Recruitment Status（接受研究生情况）: accepting graduate students:2-3
Websites（个人网站）: http://www.bac.edu.cn
Education & Experience:（受教育经历）
1984.9-1991.4: Bachelor Degree and Master Degree in Heilongjiang Commercial College
2000.9-2003.6:Ph.D Degree in China University of Agriculture
2006.9-2006.12: Study in Harper Adam University in U.K
2011.11-2012.5: Visiting Scholar in Brooklyn College in USA
Since 1991.4 : Teacher in Beijing University of Agriculture
Research Interests（研究方向）: 1.Safety of chemicals in food processing and food package
2.Processing of apple juice (controlling haze and browning)
3. Processing of chestnut kernel and husk (pigments and carbon making)
Primary Teaching Area(主讲课程): Food chemistry and Food Analysis
Positions & Employment（社会职务及活动）: Director of Beijing Food Institute
Member of China Institute of Food Science and Technology
Honors（荣誉）:
Profile:(Only 500 Words)（简短自我评价）
My major is Food science and Engineering, especially in Food processing (apple juice and chestnut kernel ) for controlling haze formation and browning .The utilization of apple pomace and chestnut shell (pigments extracting and purification) have been related to. Safety of chemicals in food processing and food package are also be studied.
Selected Publications:（研究成果）
Qi J H, Yang XY,Huang M Q. Identification of Chemicals from Enzymatic-Browning Reaction of Chestnut (Castanea mollissina) kernel.Scientia Agricultura Sinica, 2011, 44(8):1678-1698
• Yang X Y, Qi J H*, Wang J, Huang M Q, Wu Y H. Study on the extraction and stability of the enzymatic browning product in chestnut kernel. Chinese Agricultural Science Bulletin, 2010, 26(17): 103-107.
•Qi J H, Xu Y Q, Wang F, Pang M X, Huang M Q, Zhu Y Z. Key ProcessingTechnology and Functional Property of Cooked Chestnut Powder. Journal of the Chinese Cereal and Oils Association, 2009, 24(11):111-114
•Qi J H, Wang F, Pang M X, Zhao C C. Factors that Effect Browning for Cooked Chestnut Kernel. Journal of the Chinese Cereal and Oils Association, 2009, 24(10):103-106
•Qi J H, Wang F, Pang M X, Zhuang W J, Zheng X Y.Factors that effect Retro gradation of Chestnut Starch. Journal of the Chinese Cereal and Oils Association, 2009, 24(3):58-61
•Qi J H, Wu J,Xu Y Q, Wang F, Pang M X, Huang M Q. Active Ingredients of Phenolics and Their Antioxidant Activities in Chinese Chestnut. Acta Hort，2009,844:89-94.
•Qi J H, Cai T Y, Wu J Xu Y Q,Wang F, Pang M X, Huang M Q. Influence of Enzymolysis-Adsorption On the Secondary Haze in Apple Juice. Journal of Food Engineering, 2011, (10)
•Qi J H,Cai T Y,Ni Y Y. Study on the adsorption of active carbon on the polyphenol and haze in apple juice. Industry of food and fermentation, 2003, 29(4):11-14 (in Chinese with English abstract)
•Qi J H,Cai T Y,Ni Y Y. Effect of enzyme on the haze of apple juice. Journal of food science, 2003,24(9):69-72 (in Chinese with English abstract)
•Qi J H ,Cai T Y,Wang F etal. Analysis of form on the secondary haze of apple juice concentrate, Transactions of the Chinese Society of Agricultural Engineering,2007,23(12):247-251 (in Chinese with English abstract)
•Qi J H . Study on the formation and control technology of secondary haze of apple juice concentrate 「D」Beijing: China University of Agriculture, 2003.
北京农学院硕士导师简历
填表时间： 2012年 11月 8 日
姓 名
陈湘宁
性 别
女
政治面貌
党员
出生年月
1972.6
民 族
汉
职 务
籍 贯
广东梅州市
职 称
教授
最高学历
博士
最高学位
工学博士
联系方式
13910866591
E-mail
一、学习工作经历
1989.9～ 1993 .7 北京农业工程大学食品科学专业 获学士学位；
1993.9～1996.7 中国农业大学农产品加工与贮藏专业 获硕士学位;
2004. 9～2008 .6中国农业大学食品科学与工程专业 获博士学位;
