Upload Avatar (500 x 500)
Shaohui Zhang
Veterinary Medicine
Shanghai Jiao Tong University
Shanghai
Language: Chinese, Japanese, English
Food Safety
Dairy Processing
Production Technology
Product Development
Quality Control
Haccp
Risk Assessment
Food Science
Technology Transfer
Industry Standards
Areas of Focus
- Food production and consumption safety systems
- Dairy processing and production technology
- New product development
Work Experience
- 1991.8-1994.3 - PLA Agricultural and Pastoral University - 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, 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, Researcher
Academic Background & Achievements
- 1983-1988 Bachelor in Food Inspection: PLA Agricultural and Pastoral University
- 1988-1991 Master in Food Science: Northeast Agricultural University
- 1995-1998 PhD in Agriculture: 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
- Modern Dairy Processing Technology Series 'Cheese', ZHANG Shaohui, ZHENG Xiaoping, MO Beihong, 2004
- Ministry of Agriculture Standard 'Soft Cheese' (NY 478-2002), GUO Benheng, ZHANG Shaohui, MENG Jin, 2002
- Chinese Dairy Industry Standard 'Sour Milk Sensory Quality Evaluation Rules' (RHB 103-2004), ZHANG Shaohui, MO Beihong, ZHENG Xiaoping, 2004
- Chinese Dairy Industry Standard 'Reconstituted Cheese Sensory Quality Evaluation Rules' (RHB 505-2004), ZHANG Shaohui, ZHENG Guoguan, MO Beihong, 2004
