Topic: Value Addition of Meat & Meat Products
Chaozhi ZHU, doctor. She graduated from the State Key Laboratory of meat processing and quality and safety control of Nanjing Agricultural University, and was a doctoral student jointly trained by Iowa State University in the United States. She conducted postdoctoral research in Shuanghui from 2019 to 2020. She is currently the deputy director of the Department of food science and engineering of Henan Agricultural University, the director of the office of Henan meat processing and safety international joint laboratory, and a member of Chinese association of animal products processing. The main research areas are meat processing and nutritional regulation, protein function and structure-activity relationship. She has successively presided over national and provincial projects such as the National Natural Science Foundation of China and the scientific and technological research project of Henan Province, participated in the national beef and yak industry technology system project of the 13th five year plan and the 14th five year plan as a backbone, won 1 second prize of Henan science and Technology Progress Award, 3 first prizes of scientific and technological achievements of Henan Provincial Department of education, completed 3 achievement evaluations, and published more than 30 academic papers and more than 10 invention patents have been applied for.