Current Position:
Ding Wu, Ph.D., professor, and doctoral supervisor. Postdoctoral fellow at the National Academy of Sciences of the French Society for Applied Sciences. The first batch of personnel from the China Association for Science and Technology's "Expert Database for Participating in United Nations Consultation Work". Expert in the Shaanxi Meat Sheep Industry Technology Innovation System, and responsible for the livestock product processing and safety control team.
Education
PhD in Agricultural Product Processing and Storage from Northwest A&F University in 2005.07
1997.1-1997.11 Trained at the Israel International Agricultural Training Center in China, collaborating on the processing technology and safety control of cheese.
From October 2002 to October 2003, worked as a doctoral collaborator (visiting scholar) at the University of Guelph in Canada and the Canadian Institute of Food Safety. Research content: (1) Rapid detection of harmful microorganisms in food (rapid detection of Campylobacter in poultry meat) (2) Application of marker genes (LUX. fluorescence gene GFP green fluorescence protein gene) in food safety.
From April 2006 to November 2007, I was invited by the French Ministry of Education to work at the postdoctoral mobile station of the French Research Center (French Academy of Sciences) and obtained a postdoctoral certificate from the French Society for Applied Sciences and the National Academy of Sciences.
Professional Experience
1995.7―Present Faculty in the College of Food Science and Engineering,Northwest A&F University, Yangling, Shaanxi, China
Research Area and social services
My research focuses on Mainly engaged in quality assessment of livestock raw materials and products, deep processing and safety control of livestock food, high-value processing and comprehensive utilization of livestock and by-products. Research on rapid detection methods for foodborne harmful microorganisms, utilizing functional genes and reporting genes for online food processing safety testing and dynamic regulation methods.
Social services: processing and utilization based on livestock and poultry raw materials, high-value processing and comprehensive utilization of by-products, planning and design of food and agricultural product processing projects, consulting and planning, and preparation of feasibility reports; Planning, process design, and equipment selection for industrial production factories for food and agricultural product processing
Courses Offered
nimal Product Food Technology (Undergraduate)
Meat Product Technology (Undergraduate)
Dairy Product Technology (Undergraduate)
Safe Raw Material Production Technology (Undergraduate)
Food Safety (Graduate)
Research progress in food processing and storage (PhD student)
Research Support
(1) National Key Research and Development "14th Five Year Plan" - Research and Application Demonstration of Key Technologies in the Meat and Milk Goat Industry - Sub project "High quality Processing Technology and New Product Development of Sheep Byproducts" Project No.: "2021YFD1600705-04"
(2) National Key Research and Development "14th Five Year Plan" - Research on Characteristic Quality Analysis and Characteristic Standards for Animal Milk and Eggs - Sub project "Formation Mechanism and Environmental Interaction Effects of Goat Milk Characteristic Property Components" Project No.: "2022YFD1600101"
（3）The key research and development project of Shaanxi Province, "Research on Nanometer Preservative Preservation and Quality Control Technology for Meat Products", project number: 2021NY-153
(4) Key Special Project of Shaanxi Provincial Forestry Department ": Research and Demonstration of Edible Anticorrosive Freshness Preservation Film Preparation Technology for Fig Leaf Extract" Project No.: SXLK2023-02-35
(5) Shaanxi Provincial Technical Innovation Guidance Special Project "Innovative Research and Development of Beijing Duck Attachment Processing Technology" Project No.: 2021QFY10-06
(6) Shaanxi Provincial Technical Innovation Guidance Special Project "High Standard Sterile Slaughtering Production Line Research and Industrialization Production" Project No.: 2022QFY12-07
(7) Northwest A&F University Zhenba County People's Government Preserved Meat Production, Education and Research Integration Demonstration Base Project, 2020-2021
(8) Enterprise Horizontal, 2018-2021, "Bioluminescence - Research and Application of Food Safety Rapid Detection Kits"
(9) Key Special Project of the "13th Five Year Plan" National Key R&D Plan (2016YFD0401500), 2017-2019
(10) Project of the National Natural Science Foundation of China on the Construction and Functional Research of a Bioluminescence Model for Probiotic Transgenic Lux Gene, 2012-2016
(11) The sub project of the National Milk Goat Public Welfare Project "Development of Fruit and Vegetable Flavored Goat Milk Beverage" 2010-2012
(12) The National Natural Science Foundation of China's "(Lux) Gene Testing Model Creation and Its Application in Food Safety Testing" Project, 2007-2009
Publications (2019-2023)
[1].Wang Q, Peng Y, Chai L, Ding W. 2023. Antimicrobial effect of sorbic acid-loaded chitosan/tripolyphosphate nanoparticles on Pseudomonas aeruginosa. International Journal of Biological Macromolecules, 226: 1031-1040.
[2] Peng Y, Wang Q, Zhu K, Ding W. 2023. Application of the Luminescent luxCDABE Gene for the Rapid Screening of Antibacterial Substances Targeting Pseudomonas aeruginosa. Foods, 12(2):392.
[3] Wen C, Chen Y, Madina, Zhang L, Peng Y, Rong B, Xi L, Jiang S, Yu J, Bai J, Wei N, Kui L, Ding W. 2023. Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw. Innovative Food Science & Emerging Technologies, 87: 103416.
[4] Zhang J, Wang T, Yang C, Wu R, Xi L, Ding W. 2023. Integrated proteomics and metabolomics analysis revealed the mechanisms underlying the effect of irradiation on the fat quality of Chinese bacon. Food Chemistry, 413: 135385.
[5] Xi L, Sun Y, Jiang S, Wen C, Ding W. 2023. Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon. Ultrasonics Sonochemistry, 96: 106424.
[6] Yang C, Wang X, Zhang J, Li N, Wu R, Wang T, Ding W. 2022. Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity. LWT, 163: 113623.
[7] Wu R, Yang C, Xi L, Wang T, Zhang J, Kou L, Ding W. 2022. Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose. Foods, 11(22): 3547.
[8] Xi L, Zhang J, Wu R, Wang T, Ding W. 2021. Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS. Foods, 10(11): 2869.
[9] Zhang X, Kan H, Liu Y, Ding W. 2021. Plumbagin induces Ishikawa cell cycle arrest, autophagy, and apoptosis via the PI3K/Akt signaling pathway in endometrial cancer. Food and Chemical Toxicology, 148: 111957.
[10] Wang Q, Zhang L, Ding W. 2020. Eugenol nanocapsules embedded with gelatin-chitosan for chilled pork preservation. International Journal of Biological Macromolecules, 158: 837-844.
[11] Wang Q, Zhang L, Ding W, Zhang D, Reed K, Zhang B. 2020. Orthogonal Optimization and Physicochemical Characterization of Water-Soluble Gelatin-Chitosan Nanoparticles with Encapsulated Alcohol-Soluble Eugenol. Food and Bioprocess Technology, 13(6): 1024-1034
[12] QianWang , Lu Li , Wu Ding*, Dequan Zhang*, Kevin Reed, Boce Zhang.Adulterant Identification in Mutton by Electronic Nose and Gas Chromatography-MassSpectrometer[J]. Food Control, 2019, 98:431-438.
[13] Yang C, Wang Q, Ding W. 2019. Recent progress in the imaging detection of enzyme activitiesin vivo. RSC Advances, 9(44): 25285-25302
Contact
Mail address：22# Xi’nong Road, Yangling, Shaanxi, China; College of Food Science and Engineering, Northwest A&F University
Post Code：712100
Tel：+86-15002926160 +8629-87092486
Email: ding_wu@nwsuaf.edu.cn
