Chunlu Qian | Food Science | Best Researcher Award

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Assoc. Prof. Dr. Chunlu Qian | Food Science | Best Researcher Award 🏆

Department head at Yangzhou University,China 🎓

Chunlu Qian is an Associate Professor and the Chair of the Department of Food Science and Engineering at Yangzhou University, China. With a strong academic background and extensive research experience, his work primarily focuses on postharvest physiology, food preservation, and flavor optimization. Known for his interdisciplinary approach, Qian has contributed significantly to food science and horticultural research while also shaping future talent through dedicated teaching and leadership.

Professional Profile 

Education 🎓:

Chunlu Qian earned a B.S. in Horticulture Science from Henan Agriculture University in 2005, followed by an M.S. in Vegetable Science from Zhejiang University in 2007. He later completed a Ph.D. in Food Science at Zhejiang University in 2013, with a thesis on the chilling tolerance of postharvest cucumber.

 

Work Experience 💼:

Qian has served as an Assistant Professor (2013–2017) and Associate Professor (2017–Present) at Yangzhou University. As Department Chair, he oversees curriculum design, departmental planning, and postgraduate mentoring. His international exposure includes a tenure as a Visiting Scientist at Nagoya University, Japan.

Skills 🔍

  • Postharvest fruit preservation using innovative techniques (hot air, UV, ozone, 1-MCP).
  • Food flavor optimization during growth, preservation, and processing.
  • Expertise in teaching food analysis, food packaging, and instrumental analysis.
  • Leadership in managing academic programs and fostering teamwork.

 

Awards and Honors 🏆

  • Received numerous grants for pioneering research projects, including from the National Natural Science Foundation of China and Jiangsu Provincial Agricultural Science and Technology Fund.
  • Recognized for innovative teaching methods, such as integrating mind maps into food engineering education.

🤝 Memberships:

  • Active member of Chinese Food Science and Engineering Association.
  • Contributor to projects under the Jiangsu Modern Agricultural Development Program.

Teaching Experience 👩‍🏫:

Chunlu Qian teaches courses like Food Analysis, Food Additives, and Agricultural Products Processing at the undergraduate level. For graduate students, he leads classes on Fruit and Vegetable Processing and Modern Instrumental Analysis. His focus on blending practical and theoretical knowledge ensures comprehensive learning.

Research Focus 🔬:

Qian’s research centers on postharvest physiology, food safety, and functional components of agricultural products. His work includes studying microRNA mechanisms in chilling injury and optimizing preservation techniques for fruits and vegetables. He also explores flavor quality changes to enhance food processing methods.

Conclusion 

Chunlu Qian is an exceptional researcher whose work bridges the gap between theoretical food science and practical applications in preservation and safety. His leadership, prolific research output, and innovative approaches make him a strong contender for the Best Researcher Award. By expanding his international collaborations, increasing engagement with industry, and focusing on innovation-driven outputs like patents, he could further solidify his standing as a leading figure in the field of food science.

📚 Publilcation

  1. Release Kinetics and Protective Effect of Novel Curcumin-Based Nanoliposome Modified with Pectin, Whey Protein Isolates, and Hyaluronic Acid Against Oxidative Stress
    • Year: 2024
    • Journal: International Journal of Biological Macromolecules (Vol. 282, Article 136890)
    • Authors: Zhang, J., Zhao, J., Wu, M., Li, Y., Xu, X.
  2. PbrWRKY62-PbrADC1 Module Involves in Superficial Scald Development of Pyrus bretschneideri Rehd. Fruit via Regulating Putrescine Biosynthesis
    • Year: 2024
    • Journal: Molecular Horticulture (Vol. 4, Issue 1, Article 6)
    • Authors: Zhang, X., Zhu, L., Qian, M., Wang, L., Zhang, S.
  3. Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots
    • Year: 2024
    • Journal: Foods (Vol. 13, Issue 20, Article 3335)
    • Authors: Cai, Z., Jiang, Y., Wang, F., Zhao, S., Qian, C.
  4. Effects of Melatonin on Inhibiting Quality Deterioration of Postharvest Water Bamboo Shoots
    • Year: 2024
    • Journal: Food Chemistry: Molecular Sciences (Vol. 8, Article 100208)
    • Authors: Qian, C., Sun, Y., Zhang, B., Jin, C., Qi, X.
  5. Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Products
    • Year: 2024
    • Journal: Science and Technology of Food Industry (Vol. 45, Issue 11, pp. 333–340)
    • Authors: Zhang, M., Xiong, X., Liu, J., Qian, C., Jin, C.
  6. Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics
    • Year: 2024
    • Journal: Analytical Letters
    • Authors: Zhang, M., Fang, F., Chen, M., Liu, J., Jin, C.
  7. Effects of Low-Light Stress on Physiological Characteristics of Fruits of Different Muskmelon Varieties
    • Year: 2024
    • Journal: Guangdong Agricultural Sciences (Vol. 51, Issue 1, pp. 31–40)
    • Authors: Geng, X., Yao, J., Zheng, H., Wang, L., Qian, C.
  8. Flavor Characteristics of Ten Peanut Varieties from China
    • Year: 2023
    • Journal: Foods (Vol. 12, Issue 24, Article 4380)
    • Authors: Ding, B., Wang, F., Zhang, B., Xie, J., Qian, C.
  9. Recent Advances on the Biological Activities of Purple Sweet Potato Anthocyanins
    • Year: 2023
    • Journal: Food Bioscience (Vol. 53, Article 102670)
    • Authors: Tang, C., Han, J., Chen, D., Qian, C., Jin, C.
  10. Changes in the Texture and Flavor of Lotus Root After Different Cooking Methods
    • Year: 2023
    • Journal: Foods (Vol. 12, Issue 10, Article 2012)
    • Authors: Qian, C., Jiang, Y., Sun, Y., Qi, X., Yang, W.