Professor | Yuge Niu | Asia Growth Partners

Name	Yuge Niu
Contact Information	yugeniu@sjtu.edu.cn
Language ability	Chinese, English
Province	Shanghai

Name

Yuge Niu

Contact Information

yugeniu@sjtu.edu.cn

Language ability

Chinese, English

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Agriculture and Biotechnology
Academic Background & Achievements	2011 - PhD in Microbiology and Biochemical Pharmacy from China Pharmaceutical University Visiting Scholar at University of Maryland, Department of Nutrition and Food Science (2010-2011) Director at the Teaching Development Center, Agricultural and Biological School, Shanghai Jiao Tong University
Work Experience	2012 - Present - Shanghai Jiao Tong University, Department of Food Science
Awards	2021: Top Ten Class Director at Shanghai Jiao Tong University 2019: Second Prize in the Third Young Teachers Teaching Competition at Shanghai Jiao Tong University 2017: Jiusan Society Youth Teacher Award

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Agriculture and Biotechnology

Academic Background & Achievements

2011 - PhD in Microbiology and Biochemical Pharmacy from China Pharmaceutical University
Visiting Scholar at University of Maryland, Department of Nutrition and Food Science (2010-2011)
Director at the Teaching Development Center, Agricultural and Biological School, Shanghai Jiao Tong University

Work Experience

2012 - Present - Shanghai Jiao Tong University, Department of Food Science

Awards

2021: Top Ten Class Director at Shanghai Jiao Tong University
2019: Second Prize in the Third Young Teachers Teaching Competition at Shanghai Jiao Tong University
2017: Jiusan Society Youth Teacher Award

Areas of Focus	Functional polysaccharides in food: structure, effect, and application Food quality control and deep processing technology Food component analysis and safety evaluation
Publications	The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene, Yuge Niu , 2022 Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural, Yuge Niu , 2021

Areas of Focus

Functional polysaccharides in food: structure, effect, and application
Food quality control and deep processing technology
Food component analysis and safety evaluation

Publications

The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene, Yuge Niu *, 2022
Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural, Yuge Niu *, 2021

Polysaccharides Functional Foods Structure Application Quality Control Processing Technology Food Analysis Food Safety Component Evaluation Deep Processing

Chenang Lyu - Shanghai Jiao Tong University

Zhongquan Sui - Shanghai Jiao Tong University

Shengli Zhang - Shanghai Jiao Tong University

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