Academician Lu Liangshu. A native of Huzhou, Zhejiang Province, he was born in Shanghai and graduated from the College of Agriculture of Jinling University in January 1947, where he served as President of the Chinese Academy of Agricultural Sciences and President of the Chinese Academy of Agricultural Sciences. He has served as President of the Chinese Academy of Agricultural Sciences, Vice President of the Chinese Academy of Engineering, Deputy Director of the Science and Technology Committee of the Ministry of Agriculture (member of the party group of the Ministry), and President of the Chinese Agricultural Society, etc. He is an alternate member of the twelfth session of the Central Committee of the ****, a delegate to the Third and Fifth National People's Congresses, and in 1994, was elected and recruited as an Academician of the Chinese Academy of Engineering. He is currently the director of the Chinese Agricultural Experts Advisory Group, the director of the National Advisory Committee on Food and Nutrition, and the consultant of the Nutritional Guidance Working Committee of the China Food Industry Association. He has published more than 200 academic papers and more than 10 edited books and monographs. He was honored with the "China Engineering Science and Technology Award" in 1998 and the "Science and Technology Elderly Award" of the China Old Science and Technology Association in 2001.
Gu Fangzhou, academician, a native of Ningbo, Zhejiang Province, graduated from the Medical Department of Peking University Medical School in 1950, and received an associate degree in medicine from the Institute of Virology of the USSR Academy of Medical Sciences in 1955. He was the President of the Chinese Academy of Medical Sciences and the President of the Peking Union Medical College. He has published more than 50 papers and reports and three monographs, and has received five national, ministerial, and academy of medical sciences awards, including the 1978 National Science Congress Award. The Royal College of Physicians of the United Kingdom, the European Academy of Sciences and the Third World Academy of Sciences awarded him the title of academician in 1978, 1990 and 1992 respectively, and he is now the consultant of the Nutritional Guidance Working Committee of the China Food Industry Association.
Li Lianda, an academician, a native of Shenyang, Liaoning Province, was admitted to the Medical Faculty of the Medical College of Peking University (later renamed Beijing Medical University, Peking University Medical Department) in 1951 and graduated in 1956. He was admitted to Xiyuan Hospital of the China Academy of Traditional Chinese Medicine. In nearly 50 years of research work in Chinese medicine, he published more than 230 academic papers, wrote 17 monographs, won the first prize of the National Scientific and Technological Progress Award, the Ministry of Health Scientific and Technological Progress Class A, and more than 20 scientific and technological achievements at all levels, and carried out more than 70 kinds of development of new Chinese medicines and pharmacological research projects, of which 20 have been awarded the certificate of production of new medicines. He is also a member of the Chinese Pharmacopoeia Committee, the Chairman of the Health Food Review Committee of the Ministry of Health, a member of the New Drug Committee of the State Food and Drug Administration, and an advisor to the Nutritional Guidance Committee of the China Food Industry Association.
Gu Jingfan is an expert in nutrition. A native of Wuxi, Jiangsu Province, he graduated from the Union Medical College in 1952 and joined the Chinese ****anitarian Party in 1978. He has served as assistant researcher, associate researcher, researcher, director of the Academy of Military Medical Sciences, member of the Medical Science and Technology Committee of the Ministry of Health of the General Logistics Department, vice president of the Nutrition Society of the Chinese Physiological Society, director of the Chinese Society of Biochemistry, member of the Expert Committee of the International Union of Nutritional Sciences, and adviser to the Nutritional Guidance Committee of the China Food Industry Association. In China, he was firstly engaged in the research of vitamins to improve the body's heat-resistant ability under hot environment. Improved the method of micronutrient enzymatic evaluation of riboflavin nutritional goodness. In the 1970s, he successively presided over the development of eleven kinds of crystallized amino acid injections for general use and seventeen kinds of crystallized amino acid injections for trauma use. Author of "Intravenous Nutrition", "Tropical Nutrition" and so on.
Professor Li Rite, born in May 1948 in Xi'an, former vice president and deputy secretary of China Agricultural University, professor of food engineering, doctoral supervisor, went to Japan in 1982 to study at the Graduate School of Agricultural and Livestock Processing Engineering, Hokkaido University, Japan, and received his doctoral degree in February 1988, and was appointed as the former vice president of the University of Agricultural Engineering in Beijing, vice secretary, and director of the Academic Committee in 1994, and was appointed as the vice president of the University of Agricultural Engineering in Beijing in 1995, and was appointed as the director of the Academic Committee; In 1995, he became vice president, deputy secretary and doctoral supervisor of China Agricultural University, and was awarded the title of young and middle-aged expert with outstanding contributions by the Ministry of Agriculture. He is the convenor of the Academic Review Group of Food Science and Engineering of the Academic Degrees Committee of the State Council, the deputy director of the National Advisory Committee on Food and Nutrition, the vice president of the Chinese Society of Food Science and Technology, the executive director of the China Food Industry Association, and the consultant of the Nutritional Guidance Committee of the China Food Industry Association, etc. He is also the vice president of the China Agricultural University.
Professor Zhao Lin, deputy director of the Nutrition Department of the General Hospital of the Chinese People's Liberation Army, doctoral supervisor, and one of the top ten chief health education experts in China, has long been engaged in micronutrient research and is well versed in the theory of Chinese medicine and nutrition, and he has been to Europe as a senior visiting scholar for six times, and he has been engaged in research work at the Institute of Nutritional Physiology of the Technical University of Munich, the Institute of Animal Nutrition, and the Center for Life Sciences, etc. He has a good understanding of modern western nutrition. He has a deep understanding of modern western nutritional science. He is now the consultant of Nutritional Guidance Committee of China Food Industry Association
Wang Xuemin, male, PhD supervisor of the Second Military Medical University, graduated from the Department of Biochemistry, University of Heidelberg, Germany, with a PhD degree in 1990, and served as assistant professor, lecturer and professor in the Department of Biochemistry and Molecular Biology of the Second Military Medical University in 1979, and deputy director of the Department of Biochemistry and Molecular Biology, supervising teaching and learning, in charge of teaching and learning, in the years of 1991-1998. He has been a member of the Chinese Society of Biochemistry since 1993, and a member of the Executive Council of the Chinese Society of Biochemistry and Molecular Biology since 1997 and 2001, and a member of the Academic Committee of the State Key Laboratory of Molecular Biology, Institute of Biochemistry and Cell Biology, Chinese Academy of Sciences, since 2002, and an Adjunct Professor of the Department of Nutrition, Changhai Hospital since 2000, and a Visiting Professor of the Institute of Nutritional Sciences, Chinese Academy of Sciences in 2005. He was awarded the Second Prize of Army Scientific and Technological Progress (first author) for "Changes of mitochondrial function during trauma and stress and its prevention" in 1997, and the Second Prize of Army Scientific and Technological Progress (first author) for "Alterations of hepatic mitochondrial function in rats at early stage of burn injury" in 1989. "In 1989, he was awarded the Third Prize of Army Scientific and Technological Progress (second author). He has edited and co-edited more than ten related books, such as "Advanced Medical Biochemistry Course" for postgraduate students, "Biochemistry", the fifth edition of the textbook for higher medical colleges and universities of the Ministry of Health, "Biochemistry", "Biochemistry", and "Biochemistry", the fifth edition of the textbook for higher medical colleges and universities of the Ministry of Health. He is also a co-editor of the sixth edition of "Biochemistry", a textbook for higher medical colleges of the Ministry of Health. He has published more than 10 SCI-recorded articles abroad. Lecture: Basic Nutrition
Zhong Yan, female, Associate Professor, Department of Nutrition, School of Medicine, Shanghai Jiaotong University, graduated from Sichuan University in 2003 with a PhD degree in Nutrition, and worked as a post-doctoral fellow in the Clinical Nutrition Center of Changhai Hospital of the Second Military Medical University from 2003 to 2005, and is now an Associate Professor in the Department of Nutrition of the School of Medicine, Shanghai Jiaotong University, focusing on teaching and scientific research in the fields of nutrition and food hygiene. She is currently an Associate Professor in the Department of Nutrition, Shanghai Jiaotong University School of Medicine, mainly engaged in teaching and scientific research in the fields of nutrition and food hygiene, and has conducted in-depth research in the fields of lactose intolerance, severe acute pancreatitis, and nutritional treatment of food allergy in infants and young children, and has traveled to the University of Groningen, The Netherlands, four times during the period of 1999-2003 to carry out collaborative research and technical studies. Metabolism of human nutritional metabolism and intestinal flora. Currently, as a project leader, he has undertaken one project awarded by the National Natural Science Foundation of China, and has participated in a number of research grants, such as the European Society for Parenteral and Enteral Nutrition Research Fellowship Award, the major science and technology public relations project of Shanghai Municipal Science and Technology Commission, and the research project of Shanghai Municipal Bureau of Physical Education and Sports. He received the Outstanding Doctoral Dissertation of Sichuan University in 2004, the Outstanding Postdoctoral Fellowship Award of the Second Military Medical University in 2005, and the Outstanding Award of the 8th Meiji Dairy Life Science Award of Shanghai Municipality in 2005. As the second person in charge, she was awarded the Third Prize of the First Scientific and Technological Progress Award of the Chinese Society of Nutrition in 2006. He has published more than ten papers in core journals at home and abroad, edited and co-edited eight monographs (Dietitian's Handbook, Practical Nutrition, Medical Nutrition, Diabetes Classroom, etc.), and published more than ten popular science articles in Family Physician Newspaper, Health Newspaper, Popular Medicine, and Food and Life, etc., including the article on infant and young child nutrition in the light of the incident of "Tainted Milk Powder" and the article on the "Tainted Milk Powder". He has also published more than ten scientific articles in magazines such as Family Doctor Newspaper, Health Newspaper, Popular Medicine, Food and Life, etc., including "Tainted Milk Powder", "Malnutrition in Infants and Young Children", "Pollen, the Source of Youth and Health", "Tea Drinking and Health Care", "Recognizing Probiotics ", "Is cholesterol high in fish without scales", "How much cholesterol can you eat", and so on. Lecture: Public Nutrition
Ge Sheng, female, attending physician, Doctor of Clinical Nutrition, Second Military Medical University, Director of Nutrition Department, Shanghai Sixth People's Hospital, member of expert group of Shanghai Clinical Nutrition Quality Control Center, director of Nutrition and Medicinal Dietary and Food Therapy Committee of China Society of Traditional Chinese Medicine; and member of the expert group of Gourmet Nutritional Professional Committee of Shanghai Culinary Association. She has been engaged in clinical nutrition therapy for fifteen years. She was awarded the second prize for scientific and technological progress at the bureau level, and two awards for new technologies and projects at the hospital level. She has edited and participated in the editing of many books on nutrition and published more than 10 academic papers. She specializes in dietary modification and nutritional treatment of various diseases, especially dietary treatment and dietary guidance for diabetes, gout, hyperlipidemia, pancreatitis, liver disease, pregnancy nutrition, geriatric nutrition, student nutrition, weight loss and so on. Lecture: Application of Nutritional Software
Zhou Jiachun, male, executive deputy director of the Department of Food Science and Engineering, School of Bioengineering, East China University of Science and Technology, professor, master's degree supervisor of food engineering, director of Shanghai Food Society. He has taught at Wuxi University of Light Industry (now Jiangnan University), worked as an engineer at Bright Dairy, and has been teaching at East China University of Science and Technology since 1992, where he has lectured on undergraduate and postgraduate courses such as Food Processing, Food Nutrition, Food Additive Application, Food Biochemistry, and Food Nutritional Physiology. He is mainly engaged in the research and development of functional raw materials and food additives with specific effects, such as the preparation and performance study of low-calorie fat salatrim, the development of selenium-enriched active peptide for meat pigeon, the development of fish essence seasoning, the development and application of lysophospholipids, the research and development of anti-oxidizing and preservative agent for fruit kernels, the development of starch phosphate ester, and the research on the application of seaweed glycosides in bakery products. He has a long-lasting research and development experience in dairy products, especially yogurt and lactic acid bacteria drinks; he specializes in the development of fruit juice drinks and other food products. Representative treatises in recent years include Food Processing, New Technology in Food Industry, and Fundamentals of Food Sensory Analysis. Lecture: Food Additives.
Chen Shunsheng, male, director of the Department of Aquatic Products Processing and Storage Engineering, College of Food Science, Shanghai Fisheries University, professor, master's supervisor, senior member of the Chinese Fisheries Society and member of the Committee of Aquatic Products Processing and Utilization, member of the Chinese Society of Food Science and Technology, member of the Chinese Nutritional Society, director of the Shanghai Society of Nutrition, and member of the Technical Committee of Shanghai Food Hygiene Standardization, has been teaching in the College of Food Science, Shanghai Fisheries University since 1982. Since 1982, he has been teaching in the School of Food of Shanghai Fisheries University, and has taught undergraduate and postgraduate courses such as food analysis and inspection, food sensory evaluation, aquatic food processing technology, food additive application, aquatic food science. He has presided over or participated in nearly 10 national key research projects (including China-Japan International Cooperation Research - China Freshwater Fishery Resources Development and Utilization Technology Research), and participated in the preparation of 10 important books such as Encyclopedia of Chinese Agriculture - Aquatic Volume and Encyclopedia of Chemical Industry, and has published more than 70 theses and dissertations. He has published more than 70 papers. He lectures on food additives.
Liu Guoyan, Ph.D., Associate Professor, Shanghai Jiao Tong University, received her Ph.D. degree from the School of Animal Medicine, Northeast Agricultural University in 2000, and has been teaching at the School of Agriculture and Biology, Shanghai Jiao Tong University since August 2000, and is a member of the Food Safety and Functional Foods Discipline Echelon. He teaches Pharmacology and Food Safety and Hygiene. In recent years, he has mainly conducted research on rapid detection technology of harmful residues in food (e.g., biosensing technology, immunological technology, etc.), molecular toxicology of fluoride poisoning, safety evaluation of food, drugs, and health care products development, and development of natural products to scavenge excessive free radicals and peroxides in the body. At present, he is presiding over one National Natural Fund project, one standardization project of Shanghai Municipal Science and Technology Commission, and one National Natural Fund project and one National 863 Plan project. In the "National Academic Conference" 3 papers won the "excellent paper" award. Applied for 3 patents. In the past 5 years, he has published 3 papers as the first author in SCI indexed journals and more than 50 papers in national core journals; he has participated in the editing of 5 monographs such as "Animal Nutrition and Metabolic Diseases" and "Food Toxicology", and in the editing of 2 textbooks for the 21st century. He is also the editor of two textbooks for the 21st century. He lectures on food hygiene and safety.
Yuan Haiping, female, Associate Professor, Director of Biochemical Nutrition Teaching and Research Department, Shanghai Institute of Physical Education and Sports Science, Master's Degree Supervisor, main research direction is sports nutrition. She has been engaged in new drug development, biochemistry, nutrition teaching and research for more than 20 years. He has accumulated rich teaching and research experience. Since teaching, she has undertaken a large number of undergraduate and postgraduate students' teaching work in biochemistry and nutrition, edited one textbook on sports nutrition and co-edited two textbooks. She has trained 10 master's degree students. She has been engaged in basic and applied research on biochemistry and nutrition for a long time while teaching. She has undertaken a number of national, municipal and institutional level research projects, including the national 95 key research project "Development of anti-urokinase and anti-fibrin monoclonal antibodies"; "The effect of different intensity of exercise on apoptosis of important organs"; "The effects of weight control on the body of heavy athletes and nutritional intervention"; "Research on biochemical nutritional monitoring and fluid supplementation during the peri-exertion period of heavy athletes". He has published many papers in domestic journals. In recent years, he mainly researches the nutritional problems of long-term weight control and acute weight loss, water and salt metabolism of athletes, and the nutritional measures to improve athletic ability and eliminate exercise fatigue. He lectures on sports nutrition.
Guo Yongjie, female, Master of Medicine, Associate Professor; Shanghai University of Traditional Chinese Medicine, Director of the Department of Warm Diseases; Shanghai University of Traditional Chinese Medicine, Director of Nutritional Food Therapy Research Room; Shanghai Pharmacopoeia Food Therapy Association, Executive Director; Oriental International Pharmacopoeia Food Therapy Association, Executive Director; thesis: 1. "Chinese medicine dietary nutrition and dietetics," editor-in-chief of Shanghai Science and Technology Publishing House, June 2001; 2. "Chinese medicine dietary beauty," edited by the University of Traditional Chinese Medicine Publishing House, Shanghai. University of Traditional Chinese Medicine Press 2006; 3. "Geriatric Chinese and Western combined treatment" edited by Shanghai University of Traditional Chinese Medicine Press. April 2004; 4. "Dietary attention" edited by Shanghai Literature and Art Publishing House 2006; 5. "Chinese medicine nutrition" edited by the Shanghai University of Traditional Chinese Medicine self-edited textbook in 2005; thesis: 1. Guo Yongjie. Advantages of Warm Disease Treatment for Newly Emerging Infectious Diseases[J]. Journal of Zhejiang College of Traditional Chinese Medicine, 2005, 29(1);2. Guo Yongjie. 90 cases of chronic gastritis with damp-heat syndrome clinicopathologic index observation[J]. Shanghai Journal of Traditional Chinese Medicine,2004,38(3):21-22.3. Guo Yongjie. Xue Shengbai's Article on Damp-Heat Diseases[J]. Proceedings of the National Symposium on Diagnosis and Treatment. 4. Guo Yongjie. Relationship between the Four Characteristics in Chinese Medicine and Nutrition[J]. Oriental Food Therapy and Health Care, 2004, 10:66-67. 5. Guo Yongjie. Warm Diseases of Song Dynasty Physician Pang Anshi[J]. Hubei Journal of Traditional Chinese Medicine, 1997, 19(1):27～28. 6. Guo Yongjie. Pingkuan, Ming dynasty phase fire [J]. Zhejiang Journal of Traditional Chinese Medicine, 1995, 30(8):367-369. Scientific research projects; 1994-1995 Shanghai Municipal Commission of Education Project "Infectious Disease Literature Research" main bearer; 2000 Shanghai Municipal Commission of Education Project "Chronic Gastritis Damp-Heat Certificate Research "Responsible for; 2002 ~ 2004 Chinese medicine evidence of research to undertake "wet evidence research" responsible; 2005.12 ~ 2006.3 Shanghai University of Traditional Chinese Medicine school-level project "human and poultry (veterinary) **** affected by sexually transmitted infectious diseases literature research "The main person in charge of the patent: Intelligent medicinal acupuncture point introduction system for the invention of the patent Patent No.: 00127906.8 Lecture: cosmetic nutrition.
Ma Fuliang, Associate Professor of Shanghai University of Traditional Chinese Medicine, graduated from Shanghai University of Traditional Chinese Medicine in 1978. After graduation, he stayed in the university as a teacher, and has been engaged in the teaching, clinical and scientific research of Chinese herbal medicine, traditional Chinese medicine and Chinese dietetics for a long time. He has some experience in the study of Chinese medicine dietary therapy, and has been teaching Chinese medicine dietary courses to undergraduates and senior citizens for a long time, which has been well received by the public. She has also opened an expert clinic in the Chinese Medicine Outpatient Department of Huangpu District Central Hospital, specializing in the prevention and treatment of diabetes, hypertension and other chronic diseases. She has participated in the preparation of "Dictionary of Chinese Medicine Formulas", "Chinese Medicine Dietetics", "How to take tonic for the most healthy", "Higher Self-Taught Chinese Medicine Examination Simulation Test Questions" and other related Chinese medicine books, and has published a number of papers. He has published several papers. He lectures on medicinal dietetics and nutrition.
Jiang Peizhen, female, graduated from the Shanghai First Medical College (now Fudan Gong**** Health College), has been engaged in nutrition and food safety work. She is now a chief physician at the Shanghai Center for Disease Control and Prevention (SCDC), where she is engaged in research on nutrition, health food and food safety. Part-time jobs: Member of the Food Codex Expert Group of the Ministry of Health, Member of the Food Hygiene Standards Committee of the Ministry of Health, Member of the Food Hygiene Branch of the Chinese Preventive Medical Association, Member of the Specialized Committee on Free Radicals for Preventive Medicine of the Chinese Preventive Medical Association, Member of the Children's Food Specialized Society of the Chinese Society of Food Science and Technology, Deputy Director of the Children's Nutritional Foods Specialized Committee of the Shanghai Municipal Food Society, Vice Director of the Lactobacillus Specialized Committee of the Shanghai Food Society He is a member of the Chinese Society of Nutrition and the Shanghai Society of Nutrition. He enjoys the special allowance of the State Council. He is currently an expert in the review of health food products of the State Food and Drug Administration. He lectures on community nutrition.
Jianhua Zhang, Ph.D., Associate Researcher, Department of Food Science and Engineering, College of Agriculture and Biology, Shanghai Jiao Tong University (SJTU), received his Ph.D. degree in Food Science from China Agricultural University (CAU), and has been working in the Department of Food Engineering, College of Agriculture and Biology, Shanghai Jiao Tong University (SJTU) since August 2003, focusing on food safety and functional foods. He is mainly engaged in the research of food safety and functional foods, and his recent research interests include the formation and detection of biogenic amines in fermented foods, the molecular mechanism of ammonia production in natto producing strains and their strain improvement. He teaches courses such as Food Microbiology and Food Processing. He has published 20 papers in domestic and international journals, including 2 first author SCI papers. Wrote one monograph. Lectures on food hygiene and safety.
Shi Hongfei, male, is the first doctor of medicine to take nutrition and medicinal diets as his research topic, professor of Chinese medicine and nutrition at Yangzhou University, supervisor of master's degree students in nutrition (science and physical education sports and human science, science and nutrition, nutritional physiology) at Yangzhou University, guest researcher at Kokusai Chashui-Women's University in Japan, and vice-president of the Nutritional and Medicinal Diets Branch of the Chinese Society of Traditional Chinese Medicine. He is responsible for the teaching of six undergraduate and postgraduate courses, including Chinese Medicine Diet and Health Care, Functional Food Health Care, Sports Nutrition, Medicinal Dietary Processes, Nutrition and Functional Foods, and A Brief History of the Development of Chinese Medicine Nutrition.
Hosted or participated in a number of national, provincial and international cooperation projects. As the first moderator of the provincial social development project "delaying aging and regulating immunity medicinal dietary formula pattern and efficacy evaluation research", ranked first. Presided over the provincial university natural fund project "quasi-Yangcai technology standard and industrialized production research", ranked first. In charge of the functional evaluation research of "Structure identification and functional research of lotus leaf flavonoid extract" of Jiangsu Provincial Natural Fund, ranked second. Responsible for the research of 100 kinds of medicinal dietary process standard of "200 kinds of medicinal dietary process standard research" of Provincial University Natural Fund. Lecture: medicinal dietary nutrition.
Shi Liufei: male, PhD in Nutrition, Lecturer of Shanghai Institute of Physical Education, research direction is sports nutrition. He is mainly engaged in the teaching and research work of biochemistry and sports nutrition. He mainly teaches Biochemistry, Sports Nutrition and Sports Biochemistry, and participates in the preparation of Sports Nutrition and Sports Physiology textbooks. She specializes in nutritional guidance for different sports training and nutritional guidance for athletes' weight reduction and control. Currently, she is presiding over a project of Shanghai Municipal Education Commission, which is entitled "Effect of dietary deprivation on 5-HT and tryptophan hydroxylase in rat brain tissues", and participating in a project of National Natural Foundation of China (NNF), which is entitled "Study on the mechanism of vibration strength training to promote the increase of muscular strength". "One project of Shanghai Science and Technology Commission, and other research projects are "The effect of different intensity of exercise on the apoptosis of important organs" and "The effect of weight control on the body of heavy athletes and nutritional intervention", "Research on biochemical nutritional monitoring and fluid replenishment in the peri-competition period of heavy athletes". He has published many papers in domestic journals. He is a member of the Chinese Society of Sports Science and the Shanghai Nutrition Society. Her main course is "Sports Nutrition".
Ni Jianli, female, deputy chief physician of Xinhua Hospital, associate professor, director of Gynecology Committee of Shanghai Society of Integrative Medicine. She was born in 1963 and graduated from Shanghai University of Traditional Chinese Medicine in 1987. She has been engaged in clinical and teaching work of Chinese medicine for twenty years. She has published more than twenty clinical research papers, three teaching papers, and edited one monograph. She has presided over and participated in the National Natural Fund and the Municipal Science and Technology Commission projects. Lectured on TCM health care for women in educational TV stations. She participated in the editing of the book "Self-Packaging for Modern Women", a book recommended by the Municipal Women's Federation to female friends on March 8, 1994 Women's Day. In the long-term clinical and teaching, accumulated a wealth of experience, as undergraduate and graduate students teaching work, mainly teaching Chinese medicine internal medicine, Chinese medicine nutrition and so on