a. academic preparation
2013 professor, doctor supervisor in the department of food engineering at southwest university
2005 professor, master supervisor in the department of food engineering at southwest university
2000 phd in microbial enzyme utilization at southwest agricultural university
1998 msc in in department of agriculture, ehime university in japan.
1995 associate professor in food microbiology at southwest agricultural university
1987 lecture in food microbiology at southwest agricultural university
b. membership of social organization and scientific committee
review expert of national natural science foundation of china, department of life sciences
review expert of chongqing science and technology commission project
review expert of ministry of science and technology national science and technology progress award
review expert of ministry of education science and technology achievements
review expert of state food and drug administration health food
review expert of tianjin science and technology commission scientific research project
review expert of jiangsu province and hebei science and technology commission scientific research project
specially invited executive director of sichuan food science and technology society
executive director of china microbiology society chongqing branch
the main committee of industrial and food microbiology committee
member of the expert committee of chongqing food industry association
the editorial committee of the editorial committee of professional journals such as meat research, china meat industry, and china brewing
the committee of national green food expert advisory committee
c. prizes and awards
2006, “traditional (sporanox) tempeh biotechnology research and industrialization development of low-salted ”
2006, the second prize of chongqing science and technology progress and achievements
2004, “new abdomasum tenderizer enzymatic security technology research”
2002, the third prize of chongqing science and technology progress and achievements
d. research interests
professor he zhifei is working with food microbiology and fermented food, food microbiology and food biosafety, and food biotechnology. they use rapid fermentation of microorganisms to produce foods, such as rapid fermentation of mustard, fermented pepper, fermented soybean meal, fermented pickles, fermented soy sauce, and vinegar. specializing in the systemic research on the acid production characteristics and growth characteristics of fermented kimchi strains in 2000, and exploring the key core technologies for the preparation of starter cultures. in 2006, key technical papers on the production of kimchi starter were published in the food science and promoted the pepper industry. , development of the kimchi industry; established a fully automated, continuous, quality-safe demonstration line of 10,000-ton pepper compound condiments in dezhuang, chongqing, and produced a series of compound condiment products; effective for various food production processes it has expertise in controlling microbial contamination, safeguarding food quality and safety, and preventing food poisoning caused by microorganisms. ph.d. dissertation research on the purification and gene cloning of extracellular elastase from pseudomonas sp. sp. purified elastase with a molecular weight of approximately 32000 da. ten amino acid sequences at the n-terminus were determined and the elastase gene was cloned. expressed in e.coli jm 109.
the academic research topics that are undertaken (the following are the project host and the main researcher):
national natural science foundation of china, a study on the in vitro biodegradation of skatole, a boar odor substance. project approval no. 31071566, application number: c200203, project leader,2011.01-2013.12;
public welfare industry (agriculture) special research fund task book subproject leader; project name: meat production and processing quality and safety control technology project, 2009.12-2013.12 project number: 2009.12-2013.12;
transformation project of agricultural science and technology achievements: “demonstration of the industrialization of the key deep processing of chili condiment” project id: 2010-2012, (project of the ministry of science and technology, leader); 2010.06.01-2012.06.01;
national science and technology support program “key technology integration and demonstration of safe beef production in the three gorges reservoir area” 2011.1.1-2013.12.31, project id: 2011bad36b01, sub-project leader;
thirteenth five-year” national key r&d project “r&d and demonstration of key technologies and equipment for traditional chinese bacon product manufacturing” 2016.7.1-2020.12.31, project id: 2016yfd0401503, subproject leader;
study on the key technology of fingerprint characteristics fingerprinting and deep processing of fermented pepper (chongqing science and technology commission, 2005-2008 project id: cstc, 2005ac1020, contract number: 9122) moderator;
key technology and demonstration of deep processing of hot pot main course, april 18, 2015 - december 30, 2016 (project number: cstc2015jcsf-nycgzha0087 chongqing science and technology commission achievement transformation project) moderator;
development of traditional and special food and animal products production technology and product development (863 project, 2002-2005, contract number: 2002aa248031) "subjects of the sub-project research on fermentation mechanism regulation of jinhua ham fermentation microorganism";
research and development of core technologies for the production of highly active fermented meat products (national 863 program, modern agricultural technology project number: 2006aa10z343), november 2006-november 2009, subproject leader;
study on deep processing of mustard and comprehensive utilization of its by-products (chongqing science and technology commission, 2002-2005, contract no.: 7390) study on rapid fermentation of mustard leaves using biotechnology, subproject leader;
research on high-efficiency activated lactic acid bacteria fertilizer, sponsored by excellent middle-young key teachers in chongqing higher education institutions (chongqing education commission 2003-2005) moderator;
rapid determination of coliform bacteria in livestock and poultry products (ministry of agriculture project, 2000-2001, contract no. 02149) second host;
fertilized pork bone mud efficient microbial calcium product research (chongqing science and technology commission project, 2001-2004, contract no.: 6353)
microbial fermentation of poultry flavor food development and industry project no.: 200ga811011 spark program of the ministry of science and technology 2009.2-2011.6, moderator;
the new low-salt fermentation technology of mucor-type soybean meal is piloted by the ministry of science and technology (2002-2003,project no. 02efn215110508);
research and development of traditional baoding dongjian bio-instantaneous fermentation technology (science and technology of southwest china, 2009-december 2001, contract number: 99031) moderator;
effects of oxygen permeability of different composite plastic packaging materials on color and price of meat products (chongqing science and technology commission natural science foundation, 2004-2005, contract no: cstc, 2004bb0088)
traditional soybean meal rapid hyposaline biotechnology research (chongqing science and technology commission 1998 - december 30th, 1999, contract number: g99-211) mainly responsible for fermentation technology;
low-salt low-temperature pickling process for pickled mustard, chongqing science and technology commission project number: cstc 2011ggb028, 2011.01 sub-project host;
using biotechnology to process poultry flavored food and its industrialization item number: 2009gjf10015 2009-2011 ministry of science and technology project, subproject host;
process research on heat-clearing and detoxifying fermented beverages international cooperation project, project number: 2013.12.20-2014.12.31, in cooperation with south korea pomido health life co., ltd.
“thirteenth five-year” national key r&d project “development and demonstration of key technologies and equipment for green manufacturing of chinese traditional bacon products” 2016.7.1-2020.12.31, project number: 2016yfd0401503, subproject leader
e. admission area
professor he zhifei is willing to accept both master and doctor candidates in the following research fields:
1) food microbiology and fermented food;
2) food quality and biosafety;
3) food biotechnology.
f. publications
[1] xia jun-jun, li hong-jun, geng tie-zhu, he zhi-fei*.2015. optimization of papain tenderization conditions of silverside with the response surface methodology (rsm). journal of southwest university (natural science edition), 37, 17—24.
[2] hong jin-yan, li hong-jun, he zhi-fei*.2015. fermentation process of beverages with anti-alcohol and hepatoprotective efficacy. food and fermentation industries, 41,86—92.
[3] wang shan, li hong—jun, xu ming—yue, chen tie—zhu, yuan lu, xia jun-jun, he zhi—fei*.2015. box—behnken design response surface methodology to optimize process of squid rehydration. science and technology of food industry, 36, 254-258.
[4] wang shan, li hong—jun, he zhi—fei *，xie yue—jie， xu ming—yue ，wang zhao—ming ，yu li.2015. establishment of peleg model and quality characteristics of rehydrated squid. food science, 36, 56—61.
[5] xu wei, li hong-jun, xu ming-yue, he zhi-fei*.2015. effect of flaxseed gum on gel properties of gelatin mixture of pork and rabbit meat. science and technology of food industry, 36, 296—300.
[6] lai xiao—ying, he zhi—fei, guo yue—hong, wu li—hong, han xu.2004. research and situation and development prospect of red starter. cereales & oils, (10), 18—20.
[7] li hong—jun, he zhi—fei, chen zong—dao ,gong chun—bo, liu lu.2004. a study of fermentation conditions of producing elastase by pseudomonas ssp swu—m. journal of chinese institute of food science and technology, 4(04)，29—33.
[8] zhen zong—yuan，he zhi—fei, li hong—jun, zhou guang—hong, zhang jian—hao.2004. prospect of study on the jinhua ham maturating and microorganism fermenting. sichuan food and fermentation, (03), 01—03.
[9] liu chun—fen, he zhi—fei*, pu hai—yan, wu su—rui.2004. the research of cellulase and its application. cereales & oils, (01), 15—17.
[10] liu chun—fen, pu hai—yan, he zhi—fei*.2004. study on factors affecting stability of viable preparations. feed expo, (09), 4—6.
[11] he zhi-fei, gao zhao-jian, yang guang-wei, li shou-zhang, zhu rong, liu xiong, li hong -jun＊.2003. study on supercritical co2 extraction of lecithin from yolk. journal of southwest agricultural university (natural science), 25(04), 283—286.
[12] he zhi—fei, tang yong, li hong—jun.2002. the study on microbs biosorption of mental elements. journal of chinese institute of food science and technology, 2(03), 69—72.
[13] he zhi—fei, wang yong—de.2002. novel nutrient-based assay for the detection of carnitine. meat industry, (07), 32—34.
[14] li hong—jun, he ju, he zhi—fei, wang wei.1998. study on accumulation of inorganic zine by yeast and effect factors on accumulation. food and fermentation industries,24(04), 22—27.
g. contact facts
tel:13883372572; e-mail: 2628576386@qq.com;
地址： 重庆市北碚区天生路2号 邮编：400715 电话：023-68251298 
