Name : HAN Bei-Zhong

PhD student in Food Microbiology  (Nov. 1999. ─ Feb. 2003.)

MSc student in Fermentation Engineering  (Sep. 1985. ─ May 1988.)  

Department of Food Science, Tianjin Institute of Light Industry, China

BSc student in Fermentation Engineering   (Sep. 1979. ─ Jul. 1983.)   

Professor  (Oct. 2003. ─ Present)          
College of Food Science and Nutritional Engineering China Agricultural University, Beijing, China

Visiting scholar  (Nov. 1997. ─ Nov. 1998.)
Department of Food Science, Wageningen University, The Netherlands
Associate professor  (Mar. 1996. – Nov. 1997.)

College of Food Science and Nutritional Engineering
China Agricultural University, Beijing, China Lecturer  (May 1988.─ Dec. 1995.)

Department of Food Engineering
Beijing Agricultural Engineering University, China

Technician  (Aug. 1983. ─ Aug. 1985.)
Shanxi XingHuaCun Fen-Jiu (Chinese Liquor) Factory, China

Development and safety evaluation of fermented food;

Microbiological safety of dairy and dairy products;

Formation and elimination of biofilm in food processing;

Rapid test of food microorganism and the predictive model;

Establishment and application of Good Agricultural Practices of fruit and vegetable;

Characteristic identification of traditional fermented food starter.

Han, B.-Z., Meng, Y., Li, M., Yang, Y.-X., Ren, F.-Z., Zeng, Q.-K. & Nout, M.J.R. 2007. A survey of the microbiological and chemical composition of buffalo milk in China. Food Control, 18: 742-746.

Nie, S.-J., Ma, L. Du, L.-X. & Han, B.-Z. 2005. A study of polynucleotide phosphorylase production by Escherichia coli in a hollow fibre reactor. World Journal of Microbiology & Biotechnology, 21:425-428.

Han, B.-Z., Sesenna, B., Beumer, R.R. & Nout, M.J.R. 2005. Behaviour of Staphylococcus aureus during sufu production at laboratory scale. Food Control, 16:243-247.

Han, B.-Z., Kuijpers, A.F.A., Thanh, N.V. & Nout, M.J.R. 2004. Mucoraceous Moulds Involved in the Commercial Fermentations of Sufu Pehtze. Antonie van Leeuwenhoek Journal of Microbiology, 85:253-257.

Han, B.-Z., Rombouts, F.M. & Nout, M.J.R. 2004. Amino Aid Profiles of Sufu, a Chinese fermented soybean food. Journal of Food Composition and Analysis, 17:689-698.

Han, B.-Z., Cao, C.-F., Rombouts, F.M. & Nout, M.J.R. 2004. Microbial Changes during the Production of Sufu – a Chinese fermented soybean food. Food Control, 15:265-270

Han, B.-Z., Wang, J.-H., Rombouts, F.M., Nout, M.J.R. 2003. Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu. Journal of the Science of Food and Agriculture, 83:899-904.

Han, B.-Z., Ma, Y., Rombouts, F.M., Nout, M.J.R. 2003. Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation. Food Chemistry, 81: 27-34.

Han, B-Z., Beumer, R.R., Rombouts, F.M., Nout, M.J.R. 2001. Microbiological safety and quality of commercial sufu – A Chinese fermented soybean food. Food Contorl, 12: 541-547.

Han, B-Z., Rombouts, F.M., Nout, M.J.R. 2001. A Chinese Fermented Soybean Food. International Journal of Food Microbiology, 65: 1-10.

Han, B.-Z. Characterization and Product Innovation of Sufu. Wageningen University, 2003. （ISBN：90-5808-789-1）

Han, B.-Z. A Chapter on Sufu, a Chinese Fermented Soybean Food. In: Steinkraus, K.H. (Eds.), "Handbook of Indigenous Fermented Foods" (3rd Edition), Marcel Dekker, Inc. (in press). 2007.