Ding Chao, male, Ph.D., associate professor, master supervisor, assistant to the dean of the School of Food Science and Engineering.

Tel: 025-86718528

Email: cding@nufe.edu.cn; cding@vip.163.com.

1. Educational work experience

2020: Assistant Dean of the School of Food Science and Engineering, Nanjing University of Finance and Economics;

2018: Dean of the Department of Food Engineering, School of Food Science and Engineering, Nanjing University of Finance and Economics;

2015-2016: The Planning and Finance Division of the Planning and Finance Department of the State Food Administration was transferred to be responsible for the related work of the special financial inspection of public welfare research projects in the grain industry;

2015: Lecturer/Associate Professor, School of Food Science and Engineering, Nanjing University of Finance and Economics;

2012- 2014: Joint Ph.D. in Food Processing at the University of California, Davis;

2010- 2015: Doctor of Agricultural Products Processing and Storage Engineering, Nanjing Agricultural University;

2007- 2010: Master of Agricultural Products Processing and Storage Engineering, Nanjing University of Finance and Economics;

2003- 2007: Bachelor of Food Science and Engineering from Nanjing University of Finance and Economics.

2. Teaching experience

Assisted in the construction of Jiangsu Modern Food Engineering and Nutrition and Health Key Industry College, as the technical person in charge (the second person) to build a national virtual simulation experiment teaching project (national gold class), and hosted the "Grain Drying Technology" online line Under Integrated Curriculum Construction and Application" Ministry of Education Industry-University Cooperation Collaborative Educational Reform Project, editor of 1 school-level key textbook of "Cereal Drying Technology", instructed 1 national-level innovation and entrepreneurship project, 6 provincial-level innovation and entrepreneurship projects, Completed 2 school-level teaching reform topics and published 2 teaching reform papers.

3. Scientific research experience

Mainly engaged in the research of new agricultural products processing and grain storage and transportation engineering technology, presided over more than 10 projects such as participating in the National Natural Science Foundation of China and Youth Project, National Key Research and Development Program Sub-project, Jiangsu Province Key Research and Development Program (Modern Agriculture) Project Sub-project, etc. More than 50 papers have been published, more than 10 invention patents have been accepted, and 10 software copyrights have been authorized.

4. Main rewards and talent plan

1. The first completion person won the first prize of the Science and Technology Award of the Chinese Cereals and Oils Association, 2019;

2. Won the 2nd Youth Science and Technology Award of China Cereals and Oils Association, 2020;

3. Top young talents in the national grain industry, 2021;

4. High-level talents in the top six talent peaks in Jiangsu, 2018;

5. Jiangsu Association for Science and Technology Young Talents Recruitment, 2018;

6. Top young talents of Nanjing University of Finance and Economics, 2016.

5. academic part-time

Deputy Chairman of the First Youth Working Committee of Jiangsu Agricultural Engineering Society, director of the National Strategic Alliance of Rice Deep Processing Industry Technology Innovation, and reviewer of several journals such as Food Chemistry, Food and Bioprocess Technology, Cereal Chemistry, Journal of ASABE, etc.

6. Representative papers

1. Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice. Food Chemistry, 2021, 352: 129402

2. Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage, LWT - Food Science and Technology, 2021, 143: 111126.

3. Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high- moisture paddy rice. Cereal Chemistry, 2021, 98(1): 154-163.

4. Inhibition of lipid and aroma deterioration in rice bran by infrared heating, Food and Bioprocess Technology, 2020, 13: 1677-1687

5. Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice, Food Chemistry, 2019, 274: 384-391

6. Influence of infrared drying on storage characteristics of brown rice, Food Chemistry, 2018, 264:149-156.

7. Lethal effects and mechanism of infrared radiation on Sitophilus zeamais and Tribolium Castaneum in rough rice, Food Control, 2018, 88:149-158.

8. Improvement in Storage Stability of Infrared-Dried Rough Rice: Food and Bioprocess Technology, 2016, 9(6): 1-11.     

9. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating. Food and bioprocess technology, 2015, 8(3), 1149-1189.      

10. Effect of infrared and conventional drying methods on physicochemical characteristics of stored white rice. Cereal Chemistry, 2015, 92(5). 441-448.

11. CFD simulations of aeration for cooling paddy rice in a warehouse-type storage facility. Transactions of the ASABE, 2016, 59(6). 59(6): 1873-1882.      

12. Influence of harvester and weather conditions on field loss and milling quality of rough rice. International Journal of Agricultural and Biological Engineering, 2017, 10(4): 216-223.