Associate Professor; Masters’sSupervisor

ADDRESS：No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：2017085@zzuli.edu.cn

Websites：https://sgxy.zzuli.edu.cn/2020/1113/c18401a231898/page.htm

Research Field and Interests：

Gluten-free food processing

Education Background：

[1]2013-09to 2017-06, University of Liège,Agronomy and Bioengineering, Doctoral degree

[2]2010-09to 2013-07, Chinese Academy of Agricultural Sciences,Food Science,Master’s degree

[3] 2006-09to 2010-06, Henan Agricultural University,Food Science and Engineering,Bachelor’s degree

Teaching Courses：

Physical Properties of Foods, Food Additives and Applications, Comprehensive Practical Training in Food Safety

Projects：

[1] Henan Provincial Science and Technology Research Project: Key Technology Research on Improving Fermentation Characteristics of Frozen Dough Products Using Core-Shell Structured Protein (252102110117), 2025.01-2026.12

[2] Henan Provincial University Scientific and Technological Innovation Talent Project: Mechanism of Potato Protein Molecular Flexibility Modulating Interfacial Function to Regulate Gas Retention in Gluten-Free Dough (26HASTIT065), 2026.01-2028.12

Honors：

She has served as principal investigator for one NSFC Youth Fund project and one Henan Provincial Science and Technology Research project, and as co-investigator on over 10 projects, including the Henan Provincial Major Science and Technology Special Project, sub-projects of the National Key R&D Program of China (13th Five-Year Plan), and the Zhengzhou Major Special Project. She has been awarded one Second Prize of the Henan Provincial Science and Technology Progress Award and one First Prize of the China National Food Industry Association.