Education：
Jiangsu university, MS and PhD, 2009-2014 Shandong University of Technology, BS, 2004-2008 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： food physical processing Published papers：
[1] Bengang Wu, Chengcheng Qiu, Yiting Guo*, et al. Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure, Food Research International, 2022(157): 111484 [2] Yiting Guo, Bengang Wu*, Haile Ma, et al. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms, Food Chemistry, 2022, 384 [3] Bengang Wu*, Xiuyu Guo, Haile Ma, et al. Enhancing jackfruit infrareddrying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure, Food chemistry, 2021, 358 [4] Yiting Guo, Bengang Wu*, Zhongli Pan, et al. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations, LWT - Food Science and Technology, 2020, 126 [5] Bengang Wu, Zhongli Pan, Haile Ma*, et al. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. Journal of Food Engineering，2018(237):249–255. [6] Bengang Wu, Zhongli Pan, Haile Ma*, et al. Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods. International Journal of Food Engineering. 2018:20170384. [7] Bengang Wu, Juan Wang, Haile Ma*, et al. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips. Journal of Food Processing & Preservation, 2017(6):e13531. [8] 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. [9] 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. [10] 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. 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) Patents Scientific Research Achievements and Awards Number of postgraduates under supervision Number of supervised masters and Ph.D. Number of supervised undergraduates Annual 1-2 The above information updated 2022-9
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