Hongjun Li

Hongjun Li，executive vice-dean of Graduate School of Southwest University, and a professor of College of Food Science, Southwest University, Chongqing, P.R.China.

Since 1991, I have been teaching the courses to undergraduates and postgraduates, such as Meat Science, Meat Processing Technology and Progress of Food Science & Technology in my college. I researched on meat chemistry, meat product processing techniques, especially on meat tenderizing, enzymes effect on taste of traditional meat products in China. And I also research on Elastase produced by microbes and so on. Sometimes I work in the National Education Ministry Milk Engineering Center in China Agricultural University, Beijing, as a consultant invited by the center. At present, I specialize in Meat Science & Enzyme Engineering and I have gained some practical experiences in meat flavor.  

Hongjun Li

Sex: Male

Date of Birth: Feb.20, 1961

Nationality: Chinese

Address: Graduate School of Southwest University

Beibei,Chongqing City

P. R. China

Post code: 400715

Phone: 86-23-68252990 (O), 86-23-68251516(H)

E-mail:983362225@qq.com

Education/training

2005 visiting scholar, Food Science,         Cornell University

2003 Ph.D. Food Fermentation and Processing, Southwest University    

1991 M.S.  Food Chemistry and Nutrition,     Southwest University    

1983 B.S.  Veterinary Science,               Southwest University    

Professional experiences

1983-1988, Teaching assistant, Department of Animal Livestock and Veterinary, Southwest University .

1988-1992, Lecturer, Department of Food Science, Southwest University .

1992-1998, Associate professor, College of Food Science, Southwest University .

1998-2014, Professor, College of Food Science, Southwest University .

Research interests

u Meat chemistry

u Functional Foods

u Food enzyme and tendering of meat

u Flavor of traditional meat products

u Food ferment and Food quality

Recent Publications and papers

2014  Yechuan Huang, Hongjun Li, Tian Huang, Feng Li, Juan Sun Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.Food Chemistry.2014, 149:31-39.

2013  Yu Zhang, Hongjun Li, Huating Dou, Zhifei He, Houjiu Wu, Zhigao Sun, Hua Wang, Xuegen Huang and Yaqin Ma. Optimization of Nobiletin Extraction Assisted by Microwave from Orange Byproduct Using Response Surface Methodology. Food Sci. Biotechnol. 22(S): 1-7 (2013), （corresponding author）.

 in vitro

2013  Xiao Meng,Zhifei He,Hongjun Li,Xin Zhao. Removal of 3-methylindole by lactic acid bacteria. EXPERIMENTAL AND THERAPEUTIC MEDICINE (2013)6: 983-988.

2012  Zhongyi Zou, Zhifei He, Hongjun Li, Pengfei Han, Jun Tang, Cunxian Xi, Yingguo Li ,Lei Zhang, Xianliang Li. Development and application of a method for the analysis of two trichothecenes:Deoxynivalenol and T-2 toxin in meat in China by HPLC–MS/MS”.Meat Science 90 (2012) 613–617 （corresponding author）.

2012  Zhifei He, Yechuan Huang, Hongjun Li, Gang Qin, Ting Wang, Jiayi Yang，“Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork” Meat Science 90 (2012) 170–175（corresponding author）.

2012 Zhong-Yi Zou, Zhi-Fei He, Hong-Jun Li, Peng-Fei Han, Xiao Meng, Yu Zhang, Fang Zhou, Ke-Pei Ouyang, Xi-Yue Chen, and Jun Tang. In vitro Removal of Deoxynivalenol and T-2 Toxin by Lactic Acid Bacteria[J]. Food Science and Biotechnology, 2012, 21(6): 1677-1683.

2012 Hong-jun LI, HUANG Ye-chuan, HE Zhi-fei, LI Feng. Regression Analysis of Sensory Characteristics and Volatile Compounds in Pork Product During Cold-Storage. Scientia Agricultura Sinica (SCI) 2012,45(1),142-152.

2011  Bingcan Chen, Hongjun Li, Yangping Ding, Jiajia Rao“Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes”Food Research International 44 (2011) 1468–1475；

2010  YeChuan Huang, Hongjun Li.Study on the Flavor Contribution of Phospholipids and Triglycerides to Pork..Food Science and Biotechnology19（2010）1267-1276,（corresponding author）.

2008  Hongxia Du，Hongjun Li .Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process. Meat Science.78（2008）461～468.（corresponding author）.

2007  Hongjun Li, DuHongxia, Zhifei He. Antioxidant effect of Cassia essential oil on fried beef during the storage period.《Proceedings of 53 rd International Congress of Meat Science and Technology》，2007-08-05;

2004  Hongjun Li, He Zhifei and Chen Zhongdao. Study on Fermentation Condition of Producing Elastase by Pseudomnas ssp SWU-M. Journal of Chinese Institute of Food Science and Technology vol.4.No.4, P29-33.

2004  Zhang Ming, Hongjun Li and He Zhifei. Researching How to Select Meat Package. Meat Industry. Vo276.No.4,P16-18.

2004   Ma Haixia, Li Jinhui,Li Li and Hongjun Li. Study on New Fermented Rabbit Products. Meat       

Industry. Vo274.No.2, P26-29

2003  Liao Hongbo Ming Jian He Zhifei and Hongjun Li. Effect of Calpain on Fresh Meat Tender .   Meat Industry. Vo268.No.8, P26-29

2002  Li Xiangchuen and Hongjun Li. Research Situation about Nisin. Meat Industry. Vol252, No.4, P44-46.

2001  Hongjun Li, He Zhifei and Hu Zhongli.The Study Advance of Defensins. Science and Technology of Food Industry. 2001.

2001  Liu Huchen Qi Dongmei and Hongjun Li. Study on Processing the Function Ham with Lower Fats. Meat Industry. Vol235, No.1, P16-18.

2000  Yao Yongfang,Hongjun Li and Xiaomin. Research and Develop on Meat Function Foods. Meat Industry. Vo232, No.10, P16-38.

Selected honors, awards and Fellowships

2012 First-Class Prize of Science and Technology Advancement, Government of Chongqing City.(2011-J-1-04-R07)

2008  Prize of Textbook by CASTEF

2006  Second-Class Prize of Science and Technology Advancement, Government of Chongqing City.

2004  Vice President of Chinese Research Society of Animal Product Processing.  

2004  Third-Class Prize of Science and Technology Advancement, Government of Chongqing City.

2004  Meat Science and Technology Section Editor, Food Science.

2004  Member, Chinese Society of Green Food Panel.

2003  Meat Processing Section Editor, Meat Food.

2003  Chinese Tenth Best Scientist in Meat Industry.

2003  Chairman, Traditional Food Processing and Modernization Research Conference.

2002  Chongqing Chief Specialist of Agricultural Product Processing and Preservation Engineering.

2002  Consultation specialist of science and technology, Chongqing

2002  Third-Class Prize of Science and Technology Advancement in Chinese Commerce.

2001  Third-Class Prize of Science and Technology Advancement, Government of Chongqing City.

2000  Chairman, Food Science and Technology Research Conference.

2000  Third-Class Prize of Science and Technology Advancement, Government of Chongqing City.