The Food Biosafety direction of School of Food and Biological Engineering of Jiangsu University, it has spearheaded a series of research on the biological control of harmful microorganisms in food and post-harvest diseases in agricultural products. It’s research also involves in theoretical and applied study on controlling and degrading mycotoxins in agricultural products. This direction has achieved many innovations in the control of postharvest diseases, mycotoxins of fruits and vegetables by using antagonistic yeast and plant-derived natural bacteriostatic agents. The relevant research results have been tested and applied in Jiangsu Province, showing good application development prospects. In addition, in May 2014, as the only sponsor of Asia, it joined the World Food Preservation Center, which was founded by Dr. Charles Wilson, a pioneer in the field of post-harvest biological control of fruits and vegetables. The research field of this direction currently covers postharvest physiology and pathology of fruits and vegetables, biological control of postharvest diseases of fruits and vegetables, the theoretical and applied study on the control and degradation of mycotoxins in fruits and vegetables and their products, microbial molecular biology, food quality and safety control, and so on.

Main research fields:

Biodegradation of mycotoxins

Natural bacteriostatic agents

Food quality and safety control

Biological control of  postharvest diseases of fruits and vegetables