Professor at College of Grain Science and Technology, Shenyang Normal University,China
Xiuhong Zhao is a distinguished professor at the College of Grain Science and Technology, Shenyang Normal University, China. With a Ph.D. from Shenyang Agricultural University, her academic and research endeavors focus on grain science and health food nutrition. She is an expert in food safety and nutritional health, holding memberships in several prestigious organizations like the Liaoning Provincial Food Quality and Safety Society. Zhao’s work aims to innovate food science by leveraging traditional fermented foods and modern technologies for better food safety and quality.
Publication Profile
Scopus
Early Academic Pursuits 📚
Xiuhong Zhao’s academic journey began with a solid foundation in agricultural sciences, culminating in a Ph.D. from Shenyang Agricultural University in China. Throughout her studies, she focused on areas that intersected grain science, food safety, and nutrition. This strong academic start set the stage for her career as a professor at the College of Grain Science and Technology, Shenyang Normal University, where she continues to make significant contributions to food science and health nutrition.
Professional Endeavors 🏫
Currently serving as a professor at Shenyang Normal University, Xiuhong Zhao has developed a distinguished career in research and academia. Her work has centered around food safety and nutritional health, particularly in relation to grain and fermented foods. Zhao has led and participated in 24 national and provincial research projects, showcasing her leadership in both the academic and professional spheres. She is also an active member of several important professional organizations, including the Liaoning Provincial Food Quality and Safety Society and the Liaoning Nutrition Society.
Contributions and Research Focus 🔬
Zhao’s research primarily focuses on food science, particularly the role of lactic acid bacteria in enhancing the quality and flavor of fermented foods like bread. Through high-throughput sequencing technology and flavor profiling, her research has identified and isolated multiple strains of lactic acid bacteria from traditional fermented foods in China. These strains have proven beneficial for improving bread flavor characteristics and overall quality. Her work has been published in numerous SCI journals and has led to the development of several patents, contributing to the advancement of fermented food technology.
Accolades and Recognition 🏆
Xiuhong Zhao’s work has garnered considerable recognition, reflected in her receipt of two Liaoning Provincial Natural Science Academic Achievement Awards. She has also published over 50 academic papers, contributed to the publication of six textbooks and three monographs, and filed for six patents. Zhao’s impact extends beyond research and academia, as she plays an advisory role in food safety and health projects, consulting for local businesses and technical teams, such as her collaboration with Pure Ying Pastry Shop in Faku County.
Impact and Influence 🌍
Through her research and contributions, Xiuhong Zhao has had a profound impact on the development of grain processing and food safety in China. Her identification of effective lactic acid bacteria strains has opened new pathways for improving the nutritional value and flavor of various fermented foods, particularly bread. Zhao’s interdisciplinary approach has influenced both the scientific community and industry practices, demonstrating the potential of fermentation science to enhance food quality and safety.
Legacy and Future Contributions 🌱
Zhao’s legacy is already evident in the body of work she has built, including her academic papers, patents, and contributions to textbooks. As she continues to lead research projects and innovate in the field of food science, her influence is likely to extend globally, contributing to the advancement of food safety and health nutrition practices worldwide. Her ongoing work promises to inspire future generations of researchers and practitioners in the realm of grain science and food innovation.
Publications 📑
- Food Science & Human Wellness (2020) – “GC x GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics” (Cited by 7 articles)
- Food Chemistry (2023) – “Impact of Lactic Acid Bacteria on Bread Quality and Flavor”
- Journal of Food Safety & Quality (2024) – “Fermentation Innovations for Enhanced Food Safety and Quality”
- LWT – Food Science and Technology (2024) – “Flavor Profiling of Traditional Fermented Foods and Their Impact on Bread Production”
- Journal of Food and Biochemistry (2024) – “Technological Advances in Grain Processing for Healthier Foods”