Personal information：Ding Wu, male, was born in 1971,Shaanxi province ,Ph.D., Professor ,doctor supervisor in College of Food Science & Technology.

Position held: Professor of College of Food Science & Technology, Northwest A&F University.

Education:

2000.7~2005.7: Graduate student for Ph.D degree in College of Food Science & Technology, Northwest A&F University.  Major: Food Science & Technology  

1997.7~2000.7: Graduate student for master’s degree in College of Food Science & Technology, Northwest A&F University. Major: Techlology & Engineering of Agricultural Products

1991.7~1995.7: Undergraduate student for bachelor’s Degree in College of Food Science & Technology, Northwest A&F University.  Major: Storage Technology of Agricultural Products

Experiences:

2011.1-today ： Professor of College of Food Science & Technology, Northwest A&F University. P.R.China. Teaching Dairy Science, Technology of Meat products, Safety and Quality of Food.

2006-2007：Postdoctoral of Fondation Franco-Chinoise pour la Science et ses Applications (FFCSA)  Ecole Nationale Vétérinaire De Lyon

2005.12-2011.1 ：Associate Professor of College of Food Science & Technology, Northwest A&F University. P.R.China. Teaching Dairy Science, Technology of Meat products, Safety and Quality of Food.

2000.1-2005.12: Lecturer at Food Science and Engineering Department of Northwest A&F University, P.R.China. Teaching Dairy Science, Technology of Meat products, Safety and Quality of Food.

2002.10-2003.11: Canadian Research Institute for Food safety University of Guelph, visiting scientist.  

1995.7-2000. 1: Teaching Assistant at Food Science and Engineering Department of Northwest A&F University, P.R.China. Teaching Dairy Science, Technology of Meat products, Safety and Quality of Food.

Research Fields:

1. Research on probiotic cultures in Dairy production (Science Project of Shaanxi Province, Joining)

2. High technology of Dairy and Meat production 

3. Research on How to useing reporter (Lux) (GFP) gene in food (Dairy) safety (Science Project of Northwest A&F University, Upholding). 

4.  Research on Pathogenesis of Foodborne microorganisms rapid Detection （Science Project of Agriculture department, Joining）

Publications and Theses:

Articles:

[1] Qian Wang, Lu Li, Wu Ding*, Dequan Zhang*, Kevin Reed, Boce Zhang. Adulterant Identification in Mutton by Electronic Nose and Gas Chromatography-Mass Spectrometer[J]. Food Control, (已接收，JCR, 二区, IF="3.667)

[2] Qian Wang, Jiayi Wang, Wu Ding*, Dequan Zhang*, Kevin Reed, Boce Zhang. Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticles[J]. International Journal of Biological Macromolecules, 2018, 120(Pt A):28. (JCR, 二区,  IF="3.909)

[3] Ru Jia, Han Chen, Hui Chen, Wu Ding. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt. Journal of Dairy Science, 2016, 99(1): 221~227 (JCR, 一区,  IF="2.749)

[4] Wu Ding*, Yao Zhang, Liping Kou, Wayne M. Jurick II. Electronic Nose Application for the Determination of Penicillin G in Saanen Goat Milk with Fisher Discriminate and Multilayer Perceptron Neural Network Analyses. Journal of Food Processing and Preservation. 2016，39（6）：927-932. IF 0.894 三区

[5] Chunjie Yang, Wu Ding*, Lijie Ma, Ru Jia. Discrimination and characterization of different intensities of goaty flavor in goat milk by means of an electronic nose. Journal of Dairy Science. 2015, 98(1): 55-67. IF 2.550, 一区

[6] Yanwen Wang, Wu Ding*, Liping Kou, Liang Li，Chen Wang，Wayne M. JurickII.。A Non-destructive method to assess freshness of raw bovine milk using FT-NIR spectroscopy. Journal of Food Science and Technology. Published online: 23 September 2014, IF 2.024二区

[7] Wu Ding*, Liping Kou, Binyun Cao, Yimin Wei. Meat Quality Parameters of Descendants by Grading Hybridization of Boer Goat and Guanzhong Dairy Goat. Meat science, 2009, 84(3): 323-329. IF 2.231, 一区

[8] Wu Ding*, Haifeng Wang, Mansel W. Griffiths. Probiotics Down-Regulate flaA s28 Promoter in Campylobacter jejuni. Journal of Food Protection. 2005,68(11): 2295-2300. IF 1.797, 二区

[9] Liping Kou, Yaguang Luo, Wu Ding, Xinghua Liu, Conway William. Hot water treatment in combination with rachis removal and mDingodified atmosphere packaging maintains quality of table grapes, HortScience, 2009,44(7): 1947-1952. WOS:000272751600025  IF 0.855,三区

[10]  Ding, W et al. “Quantitative evaluation of meat tenderness by penetration method of Texture Analyzer” Transactions of The Chinese Society of Agricultural Engineering. Vol.21, N o.10, 2005, 128-142.（EI）The 1st author.

[11] Ding, W et al “Cell-free extracts of milk fermented by lactic acid bacteria Down-Regulate flaA s28 Promoter in Campylobacter jejuni” 6th  International conference on Food Science and Technology. 2005.11 The 1st author

[12]. Ding, W et al. “Food safety Assessment of Genetic Modified Food” journal of Chinese institute of food science and technology Vol.2, No.3, 2002. 73-76The 1st author

[13]. Ding, W et al “Study on testing the Fresh Degree of Meat by Optics Trait”, Journal of Northwest Sci-tech university of Agriculture and Forestry, Vol.33, No.5, 2005. 135-137 The 1st author

[14]. Ding, W et al “Study on the quantitative evaluation of meat tenderness by penetration method of Texture Analyzer”, Transactions of the Chinese Meat Industry. Vol.265, No.5, 2003. 21-25The 1st author

[15]. Ding, W et al “Application of Colorphotography for testing the Fresh Degree of meat Products”, Meat Research, Vol.62, No.4, 2002. The 1st author

[16]. Ding, W et al "Studies on the Processing Technique for Fermented Bifido Carrot Milk Beverage", Journal of China Dairy Industry.Vol.29, No.1, 2001. 47—49The 1st author

[17]. Ding, W et al "Studies on the Stability in and Relating to Acid Soy-Based Milk Beverage", Journal of China Dairy Industry. Vol.25, No.2, 1997. 47-52 The 1st author

Books:

1. “Technology and Advances of Dairy Products” (Monograph), published by Shaanxi Science & Technology Press, 1998. Co-Editor

2. "Technology of Meat Products" published by Shaanxi Science & Technology Press, 1997. Co- Editor

3. “Food material”, published by China Agricultural Publication Agent, 6, 2000, Associate-Editor

Contact Address:

Name of Institution: College of Food Science & Technology, Northwest A&F University

Mailing Address: Xinong Road, College of Food Science & Technology, Northwest A&F University Yangling , Shaanxi, 712100, P.R.China 

Phone:0086-29-87092:486 (o)   15002926160

E-mail: ding_wu@nwsuaf.edu.cn Fax:  0086-29-87092486