Fang Yong, PhD, Professor, doctoral supervisor, Dean of the School of Food Science and Engineering, Nanjing University of Finance and Economics, and leader of the food science discipline.
Tel (Fax): 025-86718519
Email: fangyong10@nufe.edu.cn
1. Education and teaching
Now as the leader of the excellent teaching team of the "Blue Project" in Jiangsu Province (food science and engineering major), teaching undergraduate courses "Introduction to Subjects", "Food Nutrition", "Functional Foods", "Food Additives", "Food Additives" And Food Safety, a postgraduate course "Special Topics in Food Safety".
Presided over (completed) Jiangsu Province Teaching Reform Project, 1 Postgraduate Education Reform Project, 4 School-level Teaching Reform Projects, 1 School-level Teaching Achievement Cultivation, 1 Higher Education Research Project; Published 5 Teaching and Research Papers, Associate Editor of the Textbook "Food Analysis" 1 copy.
2. Scientific research
The research direction is the nutrition and function of selenium, grain and oil safety control technology and standards, grain quality evaluation and its high-value utilization. In recent years, presided over (completed) 4 National Natural Science Foundation of China, 2 National Key Research and Development Program sub-projects, Ministry of Agriculture public welfare industry special project, National Agricultural Product Quality and Safety Risk Assessment Major Special Project, Jiangsu Natural Science Foundation, Food Industry Standards Develop projects, etc.
Won 1 second prize of the Ministry of Education for Science and Technology Progress as the first completion person, and won 3 other provincial and ministerial awards as the main completion person. Published more than 30 SCI papers in J. Agric. Food Chem. (including 1 TOP 1% highly cited paper, 2 cover papers), More than 20 papers in CSCD core journals as the first or only corresponding author. 22 national invention patents were authorized (5 for the first inventor), and 38 were published (16 for the first inventor). Presided over the drafting of 2 industry standards and participated in the formulation of 5 national standards "Sprouted Brown Rice" and industry standards "Rice Protein".
3. Part-time academic and talent funding
Standing director of the Quality Inspection Branch of the Chinese Cereals and Oils Association, director of the National Rice Deep Processing Industry Technology Innovation Strategic Alliance, director of the National Food Industry Technology Innovation Alliance, member of the Expert Committee of the China Selenium-enriched Agricultural Industry Technology Innovation Alliance, director of the Jiangsu Agricultural Society, and review expert as National Natural Science Foundation of China Committee, editorial board of eFood, youth editorial board of "Food Science" journal, review expert of Compr. Rev. Food Sci. F. (IF: 9.910) and other 15 international journal. Selected into a number of national or provincial talent programs such as the Ministry of Education, the National Bureau of Grain and Material Reserves, the Organization Department of Jiangsu Province, the Department of Human Resources and Security of Jiangsu Province, and the Department of Education of Jiangsu Province.
4. Representative scientific research projects
(1) The route of rice selenium peptide-based xanthan gum/lysozyme nanoparticles to deliver intestinal epithelial cells and the mechanism of their release effect, National Natural Science Foundation of China (31972020), 2020-2023
(2) Research on the identification technology of the quality attributes of cereal products, a sub-project of the national key research and development plan (2016YFD0401200), 2016-2020
(3) The research and development of a complete set of new technology and equipment for the application of rice protein in high-value products, a sub-project of the national key research and development plan (2017YFD0401105), 2017-2020
(4) Jiangsu Modern Agriculture (Rice) Industrial Technology System Storage and Processing Innovation Team (JATS[2020]467), 2020-2022
5. Transformable representative results (the first person to complete)
(1) Bio-enhancement of selenium-enriched agricultural products and application of processing technology, the second prize of scientific and technological progress of the Ministry of Education in 2017
(2) Research and development of key technology and equipment for germinated brown rice processing and its standardized application, and the scientific and technological achievements of the Chinese Society of Agriculture
(3) A preparation method of enzymatic hydrolysis of selenium-rich rice peptide to relieve lead toxicity, ZL201410003832.9 authorized invention patent
(4) A compound capsule of rice bran selenium protein and soybean protein, ZL201310287485.2 authorized invention patent
(5) A method for simultaneous detection of multiple mycotoxins in wheat, ZL201710826406.9 authorized invention patent
(6) A foliar fertilizer suitable for the production of selenium-enriched kiwifruit and its application method, ZL201510793992.2 authorized invention patent
(7) A preparation method of rice enzymatically hydrolyzed selenium polypeptide with immune activity, ZL201310386081.9 authorized invention patent
(8) A preparation method and product of selenium-enriched biological fertilizer, 201410489812.7
(9) A rice protein compound nutritional powder that promotes the growth and development of young birds and its preparation method, 201811149462.4
(10) A rice protein nutritional powder (tablet) for enhancing gastrointestinal health and its production method, 201910868423.8
Attachment: Papers included in SCI in the past two years (the only corresponding author)
(1) Inhibition of immunotoxicity of Pb2+-induced RAW264.7 macrophages by selenium species in selenium-enriched rice. Food Chem. Toxicol.,, 2021, 148, 111943. (IF: 4.679)
(2) Neuroprotective effects of two selenium-containing peptides, TSeMMM and SeMDPGQQ, derived from selenium-enriched rice protein hydrolysates on Pb2+-induced oxidative stress in HT22 cells. Food Chem. Toxicol., 2020, 135: 110932. (IF: 4.679 )
(3) Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan. Ultrason. Sonochem.,, 2020, 65, 105049. (IF: 6.513)
(4) Potential neuroprotection of wheat alkylresorcinols in hippocampal neurons via Nrf2/ARE pathway. Food Funct., 2020, 11, 10161-10169. (IF: 4.171)
(5) On-line prediction of hazardous fungal contamination in stored maize by integrating Vis/NIR spectroscopy and computer vision. Spectrochim. Act. A., 2020, 229, 118012. (IF: 3.232)
(6) Deciphering the role of selenium-enriched rice protein hydrolysates in the regulation of Pb2+-induced cytotoxicity: an in vitro Caco-2 cell model study. Int. J. Food Sci. Tech., 2020, 56, 420-428. (IF: 2.773)
(7) Interactions among Fungal community, Fusarium mycotoxins, and components of harvested wheat under simulated storage conditions. J. Agric. Food Chem., 2019, 67, 8411−8418. (IF: 4.192, Front Cover Paper))
(8) Covalent interaction between rice protein hydrolysates and chlorogenic acid: improving the stability of oil-in-water emulsions. J. Agric. Food Chem., 2019, 67, 4023-4030. (IF: 4.192)
(9) Concentrations and health risks of inorganic arsenic and methylmercury in shellfish from typical coastal cities in China: a simultaneous analytical method study. Food Chem., 2019, 278, 587-592. (IF: 6.306)
(10) Isolation and identifcation of immunomodulatory selenium-containing peptides from selenium-enriched rice protein hydrolysates. Food Chem., 2019, 275, 696-702. (IF: 6.306)
(11) Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC. Food Chem., 2019, 275, 763-769. (IF: 6.306)
(12) On-line detection of toxigenic fungal infection in wheat by visible/near infrared spectroscopy, LWT- Food Sci. Technol., 2019, 109, 216-224. (IF: 4.006)
(13) Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates. J. Sci. Food Agr., 2019, 99: 6731–6740. (IF: 2.614)
