Name: Zhongqiu Hu, Ph,D.
Gender: male
Contact information: Office: (+0086)18717316892; Email: hutiger-2005@126.com
College of Food Science & Engineering, Northwest A&F University
Xi’nong Road 22, Yangling 712100, Shaanxi Province, China
http://food.nwsuaf.edu.cn/szll/js/spkjx/276778.htm
Update: September 14, 2016

Employment

•January 2015-Present,Associate professor (Ph.D.), College of Food Science & Engineering, Northwest A&F University, Yangling, China
•August 2005-December 2014Senior Lecturer (Master), College of Food Science & Engineering, Northwest A&F University, Yangling, China
•February 1999-August 2002,Engineer of biochemical engineering (Bachelor), Shaanxi Lingyun Electronics Group Co., Ltd.
•July 1993-January1999, Assistant Engineer of biochemical engineering (Bachelor), Shaanxi Lingyun Electronics Group Co., Ltd.
Education
•2009-2015, Ph.D., College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Dissertation: The Effect of BAT2 Gene of Cider Yeast and the Catabolism of Branch-Chain Amino Acids on the Formation of Aroma Compounds(Advisor: Tianli Yue).
•2002-2005, M.S., Department of Chemical Engineering, University of Northwest, Xi’an, China.
Dissertation: The Design, Synthesis, Cloning and Expression of a New Antibacterial Peptide-Cecropin B Gene in Pichia Pastoris(Advisor: Liu-jiaoBian)
•1989-1993, B.S., Department of Chemical Engineering, University of Northwest, Xi’an, China.

Teaching Experience

Every year during 2006-present, Food Engineering Unit Operations
Every year during 2006-present, Heat & Mass Transfer
The first semester in 2009, Food Hygiene

Research Project and Experience

Removal mechanism of heavy metal ions from apple juice with porous stainless steel supported iron oxides membranes (National Science Founds)
2014-2017/ Northwest A&F University/Zhonghong Li, Ning Gong, Xuemei Yi,Zhongqiu Hu.
•Removal mechanism of heavy metal ions from apple juice using porous stainless steel supported iron oxides membranes
The research of quick identification and control of hypertonic yeasts in concentrated apple fruit juice
2012-2015/Northwest A&F University/Zhongqiu Hu, Huxuan Wang.
•The rapid identificationof hypertonic yeasts from apple orchards to the juice plants.
•The control of hypertonic yeasts in the juice plants.
The identification, traceability and control of the heavy metal contamination to the product of Kiwi fruit in total industrial chain
2012-2014/Northwest A&F University/Tianli Yue, Zhongqiu Hu, Xiaotong Li.
•The rapid identification and traceability of the heavy metal contamination from apple orchards to the juice plants.
•The control of the heavy metal contamination to the product of Kiwi fruit.
The investigation and risk assessment of aflatoxin B1 in Chinese main foods.
2008/ Northwest A&F University/ Zhongqiu Hu
•The investigation of aflatoxin B1 in Chinese main foods.
•The risk assessment of aflatoxin B1 in Chinese main foods.
The investigation and risk assessment of aflatoxin M1 in Chinese main foods.
2008/ Northwest A&F University/ Zhongqiu Hu
•The investigation of aflatoxin M1 in Chinese main foods.
•The risk assessment of aflatoxin M1 in Chinese main foods.

Awards

The 3rd-class prize of science and technology progress of Shaanxi province in 2002.

Present Research Interests

My research interests focus on genetic engineering of yeasts for producing products of interest, achieving good flavor, high yield, and high productivity. Specifically, microbes (Saccharomyces cerevisiae,Zygosaccharomycesrouxii etc.) are genetically engineered to produce amino acids, enzymes, fuel ethanol, and other bio-based products. The ultimate goal is to produce target products economically using tailor-made production strains or produce fermented cider by screening perfect cider yeasts.

Publications

Hu, Z., Li, X., Wang, H., Niu, C., Yuan, Y., & Yue, T. (2016). A novel method to quantify the activity of alcohol acetyltransferase Using a SnO2-based sensor of electronic nose. Food Chemistry, 203, 498-504.
Hu, Z., Li, L., Yuan, Y., & Yue, T. (2014). Ultrasensitive and simultaneous determination of twenty-one amino acids and amines in culture media, red wine and beer. Food Chemistry, 158, 56-65.
Hu, Z., J., L., & Yue, T. (2013). Microwave-low-pressure process (mwlp): an effective technology applied in extraction of total polyphenols. International Journal of Agricultural & Biological Engineering, 6(4), 84-95.
Wang, H., Hu, Z., Long, F., Guo, C., Yuan, Y., & Yue, T. (2016). Early detection of Zygosaccharomycesrouxii-spawned spoilage in apple juice by electronic nose combined with chemometrics. International Journal of Food Microbiology, 217, 68-78.
Wang, H.,Hu, Z., Long, F., Guo, C., Niu, C., Yuan, Y., & Yue, T. (2016). Combined effect of sugar content and pH on the growth of a wild strain of Zygosaccharomycesrouxii and time for spoilage in concentrated apple juice. Food Control, 59, 298-305.
Wang, H., Hu, Z., Long, F., Guo, C., Niu, C., Yuan, Y., & Yue, T. (2016). The Effects of Stress Factors on the Growth of Spoilage Yeasts Isolated From Apple-Related Environments in Apple Juice. Journal of Food Safety, 36(2), 162-171.
Wang, H.,Hu, Z., Long, F., Niu, C., Yuan, Y., & Yue, T. (2015). Characterization of Osmotolerant Yeasts and Yeast-Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential. Journal of Food Science, 80(8), M1850-M1860.
Wang, H., Hu, Z., Long, F., Guo, C., Yuan, Y., & Yue, T. (2015). Detection of Zygosaccharomycesrouxiiand Candida tropicalis in a High-Sugar Medium by a Metal Oxide Sensor-Based Electronic Nose and Comparison with Test Panel Evaluation. Journal of Food Protection, 78(11), 2052-2063.
Niu, C., Yuan, Y., Hu, Z., Wang, Z., Liu, B., Wang, H., & Yue, T. Accessing spoilage features of osmotolerant yeasts originating identified from kiwifruit plantation and processing environment in Shaanxi, China. International Journal of Food Microbiology. (Accepted Manuscript)        doi:10.1016/j.ijfoodmicro.2016.03.012
Wang, Z., Cai, R., Yuan, Y., Niu, C., Hu, Z., & Yue, T. (2014). An immunomagnetic separation-real-time PCR system for the detection of Alicyclobacillusacidoterrestris in fruit products. International Journal of Food Microbiology, 175, 30-35.
HuZhong-qiu, Hong Xiao-di, Yue Tian-li. (2010).Extraction of Chlorogenic Acid from Fruit of ChaenomelessinensisKoehne and Evaluation ofItsAntibacterialActivity. Food Science, 31(24), 8-13.(In Chinese)
HuZhong-qiu, LiZhi-cheng, Jiang Ai-min, Wu Qing-sui.(2010). Effect of Centrifugation Conditions on Centrifugation Survival Rate of Lactic Acid Bacteria [J].Food Research and Development,31(2), 7-10.(In Chinese)
Hu Zhongqiu, Li Bailing, Li Zhicheng. (2009).Research on Papain-catalysed Hydrolytic Technology of Casein from Goats Milk.Journal of Chinese Institute of Food Science and Technology,9(4), 82-87.(In Chinese)
Hu Zhong-qiu, Wang Li, WangBao-ling, Wang Jing, Yue Tian-li.(2009).Antioxidant Activity of Polysaccharides from Lyciumbarbarum. Food Science,30(24),93-97. (In Chinese)
Hu Zhongqiu, Liu Jian dang, Wang Baoling.(2008). Research on extraction technology of Lyciumbarbarumpolysaccharides by the alkaline solution.Journal of Northwest A &F University (Nat. Sci. Ed.),36(10), 173-178.(In Chinese)