Zaixiang Lou

Zaixiang Lou

Jiangnan University

Louzaixiang, Doctor, graduate supervisor. In 2010, he graduated from the School of Food Science and Technology of Jiangnan University. From December 2014 to December 2015, he was a visiting scholar at the University of California, Davis. Served as provincial Special Commissioner of Science and Technology of Fujian Province, Served as an expert of the National Science and Technology expert database of the Ministry of Science and Technology, and an expert of the National Nature Foundation; International academic journals Food Chemistry, Analytica Chimica Acta, Applied Microbiology and Biotechnology, Journal of Food Science. He is an associate editor of the Journal of Food Measurement and Characterization.
Long-term engaged in food functional factors/food safety control/food new product development and other fields of technology research and development, mainly including: food functional ingredients separation and enrichment and efficiency, functional food/health food development, natural preservatives, food microbial regulation technology. He has published more than 80 scientific research papers in well-known academic journals at home and abroad, including more than 60 SCI papers. Obtained more than 20 authorized invention patents as the main inventor. Cumulatively, we have provided more than 20 technical services related to the industrial extraction and refining technology or production line of plant functional ingredients for many enterprises, as well as the development of various new food products. Related achievements won the special prize of 2022 China Federation of Commerce Science and Technology Progress Award (ranked 1st) with the theme of "Key Technologies for extraction and refining of Functional components of Medicinal and edible Homologous plants and their industrial application".

All Sessions by Zaixiang Lou