Professor | Shimin Wu | Asia Growth Partners

Name

Shimin Wu

Contact Information

wushimin@sjtu.edu.cn

Language ability

Chinese, German

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Agriculture and Biotechnology
Academic Background & Achievements	2005 - PhD in Food Chemistry, University of Hannover, Germany Received German natural science doctorate degree (Dr. rer. nat.)
Work Experience	2006 - Present: Professor at School of Agriculture and Biology, Department of Food Science and Engineering, Shanghai Jiao Tong University
Awards	DAAD Award (Germany) Morning Star Scholar Award at Shanghai Jiao Tong University International Eni Award Nomination Certificate of Appreciation from University of Hannover ACS Membership Award

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Agriculture and Biotechnology

Academic Background & Achievements

Work Experience

2006 - Present: Professor at School of Agriculture and Biology, Department of Food Science and Engineering, Shanghai Jiao Tong University

Awards

Areas of Focus	Food Quality and Safety Oils, Fats, and Lipids Natural Spices and Flavors
Publications	Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: profiles in market samples and formation during home cooking, Li W, Wu SM, 2023 Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies - a review, Ge YX, Wu SM, Yan K, 2023

Areas of Focus

Food Quality and Safety
Oils, Fats, and Lipids
Natural Spices and Flavors

Publications

Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: profiles in market samples and formation during home cooking, Li W, Wu SM, 2023
Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies - a review, Ge YX, Wu SM, Yan K, 2023

Food Safety Quality Control Lipids Oils Fats Natural Products Spices Flavors Chemical Hazards Nutritional Value

Yuan Liu - Shanghai Jiao Tong University

Weiying Lu - Shanghai Jiao Tong University

Yuge Niu - Shanghai Jiao Tong University

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