Fankun Zeng

A. ACADEMIC PREPARATION

1999 Professor, Master Supervisor in Agriculture Processing & Storage Engineering and Food Science at Southwest Agricultural University

1992 Associate Professor, Master Supervisor in Agriculture Processing & Storage Engineering and Food Science at Southwest Agricultural University

1988 Lecture, in Food Processing Engineering at Southwest Agricultural University 

1986 Master, in Food Processing and Storage at Department of Food Science, Southwest Agricultural University 

1983 Bachelor, in Olericulture at Department of Horticulture, Southwest Agriculture College

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

Invited Director of Food Fermentation Society of Sichuan province

Membership of Nutrition Society of P. R. China

Membership of Food Science and Technology Society of P. R. China

C. PRIZES AND AWARDS

1994 Hens Soy Milk Processing Technology, Third Prize of Science and Technology Progress Award, of Guang'an County, Sichuan Province

1993 Processing Technology of Yellow Peach Nectar, Silver Award of Sichuan Province Seventh Invention Exhibition

1992 Compound vegetable juice lactic acid fermented beverage, First Prize of Science and Technology Progress of Township Enterprises in Sichuan Province

1992 Processing Technology of Sweet Orange-Carrot Compound Juice, Bronze Award Sichuan Province Sixth Invention Exhibition

1991 Processing technology of Orange juice with Sac, Second Prize for Ministry of Agriculture Science and Technology Progress Award

D. RESEARCH INTERESTS

Professor Zeng Fankun is working with processing technology of fruit and vegetable and beverage, Comprehensive utilization of by-products of fruits and vegetables, Extraction and separation of functional components and functional evaluation.

E.ADMISSION AREA

Professor Zeng Fankun is willing to accept both master candidates in the following research fields:

1) Processing and Storage Engineering of Agriculture

2) Food Science

F.PUBLICATIONS

[1] LONG Xiaoqin, TANG Jie, ZHAO Jingfang, ZENG Fankun*. 2017. Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis. Food Science, Vol.38, No.22 256–262.

[2] ZHANG Dan; WEI Guangxin; ZENG Fankun*. 2016, Proximate Nutritional Composition and Volatile Aroma Compounds of Rosa sterilis S. D. shi Fruits from Different Growing Areas of Guizhou Province, Food Science, Vol.37,No.22,166-172

[3] CHENG Linlin; ZHOU Lian; PAN Nianlong; HAN Yanhui; ZENG Fankun*. 2015, Physicochemical Properties and Structure of Modified Dietary Fiber with Cellulose from Mustard Skin. Science and Technology of Food Industry, Vol.36, No.14, 134-138

[4] PAN Nianlong; WANG Xiaorong; WU Kai; ZENG Fankun*. 2013, Aroma Components Analysis of Daylily Dried by Heat Pump, Food Science,Vol.34,No.18：258-262

[5] ZENG Fankun; WANG Jinmei. 2011, Effect of Pickling Process on Volatile Flavor Compounds in Pickled Mustard Root as Analyzed by SDE/GC-MS, Food Science, Vol.32, No.8:197-201

G.CONTACT FACTS

Tel: 0086-23-68251298; Fax: 0086-23-68251947; E-mail: zengfankun@swu.edu.cn; Mobile:0086-13509417356