 | Name | Mengyue Wei |
| Education | Postgraduate | |
| Length of Teaching | 6years | |
| Professional Title | Lecturer (Shanghai Chenguang Scholar) | |
| Skill Certificates and Levels | Senior Food Inspector | |
| Division of Labor Description | Lecturer |
Work experience:
2012.09-2014.06 Bachelor of food science and Engineering, Henan Agricultural University
September 2014 to June 2017, Master's degree in Biochemistry, Shanghai University of Applied Technology
September 2017 to present: Teacher, School of Food, Shanghai Zhongqiao Vocational and Technical University
Lecture course:
General Chemistry, Food Preservation Technology, Food Analysis, Food Technology, etc.
Scientific research topic:
Presided over: 2017 Shanghai Chenguang Plan project Study on the Separation of Acetylcholinesterase Inhibitors from Traditional Spices by Thin Layer Chromatography Biological Autoradiography (project number: 17CGB26)
Scientific research achievements:
1、 Zhang Y, Wei M, Li W, et al. Isolation and identification of highly active anticholinesterase ingredients from fermented soybean products[J]. Cyta Journal of Food, 2017, 15(2):págs. 220-225.
2. Zhang Yunbin, Wei Mengyue, Zhang Yanjie, et al. Study on the Effects of Different Protein Sources on Nutritional Powders and Product Characteristics [J]. Food Industry, 2017 (4): 212-215
3. Zhang Yunbin, Wei Mengyue, Wang Siqi, Zhang Yanjie, Ma Fenjuan. Development and product characteristics of multifunctional elderly nutrition powder [J]. Food Industry, 2016 (11) 45-48
4. Zhang Yunbin, Wei Mengyue. A seafood dip and its preparation method, publication number: CN105725155A
5. Zhang Yunbin, Wei Mengyue. A sustained-release natural anti-corrosion and preservation microcapsule for meat and its preparation method, publication number: CN106343004A
6. Zhang Yunbin, Wei Mengyue. A plant sterol ester health nutritional powder with lipid-lowering effect and its preparation method, publication number: CN106387091A
7. Zhang Yanjie, Zhang Yunbin, Wei Mengyue. Study on the Stability of Bi-07 Nutritional Protein Powder [J]. China Dairy Industry, 2016, 44 (8): 26-28
8. Zhang Yanjie, Wei Mengyue, Zhang Yunbin. Study on the stability of probiotics in protein nutritional powder [J]. Food Industry, 2016 (8): 197-200
9. Zhang Yunbin, Li Weidi, Wang Yifei, Luo Ningning, Zheng Feng, Wei Mengyue. Construction of cinnamon essential oil composite microemulsion system and its application in sauce beef processing [J]. Modern Food Technology, 2016 (8): 156-162
10. Zhang Yunbin, Mao Yanjia, Wei Mengyue. A microemulsion meat product preservative containing cinnamon essential oil and its preparation method, Publication No.: CN106172701A
11. Zhang Yunbin, Gao Ya, Wei Mengyue, et al. Research on the Application of Phosphoglyl Serine in Milk Powder [J]. Food Industry, 2017 (8): 173-176
12. Zhang Yunbin, Ji Jia, Wei Mengyue, et al., A method for preserving bamboo shoots, publication number: CN106720275A,
Participating in training:
2017 Private University New Teacher Strengthening Project Training
