Primary Teaching Area:
Food Biotechnology, Food Processing, Preservation and Packaging
Positions & Employment:
1985-now, Working at Beijing University of Agriculture:
Lecture (1985-1996)
Associate Professor (1996-now)
Dean of Food Science Department (1994-2001)
Director of International College (2003-2011)
Chairman of International College Council (2011-now)
Honors: 1st Prize on Beijing Higher Educational Academic Achievement 2001 (Awarded by Beijing Government)
Profile:(Only 500 Words)
Teaching experience:
1985-2004(at Food Science Department): Beverage processing technology, Food fermentation technology, Food Packaging
2004-now(at International College): Food biotechnology, Food processing preservation and packaging. (In joint programme between Beijing University of Agriculture and Harper Adams University UK, all teaching and assessment in English Language)
Research experience:
1995-1997 Research on Utilization of Yeast
2000-2002 Research on Milk Fermentation Associated with Yeast
2003-2008 Research on Technique of Fermented Flour Sauce in Liquid Fermentation
2008-ongoing. Research on Food Safety Control in Supply Chain Management
Management Experience:
Coordinating and managing academic activities and researches in higher education system of China and the UK.
Selected Publications:
[1] Tan H.L. & Tan F*. el. (2009) Technique of fermented flour sauce in liquid fermentation Science and Technology of Food Industry Vol.30 No.12 p297-299
[2] Tan F. & Revell B.R. el. (2010) Wastage characteristics and control of fresh vegetables in supermarket chains Science and Technology of Food Industry. Vol. 31 No.01 p330-332
[3] Zhang G. & Tan F.* el. (2011) Effect of NaCl on Texture and Functional Characteristics of Mature Mozzarella Cheese Food Science, Vol.32 (15): 49-53
[4] Tan F. el. (2011) Analysis of Aroma Components in Sweet Flour Sauce by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry Food Science, Vol. 32(Ex 2): 71-73
[5] Zeng L.Z. & Tan F.* el. (2011) Factors for Bacterial Growth in Lettuce Food Science, Vol. 32(Ex 2): 18-21
[6] Xu Y. & Tan F.* el. (2011) Analysis Wine Market and Supply Chain in China Food Science, Vol. 32(Ex 2): 93-96
[7] Zeng L.Z. & Tan F.* el. (2012) Effect of Temperature on the Bacterial Growth in Lettuce Substrate Journal of Anhui Agricultural Sciences, 2012(13): 7916-7918
北京农学院硕士研究生导师简历
填表时间： 年 月 日
姓 名
徐艺青
性 别
女
政治面貌
党员
出生年月
1961.6.5
民 族
汉
职 务
籍 贯
浙江
职 称
副教授
最高学历
大学本科
最高学位
硕士
联系方式
13520937333
E-mail
一、学习工作经历
毕业于北京农学院畜牧兽医系畜牧专业，后就读于中国农业大学食品科学与营养工程学院，获硕士学位。1984年转入食品科学系，从事畜产品加工专业的教学和科研工作至今。并发表相关论文20余篇，其中核心刊物6篇。
二、社会职务
三、主讲课程
主讲“动物食品加工学”“畜产原料安全控制”、“肉品科学与工艺”等课程。
四、研究领域和方向
（限300字）
在动物性产品加工、贮藏方向具有较好的研究基础。包括中式肉类制品的新配方、新工艺、新产品研发；低温肉制品米酒奶直投式发酵剂的研制；植物甾醇在乳制品中的应用等。
五、奖励及其他
获得2006年度“彩虹工程”优秀项目奖。现为中国畜产品加工协会会员和中国食品学会高级会员。
六、近五年
科研经历
（含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况）
2007年度主持北京教委彩虹项目“低温熟肉制品关键保藏技术的研究”
2008年主持北京市教育委员会科技计划面上项目“低温肉制品品质控制的研究”课题；2011年承担北京畜牧兽医总站家禽技术体系“北京油鸡选育品种主要屠宰性能和风味测定”方向课题；发表核心论文4篇，一级学报论文1篇；担任普通高等教育“十二五”规划教材副主编1部。
