Caiwen Dong

Professor

ADDRESS：No.136, Kexue Road, Gaoxinqu, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, P. R. China 450000

Research Field and Interests：

Food biotechnology,Food safety and detection

EducationBackground：

1988.09-1992.07 Zhengzhou Grain College Bachelor in Food science

1992.09-1995.02 Zhengzhou Grain College Master in Oil, fats and plant protein

2002.09-2006.06 Institute of hydro-biology, Chinese Academy of Science, Doctor in Genetics

Teaching Courses： Food Biochemistry

Publications：

[1] DONG Cai-wen; WANG Ming-lei; BAI Shao-yi; HU Xiao-long; WANG Yue; HUANG Tian-qi. Research on the Optimization of Mead Fermentation Technology. Science and Technology of Cereals, Oils and Foods, 2021, 29(05):191-196.

[2] DONG Cai-wen; WANG Xue-chun; LI Yi-qing; WANG Xue-lian; YANG Xiao-lei; HU Xiao-long. Optimization of Fermentation Conditions for Flavoring Liquor with Monascus by Response Surface Methodology. China Condiment, 2020,45（1）：31-34.

[3] DONG Cai-wen; WANG Hao-jing; ZHANG Ming-jun; XI Hong-ru. Study on extraction of flavonoids from okra by aqueous two-phase technology. Cereals & Oils, 2019,10:85-88.

[4] DONG Cai-wen; TANG Jiu-ting; WANG Hao-jing; WU Kai. Optimum conditions for detecting Penicillium and Alternaria spp. during the storage period of okra by Dual-PCR.Cereals & Oils, 2019,32（4）：76-80.

[5] Caiwen Dong, Yadong Zheng, Hongzhi Tang, Zhangde Long, Jigang Li, Zhiping Zhang, Sumeng Liu, Duobin Mao and Tao Wei. Highly Efficient Synthesis of 2,5-Dihydroxypyridine using Pseudomonas sp. ZZ-5 Nicotine Hydroxylase Immobilized on Immobead 150. Catalysts,2018,8, 548.

Projects：

Development and production of honey-fermented wine.

Honors：

[1] 2011 Henan Province Science and Technology Innovation Talent Program（outstanding youth）

[2] 2020 High-level talents in Henan Province（C class）