Tu Kang
Professor
Food Science and Engineering
Nanjing Agricultural University
China
Biography
1998 Graduated from University of Leuven, Belgium with a Ph.D in applied biology. 1999 - 2001 Special Fellow, Japan Association for the Advancement of Science (JSPS). From January 2001, he taught at Nanjing Agricultural University Institute of Food Science and Technology, Professor, Ph.D., Director of Food Science and Engineering Department. In 2008 as a senior researcher visited Washington State University (WSU) for six months. Mainly engaged in agricultural products storage and processing aspects of research. Undertake the National Natural Science Fund Project, Ministry of Science and Technology "863" project, the Ministry of Education in the new century talent support program, the Natural Science Foundation of Jiangsu Province, Jiangsu Province research projects. Published more than 70 articles, SCI, EI included 20 articles. Apply for 6 national invention patents (obtained 2), access to national software copyright 7, edited monographs and textbooks 4.
Research Interest
Non-destructive testing of agricultural products, storage and processing 　
Publications
-
Y. ZHAO, K. TU *, XF SHAO, W. JING, JL YANG and ZP SU. Biological control of post-harvest pathogens Alternaria solani, Rhizopus stolonifer, and Botrytis cinerea on tomato fruit by Pichia guilliermondii. J. Horticultural science & biotechnology. 2008.83 (1): 132-136.
-
XF Shao, K. Tu *, YZ Zhao, L. Chen, YY Chen and H. Wang. Effects of pre-storage heat treatment on fruit ripening and decay development in different apple cultivars. J. Horticultural science & biotechnology, 2007 , 82 (2): 297-303
-
Ke Ren, Kang Tu *, Leiqing Pan, Yuyan Chen. Kinetics modeling of broccoli color changes during chilled storage. Journal of Food Processing and Preservation, 2006, 30 (2): 180-193
