About This Course

"Food Biochemistry" is a national excellent course in 2009 and a national excellent resource sharing course in 2013. The course relies on South China University of Technology-a national key university directly under the Ministry of Education. The university is affiliated with the 985, 211 project and the "Double First Class" university project. This course is the core main course of food science and engineering-a national key first-level discipline. Since the course began in 1983, it has developed for nearly 40 years. The MOOC course was scheduled to be launched in 2017 and officially launched in 2018. The teaching team includes the Distinguished Professor of Changjiang Scholars of the Ministry of Education, the Distinguished Professor of Zhujiang Scholars of Guangdong Province, etc. The course also invited several professors (Including College of Chemical Engineering and Biotechnology, University of Cambridge UK; Stanford University School of Medicine U.S.; University of California, Davis U.S.; Lincoln University, New Zealand; Putra University, Malaysia; University of Cassette, Thailand etc.) to take videos together.

This course focuses on the relationship between people and food (nutrients such as protein, carbohydrates, lipids, etc.) from the perspective of food science. It teaches the metabolic pathways and regulatory mechanisms of nutrients in the human body, and explores the relationship between food and nutrition & food and health. With the development of the economy, the "social attributes" of the food industry are constantly changing in the 21st century. The breakthrough in basic research and industrial application of food nutrition will become a new engine for food development. Especially in the new era of food science, how to meet the nutritional needs of food includes molecular biology and the fusion of molecular biology research strategies and methods.

In this case, we invite professors of food science, food engineering, medicine and biology to introduce food biochemistry. We hope to introduce new knowledge from interdisciplinary fields to expand the field of food chemistry.

Requirements

No Specific Requirement (Better for those with basic biology / chemistry knowledge ).

Course Staff

Staff Member #1

Biography of instructor/staff member #1

Jiaoyan Ren · South China University of Technology

Professor, Ph.D., School of Food Science and Engineering

Jiaoyan Ren is a Professor at the Department of Food Science and Engineering, So far, 80 SCI/EI papers (first/newsletter) have been published (including JAMA, IF=51.2; Gut, IF=19.8) and 6 ESI highly cited papers. She was cited a total of 4629 times, the highest single citation being 269 times, and H-index is 38. 80 invention patents have been applied, 56 have been authorized, and 3 international patents (PCT) have been granted. She won the second prize of Natural Science of the Ministry of Education (first position), 4 provincial appraisal achievements, participated in the formulation of 2 industry standards. She has been approved as Young Changjiang Scholars of the Ministry of Education, New Century Excellent Talents of the Ministry of Education, Distinguished Professor of Pearl River Scholars, and Outstanding Youth of Guangdong Province.

Staff Member #2

Biography of instructor/staff member #2

Erdong Yuan, South China University of Technology

Associate professor, Master supervisor, School of Food Science and Engineering

Erdong Yuan is an Associate Professor at the Department of Food Science and Engineering. Professor Yuan has been engaged in teaching and scientific research in food biochemistry, functional food, food nutrition and health for many years. She currently has primary responsibility for the Food Biochemistry and Experimental courses. She supervises over and participates in numerous scientific research projects at all levels.

Staff Member #3

Biography of instructor/staff member #3

Mouming Zhao, South China University of Technology

Professor, Ph.D. supervisor, School of Food Science and Engineering

Mouming Zhao is a Professor at the Department of Food Science and Engineering, was awarded as “Cheung Kong Scholars” Distinguished Professor of China (2011), and a Government special allowance expert of the State Council. Professor Zhao has been engaged in preparation of bioactive peptides and its functional activities, structure and modification of protein, turbid system of protein, hydrolysis and functional characteristics of hydrolysates, food fermentation engineering technology, all of significant stakeholder impact. He supervises over and participates in numerous national-level scientific research projects.

Staff Member #4

Biography of instructor/staff member #4

Zhengxiang Ning, South China University of Technology

Professor, Ph.D. supervisor, School of Food Science and Engineering

Zhengxiang Ning is a Professor at the Department of Food Science and Engineering and has been engaged in teaching and scientific research in Food Biochemistry for many years. Dr. Ning is the author of many national-level textbooks, including Food Biochemistry. He supervises over and participates in numerous scientific research projects at all levels, including “Metabolism regulation-cancer cell reversal”, “Functions of anti-aging compounds from natural food” and “Starvation therapy - inducing cancer cell autolysis”etc.

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