AssociateProfessor 

Education background

Sep, 2006-June, 2012.  MA.Sc and Ph.D. in Food Science,

College of Food Science and Technology, Nanjing Agricultural University, China,

Sep, 2002-June, 2006. Bachelor's degree in Food Science and Engineering,

College of Food Science and Technology, Nanjing Agricultural University, China,

Research interest

 Devoting to the research biochemical changes during the conversion of muscle to meat to reveal the formation mechanism of eating quality in fresh meat

Quality control and industrial processing technology of sauced meat products

Selected publications

Feng Huang F, ZhenjiangDing, Chunjiang, HonghaiHu, LiangZhang, Hong Zhang. Effects of calcium and zinc ions injection on caspase-3 activation and tenderness in post-mortem beef skeletal muscles [J]. International Journal of Food Science & Technology, 2018, 53 (3): 582-589.

Feng Huang, Ming Huang, Hong Zhang, Chunjiang Zhang, Dequan Zhang, Guanghong Zhou. Changes in apoptotic factors and caspase activation pathways during thepostmortem aging of beef muscle. Food Chemistry, 2016, 190: 110-114.

Xin Guo, Feng Huang (Co-first author), Hong Zhang, Chunjiang Zhang, Honghai Hu, Wenbo Chen. Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques. Meat Science, 117: 182-186.

Feng Huang, Ming Huang, Hong Zhang, Bing Guo, Dequan Zhang, Guanghong Zhou. Cleavage of the calpain inhibitor, calpastatin, during postmortem aging of beef skeletal muscle. Food Chemistry, 2014, 148: 1-6.

Feng Huang, Ming Huang, Guanghong Zhou, Xinglian Xu, Mei Xue. In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6. Journal of Agricultural and Food Chemistry, 2011, 59(17): 9658-9663.

Awards/Achievements/...

Scientific research talent cultivation project. CAAS, 2016-2020;

China General Chamber of Commerce Science and Technology Award Class Ⅱ, (4/13), Certificate No.: 2015-2-07-R04.

Chinese Cuisine Science and Technology Process Award Class Ⅱ, (3/12), China Cuisine Association, Certificate No.: 2014-2-2-R-03.

 

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62819430

Fax: +86-10-62819430

E-mail: huangfeng226@163.com