Dr Qiaofen Cheng
International Student Tutor
Department of Food and Nutritional Sciences
University of Reading
United Kingdom
Biography
Dr. Qiaofen Cheng is currently working as a International Student Tutor in the Department of Food and Nutritional Sciences, University of Reading , United Kingdom. Responsibilities: Teaching in the department and international partner Managing international links and recruiting international students Supervising PhD, MSc and BSc students Areas of Interest: Developing healthy meat products (salt substitution and fat replacement) Meat processing technology Sensory sensitivity and brain function
Research Interest
Areas of Interest: Developing healthy meat products (salt substitution and fat replacement) Meat processing technology Sensory sensitivity and brain function
Publications
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Lu, F., Kuhnle, G. K. and Cheng, Q. (2017) Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market. Food Control, 73 (B). pp. 306-315. ISSN 0956-7135 doi: 10.1016/j.foodcont.2016.08.021
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Zhang, Y. , Cheng, Q., Yao, Y., Guo, X., Wang, R. and Peng, Z. (2014) A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238 (4). pp. 565-571. ISSN 1438-2377 doi: 10.1007/s00217-013-2136-1
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Lu, F., Kuhnle, G. K. and Cheng, Q. (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control, 81. pp. 113-125. ISSN 0956-7135 doi: 10.1016/j.foodcont.2017.05.043
