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Summary

I am looking for a challenging position which can use my strength and / or can function as a bridge between Europe and Asian (China). I have completed my master studies in the discipline of Food Science and Technology in 2009 in Northwest A&F University, China. During the master studies, I obtained deep knowledge of brewing technology, food microbiology, biology, biochemistry, plant physiology, enology, etc. In December 2013, I have obtained PhD diploma in Applied Biological Sciences in the Laboratory of Food Microbiology and Food Preservation, Ghent University, Belgium. In the first year of my PhD research, I worked together with my colleges on a project entitled “Determining the intracellular pH (pHi) of yeasts by using green fluorescent protein (GFP) & fluorescence ratio imaging microscopy (FRIM)”. This experience helped me strengthened my molecular biology, biochemical analysis and developed my ability of cooperation and troubleshooting. Another project that I worked on during my doctoral researcher was “Evaluation of modified atmosphere packaging solutions for minimally processed food products”. In this project, I have examined the links among the microbial activities, physiological activities and the shelf-life of agro-food products during storage. The metabolites produced by microorganisms have been extensively analyzed and their effects on the sensory quality and the shelf life of food products have also been determined. I have processed the raw experimental data by SPSS software and published 4 articles (first author) in peer-reviewed international journals on this project. Additionally, I have followed quality management system (GMP, GLP, PRP, HACCP, ISO, etc.) training during the doctoral research.

Experiences

Past Experience

  • Production Manager
    May 2015 --- August 2015
    Natural Food Additives

  • Internship Quality Assurance
    March 2015 --- April 2015
    Microbiology GLP PCR

  • PhD Candidate
    December 2009 --- December 2013
    The PhD research was regarding the effect of modified atmospheres on the microbial growth and their metabolites on the quality of minimally processed fruit.

Knowledge

LinkedIn Assessment :
MicrobiologyFood ChemistryFood ScienceScientific WritingFood MicrobiologyModified atmosphere packagingSensory EvaluationPostharvest BiologyFood Packagingmolecular biologyFermentation TechnologyMinimally processed foodPlant PhysiologyYeast metabolismEnologyAlcoholic BeveragesAdvanced BiochemistryAgri-food ChainBrewing TechnologyGMPHACCPISO 22000Cell biologyGreen Fluorescent ProteinHPLCGC-MSSIFT-MSBio-ethnolfresh-cut fruitsViticultureEnoloywineGrapevineSPSSphysiological parametersLaboratoryBiochemistryGood Laboratory Practice (GLP)Research

Education

  • Doctor of Philosophy (Ph.D.) in Food Microbiology and Food Preservation from Ghent University in 2013
  • Master in Enology from Northwest A&F University in 2009
  • Bachelor in Viticulture and Wine from Northwest A&F Univeristy in 2007
  • in from VDAB in 0

Training and Certification

  • Nederlands taal diploma Certification

Languages

BrightOwl Assessment:
Self Assessment:
English
Full Proficiency
Dutch
Professional Proficiency

Area / Region

Ghent, Belgium

Others

Driving License
  • No