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Home > Department of Cuisine & Nutrition > Faculty

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Chen Jian

Chen Jian.

Research Areas

1.Diet and Nutrition

2.Intelligent recipe

3.Intergenerational transmission of poverty from the perspective of nutrition and health

 

Address: School of Tourism and Culinary Science (Food Science and Engineering),Yangzhou University,NO.196,Huayang West Road ,Yangzhou ,Jiangsu

Mobile Phone:15905273650

E-mail:lypr@yzu.edu.cn

 

Bio:

Chen Jian .He received his bachelor's degree in Cuisine and Nutrition Science in 1998 and a master's degree in Software Engineering in 2013 from Yangzhou University. He has taught in the college of Tourism and Culinary Science of Yangzhou University since 1998.

His main research areas are the Diet and Nutrition, 6 of his papers published in authoritative journals. He conducted one education project of Yangzhou University and participated in many projects of national and provincial level. In terms of teaching ,He undertakes the teaching of Diet and Nutrition & Food Hygiene and Safety.

Education and Work Experience:

1994.9-1998.6                 

B.S. Science of cooking and nutrition    School of Business, Yangzhou University

2010.5-2013.12  

M.S. Software Engineering     School of Information Engineering, Yangzhou University

1998.8-2004.4

Assistant  Lecturer  School of Tourism and Cuisine, Yangzhou University

2004.4-

Lecturer             School of Tourism and Cuisine, Yangzhou University

 

 

 

Teaching:

1.Cuisine and Nutrition

2.Dietetics

3.Traditional Dietetic Health-care Science

4.Food Hygiene and Safety

 

Research projects:

1.NSFC.No.60975056."The research of Cooking techniques automation and intellectualization". Design and implementation of sub item precise vegetable distribution system.

2.The Project of Food safety risk monitoring and prevention in catering industry in Hanjiang of Yangzhou,2016-2018.

3.The Project of Monitoring and analysis of the use of food additives in food enterprises in Hanjiang of Yangzhou,2016-2018.

4.The Project of Yangzhou University Teaching reform topic."Construction of practical teaching system for food hygiene and nutrition specialty".YZUJX2013-35B.

5.Participate the Project of China FDA."Cooking industry association and food safety research project",2014-2016.

 

Papers published:

1.ZHOU Xiaoyan,CHEN Jian,LIU Xiaoyong.Orthogonal Array Design for Optimizing Oil-stirring Technique Using Automatic Stirrer[J],Journal of Food Science,2009,30(14):110-113.

2.ZHOU Xiaoyan,CHEN Jian,LIU Xiaoyong.Research into the Optimized Cooking Process of Mashed Fish Gelatin[J].Culinary Science Journal of Yangzhou University,2009,(4):29-32.

3.XUE Lian,CHEN Jian.Geographic Indication Protection of Huaiyang Cuisine[J].Culinary Science Journal of Yangzhou University,2009(2):25-29.

4.ZHOU Xiaoyan,CHEN Jian,WANG Xiao.Research on the Proportion of Lean Pork in Cooking Meatballs and its Cooking Standard[J].Journal of food research and development,2010(9):78-81.

5.ZHOU Xiaoyan,TANG Jianhua,CHEN Jian,WANG Xiao.Formulation Optimization of Yeast Powder Based Paste for Crisp Coating[J],Journal of Food Science,2010,31(18):99-103.

6.CHEN Jian.Application of probe pH meter in online quality analysis of goose meat processing[J],Journal of Technology Information,2012(34):56-57.

7.ZHOU Xiaoyan, ZHU Wenzheng, MA Wentao,CHEN Jian.Experiment on data mining in composite flavor type formula in Chinese cuisine[J].Journal of Food Science and Technology,2013,38(4):107-111.

8.CHEN Jian,YAN Tingting.Effect of Complex Microbial Hametz on Volatile Flavor Compounds of Dried Rabbit Meat Slice[J].Journal of Food Science,2014,35(11):174-178.

9.CHEN Jian.Effect of Complex Microbial Hametz on Volatile Flavor Compounds of Rabbit Jerky[J].Journal of China Condiment,2017(11):103-109.

© 2018 School of Tourism and Cuisine (School of Food Science and Engineering)
Add: 196 Huayang West Road, Yangzhou  Zip code: 225127  Tel: +86.514-87978096 87978002  Fax: +86.514-87978096  E-mail: lyxy@yzu.edu.cn
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