姓 名 王芳 性 别 女
政治面貌 民盟 出生年月 1973.1
民 族 汉 职 务
籍 贯 吉林长春 职 称 讲师
最高学历 博士研究生 最高学位 博士
联系方式 15011574310 E-mail Fangwang1973@sina.com
一、学习工作经历
1995.9-1998.7 西北农业大学资环系 本科、硕士研究生
2000.9-2003.7 中国农业大学资环学院 博士研究生
1998.7-2000.9 国家半干旱工程研究中心 工作
2003.6-至今 北京农学院食品科学学院 工作
二、社会职务
三、主讲课程 食品分析与检验、食品化学、环境化学与食品安全
四、研究领域和方向 （限300字）
1、 食品加工中农药残留降解规律
2、 天然产物化学：中草药中功能成分的提取纯化及应用
3、 板栗深加工关键技术：褐变和淀粉回生
4、 板栗副产物综合利用技术：板栗壳提取色素
五、奖励及其他
六、近五年科研经历（含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况）
近五年来，主持科研项目1项（北京市教委食用酸浆中降血糖活性成分的鉴定及降血糖机制的研究，在研），参加北京市自然基金鹿蹄草活性成分抗菌机制的研究、北京科委关于板栗壳综合利用技术研究、北京彩虹项目关于板栗壳活性成分研究等省部级项目。控制板栗褐变方法获2012年度科技专项专利成果（第二完成人）。五年来来发表科研论文数篇。
多年来致力于中草药中活性成分的提取与分离、食品中农药的降解及板栗深加工技术等领域的研究，取得了一定成果。另外在教学改革方面也进行了积极探索，其中参加的教学研究项目“食品质量与安全专业分层递进式实践教学体系的构建与效果“获校教学成果二等奖。参编教材一部。
Name：Wang Fang
Lecturer of Food Science and Engineering
Contact Information
Englishname: Wang Fang
Office: Food chemistry
Email: fangwang1973@sina.com
Office Phone: 86-10-80799174-605
Office Fax: 86-10-80799170
Recruitment Status: accepting graduate students:2-3
Websites: http://www.bac.edu.cn
Education & Experience:
1991.9-1998.7: Bachelor Degree and Master Degree in North West Agriculture University
2000.9-2003.6:Ph.D Degree in China University of Agriculture
1998.7-2000.9 intern researcher in National Engineering Research Center of half arid
Since 2003.6 : Teacher in Beijing University of Agriculture
Research Interests: 1.Safety of chemicals in food processing and food package
2. Research of pesticide degradation in food
3. Processing of chestnut kernel and husk (pigments and carbon making)
Primary Teaching Area: Food chemistry and Food Analysis
Positions & Employment: teacher
Honors: Member of China Institute of Food Science and Technology
Profile:(Only 500 Words)
My major is Food science and Engineering, especially Research on natural products (extracting、purification and identifacation) and pesticide degradation regular pattern in food。The utilization of chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied.
Selected Publications:
Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114
Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106
Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61
Qi J H, Wu J,Xu Y Q, Wang F, Pang M X, Huang M Q. Active Ingredients of Phenolics and Their Antioxidant Activities in Chinese Chestnut. Acta Hort，2009,844:89-94.
Qi J H, Cai T Y, Wu J Xu Y Q,Wang F, Pang M X, Huang M Q. Influence of Enzymolysis-Adsorption On the Secondary Haze in Apple Juice. Journal of Food Engineering, 2011, (10)
Qi J H ,Cai T Y,Wang F etal. Analysis of form on the secondary haze of apple juice concentrate, Transactions of the Chinese Society of Agricultural Engineering,2007,23(12):247-251 (in Chinese with English abstract)
