Report title: Precise nutrition research based on steady targeted delivery of food functional factors
Speaker: Professor Tan Mingqian
Report time: 8:30 am, Thursday, November 11, 2021
Location: laboratory building 1c220 (academic lecture hall, video conference)
Welcome teachers and students to participate!
School of food and Bioengineering, Department of science and technology
November 8, 2021
Brief introduction of the reporter
Tan Mingqian, professor and doctoral supervisor of Dalian University of technology, President of food Interdisciplinary Research Institute, winner of National Science Fund for Distinguished Youth, special government subsidy of the State Council, and selected as the leader of scientific and technological innovation in Liaoning Province. He is a member of the expert committee of China Food Institute Alliance, editorial board member of SCI journal foods, and young editorial board member of food science. This paper mainly studies the steady-state targeted delivery and precision nutrition of food functional factors, and the structural transformation and interaction mechanism of nutrients in food processing. He has published more than 160 articles in crit Rev food SCI Nutr, trends food sci tech, JAFC, biomaterials, adv. healthcare mater and other academic journals, with H index of 35. He edited one English monograph and authorized 12 national invention patents. It has undertaken 2 national key R & D projects, 3 National Natural Science Foundation projects, 1 national major scientific instrument and equipment development project, 1 central government guided local science and technology development project, and 2 provincial and municipal level projects. It has won one second prize of Liaoning Natural Science Award and one third prize of Dalian Science and technology progress award.