Lu Zhoumin, male, born in October 1966, the researcher fellow, received a Bachelor's degree in Food Science at Northwestern Agricultural University in 1989. As the supervisor of Master student in the study area of Wildlife Protection & Utilization and Food Science Subject, he is one of members of Chinese Society for Horticultural Science, Chinese Society of Agricultural Engineering and Chinese Society of Forestry, respectively. He has mainly engaged in the preservation, fresh keeping & utilization of economic forest products(including Chestnut, Date, Persimmon and Loquat),and technology promotion. During 1989 and 1995, he established the Food Factory of Shaanxi Forestry Research Institute and took charge of the Production Department and Research & Development Department. In 1999, he was given Zhen Hua Science and Technology Service Award. He was engaged as the advisor of red date industry development by Yanchuan administration in 2006. In 2007, he directed ziziphus jujube drinks production line (7000t/a) establishment for Qingjian Zao Sheng Tang food Co.Ltd.of Shaanxi Xin Hengan Group. In 2008,he was awarded the title of Advanced Individual for Science and Technology Service and Renovation by State Administration of Forestry, and he was titled the Advanced Individual by Forestry College of Northwest A&F University.
Up to now, he has participated in and taken charge of more than 10 research and promotion projects sponsored by provincial and state Departments, and achieved 7 scientific and technological achievements. With the first prize of National Business Scientific and Technology Development Award and 4 second prizes of Shaanxi provincial Science and Technology Award, as the chief writer or participant, he published 6 books. He also issued more than 50 papers and of 4 papers indexed by EI and 1 by ISTP.
 

ACHIEVEMENTS
As the project leader (the first place), the project, Research on the Preservation and Fresh Keeping Technology of Chestnut won the first-class prize of National Business Scientific and Technology Development Award from China Commercial Federation in November 2003, the second-class prize of Shaanxi Science and Technology Award in March 2004;
As a participant in the third place, the project, Study on the Technology of Production Bases Construction and High-yield Cultivation of Apricot in Northern Shaanxi, acquired the second prize of Shaanxi Science and Technology Award in June 2005;
As a participant in the fourth place, the project, Study on the Konjak Industrialization Technology for Northern Introduction and the Standards of KonjaK Refined Powder, won the second prize of Shaanxi Science and Technology Award in June 2006;
As one of two project leaders (the second place), the project, Study on the Selection of Improved Varieties and Cultivation Technique of Almond-apricot in Loess Hilly Region of Northern Shaanxi, won the second class of Shaanxi Science and Technology Award in January 2009.
 

REPRESENTATIVE WORKS IN RECENT YEARS
1. New breeds and technology of storage and processing on chestnut [M].Shaanxi Yangling, Northwest A & F University Press. 2010.
2. The present situation and prospect of Chinese jujube resource in processing and utilization [J]. Journal of Northwest A & F University(Nat. Sci. Ed.).2010,38(6):102-108.
3. Effect of Salicylic Acid Treatment on Physiology of Cold-stored Fruits of Chestnut (Castanea mollissima Blume) during Shelf-life [J].Food Science. 2010,31(4): 276-279.
4. Effect on Aroma Components in Persimmon Vinegar of Various Fermentation ways [J]. Transactions of the Chinese Society for Agriculture Machinery . 2009,40(9): 148-154.
5. Effects of technological conditions on contents of main organic acids of persimmon vinegar [J]. Transactions of the Chinese Society of Agriculture Engineering. 2009,25 (Supp.1):213-216.
6. Optimization of the Technical Parameter for Persimmon Vinegar with One-step Fermentation Methodology[J].Journal of Chinese institute of Food Science and Technology.2009, 9(2):104-109.
7. Effects of the enzymolysis conditions on primary nutrition components of jujube juice [J]. Transactions of the Chinese Society of Agriculture Engineering . 2009,25(1):300-302.
8. Effects of aged temperature on aroma components in persimmon vinegar[J]. Transactions of the Chinese Society of Agriculture Engineering . 2008,24 (Supp.1): 208-212.
9. Optimization of acetic acid fermentation parameters for production of persimmon vinegar[J]. Transactions of the Chinese Society of Agriculture Engineering . 2008, 24(4): 257-260.
10. Effect of Low Temperatures on Postharvest Loquat Fruit [J]. Acta Horticulturae, 2007.08, No.750: 483-486.
11. Separation and Identification of Superior Acetic Acid Bacteria from Persimmon Virgin Pulp Vinegar at Natural Fermentation Condition[J]. Journal of Chinese institute of Food Science and Technology . 2008,8(6):39-42.
12. Effect of Sodium Metabisulfite Water-curing Treatment on Storage of Chestnut (Castanea mollissima Blume)[J]. Food Science. 2008, 29(5):449-452.
13. Effect of Dehydration Degree on Physiological Indicators of Chestnut During Storage[J]. Journal of Refrigeration. 2008. 29(3): 58-61.
 

CONTACT:
Organization: College of Forestry, Northwest A&F University
Address: No.3, Taicheng Road, Yangling, Shaanxi 712100 China
Office Tel: 86-29-87082248
E-mail: lzm@nwsuaf.edu.cn