Yangyi Xia

A. ACADEMIC PREPARATION

1, Learning Experience

2012, Doctor of Engineering in Agricultural product processing and storage projectat Southwest University

2005, Master of Engineering in Food science at Southwest Agricultural University

1994, Bachelor of Science in Food Science and Engineering at Beijing Agricultural University

2, Work Experience

2012, Associate professor/Master tutor in Food Science College, Southwest University;

2007, Associate Professor in Food Science College, Southwest University;

2005, Lecturer at School of Food Science, Southwest University;

1999, lecturer at School of Food Science, Southwest Agricultural University;

1994, Assistant Professor of School of Food Science, Southwest Agricultural University.

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

2018,Director of China Livestock Processing Research Association;

2012,The core member of the team of rabbit meat processing positions of The National Rabbit Industry Technical System;

C. RESEARCH INTERESTS

Professor Yang-yi Xia is working with the quality and safety control of meat products, the quality characteristics and mechanism analysis of meat products processing, and meat product processing, etc.,At the same time, he also provides social services such as project consulting, food factory design and new product development for local governments and enterprises.

D.ADMISSION AREA

Associate Professor Yangyi Xia is willing to accept doctor candidates in the following research fields:

1) Food Science and Engineering; 2) Food Quality and Safety 3) Meat Processing

E.PUBLICATIONS

[1] Wei-yue,Z.; Bai-hui, H.; Yang-yi, X.;*,2018. Influence of Partial replacement of NaCl with KCl on Lipid Oxidation and Fatty Acid Composition of Cured Meat. Food and Fermentation Industry，

[2] Baihui, H.; Tao, Z.; Weiyue, Z.; Yangyi, X*. 2017.Changes of flavoring substances during the thermal reaction of chicken soup prepared by enzymatic hydrolysis of chicken. Food Science, 38, 175–180.

[3] Bai-hui, H.; Wei-yue, Z.;Yang-yi,* X.; 2017 Effect of different freezing rates on the quality of chicken soup.Food and Fermentation Industries，44，81-86

[4] Cui, H.; Yan, Z., Yan, S.; Buléon, A.; Yangyi, X*. 2016.Effects of curing conditions on the performance of rabbit meat during wet picking. Food ＆ Machinery, 32, 17–21.

F.CONTACT FACTS

Tel:0086-23-68251298; Fax:0086-23-68251298; E-mail:2658355128@qq.com; Mobile:0086-139 83405767