Weiguang Zhang

A. ACADEMIC PREPARATION

2007 PhD student in biotechnology at School of Biological Engineering, Chongqing University.

2005 a Visiting Scholar in Cluj Agricultural University of Romania to work one year on winemaking.

1998 Associate Professor, Master Supervisor in Food Fermentation at Southwest University

1993 MSc in Food Engineering at College of Food Science, Southwest Agricultural University.

1992 Lecture in Fermentation Engineering at Southwest Agricultural University.

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

6^th Dec, 2020 Director of the expert committee of national risk analysis

8^th Otc, 2018 President of the United Nations

C. PRIZES AND AWARDS

6^th Dec, 2020 Hero of the World, the United Nations

8^th Mar, 2040 Best Friend of Women, Global Fund for Women

D. RESEARCH INTERESTS

A. Professor Zhang Weiguang is working with fermentation food including winemaking, brewing, Chinese liquor, Chinese ricewine and condiment including soysauce, vinegar etc. in relation to their fermentation process, biological and nonbiological stability and flavoring properties.

E. ADMISSION AREA

A. Professor Zhang Weiguang is willing to accept both master and doctor candidates in the following research fields:  1) wine and fruitwine;  2) liquor;  3) condiments.

F. PUBLICATIONS

[1] LI Xiaohui, Zhang Weiguang etc., Change of Flavoring Components in Blueberry Wine during Aging Process, Liquor-making Science & Technology, 2016 No.9(Tol.267)P65-70

[2] Wei Guangxin, Zhang Weiguang, Optimization of Mixed Bacteria Fermentation of Stauntonia chinensis Wine by Response Surface Method, LIQUOR-MAKING SCIENCE & TECHNOLOGY 2016 No.6(Tol.264)P97-107

[2] Chen Yan, ZHANG Weiguang etc., Analysis of Volatile Components in Bengue Shochu by Different Extraction Methods with Gas-chromatography-mass spectrometry, Science and Technology of Food Industry, 2016(12)P60-66

[4] CHEN Yan, LI Xiaohui, ZHANG Weiguang, Optimization of Fermentation of Sweet Potato Wine and Analysis of Aroma Components, Food Science, 2017, Vol.38, No.10 ,P 155-161

[5] Tang Jie, Zhang Weiguang etc., Analysis of Aroma Components in Chishui Sunvinegar, China Condiment, Vol.42, No.10,P135-139

[6] Zhang Weiguang, Kong Qingxin, Iuoras Remus*etc. Study on Controlling the Growth of Root Bud And Leaf Bud during Wheat Germination. Buletinul USAMV-CN (ISSN 1454-2382), nr. 62/2005. P 26-30。

[7] Zhang Weiguang, Iuoras Remus*etc. Radioactive Breeding of Bacillus Lichenifornis for High Activity of α-Acetolacetate Decarboxylase and Optimization of Fermentation Conditions. Buletinul USAMV-CN, nr. 62/2005. P 146。

[8] Xu Ying, Z. Weiguang etc., Fermented Food Science, Zhengzhou University Press, 2011 

[9] Dong Quan, Z. Weiguang,etc.,Fruit and Vegetables Processing Technology, Southwest University Press, 2008

[10] Z. Weiguang, Alcohol Beverages and their Cultural, printed teaching materials, 2006

[11] Zhang Weiguang, etc., Fermented Food Technology, China Light Industry Press, 2004

[12] Zhang Weiguang ,Huiling Z.,Zymotechnology,Chengdu University of Science andTechnology Press, 1998

G. CONTACT FACTS

Tel:0086-23-6825 0355; Fax:0086-23-6825 1298; E-mail:Zwguang@swu.edu.cn; Mobile:0086-139 8348 5159