Yanhong, BAI

Professor, Doctoral supervisor

ADDRESS：NO. 136, Science Avenue, Zhengzhou, 450002

PHONE：+86 15238396169

FAX：0371-86608677

E-mail：baiyh212@163.com

Research Interests:

Processing and safety control of meat products, such as controlled freezing point technique for storage and preservation of raw meat, voltage transformation coupling emulsion forming technology for gel-type meat products and high precision processing technology for industrialization of sauce halogen meat products.

Rapid detection and traceability technologies of hazardous substance, such as liquid chromatography-mass spectrometry, Immunochromatography, colorimetric and fluorescent sensing, for sensitive and selective detection of pesticide residues, veterinary drug residues, food-borne pathogens and other hazard factors in food.

Non-thermal physical sterilization technology, such as cold plasma technology, UVC-light emitting diodes (UVC-LEDs) technology, petit-high pressure carbon dioxide technology, high-intensity ultrasound technology.

Education Background:

PhD in Food Science award in July 2005 at Northwest A&F University.

Master Degree in Processing and Storage of Agriculture Products in July 2002 and Bachelor Degree in July 1999 at Inner Mongolia Agricultural University.

Courses Offered:

Food Safety Progress in the Master Degree Course and Food Safety, Food Material in the Bachelor Degree Course

Publications：

The activity research of Prof. Bai is documented by more than 130 publications including 25 articles in JCR 1 area of TOP journals in food field and 2 articles with high citation in ESI. In addition, Prof. Bai is the inventor of 6 patents, published 6 books, obtained 3 software copyrights and participated in the formulation and revision of 4 national and industry standards.

Research Projects：

1. R&d and demonstration of rapid detection, prevention and control technology of meat hazard, Major Public Welfare Projects of Henan Province, 01/2021-12/2023.

2. Research on the mechanism and control of sublethal injury in E. coli O157:H7 induced by dielectric barrier discharge plasma, National Natural Science Foundation in China, 01/2021-12/2024

Honors:

Awarded 2 the 2nd Prize of Henan Provincial Science and Technology Progress Awards, 1 the 2nd prize of Science and Technology of China Light Industry Association, 1 the 2nd prize of the Education and Teaching Achievement Award of the Education Department of Henan Province.

Professional Affiliations :

Editorial advisory board: Journal of Food Safety, Chinese Food Science, Chinese Meat Research.

Association director: Chinese Association of Animal Products Processing, Products Processing Sub-Committee of Agricultural Products Processing Standard Committee of Ministry of Agriculture and Rural Affairs, Henan Food Science and Technology Association.

Peer review activity: Food Chemistry, LWT-food science and technology, Nanotechnology, Food Control, Analytical Methods, Journal of Materials Science, New Journal of Chemistry, Journal of Food Science and Technology.

Academic Activities:

Special guest report at 4^th 5^th and 6^th International Symposium of Food Science and Human Wellness.