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金沙城娱乐场网址大全-金沙澳门手机版网址

教授:徐学兵

【 发布时间:2020-03-07 】

 

徐学兵先生,现任益海嘉里研发中心总监,于丹麦技术大学获化学工程博士学位,曾任丹麦奥尔胡斯大学教授,研究领域包括脂质科学与技术、酶工程、食品功能学、食品添加剂、食品纳米技术、生物催化、生物能源等,作为合著者发表了270余篇科研论文,编著有教材和著作4部;拥有发明专利37项;任多种国际期刊的副主编或编委会成员,承担30多种国际学术杂志的特约审稿,70余次受邀在国际会议演讲;曾任国际稻米油理事会主席、国际葵花籽油理事会主席、美国油脂化学家学会磷脂分会主席;现任美国油脂化学家学会中国分会副主席等;先后多次获中国粮油学会科学技术奖特、一、二等奖、欧洲脂质技术奖、美国油脂化学家学会(AOCS)Fellow、美国油脂化学家学会(AOCS)“张驷祥奖”、上海市“白玉兰纪念奖”等。

职称/职务:教授/丰益(上海)生物技术研发中心有限企业总经理

通讯地址:上海市浦东新区高东路118

联系电话:021-31153001

电子邮箱:xuxuebing@cn.wilmar-intl.com

 

 

学术兼职

美国油脂化学家学会志副主编(2005-);欧洲脂质科学和技术杂志编委(2008-);国际稻米油理事会成员国理事(2013-);全国粮油标准化技术委员会油料及油脂分技术委员会专家顾问(2016-2021);美国油脂化学家学会中国分会副主席(2017-);美国油脂化学家学会青年科学家评选委员会主席(2017-);河金沙城娱乐场网址大全名誉院长(2017-)等。

 

 

教育与工作经历

1980-1986   河南工业大学油脂工程系:本科生,硕士生

1987-1995 河南工业大学食品工程系:助教,讲师,教研室主任,副教授,系副主任

1995-1997 丹麦技术大学生物工程系:高级访问学者

1997-2000   丹麦技术大学生物工程系: 博士研究生

2000-2001 丹麦技术大学生物中心 博士后研究员、助理教授

2001-2008 丹麦技术大学生物中心 副教授,研究组负责人

2008-2010 丹麦奥胡斯大学 教授,生物技术学术委员会主任

2010-至今 丰益(上海)生物技术研发中心有限企业总经理,河南工业大学兼职教授

 

 

研究领域与方向

油脂化学,脂质生物技术,食品化学,食品功能学,食品社会学。

 

 

教授课程

油脂化学,脂质生物技术,食品化学,食品功能学,食品社会学。

 

 

研究成果

(一)主要科研项目

2012-2018,主持企业项目:食品专用油脂结晶调功关键技术及产业化

2010-2017,参加企业项目:稻米油加工增值高效关键技术研究与应用

2009-2020,参加企业项目:生物技术在粮油加工中的应用

2009-2016,参加企业项目:稻米油生物精炼新工艺开发及产业化

2008-2012,主持企业项目:油脂中3-氯丙醇酯及缩水甘油酯控制的工艺与安全性评价

(二)代表著作与论文

著作

1. Cheong LZ and Xu XB (eds), Rice Bran and Rice Bran Oil, AOCS Press, 2019

2. XB Xu, Z Guo, LZ Cheong (eds.), Ionic Liquids for Lipid Processing and Analysis: Opportunities and Challenges, AOCS Press, 2016

3. M Ahmad and XB Xu (eds.), Polar Lipids: Biology, Chemistry, and Technology, AOCS Press, 2016.

论文

1. Hu, P; Xu, XB; Yu, LL, Physicochemical Properties of Acer truncatum Seed Oil Extracted Using Supercritical Carbon Dioxide, JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 94, 779-786, 2017.

2. Hu, P; Xu, XB; Yu, LL, Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage, JOURNAL OF OLEO SCIENCE, 66, 353-362, 2017.

3. Lue, BM; Sorensen, ADM; Jacobsen, C; Guo, Z; Xu, XB, Antioxidant efficacies of rutin and rutin esters in bulk oil and oil-in-water emulsion. European Journal of Lipid Science and Technology, 119 (4), 2017.

4. Liu, SL; Wang, ZG; Xu, XB; Ding, YT; Guo, Z, Production of conjugated linoleic acid-rich cottonseed oil by supported Ru catalyzed isomerization, INDUSTRIAL CROPS AND PRODUCTS, 97, 10-20, 2017.

5. Hu, P; Xu, XB; Yu, LL, Interesterified trans-free fats rich in sn-2 nervonic acid prepared using Acer truncatum oil, palm stearin and palm kernel oil, and their physicochemical properties, LWT-FOOD SCIENCE AND TECHNOLOGY, 76, 156-163, 2017

6. Zou, XQ; Jin, QZ; Guo, Z; Xu, XB; Wang, XG, Preparation of human milk fat substitutes from basa catfish oil: Combination of enzymatic acidolysis and modeled blending, European Journal of Lipid Science and Technology, 118, 1702-1711, 2016.

7. Jala, RCR; Chen, B; Li, H; Zhang, Y; Cheong, LZ; Yang, T; Xu, X, Enzymatic preparation and characterization of soybean lecithin-based emulsifiers, GRASAS Y ACEITES, 67 (4), 2016

8. Zhang, H; Jin, PW; Zhang, M; Cheong, LZ; Hu, P; Zhao, Y; Yu, LL; Wang, Y; Jiang, YR; Xu, XB, Mitigation of 3-Monochloro-1,2-propanediol Ester Formation by Radical Scavengers, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 65, 5887-5892, 2016.

9. Zou, X., Jin, Q., Guo, Z., Xu, X., and Wang, X. (2016) Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles, Journal of the American Oil Chemists' Society 93, 781-792.

10. Zou, X., Jin, Q., Guo, Z., Huang, J., Xu, X., and Wang, X. (2016) Preparation of 1, 3-dioleoyl-2-palmitoylglycerol-rich structured lipids from basa catfish oil: Combination of fractionation and enzymatic acidolysis, European Journal of Lipid Science and Technology 118, 708-715.

11. Xu, Z., Jin, J., Zheng, M., Zheng, Y., Xu, X., Liu, Y., and Wang, X. (2016) Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application, Food Chemistry 204, 194-200.

12. Xu, Z., Jin, J., Adhikari, P., Liang, J., Xu, X., Liu, Y., and Wang, X. (2016) Sheaolein-based cold-soluble powder fats with medium- and long-chain triacylglycerol: production via chemical interesterification using sheaolein and palm kernel stearin, RSC Advances 6, 18632-18640.

13. Lu, Y., Zou, X., Han, W., Jiang, Y., Jin, Q., Li, L., Xu, X., and Wang, X. (2016) Preparation of Diacylglycerol-enriched Rice Bran Oil by Lipase-catalyzed Deacidification in Packed-bed Reactors by Continuous Dehydration, Journal of Oleo Science 65, 151-159.

14. Miklos, R., Cheong, L.-Z., Xu, X., Lametsch, R., and Larsen, F. H. (2015) Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR, Food Biophysics 10, 316-323.

15. Li, W., Li, R., Yu, X., Xu, X., Guo, Z., Tan, T., and Fedosov, S. N. (2015) Lipase-catalyzed Knoevenagel condensation in water–ethanol solvent system. Does the enzyme possess the substrate promiscuity? Biochemical Engineering Journal 101, 99-107.

16. Kahveci D, Wei W & Xu X. Enzymatic processing of omega 3 long chain polyunsaturated fatty acid oils. Current Nutrition and Food Science, 11(3), 167-176. 2015.

17. Zhang Z, Gao B, Zhang X, Jiang Y, Xu X & Yu L. Formation of 3-monochloro-1,2-propanediol (3-MCPD) Di- and monoesters from tristearoylglycerol (TSG) and the potential catalytic effect of Fe2+ and Fe3+. Journal of Agricultural and Food Chemistry, 63(6), 1839-1848. 2015.

18. Chen C.H., Zhang H, Bi Y.L., Xu, X, Cheong, L. Effects of sucrose esters on isothermal crystallization of palm oil-based blend. Journal Of the American Oil Chemists Society 92:2 277-286. 2015.

19. Zou X, Guo Z, Jin Q, Huang J, Cheong L, Xu X & Wang X. Composition and microstructure of colostrum and mature bovine milk fat globule membrane. Food Chemistry, 185, 362-370. 2015.

20. Zou X, Huang J, Jin Q, Guo Z, Cheong L, Xu X & Wang X. Preparation of human milk fat substitutes from lard by lipase-catalyzed interesterification based on triacylglycerol profiles. Journal of the American Oil Chemists' Society , 91(12), 1987-1998. 2014.

21. Zou X, Huang J, Jin Q, Guo Z, Liu Y, Cheong L, Xu X & Wang X. Characterization and oxidative stability of human milk fat substitutes enzymatically produced from palm stearin. Journal of the American Oil Chemists' Society , 91(3), 481-495. 2014.

22. Zhong N, Cheong L & Xu X. Strategies to obtain high content of monoacylglycerols. European Journal of Lipid Science and Technology, 116(2), 97-107. 2014.

23. Miklos R, Mora-Gallego H, Larsen FH, Serra X, Cheong L-, Xu X, Arnau J & Lametsch R. Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR. Meat Science, 96(1), 617-622. 2014.

24. Yusoff MFM, Xu X & Guo Z. Comparison of fatty acid methyl and ethyl esters as biodiesel base stock: A review on processing and production requirements. Journal of the American Oil Chemists' Society , 91(4), 525-531. 2014.

25. Li W, Fedosov S, Tan T, Xu E & Guo Z. Naturally occurring alkaline amino acids function as efficient catalysts on knoevenagel condensation at physiological ph: A mechanistic elucidation. Applied Biochemistry and Biotechnology, 173(1), 278-290. 2014.

26. Li W, Fedosov SN, Tan T, Xu X & Guo Z. Kinetic insights of DNA/RNA segment salts catalyzed knoevenagel condensation reaction. ACS Catalysis, 4(9), 3294-3300. 2014.

27. Zarinah, Z., Maaruf, A.G., Nazaruddin, R., Wong, W.W.W., and Xu, X. Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of Pili nut oil, International Food Research Journal, 2014, 21(1): 309-316.

28. Zhang, Y., Xu, X., Jiang, Y., Wang, X. Erratum: Effect of tocopherols and phytosterol on color reversion of MCT. Food Science and Technology Research, 19(6), 1127-1137. 2014.

29. Falkeborg M, Cheong L-, Gianfico C, Sztukiel KM, Kristensen K, Glasius M, Xu X & Guo Z. Alginate oligosaccharides: Enzymatic preparation and antioxidant property evaluation. Food Chemistry, 164, 185-194. 2014.

(三)授权发明专利

此处省略 (共37项)

 

 

奖励与荣誉

2013.01,油脂中3-氯丙醇酯及缩水甘油酯的控制工艺与安全性评价,中国粮油学会科学技术奖一等奖

2015.07,全国粮油优秀科技工编辑

2015.11,基于风险物质形成机理的植物油加工控制技术研究及应用,上海市科技进步奖二等奖

2015.11,脂肪酸均衡食用油的关键技术、营养代谢及产业化应用,上海市科技进步奖三等奖

2016.10Global Contributions to Rice Bran Oil Research

2017.08European Lipid Technology Award

2017.09,上海市白玉兰纪念奖

2018.05,美国油脂化学家学会American Oil Chemists' Society Fellow

2019.05,美国油脂化学家学会“张驷祥”奖

2019.10,食品专用油脂品质调控关键技术开发及产业化,中国粮油学会科学技术奖特等奖

 

 

实验室和科研团队先容

 益海嘉里研发中心目前有科研人员约300人,其中近70%的员工拥有国内外知名高校的硕士、博士学位,并拥有一大批熟悉市场、经验丰富的研发项目经理。

 在约4万平方米的研发大楼内,有实验室近百个,各种科研设备1000余台,拥有包括气相、液相、气质联用、电感耦合等离体质谱仪、四级杆串接飞行时间质谱仪、中红外/近红外光谱仪等一大批先进设备,设备资产价值近1亿人民币。为了满足研发成果的工业化转化的需要,益海嘉里集团还在上海、连云港、秦皇岛、昆山、青岛、防城港等地建立了多个中试基地,具备完善的实验及中试条件,可完成技术开发,产品设计、中试及测试等科研工作。

自成立以来,研发中心围绕粮油技术与产品研发、新产品及技术咨询、产品技术服务、科技合作与交流、粮油食品专业人才培育的五项中心工作,在烹饪油脂、专用油脂、谷物、食品、油脂科技等领域进行创新研发,致力于改善当前的粮油食品加工技术和产品质量,努力开发绿色和白色生物技术,引领先进消费理念,支撑更健康生活。同时,研发中心也专注于为粮油企业提供转型升级的解决方案,以达到不断优化资源、减少能源消耗、环境友好的可持续发展目标。

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