What Does a Food Chemist Do?

Wang Yi (? -2011.1.14) graduated from Nanjing University in 1963.7. Since graduation, he has been teaching at the Food College of Jiangnan University (formerly Wuxi College of Light Industry and Wuxi University of Light Industry). He has been a professor in 1993 and a Ph.D. supervisor in 1995. Visiting Professor, Department of Food Science and Engineering, University of Shanghai for Science and Technology.

Wang Yan

(Food chemistry expert, teacher)

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Wang Yan (? -2011.1.14) graduated in 1963.7

Wang Yan (? -2011.1.14) graduated in 1963.7

Personal education 1958.08 1963.07 Department of Chemistry, Nanjing University 1981.01 1983.08 Visiting Scholar, Department of Food Science and Technology, California Davis, USA Outstanding postgraduate teachers are now enjoying special government allowances, teaching three courses including food chemistry, food enzymes, and food chemistry progress. He has supervised more than 30 doctoral students and more than 40 master students. He has published more than 180 research papers in domestic and foreign journals, including 15 SCI excerpts. Over the years, he has presided over and researched more than 10 national "Ninth Five-Year", "10th Five-Year Plan" and Ministry of Light Industry, Ministry of Commerce, Jiangsu Science and Technology Commission scientific research projects and international cooperation projects, and more than 10 research and development projects commissioned by the industry. 6 invention patents. The main scientific research projects are: Science and Technology Project of the Ministry of Commerce Enzymatic Preparation of Soybean Oil and Hydrolyzed Protein from Soybean, Science and Technology Project of China Light Industry Association Development of Low-cholesterol Egg Products and Cholesterol Recovery, Jiangsu Province s Ninth Five-year Science and Technology Project Function "Study on Casein Phosphopeptide (CPP) as a Food Additive", "Enzymatic Production of Fructo-oligosaccharides" in the Ninth Five-Year National Science and Technology Project. Currently he is leading the research work on the sub-projects of the "Tenth Five-Year" National Science and Technology Project "Key Technologies, Equipment Research and Industrialization of New Soy Milk (Powder) Processing" and "Citrus Processing Technology and Equipment Research and Development" Fund project "Research on the mechanism of protease coagulation of soybean protein", presided over the research work of Jiangsu Agricultural Science and Technology Project "Enzymatic Production of Natural Ginkgo Juice and Ginkgo Milk" and "Integrated Utilization of Strawberry" Research work on the preparation of corn germ oil from corn germ and recovery of hydrolyzed protein ".