Education

Ph.D.2008 Jiangsu University

B.S. 1999 Shandong Light Industries College

Professional Experience

2009 - Present School of Food and Biological Engineering, Jiangsu University, China, Lecture, Associate Prof

2013 -2018 Post doctorate eg. of Agricultural Engineering, Jiangsu University.

Scientific Research Field

Analysis and detection on quality of food and agricultural product, Physical processing of food such as the ultrasonic- assisted extraction of active ingredients in natural products, functional peptide preparation by ultrasonic assisted enzymatic, artificial aging of wine & the development of above processing equipment.

Social academic post and honor

Deputy General Manager of Jiangsu Weilou Biological Technology Co.,Ltd

Teaching Courses

Advanced Instrumental Analysis for doctoral students

Food standards and regulations and Novel instrumental analysis for graduate students

Spectral analysis and development for undergraduate students

Published papers

More than 20 papers & books have been published. Selected Publications as follows:

1.Ding Qingzhi, Sheikh Arooj Rehman, Zhu Yongqi, Zheng Yuan, Sun Nianzhen, Luo Lin, Raynaldo Fredy Agil, Ma Haile, Liu Jiaxin. Preparation and Characterization of Ultrasound-Assisted Novel Peptide-Calcium Chelates from Nannocholoropsis oceanica. FOOD AND BIOPROCESS TECHNOLOGY. 2025-03-01。2025,18(3) :2820-2839.

2.Ding Qingzhi, Zheng Yuan, Zhu Yongqi, Yang Huamin, Luo Lin, Ma Haile, Li Xiaoran. Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger. FOOD BIOSCIENCE,ISSN:2212-4292.2024,61:1-13.

3.Qingzhi Ding, Arooj Rehman Sheikh, Qian Chen, Yize Hu, Nianzhen Sun, Xiaodong Su, Lin Luo, Haile Ma & Ronghai He. Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides. [J]. Food Reviews International, 2021(2):1-19. Published online: 17 Jun 2021

4.Qingzhi Ding, Ricardo A. Wu, Tingting Shi, Yanhua Yu, Yi lin Yan, Nianzhen Sun, Arooj Rehman Sheikha, Lin Luo*, Ronghai He*, Haile Ma. Antiproliferative effects of mealworm larvae (Tenebrio molitor) aqueous extracts on human colorectal adenocarcinoma (Caco-2) and hepatocellular carcinoma (HepG2) cancer cell lines. Journal of Food Biochemistry: 2021

5.Ding Qingzhi, Sheikh Arooj, Pan Wenwen, Gu Xiangyue, Sun Nianzhen, Su Xiaodong, Luo Lin, Ma Haile, He Ronghai, Zhang Ting. (2021). In situ monitoring of grape seed protein hydrolysis by Raman spectroscopy. Journal of food biochemistry. e13646. 10.1111/jfbc.13646.

6.Ding Qingzhi, Sheikh Arooj, Gu Xiangyue, Li Juan, Xia Kaihui, Sun Nianzhen, Wu Chen Ricardo, Luo Lin, Zhang Yong, Ma Haile. (2020). Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison. Food Science Nutrition. 9. 10.1002/fsn3.1997.

7.Ding Qingzhi Li, Zhikun Wu, Wei Su, Yingying Sun, Nianzhen Luo, Lin Ma, Haile He, Ronghai. (2020). Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. LWT. 133. 110080. 10.1016/j.lwt.2020.110080.

8.Wu Chen Ricardo, Ding Qingzhi, Yin Litao, Chi Xiuwei, Sun Nianzhen, He Ronghai, Luo Lin, Ma Haile, Li Zhikun. (2020). Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles. Food Chemistry. 323. 126818. 10.1016/j.foodchem.2020.126818.

9.Ding Qingzhi, Wu Chen Ricardo, Yin Litao, Zhang Weiwei, He Ronghai, Zhang Ting, Jiang Hanfei, Luo Lin, Ma Haile, Dai Chunhua. (2019). Cover Image, Volume 42, Issue 5. Journal of Food Process Engineering. 42. 10.1111/jfpe.13226.

10.Ricardo A. Wu , Qingzhi Ding, Huijia Lu, Haochen Tan, Nianzhen Sun, Kai Wang,Ronghai He^∗ , Lin Luo , Haile Ma^∗∗, Zhikun Li. Caspase 3-mediated cytotoxicity of mealworm larvae (Tenebrio molitor) oil extract against human hepatocellular carcinoma and colorectal adenocarcinoma. Journal of Ethnopharmacology.2020,250 (25), 112438

11.Qingzhi Ding, Ricardo Antonio Wu-Chen, Qi Wu, Hanfei Jiang , Ting Zhang , Lin Luo, Haile Ma*, Shiqiao Ma and Ronghai He. Kinetics of Ultrasound-assisted Extraction of Flavonoids and Triterpenes and Structure Characterization of Chinese Northeast Black Bee Propolis. Chiang Mai J. Sci. 2019; 46(1) : 72-92.

12.Qingzhi Ding Hanfei Jiang Yuxin Chen Lin Luo Ronghai He Haile Ma. Ricardo A. Wu-Chen Ting Zhang.Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic-assisted extraction from rapeseed meal. Journal of Food Process Engineering:2019.42(5) :13104

13.Qingzhi Ding, Ricardo A. Wu,Litao Yin,Weiwei Zhang,Ronghai He,Ting Zhang, Hanfei Jiang,Lin Luo, Haile Ma,Chunhua Dai. Antioxidation and memory protection effects of solid-state fermented rapeseed meal peptides on D-galactose-induced memory impairment in aging-mice.J Food Process Eng. : 2019. 42(5) : 13145

14.Qingzhi Ding, Ting Zhang, Shuai Niu, Feifan Cao, Ricardo AntonioWu-Chen, LinLu, Haile Ma. Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. Ultrasonics Sonochemistry, 2018,42:704-713.

15.DING Qing-zhi, CHEN Yu, CHEN Ting-ting, ZOU Ren-ying, LUO Lin, MA Shi-qiao, MA Hai-le. Chemical Properties of Ethanol Extracts of Northeast-China Black Bee Propolis [J].Modern Food Science and Technology[J].2017,33(4):134-140.

16.Ding Qingzhi, Wu Chen Ricardo Antonio, Jiang Hanfei, Zhang Ting, Luo Lin, Ma Haile, Dai Chunhua, Ma Shiqiao, he Ronghai. Kinetic study on ultrasonic assisted extraction of flavonoids and triterpenoids from bee propolis in Northeast China [a]. Chinese Institute of food science and technology, American Institute of food technology. 2017 Chinese food science and technology Abstracts of papers of the 14th annual meeting of the society of science and technology and the 9th China food industry forum [C]. 2017:2

17.Ding Qingzhi, Zhang Zhien, Tan Songyan, Wang Chun, Xiong Zhiyu, Ma Haile. Preliminary study on ultrasonic aging of propolis wine [J]. Food industry, 20173811:204-207

18.Jiang Hanfei; Ding Qingzhi; Luo Lin; Ma Haile. Analysis of phenolic acid composition and volatile components in propolis from different origins [a]. Chinese Institute of food science and technology, American Institute of food technology. 2017 14th annual meeting of China Food Science and technology society and 9th high level Forum on Chinese food industry [C] ].2017:2

Representative works and books

1.Introduction to Pet Food ", published by China Agricultural Press, co edited, April 2023

2.New Technologies for Testing Milk and Dairy Products ", Chemical Industry Press, Associate Editor, November 2012

Main Scientific Research Projects

1.Development of Rice Bran Dietary Fiber Modification Technology

2.Development of probiotic tablets

3.Highly appreciation to the National Key R&D Program of China: Research, development and demonstration of key technologies for preparation of microalgae edible oil and utilization of algae residue (2018YFD0401105)

4.Research on the key technology of green / physical field sterilization of instant food seasoning (2016YFD0400705-04)

5.Jiangsu Planned Projects for Postdoctoral Research Funds: Rapid discrimination of propolis based on multidimensional characteristics analysis (1302013A).

6.Scientific Research Initial Fund from Jiangsu University for Senior Professionals: Research on the key technology of red Wine aging.

7.The open project of state key laboratory of Physical Processing of Agricultural Products.

8.Jiangsu Provincial Special fund project on transformation of scientific & technological achievements: key technology on production of functional peptide from oil meal & development of products (BA2008100), Jiangsu Department of Science & Technology (JDST), 2008-2011.

9.A Branch of “Technology & Equipment of Food Non-thermal Processing” of Key Program of National 863 Plan: High Magnetic Equipment & Treatment Technique (2007AA100400), 2007.10-2010.10.

10.A Branch of “Technology & Equipment of Food High Effective Separation” of Key Program of National 863 Plan: Technology Integration for Preparing Functional Peptide with High Purity”(2007AA100404), 2007.10-2010.10.

11.National 863 Plan: Preparation of Wheat Germ Peptide with Function of Reducing Blood Pressure Based on Coupling Technique of Ultrasonic Assisted Zymohydrolysis & Membrane Separation(2007AA10Z321), 2007-2010, Ministry of Science & Technology of the People’s Republic of China

Patents

Applied for 8 invention patents about the preparation of protein & polypeptide and wine, 5 of them have been authorized.

A method of micro oxygen slit ultrasound assisted freeze concentration for accelerating aged vinegar.2024

Scientific Research Achievements and Awards

2016-2017 first prize of scientific research achievements of Shennong China Agricultural Science and Technology Award

Supercritical CO2 extraction and technology integration of food functional factors won the science and technology award of China Light Industry Federation

Number of postgraduates under supervision

Number of supervised masters and Ph.D.

11

Number of supervised undergraduates

More than 100

The above information updated

August 30, 2025