Title: Associate Dean and Professor

Address: School of Life Sciences, Shanghai University, 333 Nanchen Road, Baoshan District, Shanghai 200444, China

Tel: 086-21-66135172

Email: gaohy@shu.edu.cn

Education Background:

2004  Ph.D., College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2001  M.S., College of Food Science and Engineering, Northwest Agriculture and Forester University, Yangling, Shanxi 712100, China

1997  B.S., College of Food Science and Engineering, Northwest Agriculture and Forester University, Yangling, Shanxi 712100, China

Working Experiences:

2019-present  Professor, School of Life Sciences, Shanghai University

2007-2019  Associate Professor, School of Life Sciences, Shanghai University; and 2013-2014 Visiting Scholar, College of Agriculture and Life Sciences, Cornell University

2006-2007  Lecturer, School of Life Sciences, Shanghai University

2004-2006  Postdoctoral fellow, Peking University

Research Interests:

Bio-preservation and logistics technology based on the strategy of precise and comprehensive prevention and control, effects and mechanism exploration of microorganisms, natural products and enzymatic preparation in preservation, development of new, green and effective preservatives for fruit and vegetables. The relationship between food flavor, consumer preferences and consumption behaviors, establishment of food intelligent sensory evaluation system, construction of the Chinese map of taste based on big data analysis. The mining and preparation of functional components of food and development of functional food based on bioengineering, enzyme engineering and modern separation technologies.

Professional Activities:

Peer review of numerous scientific journals. Review expert of National Natural Science Foundation of China and other many governmental funding agencies.

Member of the council of fruit and vegetables processing branch of Chinese institute of food science and technology. Member of the council of Shanghai society of food science.