Food Science and Technology Society
- Recognized as a high-level D-class talent in Heilongjiang Province
🌱 Research Interests
- Fermented and brewed foods
- Sorghum nutrition and functional foods
- Food fermentation technology
- Quality and safety of coarse cereals processing
🏆 Awards and Honors
- First Prize, Provincial Science and Technology Progress Award (Third Participant)
- Second Prize, Provincial Science and Technology Progress Award (Seventh Finisher)
- First Prize, Departmental Science and Technology Award (Principal Investigator)
- Second Prize, Departmental Science and Technology Award (Principal Investigator)
🔍 Conclusion
Prof. Zhijiang Li is an accomplished researcher with extensive contributions to food fermentation and quality safety. His work has led to over 200 published papers, including more than 20 SCI-indexed publications in renowned journals such as Journal of Agricultural and Food Chemistry, Food Function, and Food Research International. He has also secured more than ten patents and successfully led numerous research projects at national and provincial levels. Through his dedication to food science, he continues to drive advancements in fermentation technology and functional foods.
Publications 📚
📖 Article Title: Research Progress on Ultrasound-assisted Preparation of Resistant Starch
✍️ Authors:
- K. Zhao, Kedong
- C. Ruan, Changqing
- Z. Li, Zhijiang
- H. Tang, Huacheng
- C. Wang, Changyuan
📰 Journal: Science and Technology of Food Industry
📅 Year: 2025