a. academic preparation
associate professor: 2005- date. msc supervisor, college of food science, swu, chongqing, china.
researcher fellow and lecturer. 1999-2005. college of food science, swau, chongqing, china.
research assistant and associate lecturer. 1994 – 1998. college of food science, swau, chongqing, china.
education background
phd 2001-2008. agricultural product processing and storage engineering. college of food science, southwest university (swu), chongqing, china.
msc 1998-2001. food microbiology and fermentation. college of food science, southwest agricultural university (swau), chongqing, china.
bsc 1990-1994. food fermentation. department of food engineering, zhengzhou institute of light industry (zili), henan, china.
b. membership of social organization and scientific committee
member of the chinese academy of nutrition
c. prizes and awards
2006, chongqing science and technology progress award
d. research interests
food fermentation
selection and purification of beneficial microbes in traditional fermentation foods and products
nutrition and functions of fermented foods
food safety and quality control
application of biotechnology on the utilization of food wastes
e.admission area
dr. du muying is willing to accept master candidates in the following research fields: 1) food microbilogy and fermentation technology; 2) food safety and quality control ; 3) nutrition and functions of fermented foods
f.publications
1. du m, you y, zhao x, et al. effects of aging time on the antioxidant activity of pomelo wine[j]. food science & biotechnology, 2015, 24(4):1459-1465.
2. zhang f, tian m, du m, et al. enhancing the activity of pectinase using pulsed electric field (pef) treatment[j]. journal of food engineering, 2017, 205:56-63.
3. tian m l, fang t, du m y, et al. effects of pulsed electric field (pef) treatment on enhancing activity and conformation of α-amylase.[j]. protein journal, 2016, 35(2):154-162.
4. du mu-ying,yu lang,zhao xiao-juan,wu jun ,kan jian-quan. optimization of fermentation conditions for the production of traditional fermented broad bean sauce [j]. food science( chinese), 2013,34（11）:203-207.
5. du mu-ying,yang qin-yan,wu jun,zhao xiao-juan,kan jian-quan. antibacterial and antioxidant activity of litsea cubeba oil in low-sugar orange peel-carrot complex jam [j]. food science( chinese), 2013,34（10）:39-43.
6. du mu-ying,chen zong-dao,kan jian-quan,judit beczner,agnes barath,anna halasz. dynamic changes of biogenic amines in highland barley wine during fermentation [j]. food science( chinese), 2012,33（03）:163-167.
7. wu jun;zhao xiao-juan;chen jia-xin;du mu-ying*（corresponding author）;kan jian-quan. isolation and identification of lactic acid bacteria from natural yak yogurt in tibet plateau pastoral areas of tibet and western sichuan [j]. food science (chinese), 2013, 34(17): 150-155.
8. wu jun;yang qin-yan;zhao xiao-juan;kan jian-quan;du mu-ying*（corresponding author）.study on antimicrobial activities and antimicrobial mechanism of essential oil from litsea cubeba [j]. journal of chinese institute of food science and technology, 2013,34(17):119-121.
9. dragana kocevski, muying du, jianquan kan, chengjun jing, ines lacanin, and hrvoje pavlovic. antifungal effect of allium tuberosum, cinnamomum cassia and pogostemon cablin essential oils and their components against population of aspergillus species [j]；journal of food science;2013,78(5):731-737.
10. li yanfang,du muying,hao jianxiong,zhang yu,cheng yongqiang,yin lijun,liu haijie,tatsumi eizo,gong xin,li zhijiao,liang liang,chen hao,lu fei,li lite. screening and identification for strains to improve taste of fermented okara [j]. ,2013,40(3):30-36.
11. du muying, wu yili, kan jianquan, etc. compositional analyses of traditional tibetan highlan d barley wine during the fermentation. [j]. journal of chinese institute of food science and technology, 2007,28(9): 94-98.
12. chen juan, kan jianquan, du muying.etc. analysis of aroma components of honey-mulberry wines with different mulberry varieties by gas chromatography-mass spectrometry[j]. journal of chinese food science, 2009,30（4）:169-173.
13. chen juan, kan jianquan, du muying. optimization of the fermentation conditions of honey-mulberry wine with fusant f6 [j]. food and fermentation industries，2009，35（4）：106-110.
14. chen juan, kan jianquan, du muying. construction of yeast brewing honey-mulberry wine by protoplast fusion technique [j]. journal of chinese food science, 2009,30（19）：166-172.
15. du muying, chen juan, kan jianquan, etc.. research on protoplast formation and regeneration of two yeasts isolated from highland barley wine starters[j]. journal of chinese food science, 2007,28（9）:378-383.
16. zhou caiqiong，chen donghua，du muying*（corresponding author）. study on protein degradation and its influence factors in fermentation process of traditional sour meat [j]. journal of chinese food science, 2009,30（7）:127-130.
17. zhou caiqiong，chen donghua，du muying*（corresponding author）. study on fat degradation and its influence factors in fermentation process of traditional sour meat [j]. journal of chinese institute of food science and technology, 2009,30（4）：171-173，177.
18. zhou caiqiong，li yanfang，du muying*（corresponding author）. study on microbial flora changes during the fermentation process of traditional sour meat [j]. journal of chinese institute of food science and technology, 2010 (4): 171-175.
abstract and oral presentation
1.liu, x., du m.,kan j. “intestinal effect of capsaicin and sanshool in female sprague-dawley hyperlipidemiarats”international scientific conference on probiotics and prebiotics - ipc2014,24th-26th june2014,budapest,hungary
2. muying du，jianquan kan， yincong li，hourong chen，xiong liu. study on microbial flora and antioxidant activity of natural fermented yak yogurt 1st north european congress on food , nefood-2012，22-24 april 2012 saint petersburg, russia “book of abstracts”:52-53 oral presentation with the same title on“the first north and east european congress on food (neefood-2012),april22-24,2012 st. petersburg, russia”
3. pavlović, hrvoje; kocevski, dragana; du, muying; klapec, tomislav; kristek, suzana; kan, jianquan antifungal effect of chinese essential oils against aspergillus flavus and aspergillus parasi the third scientific meeting: mycology, mycotoxicology and mycoses novi sad, srbija, 23-25.04.2009.
abroad experience
· december 2014-- december 2015,visiting scholar in university of georgia, athens,usa.
· 23june-6 july 2014, academic visits to national agricultural research and innovation centre,food science research institute, budapst,hungary to carry out the bilateral s&t cooperation project between china and hungary for the year 2013-2015
· 22-26 april 2012, academic visits to department of technology of microbiological syntheses, st. petersburg state institute of technology(technical university) to carry out the bilateral s&t cooperation project between china and russia for the year 2009-2012.
· and oral presentation on “the first north and east european congress on food(neefood-2012), 2012 st. petersburg, russia”
· july 2011, academic visits to faculty of food technology of j. j. strossmayer university of osijek to carry out the bilateral s&t cooperation project between china and croatian for the year 2009-2011.
· july 2008, academic visits to faculty of food technology of j. j. strossmayer university of osijek to carry out the bilateral s&t cooperation project between china and croatian for the year 2008-2009.
· november 2005 and june 2006, twice academic visits to central food research institute (cfri), hungary to carry out the bilateral s&t cooperation project between china and hungary for the year 2005-2006
· july-august 2004, microbiology department, central food research institute (cfri), hungary as a visiting scholar.
· august 2003--july 2004, scholarship in microbiology department of debrecen university, hungary as an exchange scholar within the bilateral exchange scholar program between hungary and china.
g.contact facts
tel:0086-23-68251298; fax:0086-23-68251947; e-mail:muyingdu@swu.edu.cn; mobile:0086-139 96002197
地址： 重庆市北碚区天生路2号 邮编：400715 电话：023-68251298 
