Jing Lv

Lecturer

ADDRESS：College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China

E-mail：lvjing2720@zzuli.edu.cn

Research Field and Interests：

Fermented Meat Products; Food Microbiology; Cereal Nutrition and Processing.

Education Background：

2009–2013, Henan Agricultural University, Food Science and Engineering, Bachelor’s degree.

2014–2017, Zhengzhou University of Light Industry, Food Engineering, Master’s degree.

2017–2020, Dalian Polytechnic University, Food Science and Engineering, Doctor’s degree.

Teaching Courses：

Food Chemistry, Principles of Food Preservation, Processing Technology and Theory of Low Temperature Food, etc.

Publications：

There are nearly 20 papers published in academic journals, including more than 10 SCI, such as Food Chemistry, International Journal of Food Microbiology, LWT - Food Science and Technology, International Journal of Food Science and Technology, etc. Five national invention patents are applied for. Participated in writing one monograph.

Projects：

[1] National Natural Science Foundation of China (32072185), Molecular mechanism of ethyl carbamate degradation by Rhodosporidium toruloides, 2021.01–2024.12, under study, participated.

[2] Youth Project of the Natural Science Foundation of Henan Province (242300421591), Studies on the influence pathway of autochthonal yeast on key flavor compounds in fermented sour meat, 2024.01.01 –2025.12.31, under study, leader.

[3] Scientific and Technological Research Project of Henan Province (232102110137), Studies on the application of lactic acid bacteria coupled with proteases in improving the flavor and quality characteristics of fermented sausage, 2023.01.01 –2024.12.31, under study, leader.

[4] Key Scientific Research Project of Higher Education Institutions of Henan Province (23A550010), Studies on the application of Lactiplantibacillus plantarum 1-24-LJ and Saccharomyces cerevisiae LXPSC1 in improving the flavor of traditional Chinese sour meat, 2023.01.01 –2024.12.31, under study, leader.

[5] PhD Programs Foundation of Zhengzhou University of Light Industry (2021BSJJ002), Study on the effect of autochthonal starter cultures on the quality and flavor compounds of sour meat, 2022.01–2024.12, under study, leader.

Honors：

[1] 2017, Excellent Master's thesis Award, Zhengzhou University of Light Industry

[2] 2019, Rising Star in Research Award, School of Food Science and Technology, Dalian Polytechnic University

[3] 2019, Research Pioneer Award, National Engineering Research Center of Seafood, Dalian Polytechnic University

[4] 2019, Excellent Paper Award, 1^nd National Conference of Food Biotechnology (Guangzhou, China)

Professional Affiliations：

Serves as the paper reviewer for journals such as BMC Microbiology, Applied Food Research, etc.

Academic Activities：

[1] 2018.9.16−2018.9.18, Poster, The 2^nd International Symposium on Food Nutrition and Health (Dalian, China)

[2] 2019.01.12−2019.01.15, Training course on microbiome research and data analysis, Chinese Society of Biotechnology (Beijing, China)

[3] 2019.11.29−2019.12.2, Oral presentation, 1^nd National Conference of Food Biotechnology (Guangzhou, China)

[4] 2021.10.19−2021.10.21, The 3^rd International Symposium of Food Science and Nutrition Health (Dalian, China)