The Discipline Classifications of Food Science and Related Scientific Problems
Prof. Dr. Lianzhou JIANG
College of Food Science, Northeast Agricultural University
Lianzhou JIANG, PhD, is a full professor with appointment as the dean of the College of Food Science at the Northeast Agricultural University, Harbin, China, and the president of AOCS China Section. He received his PhD from China Agricultural University. Dr. Jiang conducts research to develop soy-based protein and oil for foods for over 30 years. As a distinguished researcher, he received many honorary titles, including chief scientist of the Modern Agricultural Industry Technology System of the Ministry of Agriculture of the People’s Republic of China, the State Council Government Special Allowance, Longjiang Scholars, academic leader of Heilongjiang province, and chief expert of the National Research Center of Soybean Engineering and Technology. Dr. Jiang has published over 300 papers, 10 books and 50 patents. He has two National Science and Technology Progress Awards.
The present paper introduces the discipline classifications of food science, including IFT classification, discipline classification of the Ministry of Education (MOE), industrial classification, and etc. Additionally, the scientific and technological issues in food raw materials science, food physical properties, food manufacturing principles and technology, protein chemistry and proteomics, carbohydrate chemistry, lipid chemistry, food packaging, food flavor, food safety, food nutrition, and etc. are analyzed, which will serve as a reference to researchers in food science and technology field.
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