Ph. D, Professor, Doctoral Supervisor

Director of Institute of Food Science and Technology (IFST)

2008 - 2011 Ph.D., China Agricultural University, Beijing

2006 - 2008 M.S., China Agricultural University, Beijing

2002 - 2006 B.Sci., China Agricultural University, Beijing

Research interests

Theories and technologies of Chinese traditional meat products

• Focus on smoke, roast, fried, air-dried and sauced meat products, to reveal the mechanism of characteristic quality formation and thermal reaction hazards inhibition.
• To develop key technologies or equipment for industrialization, such as liquid smoking, green roasting, gradient temperature hot air drying, etc.
• To build green manufacturing technology system, with hazards control, pollutants automatic emission and quality enhance simultaneously.
• To innovate 4R meat products, ready to cook, ready to eat, ready to preparation, ready to heat.

Selected publications

1. Cao, L., Hou, C., Hussain, Z., Zhang, D*., & Wang, Z*. (2020). Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein. [Article]. LWT-Food Science and Technology, doi: 10.1016/j.lwt.2020.109269
2. Liu, H., Wang, Z., Zhang, D*., Shen, Q., Hui, T., & Ma, J. (2020). Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. [Article]. Food Research International, doi: 10.1016/j.foodres.2020.109328.
3. Cao, L., Hou, C., Shen, Q., Zhang, D*., & Wang, Z*. (2019). Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation. [Article]. International Journal of Food Science and Technology, 54(6), 2246-2255.
4. Liu, H., Wang, Z., Zhang, D*., Shen, Q., Pan, T., Hui, T., & Ma, J. (2019). Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments. [Article]. Journal of Agricultural and Food Chemistry. doi: 10.1021/acs.jafc.9b01564.
5. Suleman, R., Wang, Z*., Aadil, R. M., Hui, T., Hopkins, D. L., & Zhang, D*. (2020). Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. [Review]. Meat Science, doi: 10.1016/j.meatsci.2020.108172.
6. Wei, X., Pan, T., Liu, H., Boga, L., Hussian, Z., Suleman, R., Zhang, D*., & Wang, Z*. (2020). The effect of age on the myosin thermal stability and gel quality of Beijing duck breast.[Article]. Food Science of Animal Resources, 40(4), 588-600.
7. Wang, Z.,Zhang, C., Li, Z.,Shen, Q., & Zhang D*. (2017). Comparative analysis of muscle phosphoproteome induced by salt curing. [Article].Meat Science, 133, 19-25.
8. Wang, Z.,Xu, W., Kang, N., Shen, Q., &Zhang, D*. (2016). Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Meat Science, 113(3), 132-138.
9. Wang, Z.,He, F., Rao, W., Ni, Na.,Shen, Q., & Zhang, D*. (2016). Proteomic analysis of goat Longissimus dorsimuscles with different drip loss in relationship to meat quality traits. [Article]. Food science and biotechnology, 25(2), 425-431.

Awards/Achievements

He has presided over 7 national, provincial and ministerial level scientific research projects, won 3 State level or/and Provincial Achievement Awards in Sci. & Tech., published more than 30 academic papers, 3 books and has been applied 45 national patents. The innovation technologies have been applied in more than 10 companies to produce popular meat products.

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

Tel: +86-10-62818740

Fax: +86-10-62818740

E-mail: wangzhenyu@caas.cn