活动类别：澳门新葡萄新京888.not系列学术报告
活动时间：8:30-12:00
活动日期：2015-3-26
地点：长安校区 格物楼大厅二层澳门新葡萄新京888.not报告厅
主办单位：澳门新葡萄新京888.not
讲座题目1：微胶囊技术及其食品产业化应用
讲座时间：8:30-10:00
报告人：熊华 教授
讲座人简介：
熊华，南昌大学教授，食品科学与工程、食品营养与卫生学专业博导。食品科学与技术国家重点实验室固定成员，学科带头人，赣鄱英才555工程人才，享受国务院特殊津贴专家，江西省新世纪百千万人才第一、二层次人选，省主要学科与技术带头人。1982年江西化工学院(南昌大学)化工系毕业，96年获美阿肯色大学食品工程硕士，1996年到1998年阿肯色大学生物与农业工程系研究员(全职)，获美农业工程协会杰出人才奖(Alpha Epsilon Honor)，发表论文120多篇，其中SCI期刊论文40多篇。获国家科技进步二等奖、中国食品科技学会科技进步二等奖、江西省科技进步二等奖、西藏自治区科学技术进步奖等多项奖励。长期坚持产学研紧密结合，多项成果转化为大规模工业化生产。近十年主持完成包括国家“十五”攻关计划西部开发重大专项、“十一五”国家支撑计划、“十一五”国家“863”专题、国家重点实验室导向项目、探索项目，国家发改委专项、江西省高新技术产业化重大专项、江西省重大招标项目、国家中小企业创新基金、省科技支撑计划、省重点新产品项目20余项。目前主要承担国家“十二五”863专项子课题、国家自然科学基金、国家重点实验室导向、江西省高等学校科技落地计划等项目10余项。
讲座题目2：食品资源高值化利用的理论探讨及其应用研究
讲座时间：10:00-11:00
报告人：赵强 副研究员
讲座人简介：
2012年6月毕业于南昌大学澳门新葡萄新京888.not，获食品科学与工程专业博士学位，现为南昌大学食品科学与技术国家重点实验室副研究员。2011至2012年在澳大利亚Monash University以博士联合培养身份进行过1年的科研学习。主要从事植物蛋白质化学与营养、食品资源开发与综合利用、食品乳液及微胶囊等研究工作。作为主要研究骨干参与完成国家科技支撑计划、国家科技攻关计划、国家重点实验室目标导向项目、江西省高新产业重大项目等国家、省部级课题10多项。近5年来在Food Chemistry, Journal of Agriculture and Food Chemistry, Food and Bioprocess Technology, Food Research International, Journal of Cereal Science等国际SCI期刊上发表相关论文20余篇。目前，主持国家自然科学青年基金项目(31301436)、江西省自然科学基金项目(20142BAB213006)、江西省教育厅科技项目(GJJ13020)各1项，参与国家“十二五”科技计划、国家自然科学基金、国家重点实验室目标导向项目等课题多项。
讲座题目3：脂酶催化制备结构脂
讲座时间：11:00-12:00
报告人：朱雪梅 副教授
讲座人简介：
博士，南昌大学澳门新葡萄新京888.not副教授。本科毕业于吉林农业大学，硕士、博士毕业于韩国忠南国立大学食品工程系。主要研究方向为粮食、油脂和蛋白质工程。博士期间师从著名油脂专家Ki-TeaK Lee和Casimir C. Akoh，从事脂肪加工和脂质化学稳定性研究，近年来在Food Chem., J. Agric. Food Chem., J. Food Sci., Int. J. Food Sci Tehchnol, Int. J. Food Sci Nutri., Food Sci. Biotechnol等杂志发表学术论文20余篇。其中“脂酶催化酯交换松籽油和棕榈油硬脂制备零反式脂肪酸人造黄油”获得2009年度AOCS优秀学生论文三等奖。于2011年2月毕业回国后，先后主持国家自然科学基金(31460427)，教育部留学基金(教外司留[20130693号])，江西省自然科学基金(20122BAB214001，20142BAB205087)，教育部博士后基金(2012M511457)，江西省教育厅基金(GJJ13023)；参与国家自然科学基金、江西省重大科技专项等多个项目。
Academic report
Date of event：2015-03-26
Time of event: 8:30-12:00
Name of Event: Academic report
Venue: Lecture Hall, Gewu Bldg., Chang’an Campus
Hosted by: School of Food Engineering and Nutritional Science
Title of Lecture：Microencapsulation technology and its application in food industry
Time: 8:30-10:00
Lecturer：Prof. Hua Xiong
Profile of the Lecturer：
Professor Hua Xiong studies food processes, including grain and edible oil process. He also uses micro & nano-technologies for improving quality and bioacitivity of Food Staff. He was a professor and doctoral supervisor of food science and engineering, food nutrition and hygiene, Nanchang University. And he wea the regular members and academic leaders of State Key Laboratory of Food Science and Technology, the talent excellence of Jiangxi po 555 engineering, the State Council special allowance, the candidates of Jiangxi new century millions of people first and second level, the academic and technical leader of Jiangxi Province .
Title of Lecture：Theoretical discussion on high value utilization of food resources and their application
Time: 10:00-11:00
Lecturer：Associate Researcher Qiang Zhao
Profile of the Lecturer：
Qiang Zhao graduated from the College of Food of Nanchang Universityin June 2012, received a doctoral degree in food science and engineering. He pursued his study in the field offood engineering taking part in PhD joint trainingat Department of Chemical Engineering of Monash University in Australiafor one year. He is currently associate professor in State Key Laboratory of Food Science and Technology in Nanchang University. His research focused on plant protein chemistry and nutrition, food resource development and utilization, food emulsions and microencapsulation. He has published over 20 peer reviewed papers in the past five years in Food Chemistry, Journal of Agriculture and Food Chemistry, Food and Bioprocess Technology, Food Research International, Journal of Cereal Science.
Title of Lecture：Lipase-catalyzed synthesis of structured lipids
Time: 11:00-12:00
Lecturer：Associate Prof. Xuemei Zhu
Profile of the Lecturer：
It was the main research directions of food, oil and protein engineering. In recent years, Associate Prof. Xuemei Zhu published more than 20 papers in magazine, including Food Chem., J. Agric. Food Chem., J. Food Sci., Int . J. Food Sci Tehchnol, Int. J. Food Sci Nutri., Food Sci. Biotechnol. The "lipase catalyzed transesterification pine nut oil and palm stearin preparation zero trans fatty acid margarine" won the 2009 Outstanding Student Paper prize AOCS. She has presided over the National Natural Science Foundation of China (31460427), the Ministry of Education Scholarship (Education Division to stay outside [20,130,693 No.]), the Jiangxi Provincial Natural Science Foundation (20122BAB214001,20142BAB205087), the Ministry of Education Postdoctoral Fund (2012M511457), Jiangxi Provincial Department of Education Fund (GJJ13023); national Natural Science Foundation of China, Jiangxi and other major science and technology projects.
