Wang Fang
Assistant ProfessorÂ
Food Science and Engineering
Beijing University of Agriculture
China
Biography
Dr. Wang Fang is a Lecturer of Food Science and Engineering at Beijing University of Agriculture (BUA). Fang education & experience in Bachelor Degree and Master Degree in North West Agriculture University, Degree in China University of Agriculture and intern researcher in National Engineering Research Center of half arid. Teacher in Beijing University of Agriculture. Research Interests includes Safety of chemicals in food processing and food package, Research of pesticide degradation in food, Processing of chestnut kernel and husk (pigments and carbon making). Primary Teaching Area: Food chemistry and Food Analysis. Fang major is Food science and Engineering, especially Research on natural products (extractingã€purification and identifacation) and pesticide degradation regular pattern in food。The utilization of chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied. Honoured with Member of China Institute of Food Science and Technology.
Research Interest
Safety of chemicals in food processing and food package, Research of pesticide degradation in food, Processing of chestnut kernel and husk (pigments and carbon making)
Publications
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Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61
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Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106
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Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114
