李游

                       

李游

最高学历学位:博士

职称:讲师

导师类型:硕导

电话:010-68984857

电子邮箱:liyou@btbu.edu.cn

个人简历

教育经历:

2002年毕业于北京农学院食品科学与工程系,获学士学位

2004年毕业于荷兰瓦格宁根大学食品安全专业,获硕士学位

2013年毕业于美国北卡罗来纳州立大学食品科学专业,获博士学位

工作经历:

200509月—200812 北京农学院国际学院教师

201310-20158 美国佛罗里达大学食品科学与人类营养系博士后

201509月—至今 澳门新莆京7906not官网食品学院教师

主讲课程

本科生:食品微生物学(双语)、食品化学(双语)

研究生:食品加工与开发、食品营养功能及评价、食品生产,营养及相关研究、高级食品化学、专业外语

主要研究领域

微生物发酵,食品安全, 植物蛋白开发,

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

1 Determine the minimum sanitizer level necessary to reduce Salmonella on green, round tomatoes and prevent cross-contamination in model flume system.

2 中华传统谷物食品工业化加工关键技术研究与装备开发

发表的代表性论文(限10篇):

1. Li, Y., Fraser,A., Chen, X., Cates, S., Wohlgenant, K., and Jaykus, L. Microbiological Analysis of Environmental Samples Collected from Child-Care Facilities in North and South Carolina, American Journal of Infection Control. 2014 Oct; 42(10):1049-55.

 2. Li, Y., Jaykus, L., Cates, S., Wohlgenant, K., Chen, X., Fraser, A.  Hygienic conditions in child-care facilities in North Carolina and South Carolina: An integrated microbial and observational study, American Journal of Infection Control. 2014 Jul; 42(7):781-6.

3. Fraser, A., Wohlgenant, K., Cates, S., Chen, X., Jaykus, L., Li, Y., Chapman, B. An observational study of frequency of provider hand contacts in child care facilities in North Carolina and South Carolina, American Journal of Infection Control. 2015 Feb; 43(2):107-11.

4. Liu, Menglan., Li, You., Zhang, Jian., Liu, Xinqi. Influence of Soy Peptides on Yeast Cells’ Proliferation and Tolerance to Freeze-thaw Stress. Journal of Food Science and Technology (in Chinese). 2016; 6:17-23

5. Schneider, K.R., De, J., Li, Y., Sreedharan, A., Schneider, R.G., Danyluk, M.D., Pahl, D.M., Walsh, C.S., Todd-Searle, J., Schaffner, D.W., Kline, W., Buchanan, R.L. Microbial evaluation of pre- and post-processed tomatoes from Florida, New Jersey and Maryland packinghouses, Food Control, 2017; 73:511-517.

6.Sreedharan, A., Li, Y., De, J., Gutierrez, A., Silverberg, R., Schneider, KR. Determination of Optimum Sanitizer Levels for Prevention of Salmonella Cross-Contamination of Mature Round Tomatoes in a Laboratory Model Flume System, Journal of Food Protection, 2017 Sep; 80(9):1436-1442. 

7. De, J., Li, Y., A. Sreedharan, A., Schneider, R.G., Gutierrez, A., Jubair, M., Danyluk, M.D., Schneider, KR. A three-year survey of Florida packinghouses to determine microbial loads on pre- and post-processed tomatoes,Food Control, 2018, 86:383-388.

 

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