Wenping Lv | Food Science | Excellence in Innovation

Published on by China Scientist

Mr. Wenping Lv | Food Science | Excellence in Innovation

Dr. Lv Wenping is an Associate Professor and Master’s Supervisor at the School of Food Science and Technology, Jiangnan University. He received his Ph.D. from Zhejiang University and has served as a visiting scholar at Virginia Tech, USA. His teaching focuses on Biochemistry, Molecular Biology, and Genetic Engineering. His research explores the screening and enzymatic synthesis of food functional factors, as well as the development of functional beverages. He has led over ten major research projects, published more than 50 academic papers, and co-authored several national textbooks. Honored as Jiangnan University’s “Most Beloved Teacher,” he is also a member of the Jiusan Society.

Mr. Wenping Lv | Jiangnan University | China

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Education

  • Dr. Lv Wenping earned his doctoral degree from Zhejiang University, one of China’s premier institutions known for its strong emphasis on science and technology. His academic training laid a solid foundation in food science, particularly in biochemistry and biotechnology. His educational journey equipped him with the theoretical knowledge and research capabilities necessary to excel in both teaching and innovation in food functional components.

Experience

  • Dr. Lv has built a robust academic and research career at Jiangnan University, serving as an Associate Professor and Master’s Supervisor in the School of Food Science and Technology. He has also gained international academic exposure as a visiting scholar at Virginia Tech in the United States. Throughout his career, he has been actively engaged in teaching core subjects such as Biochemistry, Biochemical Experiments, Molecular Biology, and Genetic Engineering, while mentoring graduate students and young researchers in advanced food science research.

Awards and Recognition

  • Dr. Lv has been recognized for his outstanding contributions to education and mentorship with the title of “Most Beloved Teacher” by Jiangnan University. His commitment to excellence and student-centered teaching has made him a respected figure among peers and learners alike. In addition to academic honors, he holds membership in the Jiusan Society, reflecting his dedication to science and public service.

Skills and Certifications

  • Dr. Lv possesses deep expertise in functional food chemistry and biotechnology. His core skills include the screening and structure-activity analysis of food functional factors, enzymatic synthesis techniques, and the development of formulations for functional beverages. He is proficient in both experimental and theoretical aspects of molecular biology, making him a valuable contributor to interdisciplinary research in food science.

Research Focus

  • Dr. Lv Wenping stands out as an accomplished educator and researcher whose work bridges academic excellence and practical innovation. His multidisciplinary approach, commitment to teaching, and impactful contributions to the field of food functional factors have positioned him as a leading figure in food science and technology.

Conclusion

  • Xiaoyu Wang stands out as a leading researcher in the convergence of biomaterials and immunological engineering. Through innovative platforms and translational research, she has advanced the development of next-generation vaccines and therapeutic strategies. Her sustained excellence, creativity, and impact position her as a key contributor to the future of biomedical materials science and its role in public health advancement.

Publications

  • Deodorization of Oviductus ranae: Establishment of ultrasound-composite natural products method
    Authors: Yu Wang, Weiben Ge, Haixuan Sun, Jinghui Chen, Zan Hu, Guandong Fang, Wenping Lv, Hongxin Wang
    Journal: Food & Nutrition

  • Effects of freeze‐thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels
    Authors: Pei Wang, Wenping Lv, Hongxin Wang
    Journal: Journal of Food Science

  • PEG-based-ultrasound-microwave synergistic extraction of mucilage polysaccharides from chia seed: Structural characterization and bioactivity
    Authors: Jinghui Chen, Weiben Ge, Pei Wang, Hongxin Wang
    Journal: International Journal of Biological Macromolecules

  • Comparison of extraction process, physicochemical properties, and in vitro digestion characteristics of chia seed mucilage polysaccharide
    Authors: Jinghui Chen, Weiben Ge, Pei Wang, Hongxin Wang
    Journal: International Journal of Biological Macromolecules

  • Effects of freeze-hot air drying on physicochemical properties and anti-tyrosinase activity of quince peels
    Authors: Pei Wang, Wenping Lv, Hongxin Wang
    Journal: Food Chemistry

Meng Qu | Food science | Best Researcher Award

Published on by China Scientist

Assist Prof Dr. Meng Qu | Food science | Best Researcher Award

Meng Qu, an accomplished assistant professor at the Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, specializes in food quality and safety with a focus on food adulteration detection. Meng’s groundbreaking molecular techniques, specifically in tuna species identification, have brought significant advancements to the field of seafood authentication.

Assist Prof Dr. Meng Qu | Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences | China

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 🎓EARLY ACADEMIC PURSUITS:

  • Meng Qu’s academic journey began with a deep interest in molecular biology and its applications in food science. Recognizing the critical need for precise food identification techniques, Meng pursued advanced research in developing molecular methods, laying a strong foundation for her career in food authentication.

 🏥 Professional Milestones:

  • As an assistant professor at the Yellow Sea Fisheries Research Institute, Meng has been instrumental in driving innovative research projects. Her professional focus revolves around enhancing food safety and ensuring transparency in food markets. Through dedicated efforts, she has tackled the challenges of identifying processed food products, particularly tuna, which are difficult to distinguish morphologically.

🧬 Research Contributions:

  • Meng’s notable contributions include:
    • Discovery of SNP Sites: She identified five single nucleotide polymorphism (SNP) sites via 2b-RAD sequencing.
    • SNP-Based Identification Methods: Developed five SNP-based real-time polymerase chain reaction assays for rapid identification of highly-priced tuna species.
    • Species-Specific TaqMan Systems: Designed systems to distinguish albacore tuna, bigeye tuna, and southern bluefin tuna, along with cycling systems for yellowfin and Atlantic bluefin tuna.

    This work has provided the seafood industry with powerful tools to combat food fraud and ensure authenticity.

🌍 IMPACT AND INFLUENCE

  • Meng Qu’s research has profoundly impacted food safety standards and consumer trust in seafood markets. Her methods have improved the ability to detect food adulteration, particularly for high-value products like tuna, thereby promoting ethical practices in the food industry.

📊 ACADEMIC CITATIONS

  • Meng Qu has made significant contributions to molecular biology and food science, with her work receiving recognition in reputable journals. Notable publications include her lead role in developing SNP-based PCR assays for tuna species authentication, published in Foods. Her research on immunotoxicity in Ruditapes philippinarum and antimicrobial resistance in Vibrio parahaemolyticus has been cited multiple times, reflecting her impact on food safety and environmental science. These studies are complemented by her involvement in projects exploring gene expression related to histo-blood group antigens in seafood, further solidifying her reputation as an authority in food authentication and safety.

🌟 LEGACY AND FUTURE CONTRIBUTIONS

  • Meng Qu’s innovative work has set a precedent for molecular identification in food science. Moving forward, she aims to expand her research scope, developing similar methods for other economically significant seafood species. Her vision is to establish robust, global standards for food safety and authentication, leaving a lasting legacy in the field.

Conclusion

  • Dr. Meng Qu is a strong candidate for the Best Researcher Award. Her innovative research on molecular identification methods, significant contributions to food safety, and focus on practical applications highlight her as a distinguished professional. Including more details about her research publications and collaborations would further strengthen her candidacy.

📄Publications

  • Development of Single-Nucleotide Polymorphism (SNP)-Based Species-Specific Real-Time PCR Assays for Authenticating Five Highly Priced Tuna
    Authors: Qu, M., Jiang, Y., Li, N., Yao, L., Wang, L.
    Journal: Foods, 2024, 13(22), 3692
  • Integrated evidence of transcriptional, metabolic, and intestinal microbiota changes in Ruditapes philippinarum due to perfluorooctanoic acid-induced immunotoxicity
    Authors: Li, F., Gong, X., Zhou, Y., Qu, M., Tan, Z.
    Journal: Science of the Total Environment, 2024, 916, 170341
  • Cloning, expression and identification of CgFUT5 gene associated with Lewis antigen synthesis of Oyster norovirus receptors
    Authors: Gui, B., Qu, M., Zhang, W., Yao, L., Wang, L.
    Journal: South China Fisheries Science, 2023, 19(6), pp. 150–157
  • Effects of luxS gene on growth characteristics, biofilm formation, and antimicrobial resistance of multi-antimicrobial-resistant Vibrio parahaemolyticus Vp2015094 isolated from shellfish
    Authors: Jiang, Y., Wang, P., Qu, M., Wang, L., Yao, L.
    Journal: Journal of Applied Microbiology, 2023, 134(8), lxad172
  • Cloning, Expression, and Functional Characterization of FUT1, a Key Gene for Histo-Blood Group Antigens Synthesis in Crassostrea gigas
    Authors: Gui, B., Yao, L., Qu, M., Jiang, Y., Wang, L.
    Journal: Current Issues in Molecular Biology, 2023, 45(5), pp. 4200–4213