Yongxiang Wu

Published on：2025-04-29 17:05:41 
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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 ◆ Jul 2015 -Present

  • Director

    Food Science and Engineering Teaching and Research Office, HuangShan University, China ◆ Jul 2018 -Present

  • Science and Technology Commissioner

    Anhui Provincial Expert Group for Food Safety and Nutrition Health, Anhui Province

  • Vice President of Technology

    Enterprise Science and Technology Vice President, Anhui Province

  • Panelists

    Dual-Chain Integration Specialist, Anhui Province ◆ Jul 2023 -Present

DEGREES

  • PhD. Food Life Engineering

    Andong National University, South Korea ◆ Sep 2012 – Feb 2015

  • M.Sc. Food Life Engineering

    Andong National University, South Korea ◆ Sep 2010 – Aug 2012

  • B.Eng. Biotechnology

    Huangshan University, China ◆ Sep 2006 – Jul 2010

  • International Visiting Scholar. Faculty of Food Science and Technology

    University Putra Malaysia, Malaysia ◆ Sep 2017 – Dec 2017

  • Domestic Visiting Scholar. Food Safety and Quality Control

    Hefei University of Technology, China ◆ Sep 2019 – Aug 2020

SOCIAL POSITION

  • Technical Director

    Huangshan Fengyuan Biotechnology Co., Ltd. China ◆ Jun 2018 – Jue 2019

FACULTY / INSTITUTE

  • College of Life and Environmental Sciences

GRADUATE SUPERVISION

  • Master's supervisor

FIELDS OF RESEARCH

  • Nutrition and Health Food Manufacturing

  • Comprehensive Utilization and Industrialization of Plant Resources

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

  • Wu, Y., et al. (2021). A biological preservative for stinky mandarin fish and production method of low-salt stinky mandarin fish. China Invention Patent, ZL 2021 1114 0005.0.

  •  Wu, Y., et al. (2019). A plant-derived antibacterial composite liquid combined with ultra-high pressure treatment for sterilization of stinky mandarin fish. China Invention Patent, ZL 2019 1 1165937.3.

  •  Wu, Y., et al. (2021). Fermented traditional Chinese medicine composition, refreshing gel, and preparation methods. China Invention Patent, ZL 202111447935.0.

  •  Wu, Y., et al. (2019). Preparation method and application of Bletilla striata polyphenols. China Invention Patent, ZL 201910265025.7.

  •  Wu, Y., et al. (2017). Preparation method and application of mulberry root bark extract. China Invention Patent, ZL 201710223595.0.

  •  Wu, Y., et al. (2017). An anti-photoaging and wrinkle-removing Elsholtzia ciliate facial mask and preparation method. China Invention Patent, ZL 201710021770.8.

E-mail & Address

  • 107080@hsu.edu.cn

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