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李洪军(1961-),四川广安人,食物迷信学院二级传授,食物迷信与工程博士生导师、研讨生院常务副院长。曾任东北大学食物迷信学院院长,中国食物与养分迷信讲授指点委员会委员、国务院当局特别补助取得者。国务院学位委员会第六、七届食物迷信与工程学科评断构成员;中国畜产物加工研讨会副会长、重庆市首批食物迷信学术手艺带头人、农业部农产物加工品质宁静危险评价尝试室(重庆)成员、重庆市食物财产协会副会长及专家委员会主任委员;国度食物药品监视办理局保健食物评审委员会专家、国度财务部农业综合开辟评审专家、国度天然迷信基金委员会评审专家和《食物迷信》等杂志编委会编委等。

从教(jiao)30多(duo)年(nian)来(lai),前后为大学(xue)本科(ke)生(sheng)(sheng)和(he)研讨(tao)(tao)生(sheng)(sheng)讲授过的(de)首要(yao)课(ke)程(cheng)如食(shi)(shi)物(wu)(wu)(wu)(wu)科(ke)技停(ting)顿、畜产物(wu)(wu)(wu)(wu)加(jia)工(gong)(gong)学(xue)、食(shi)(shi)物(wu)(wu)(wu)(wu)财产高新手艺、食(shi)(shi)物(wu)(wu)(wu)(wu)迷(mi)信(xin)与工(gong)(gong)停(ting)顿、畜产物(wu)(wu)(wu)(wu)加(jia)工(gong)(gong)手艺、肉乳工(gong)(gong)艺学(xue)、植物(wu)(wu)(wu)(wu)性食(shi)(shi)物(wu)(wu)(wu)(wu)卫心理(li)化查验学(xue)、食(shi)(shi)物(wu)(wu)(wu)(wu)迷(mi)信(xin)与工(gong)(gong)程(cheng)导论专(zhuan)题(ti)等(deng)。主编和(he)翻译的(de)课(ke)本和(he)讲授参(can)考书(shu)10余种,此中(zhong)《食(shi)(shi)物(wu)(wu)(wu)(wu)工(gong)(gong)场设(she)想(xiang)》(中(zhong)国(guo)农(nong)业(ye)出(chu)书(shu)社2005)获中(zhong)华农(nong)业(ye)科(ke)教(jiao)基金会天下高档(dang)农(nong)业(ye)院校(xiao)优异课(ke)本奖(jiang),主译的(de)《Food Plant Design》取得2010年(nian)国(guo)度严(yan)重(zhong)(zhong)出(chu)书(shu)名(ming)目。领衔(xian)在(zai)我校(xiao)成(cheng)立了“重(zhong)(zhong)庆市(shi)特点(dian)食(shi)(shi)物(wu)(wu)(wu)(wu)工(gong)(gong)程(cheng)手艺研讨(tao)(tao)中(zhong)间”(2005)、“重(zhong)(zhong)庆市(shi)农(nong)产物(wu)(wu)(wu)(wu)加(jia)工(gong)(gong)手艺重(zhong)(zhong)点(dian)尝(chang)试室”(2006)、“食(shi)(shi)物(wu)(wu)(wu)(wu)迷(mi)信(xin)与工(gong)(gong)程(cheng)”博(bo)(bo)士后活动站(2008)。培(pei)育了109名(ming)研讨(tao)(tao)生(sheng)(sheng),此中(zhong)硕士98名(ming)、博(bo)(bo)士11名(ming),指点(dian)的(de)博(bo)(bo)士学(xue)位论文一篇获重(zhong)(zhong)庆市(shi)优异博(bo)(bo)士学(xue)位论文。

在(zai)国(guo)度“十五(wu)”至“十二五(wu)”时(shi)代(dai)(dai),前(qian)后掌管及到(dao)场科(ke)(ke)技(ji)部(bu)973名(ming)(ming)目、863课题(ti)、科(ke)(ke)技(ji)支(zhi)持名(ming)(ming)目、农业(ye)(ye)部(bu)公益(yi)专(zhuan)项及多项企奇迹单元(yuan)协(xie)作名(ming)(ming)目等30余(yu)项,实(shi)现(xian)多项大(da)批农产(chan)(chan)(chan)物(wu)及功(gong)效性特点农产(chan)(chan)(chan)物(wu)加工手(shou)(shou)艺(yi)(yi)、国(guo)度及企业(ye)(ye)标准、手(shou)(shou)艺(yi)(yi)标准的(de)拟定(ding),并提出了(le)(le)产(chan)(chan)(chan)学研(yan)一(yi)体化(hua)人材培育形式。在(zai)操(cao)纵(zong)古(gu)代(dai)(dai)食物(wu)工程手(shou)(shou)艺(yi)(yi)革新传统食物(wu)财产(chan)(chan)(chan)方面(mian)取得了(le)(le)冲(chong)破性的(de)停顿(dun),多项手(shou)(shou)艺(yi)(yi)处于(yu)国(guo)际抢先程度,在(zai)中国(guo)首创了(le)(le)重庆暖锅(guo)主菜的(de)宁静性研(yan)讨(tao)与(yu)产(chan)(chan)(chan)物(wu)开(kai)辟,对我国(guo)传统食物(wu)古(gu)代(dai)(dai)化(hua)的(de)成长具备凸起进献(xian),有3项功(gong)效别离取得国(guo)度科(ke)(ke)技(ji)前(qian)进二等奖(jiang)、重庆市科(ke)(ke)技(ji)前(qian)进一(yi)等奖(jiang)和三等奖(jiang)。曾荣获(huo)首届中国(guo)肉类财产(chan)(chan)(chan)“十大(da)精(jing)采科(ke)(ke)技(ji)人物(wu)”、“中国(guo)调味操(cao)行(xing)业(ye)(ye)20年(nian)十大(da)优异科(ke)(ke)技(ji)专(zhuan)家学者”等称呼。

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