Zhu Wenzheng

1 Education Background & Work Experience:

2005.9 - 2009.6 B.S.      School of Tourism and Cuisine, Yangzhou University

2009.9 - 2012.6 M.S.      School of Food Science & Engineering, Yangzhou University

2016.9 -  doctoral student            School of animal science and technology, Yangzhou  University

2008.5 - 2008.10 Restaurant headwaiter       Beijing Olympic and Paralympic games organizing committee 

2008.10 - 2009.4 Trainee                   China Cuisine Association 

2012.11 - 2016.5 Assistant Lecturer          School of Tourism and Cuisine, Yangzhou University

2016.6 - Lecturer                  School of Tourism and Cuisine, Yangzhou University

2 Publications

1. Wen-zheng ZHU, Hui LI, Jian-hua TANG, Xiao-yan ZHOU. Application of Fuzzy Comprehensive Evaluation Method in Sensory Evaluation of Cooking Dishes [J]. FOOD SCIENCE AND TECHNOLOGY, 2012(4):98-100.

2. Wen-zheng Zhu, Xiao-yan Zhou. Analysis on the Formation Mechanism of Chinese Cooking Flavor[J]. Chinese Condiment, 2010, 35(7): 107-110.

3. Xiao-yan Zhou, Wen-zheng Zhu. Research Progress of Beef Tenderization Process from Processing to Cooking[J]. Food Research and Development, 2011, 32(2): 175-178.

4. Wen-zheng ZHU, Hui LI, Mei-ling YAN, Xiao-yan ZHOU. Development Mode of Chinese Fast Food Based on Automatic Cooking Robot[J]. Journal of Yangzhou University, 2011, 28(3): 30-33.

5. Wen-zheng ZHU, Xiao-yan ZHOU. HACCP Control System in Olympic Kitchen and Its Enlightenment[J]. Journal of Sichuan Tourism Institute, 2010(3): 32-35.

6. Wen-zheng Zhu, Xiao-rui Wei, Mei-ling Yan, et al. Research and Development of Mulberry Leaf Foods[J]. Chinese Food and Nutrition, 2010(7):26-28.

7. Wen-zheng Zhu, Da Dong. Exploring the Food and Drink Pattern of Constructing "Chinese Characteristics"[J]. Chinese Food, 2010, No.549(5):56-57.

8. Xiao-yan Zhou, Qiao Chen, Wen-zheng Zhu. Application of Zhi Tong in Pickled Pepper Juice[J]. Chinese Flavor, 2013, 38(1): 58-59.

9. Xiao-yan Zhou, Wen-zheng Zhu, Wen-tao Ma, et al. Data Mining Experiment of Compound Flavor Formula in Chinese Cooking[J]. Food Science and Technology, 2013(4):107-111.

10. Jun-yan Che, Wen-zheng Zhu, Qiao Chen, et al. Analysis and Sensory Evaluation of Similar Taste Types by Electronic Tongue[J]. Chinese Condiment, 2013, 38(6): 32-34.

11. Wen-zheng Zhu, Xiao-yan Zhou. Innovative school-running mode to jointly cultivate high-end talents of Chinese cuisine[J]. China Food, 2014, No.647(7):42-45.

12. Wen-zheng ZHU, Xiao-yan ZHOU. Study on Process Parameters and Principal Component Identification of Chinese Cooking Strange Taste Types[J]. Chinese Condiment, 2015, 40(2): 44-48.

13. Xiang-ren Meng, Wen-zheng Zhu, Xiao-yan Zhou. Study on Process Parameters and Principal Component Identification of Chinese Cuisine Spicy Flavor Type[J]. Chinese Condiment, 2014(10): 15-19.

14. Wen-zheng Zhu, Lei Hua, Xiang-yu Qian, Xiao-yan Zhou. Optimization of Fish Flavor Cooking Parameters and Principal Component Recognition by Response Surface Methodology[J]. FOOD RESEARCH AND DEVELOPMENT, 2016, 37(7):27-32.

15. Li-ya Cai, Xiao-yan Zhou, Wen-zheng Zhu. Quality Evaluation and Improvement Countermeasures for Graduates of Secondary Vocational Culinary Majors--An Empirical Study Based on Employers[J]. Science and Education Journal, 2015(21):162-164.

16. Xiao-yan Zhou, Zi-wei Wang, Wen-zheng Zhu. Analysis and Countermeasure Research on the Present Situation of Culinary Specialty Teaching in Secondary Vocational Schools[J]. Journal of Cangzhou University, 2014, 31(2): 44-48.

17. Xiao-yan Zhou, Zhong-wen Cao, Kang-sheng Qin, Wen-zheng Zhu, Utility Model Patent: A Food Processing Equipment, ZL 2012 2 0742047.1

3 E-mail：yzuzwz@163.com