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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     


Name:Wu Bengang
Associate Professor; Master supervisor

Address:School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR Chinat




Shandong University of Technology, BS, 2004-2008
Jiangsu university, MS and PhD, 2009-2014


Professional Experience
2014/07- Now, Jiangsu University, China, Associate Professor


Scientific Research Field
Food physical processing technology and equipment;
Infrared technology of Fruits and vegetables processing;


Social academic post and honor

Teaching Courses

Published papers
[1]Bengang Wu, Yiting Guo, Juan Wang, Zhongli Pan, Haile Ma*. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying[J]. Journal of Food Engineering,2018(237):249–255.
[2]Bengang Wu, Zhongli Pan, Baoguo Xu, Junwen Bai, Hamed M. El-Mashad, Bei Wang, Cunshan Zhou, Haile Ma*. Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods[J]. International Journal of Food Engineering. 2018:20170384.
[3]Bengang Wu, Juan Wang, Yiting Guo, Zhongli Pan, Haile Ma*. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips[J]. Journal of Food Processing & Preservation, 2017(6):e13531.
[4]Bengang Wu, Zhongli Pan*, Wenjuan Qu, Bei Wang, Juan Wang, Haile Ma*. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices [J]. LWT-Food Science and Technology, 2014, 57(1): 90-98.
[5]Bengang Wu, Haile Ma*, Wenjuan Qu, Bei Wang, Xin Zhang, Peilan Wang, Juan Wang, Griffiths G. Atungulu and Zhongli Pan*. Catalytic Infrared and Hot Air Dehydration of Carrot Slices [J]. Journal of Food Process Engineering, 2014, 37(2): 111-121.
[6]Bengang Wu, Haile Ma*, Zhongli Pan, Juan Wang, Wenjuan Qu, and Bei Wang. Drying and quality characteristics and models of carrot slices under catalytic infrared heating. [J]. International Agricultural Engineering Journal, 2014, 23(2): 70-79.
[7]Bei Wang, Ragab Khir, Zhongli Pan*, Delilah Wood, Noreen E. Mahoney, Hamed El-Mashad, Bengang Wu, Haile Ma, Xingrong Liu. Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment[J]. Journal of the Science of Food and Agriculture, 2016, 96(8): 2874-2881.
[8]Bei Wang, Noreen E. Mahoney, Ragab Khir, Zhongli Pan*, Bengang Wu, Haile Ma, Liming Zhao. Effectiveness of pulsed light treatment for degradation and detoxification of aflatoxin B1 and B2 in rough rice and rice bran[J]. Food Control, 2016, 59: 461-467.
[9]Bei Wang, Griffiths G. Atungulu, Ragab Khir, Jingjing Geng, Haile Ma*, Yunliang Li, Bengang Wu. Ultrasonic treatment effect on enzymolysis kinetics and activities of ACE-inhibitory peptides from oat-isolated protein, Food Biophysics, 2015, 10(3): 244-252.
[10] Bei Wang, Ragab Khir, Zhongli Pan* Hamed EL-Mashad, Griffiths G. Atungulu, Haile Ma, Tara H MCHugh, Wenjuan Qu And Bengang Wu. Effective Disinfection of Rough Rice Using Infrared Radiation Heating [J]. Journal of Food Protection, 2014, 77(9): 1538–1545.


Main Scientific Research Projects
1. National Natural Science Foundation of China (No. 31801562)
2. National Natural Science Foundation of Jiangsu province (No. BK20150500)
3. Jiangsu province agricultural products physical processing key laboratory open fund (No. JAPP2015-2)
4. Jiangsu University Advanced Talent Research Start-up Fund (15JDG070)



Scientific Research Achievements and Awards

Number of postgraduates under supervision

Number of supervised masters and Ph.D.

Number of supervised undergraduates

Annual 2-3

The above information updated
Oct. 21, 2019

Returns〗     Hits:486   Date:2019-10-21

Returns〗   Hits:   Date:2019-10-21  
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