Dr. Lixia Xiao

Doctor of Engineering, Professor, Tutor for Graduate

Vice Chairman, Yangzhou University Branch of National Revolutionary Committee

Contact information:

Address: 196 Huayang West Road, Yangzhou City, Yangzhou University

Zip code: 225127

Tel: 13665294201

E-mail：lxxiao@yzu.edu.cn

Education and Work Experience:

1985.9-1989.6    B.E in Agricultural and livestock products storage and processing   Jiangsu Agricultural College

1995.9-1998.6    M.S. in Biochemistry, Jiangsu Agricultural College

2002.9-2005.6    D.Engr., School of Food Science and Engineering

  China Agricultural University 

1989.7-1992.12   Lecturer, Department of Food Science

                Heilongjiang Bayi Agricultural University

1993.1-2002.8    Associate Professor, Department of Food Science

                Yangzhou University

2002.8-present     Professor, Department of Food Science, Yangzhou University

2009.6-2009.9   Visiting Scholar, College of Animal Science and Nutrition

               University of Guelph, Canada

2015.6-2015.10   Visiting Scholar, College of Biological Sciences and Technology

                De Montfort University, UK

Main Research Directions:

Fruit and Vegetable Storage Processing

Extraction of Functional Ingredients From Plant Raw Materials

Research and Management of Fruit and Vegetable Raw Materials and Processing Safety Issues

Courses Taught:

Basic biology (Undergraduate Level)

Introduction to Food Safety (Undergraduate Level)

Food safety (Undergraduate Level)

Dairy quality and safety control (Undergraduate Level)

Food material safety control (Undergraduate Level)

Food safety supervision and management  (Undergraduate Level)

Research Progress in food safety (Graduate Level)

Food processing high technology (Graduate Level)

Food quality and safety control (Graduate Level)

Funding:

Principle investigator:

1、防腐保鲜新型物流包装材料开发 （2015BAD16B05，2015.9-2018.12）“十二五”农村领域国家科技计划项目子课题 （Completed）

2、益生菌定向筛选与应用关键技术研究（2007AA10Z357，2007.8-2010.12）科技部“863”项目子课题 （Completed）

3、果蔬-脱脂肉复合肉制品深加工技术研究与产品开发（x2007121）（2007EA690033，2018.1-2010.12）国家及江苏省星火计划（Completed）

4、富硒灵芝中高生物活性水溶性蛋白分离纯化及功能研究（07KJD550248,2007.9-2009.12）江苏省教育厅 （Completed）

5、大蒜绿变机理的探讨研究（03KJB210159，2003.09-2005.12）江苏省教育厅（Completed）

Co-investigator:

1、枯草杆菌细胞密度依赖型自诱导表达系统转录调控的分子机制 (2018.01-2020.12，31700079) ，National Natural Science Foundation of China - Youth Fund，ranking No. 2（on process）。

2、基于转录组-表型匹配的鼠李糖乳杆菌胁迫交叉适应机制研究（2019年-2021年），National Natural Science Foundation of China - Youth Fund，ranking No. 2（on process）。

3、菊花系列乳产品加工关键技术研究与产品开发（BC2010462，2010-2012）江苏省科技厅苏北专项，ranking No. 4（Completed）。

4、基于细胞密度的枯草杆菌自诱导表达系统的表达调控机制及适用性研究(2017.07-2020.06，SBK2017042423)，Jiangsu Natural Science Foundation - Youth Fund，ranking No. 2（on process）。

Papers published:

1、胡萝卜片中富集植物乳杆菌的工艺优化， 食品科学，2017,38(16):183-189. 通讯作者。

2、响应面法优化胡萝卜膳食纤维酸奶工艺，中国乳品工业，2016,44(10):55-60.，通讯作者

3、鲜食糯玉米挥发性成分与感官属性相关性分析，食品科学，2016，37（16）94-97，通讯作者。

4、微波对植物乳杆菌的杀灭作用及其在莴苣泡菜中的应用，食品工业科技，2016，37（24），通讯作者。

5、紫玉米中黄曲霉毒素和富马毒素的脱毒研究，食品科学，2011,32（9），通讯作者。

6、葡萄籽中原花青素提取工艺的研究，食品科学，2011,32（20），通讯作者。

7、紫玉米成熟期以及不同干燥方式下花青素和两种毒素含量变化，食品科学，2010,31（21），通讯作者。

8、真空冷冻干燥和热干燥绿竹笋笋干品质比较研究，食品科学，2005,31（5）第一作者。

9、响应曲面优化超微粉碎法提取灵芝多糖，食品工业科技，2011,32（7），第一作者。

10、香菇多糖的树脂脱色工艺研究，食品与机械，2011,27（6），第一作者

11、福建主要乌龙茶品种 PPO 酶活特性的研究，茶叶科学，2006，26（2），通讯作者。

Awards:

Second Prize of Young and Middle-aged Teachers Lecture Competition, Yangzhou University, 2009

Second Prize of Teaching Quality, Yangzhou University, 2007

Excellent Class Advisor and The Most Popular Class Advisor Award, Yangzhou University, (2008, 2012, 2016, 2018)

Second Prize of School Excellent Teaching Award, Yangzhou University (2010)

Social Activities:

Committee Member, People's Political Consultative Committee of Yangzhou City

Special Ombudsman, Yangzhou University

Executive Director, Fruit and Vegetable Processing Branch of China Food Society

Executive Director, China Bamboo Industry Association

Director, Women's Intellectuals Association of Yangzhou City

Director, Public Diplomacy Association of Yangzhou City