Chen li 

Associate Professor

Education background

PhD in Agricultural Sciences and Bioengineering, Liege University, Gembloux, Belgium, September 2013-June 2019

Master in Agricultural Products Processing and Storage, institute of food science and technology, CAAS, Beijing, China, September 2008-July 2011

Bachelor in Horticulture, Northwest Agriculture and Forestry University, Shanxi, China, September 2004- July 2008

Research interest

Carry out theoretical and technology research about fresh meat intelligent logistics and preservation. The main research areas include: 1) Non-destructive monitoring technology and equipment for fresh meat quality; 2) The mechanism of protein post-translational modification affecting meat quality; 3) The preservation technology of fresh meat.

Selected publications

(1) Chen, Li; Li, Zheng; Everaert, Nadia; Lametsch, Rene; Zhang, Dequan*; Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates, Food Chemistry, 2019, 280: 203-209.

(2) Chen, Li; Bai, Yuqiang; Everaert, Nadia; Li, Xin; Tian, Guangjing; Hou, Chengli; Zhang, Dequan*; Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle, Food Chemistry, 2019, 293: 537-544.

(3) Li Chen; Zheng Li; Xin Li; Jing Chen; Nadia Everaert; Dequan Zhang; The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle, International Journal of Food Science and Technology, 2018, 53(12): 2714-2722.

Selected Awards

• The Second Prize of the National S&T Progress Award in 2018
• The First Prize of the Chinese Agricultural Science and Technology Award in 2015
• China Patent Excellence Award in 2015

Selected Patents

• A thawing method for carcasses of livestock and poultry (BE2017/5932)
• Method for chilling of livestock carcass, 2023634
• A frozen meat nine-grid intelligent thawing cabinet (ZL2015103033976)
• An intelligent defrosting storage room for frozen meat (ZL2015103033980)
• A type of control technology for mutton maturing (ZL2015100812117)

Representative Research Projects

• National Natural Science Foundation of China, General Programs, Molecular mechanism of protein phosphorylation upregulates the activity of pyruvate kinase at postmortem, 32072144, 2021-2024
• National Natural Science Foundation of China, Young Scientists Fund, Confirmation and activity regulation mechanism of key phosphorylation glycolytic enzyme based on meat tenderness, 31501411, 2016-2018
• National Program-Agro-Scientific Research in the Public Interest “The Technology, Equipment and Demonstration of Decrease Losses and Carcass Grading of lamb During Postmortem (201303083-1)”, 2013-2017
• National key R&D plan “Development of key technology and equipment for industrialization of barbecue meat products with national characteristics”,2018YFD0400101, 2018-2020

 

 

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

Tel: +86-10-62818740

Email: chenliwork@126.com