Areas of Focus
- Food production and consumption safety systems
- Dairy processing and production technology
- New product development
Work Experience
- 1991.8-1994.3 - PLA University of Agriculture and Animal Science - Teacher
- 1994.4-1998.3 - Omu Dairy Company, Japan - Researcher
- 1998.4-2000.6 - Tanishow Food Research Institute, Japan - Researcher
- 2000.7-2003.9 - Bright Dairy & Food Co., Ltd, Shanghai - Manager and Chief Researcher
- 2003.10-2006.9 - Bright Dairy & Food Co., Ltd, Shanghai - Director of Production Technology
- 2006.10-2007.6 - Bright Dairy & Food Co., Ltd, Shanghai - Chief Engineer
- 2007.7-present - Shanghai Jiao Tong University, Lu Buxun Food Safety Research Center - Deputy Director and Researcher
Academic Background & Achievements
- 1983-1988 Bachelor in Food Inspection: PLA University of Agriculture and Animal Science
- 1988-1991 Master in Food Science: Northeast Agricultural University
- 1995-1998 PhD in Agricultural Science: Kagoshima University, Japan
Publications
- The Safety Management of Dairy Industry in China, Shaohui Zhang, 2006
- Application of microfiltration of ceramic membrane to the production of ESL milk, WANG Yinyu, ZHANG Shaohui, 2004
- Safety and Solution of Dairy Products, ZHANG Shaohui, 2005
- Studies on the standardization and Application Program of Raw Milk, ZHANG Shaohui, QIAN Zhao, LI Cunrui and TIAN Lei, 2003
- Studies on the Changes of Viscosity During the Manufacturing of Stirred Yoghurt, ZHANG Shaohui , MO Beihong, TIAN Lei, 2002
- Preparation of Whey Syrup by Immobilized Beta-Galactosidase, Shaohui Zhang, Kiyohisa Imada and Tomio Ohashi, 1998
- Saccharine Constituents and Contents of Whey Syrup Preparation by Immobilized Beta-Galactosidase, Shaohui Zhang, Kimiko Tanabe and Tomio Ohashi, 1997
- Stimulatory Effect of Whey Syrup on Growth of Lactic Acid Bacteria and Lactic Acid Fermentation, Shaohui Zhang, Daodong Pan and Tomio Ohashi, 1997
- Studies on the Optical Rotation of Whey Syrup Prepared by Immobilized Beta-Galactosidase, Shaohui Zhang and Tomio Ohashi, 1997
- 现代乳品加工技术丛书《干酪》, 张少辉、郑小平、莫蓓红, 2004
- 农业部部颁标准《软质干酪》, 郭本恒、张少辉、孟瑾, 2002
- 中国乳制品行业标准《酸牛奶感官质量评鉴细则》, 张少辉、莫蓓红、郑小平, 2004
- 中国乳制品行业标准《再制干酪感官质量评鉴细则》, 张少辉、郑国冠、莫蓓红, 2004
