Education：
Sep. 1994-June 1998, Northeast Agricultural University, P. R. China, Bachelor’s degree in Engineering specializing in Food Science Sep. 1998-June 2001, Northeast Agricultural University, P. R. China, Master’s degree in Engineering specializing in Food Chemistry Sep. 2003- June 2006, Northeast Forestry University, P. R. China, Doctor’s degree in Engineering specializing in Chemical Processing Engineering of Forest Products Professional Experience： July 2001-Aug. 2004, College of Forestry, Northeast Forestry University, P. R. China Assistant professor (Agri-Food Science and Technology) Sep. 2004-Aug.2007, College of Forestry, Northeast Forestry University, P. R. China Lecturer (Agri-Food Science and Technology) Sep. 2006-Aug.2008, Postdoctoral research, Institute of Farm Products Processing, Jiangsu Academy of Agricultural Sciences P. R. China Sep. 2007-Aug. 2013, College of Forestry, Northeast Forestry University, P. R. China Institute of Farm Products Processing, Jiangsu Academy of Agricultural Sciences P. R. China, Associate professor (Agri-Food processing) Sep. 2013-present, Vice director o Institute of Farm Products Processing, Jiangsu Academy of Agricultural Sciences P. R. China, Professor (Agri-Food processing); Vice director of Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China. Dec.2008-present, College of Food Science and Technology, Jiangsu University, P. R. China, Supervisor of Master graduates, Supervisor of Doctor graduates Nov. 2014-present, Jiangsu Academy of Agricultural Sciences P. R. China, Post doctoral tutor on Farm Products Processing. Scientific Research Field： Research on fruits and vegetables products deep-processing and nutritional chemistry in carotenoids and phenolic compounds. Social academic post and honor： Sep. 2008-present, Senior Member, the Council of National Food Science and Technology, P. R. China; Oct. 2013-present, Director, Branch of Agricultural Products Storage and Processing from Agriculture Academy Association, P. R. China. Teaching Courses： Published papers： [1] Weiwei He, Yuxi Wang, Zhuqing Dai, Chunquan Liu*, Yadong Xiao, Qiuyu Wei, Jiangfeng Song, Dajing Li*. Effect of UV-B radiation and a supplement of CaCl2 on carotenoid biosynthesis in germinated corn kernels [J]. Food Chemistry, 2019, 278: 509-514. [2] Zhongyuan Zhang, Qiuyu Wei, Meimei Nie, Ning Jiang, Chunju Liu, Chunquan Liu, Dajing Li*, Lang Xu. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli [J]. LWT-Food Science and Technology, 2018, 96: 357–363. [3] Yadong Xiao, Wuyang Huang, Dajing Li*, Jiangfeng Song, Chunquan Liu, Qiuyu Wei, Min Zhang, Qiuming Yang. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system [J]. Food Chemistry, 2018, 239: 360–368. [4] Ning Jiang, Chunquan Liu, Dajing Li*, Jing Zhang, Zhongyuan Zhang, Jiapeng Huang, Zhifang Yu. Effect of thermosonic pretreatment and microwave vacuum drying on the water state and Glass Transition Temperature in Agaricus bisporus Slices [J]. Food and Bioprocess Technology, 2018, 11(1):172-184. [5] Jiangfeng Song, Gang Wu, Chunquan Liu, Dajing Li*. Effect of exogenous spermine on chilling injury and antioxidant defense system of immature vegetable soybean during cold storage [J]. Journal of Food Science and Technology, 2018, 55:4297-4303. [6] Zhongyuan Zhang, Xiaoyan Wang, Yixiang Li, Qiuyu Wei, Meimei Nie, Dajing Li*, Yadong Xiao, Chunquan Liu, Lang Xu, Min Zhang, Ning Jiang. Evaluation of the impact of food matrix change of food matrix changeon the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes[J]. Food & function, 2017, 8(12):4693-4702 [7] Zhongyuan Zhang, Qiuyu Wei, Chunju Liu, Dajing Li*, Chunquan Liu, Ning Jiang.Comparison of four pretreatments on the drying behaviour and quality of taro (Colocasia esculenta L. Schott) slices during intermittent microwave vacuum-assisted drying [J].Drying Technology, 2017,35(11): 1347-1357. [8] Zhongyuan Zhang, Liying Niu, Dajing Li*, Chunquan Liu, Rui Ma, Jiangfeng Song, Jiangtao Zhao Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters [J].Ultrasonic Sonochemistry, 2017, 36: 50-58. [9] Jiangfeng Song, Dajing Li*, Meijuan He, Jieqiong Chen, Chunquan Liu. Comparsion of carotenoid composition in immature and mature grains of corn (Zea Mays L.) varieties [J]. International Journal of Food Properties, 2016, 19: 351-358. [10] Zhongyuan Zhang, Yadong Xiao, Dajing Li*, Chunquan Liu. Identification and quantification of all-trans zeaxanthin and its cis-isomers during illuminationin a model system [J]. International Journal of Food Properties, 2016, 19:1282-1291. [11] Dajing Li, Yadong Xiao, Zhongyuan Zhang*, Chunquan Liu. Light-induced oxidation and isomerization of all-trans β-cryptoxanthin in a model system [J]. Journal of Photochemistry and Photobiology B: Biology, 2015, 142: 51-58. [12] Dajing Li, Jiangfeng Song, Chunquan Liu. Stereoisomers identification and storage stability of microencapsulated marigold lutein [J]. International Journal of Food Properties, 2015, 18(1): 178-185. [13] Jiangfeng Song, Dajing Li*, Huili Pang, Chunquan Liu. Effect of ultrasonic waves on the stability of all-trans lutein and its degradation kinetics [J]. Ultrasonics sonochemistry, 2015, 27: 602-608. [14] Dajing Li, Jiangfeng Song*, Aiqin Xu, Chunquan Liu. Optimization of the ultrasound-assisted synthesis of lutein disuccinate using uniform design [J]. Ultrasonics Sonochemistry, 2014, 21: 98-103. [15] Dajing Li, Yadong Xiao, Zhongyuan Zhang*, Chunquan Liu. Analysis of (all-E)-lutein and its (Z)-isomers during illumination in a model system [J]. Journal of Pharmaceutical and Biomedical Analysis, 2014, 100: 33-39. [16] Dajing Li, Jiangfeng Song, Chunquan Liu. Kinetic stability of lutein in freeze-dried sweet corn powder stored under different conditions [J]. Food Science and Technology Research, 2014, 20(1): 65-70. [17] Jiangfeng Song, Dajing Li, Chunquan Liu, Lili Meng. Effect of cooking methods on total phenolics and carotenoids amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernel[J]. Czech Journal of Food Sciences, 2013, 31(6): 607-612. [18] Fuguo Liu, Liying Niu, Dajing Li, Bangquan Jin, Chunquan Liu. Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn[J]. Food and Bioprocess Technology, 2013, 6(10): 2800-2807. [19] Jiangfeng Song, Chunquan Liu, Dajing Li，Zhenxin Gu. Evaluation of sugar, free amino acid, and organic acid compositions ofdifferent varieties of vegetable soybean (Glycine max [L.] Merr)[J]. Industrial Crops and Products, 2013, 2(1): 743-749. Main Scientific Research Projects： 1.National Natural Science Foundation projects. Regulatory mechanism of UV-B combined with salinity stress for lutein enrichment in maize sprout 2.National Natural Science Foundation projects. Research on the chemical modification of all trans lutein and its mechanism; 3. Jiangsu province Agricultural Science and Technology projects. Lutein enzymatic extraction and its soft capsule key-technology research and development; 4. Provincial Jiangsu province Agricultural Science and Technology innovation fund projects. Special agricultural products processing and storage technology research and industrialization demonstration; Deep processing key-technology and equipment research of Jiangsu 'Siqing' crops and their enhanced qualities; Combined drying key-technology research and application of aquatic vegetable snack foods; 5. Department of Agriculture public welfare industry specific projects. Characteristics of high-value combinatorial explosion puffing and comprehensive utilization of by-products of fruits and vegetables; Research and demonstration of energy efficient drying technology of edible fungi; 6.Ministry of Agriculture projects. National Vegetable Processing Technology R & D Specialty Center; Aquatic vegetable and processing technology integration projects; Patents： Scientific Research Achievements and Awards： The provincial science and technology progress first prizes(1) and second prizes (2), the municipal science and technology progress prizes (6), a JAAS science and technology grand prize (3), China Food Industry Association for Science and Technology (CFIAST) grand prize and other society awards (5). Number of postgraduates under supervision： 11 Number of supervised masters and Ph.D. 23 Number of supervised undergraduates 25 The above information updated Apr.2019 | 