Chinese  |    Jiangsu University      
Search:
    THE BEST ON FBE

Ph.D program of Agricultural Product Processing and Storage Engineering was acquired first by Jiangsu University in China……[More]

    Apply Now!
The graduate programs in our school are recruiting overseas studentsr, please apply as soon as possible.
    Quick Links
Jiangsu University
Graduate Department of JU
International Office of JU
Overseas Education College of JU
Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     

Name:Ouyang Qin
Associate Professor;Master supervisor
Address:Wenhua Building 403, School of Food & Biological Engineering, Jiangsu University

Phone:--
Fax:--
Email:oyqyf@163.com
Websites:http://spswxy.ujs.edu.cn/info/1076/3740.htm

 

Education
Ph.D., Jiangsu University, 2011-2014, Food Science and Engineering
M.S., Jiangsu University, 2009-2012, Food Science and Engineering
B.S., Jiangsu University, 2005-2009, Food Science and Engineering


Professional Experience
2014/07- 2017/04, Jiangsu University, China, Lecture
2017/05-Present, Jiangsu University, China, Associate Professor


Scientific Research Field
Rapid, nondestructive & intelligent sensing food quality and safety
Internet of things perception & evaluation of early warning for food quality and safety


Social academic post and honor


Teaching Courses
For PhD students: Nondestructive Detection Techniques for Food Quality
For MS students: Nondestructive Detection Techniques for Food Quality
For BS students: Nondestructive Detection Techniques for Food Quality, Sensory Evaluation Techniques for Food Quality


Published papers
1. Qin Ouyang, Yongcun Yang, Jizhong Wu, et al. Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms. Journal of Food Composition and Analysis, 2019, 75:43-48.
2. Yan Liu, Qin Ouyang, Huanhuan Li, et al. Turn-On Fluoresence Sensor for Hg2+ in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles. Journal of Agricultural and Food Chemistry. 2018,66(24):6188-6195.
3. Qin Ouyang, Yan Liu, Quansheng Chen, et al. Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor[J]. Food Control, 2017, 81:156-163.
4. Yan Liu, Qin Ouyang, Huanhuan Li, et al. Development of an Inner Filter Effects-Based Upconversion Nanoparticles–Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion[J]. Acs Applied Materials & Interfaces, 2017, 9(21):18314.
5. Qin Ouyang, Yan Liu, Quansheng Chen,  et al. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information.[J]. Spectrochimica Acta Part A Molecular & Biomolecular Spectroscopy, 2017, 180:91.
6. Qin Ouyang, Quansheng Chen, Jiewen Zhao, Intelligent sensing sensory quality of Chinese ricewine using near infrared spectroscopy and nonlinear tools, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2016,154: 42-46
7. Qin Ouyang, Jiewen Zhao, Wenxiu Pan, Quansheng Chen, Real-time monitoring of process parameters in ricewine fermentation by a portable spectral analytical system combined with multivariateanalysis, Food Chemistry, 2016, 190: 135-141
8. Qin Ouyang, Jiewen Zhao, Quansheng Chen, Measurement of non-sugar solids content in Chinese ricewine using near infrared spectroscopy combined with an efficient characteristicvariables selection algorithm,Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy, 2015, 151: 280-285
9. Qin Ouyang, Jiewen Zhao, Quansheng Chen, Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion, Analytica Chimica Acta, 2014, 841: 68-76
10. Qin Ouyang,Quansheng Chen,Jiewen Zhao,Hao Lin,Determination of Amino Acid Nitrogen in Soy Sauce using Near Infrared Spectroscopy Combined With Characteristic Variables Selection and Extreme Learning Machine, Food and Bioprocess Technology, 2013,6(9): 2486-2493
11. Qin Ouyang, Jiewen Zhao, Quansheng Chen, Hao Lin, Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array, Food Chemistry, 2013, 138(2–3): 1320-1324
12. Qin Ouyang, Jiewen Zhao, Quansheng Chen, Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis, Food Research International, 2013: 51(2): 633-640
13. Qin Ouyang, Jiewen Zhao, Quansheng Chen, Hao Lin, Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools, Analytical Methods, 2012, 4(4): 940-946
14.  Shuai Qi, Qin Ouyang, Quansheng Chen, Jiewen Zhao, Real-time monitoring of total polyphenols content in tea using a developed optical sensors system, Journal of Pharmaceutical and Biomedical Analysis, 2014, 97: 116-122
15. Jiewen Zhao, Qin Ouyang, Quansheng Chen, Hao Lin, Simultaneous Determination of Amino Acid Nitrogen and Total Acid in Soy Sauce using Near Infrared Spectroscopy Combined with Characteristic Variables Selection, Food Science and Technology International, 2013, 19(4): 305-314
16. Jiewen Zhao, Qin Ouyang, Quansheng Chen, Hao Lin, Detection of Bruise on Pear by Hyperspectral Imaging Sensor with Different Classification Algorithms, Sensor Letters, 2010, 8(4): 570-576


Main Scientific Research Projects
1. Natural Science Foundation of China (31801633), study on the mechanism of rapid and nondestructive testing matcha quality using hyperspectral microscope technology, 2019/01-2021/12
2. National Key R&D Project of China (2017YFC1600801), Intelligent real-time monitoring and early warning technology for environmental impact factors of animal food spoilage, 2018/01-2021/12
3. National Key R&D Project of China (2018YFD0700504), Research on evaluation technology on  refined tea quality, 2018/01-2020/12
4. Natural Science Foundation of Jiangsu Province (BK20150502), Research on bionic mechanism for intelligent evaluation of Chinese rice wine quality, 2015/07 -2018/06
5. China Postdoctoral Science Foundation (2016T90429), Research on mechanism for data fusion of visual, olfactory and taste sensing information in evaluation of Chinese rice wine quality, 2017/01-2018/12
6. Open Fund of State Key Laboratory of Tea Plant Biology and Utilization (SKLTOF20160101), Study on sensors response mechanism and interactive perceptual information in the intelligent evaluation of tea quality, 2016/07 -2018/06
7. Advanced Talents Science Foundation of Jiangsu University (15JDG064), Research on intelligent evaluation of Chinese rice wine quality, 2015/07 -2018/06


Patents
Authorized 10 CN patents.


Scientific Research Achievements and Awards


Number of postgraduates under supervision
1

Number of supervised masters and Ph.D.
0

Number of supervised undergraduates
10

The above information updated
Oct.26, 2018

 

Returns〗     Hits:1066   Date:2018-10-26

Returns〗   Hits:   Date:2018-10-26  
About Our School Undergraduate Program Graduate Program Research Faculty & staff
  A survey
List of undergraduate program
Teaching resources
A survey
Introduction of graduate program
List of Graduate Program
Major research fields
Centers or Institutes of research
Relevant achievements and subject characteristics
An introduction
List of staff
Faculty-PhD. Supervisor
Faculty-MA. Supervisor
Copyright © 2015-2019 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail: spxy@ujs.edu.cn   Powered by 0511.cn