Evaluation Technologies for Food Quality

Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Prof. Xichang Wang, Ph. D.,is currently Dean, College of Food Science & Technology of Shanghai Ocean University, and a ShuGuang Scholar of Shanghai, Baosteel Education Outstanding Teacher Award Winner, as well as, Director of Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture. He graduated and taught at Shanghai Fisheries University in 1985, and studied for fouryears on the processing characteristics of surimi derived from freshwater fish in Japan. He received his Ph.D degree from Kyoto University in 2001. In addition to many professional memberships, Dr. Wang has been a council member of the Chinese Institute of Food Science and Technology (Chinese Food Science Society), the National Agricultural Products Quality and Safety Risk Assessment, Chinese Education Guidance on Food Science and Technology Specialties, Chinese Fisheries Society; and Deputy director of Shanghai Food Science Society. His main research areas include: Aquatic-product Nutrition and Flavor Analysis and Food Quality Evaluation and Control Technology. He has also been the principal and chief researcher in various projects, including “863”, “948”, NSFC projects, local government supported projects, co-operated projects with JIRCAS, Kewpie Group, Bright Food Group and other industry partners. Prof. Wang has published more than 150 articles in core journals at home and abroad, and has 11 authorized patents of invention.

• 1. An introduction to evaluation technologies for food qualityPart One Food sensory evaluation technologies for food quality2. Electronic nose for food sensory evaluation3. Electronic tongue for food sensory evaluation4. Electronic eye for food sensory evaluationPart Two Chemical analysis technologies for food quality5. Mature chemical analysis methods for food chemical properties evaluation6. Ultraviolet-visible spectroscopy for food quality analysis7. Near-infrared spectroscopy for food quality evaluation8. Raman instruments for food quality evaluation9. Atomic absorption spectroscopy for food quality evaluation10. Determination of food quality using atomic emission spectroscopy11. Nuclear magnetic resonance spectroscopy for food quality evaluation12. Gas chromatography for food quality evaluation13. High-performance liquid chromatography for food quality evaluation14. High-performance capillary electrophoresis for food quality evaluation15. Supercritical fluid chromatography for food quality evaluation16. Mass spectrometry for food quality and safety evaluationPart Three Physical analysis technologies for food quality17. Texture analyzers for food quality evaluation18. Rheology instruments for food quality evaluation19. Fluorescence spectroscopy and imaging instruments for food quality evaluation20. Dynamic light scattering for food quality evaluation21. Tribological analyses for the evaluation of food quality22. X-ray diffraction for food quality evaluation23. Measurement techniques of electrical properties for food quality evaluationPart Four Molecular biology technologies for food quality24. Gene chips for food quality evaluation25. Nucleic acid probes for food quality evaluation26. Immunoassay for food quality evaluationPart Five Micro/nano technologies for food quality27. Microfluidics technique for food quality evaluation28. Atomic force microscopy for food quality evaluation29. Scanning electron microscopy (SEM) in food quality evaluation30. Transmission electron microscopies for food quality evaluation31. Electrochemical sensor method for food quality evaluation32. Nanoparticle-based methods for food safety evaluation