Wenjing Chu

Published on：2025-04-29 17:03:33 
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HUANGSHAN UNIVERSITY APPOINTMENTS

  • Associate Professor

    Food Science and Engineering, HuangShan University

ACADEMIC POSITIONS

  • Associate Professor

    Food Science and Engineering, HuangShan University, China ◆ Dec 2021 - Present

  • Lecturer

    Food Science and Engineering, HuangShan University, China ◆ Dec 2017 - Nov 2021

  • Teaching Assistant

    Food Science and Engineering, HuangShan University, China ◆ Sep 2008 - Dec 2017

DEGREES

  • PhD. Food Science and Engineering

    Nanjing Agricultural University, China ◆ Sep 2013 – Jun 2017

  • M.Sc. Sugar Engineeringc

    Guangxi University, China ◆ Sep 2005 – Jun 2008

  • B.Eng. Food Science and Engineering

    Henan Agricultural University, China ◆ Sep 2001 – Jun 2005

FACULTY / INSTITUTE

  • College of Life and Environmental Sciences

FIELDS OF RESEARCH

  • Fruit and Vegetable Storage and Processing

TEACHING COURSES

  • Food Chemistry

  • Food Preservation

  • Food Nutrition

RESEARCH PROJECTS

  • 2019.01-2020.12, Provincial Teaching Research Project, Exploration and Practice of Classroom Teaching Innovation in Food Science and Engineering under the Background of Emerging Engineering Education, 2018JXYJ22, Completed

  • 2021.01-2023.12, National Natural Science Foundation of China Youth Project, Study on the Mechanism of Small Molecular Sugars and Organic Acids in the Moisture Absorption Process of Blueberry Powder, 32001760, Host, Completed

  • 2020.09-2023.08, Anhui Provincial Universities Excellent Young Talent Support Plan Project, Study on the Moisture Absorption Mechanism of Blueberry Powder Based on Glass Transition Theory, gxyq2020051, Host, Completed

  • 2023.01-2024.12, Anhui Provincial Universities Natural Science Key Project, Impact of Heat Treatment on the Quality of Ready-to-Eat Stinky Guigui Fish

PUBLICATIONS

  • Chu W, Gao H*, Chen H, Wu W, & Fang X. Changes in cuticular wax composition of two blueberry cultivars during fruit ripening and postharvest cold storage. Journal of Agricultural and Food Chemistry, 2018, 66:2870-2876.

  • Chu W, Gao H*, Chen H, Fang X, & Zheng Y. Effects of cuticular wax on the postharvest quality of blueberry fruit. Food Chemistry, 2018, 239:68-74.3.

  • Chu W, Gao H*, Cao S, Fang X, Chen H, & Xiao S. Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits. Food Chemistry, 2017, 219: 436-442.

  • Chu Wenjing, Sheng Danmei, Zhang Nan, Yu Yan, Zhang Feng, Ye Shuangshuang. Hot air drying kinetics model and quality changes of pitaya (Hylocereus undatus) fruits with red pulp. Food Science, 2019, 40(17): 150-155.

  • Chu Wenjing, Sun Yue, Xiao Liuliu, Chen Andi, Tao Yani. Moisture absorption mechanism of blueberry powder based on vitrification transition theory [J]. Food Science, 2023, 44(03): 41-47.

  • Chu Wenjing, Gao Haiyan, Zhong Hualing, et al. Effect of cutting methods on hot air drying characteristics and quality of blueberry [J]. Journal of Chinese Institute of Food Science and Technology, 2025, 25(02): 270-279.

E-mail & Address

  • chuwenjing58@126.com

  • Room 3229, Laboratory Building, College of Life and Environmental Science, Huangshan University, Huangshan, China