Yu Yongjian, male,1976Years9Moon Sheng, Doctor, Researcher -level senior engineer, Deputy Dean of the School of Food. Jiangsu Province“333High -level talent training project”The second level of training object，Jiangsu Province Technology Entrepreneurs，Professor of Industry, Jiangsu Province，Professor of Industry at Jiangsu University，Part -time professor at South China Agricultural University，Leading of intellectual property rights in Jiangsu Province，Zhenjiang academic and technical leader，Zhenjiang City has outstanding contributions to young and young experts。Winning Jiangsu Province's innovative competition first award、Science and Technology Innovation Award of China Food Science and Technology Society-Outstanding Youth Award、Jiangsu Youth Science and Technology Outstanding Contribution Award and other awards。

w88 online sports betting

1995.09-1999.06, Tianjin Light Industry College, Biochemical, Bachelor;

2005.09-2008.01, Fudan University, Business Administration, Master's degree;

2009.09-2014.06, Jiangnan University, fermentation engineering, doctorate;

2014.12-2017.12, Jiangsu University, Food Science and Engineering, Postdoctoral.

Work experience

1999.07-2008.12，Zhenjiang Hengfeng Sauce Vinegar Co., Ltd.，Director of the Research Institute、Manager of Quality Management Department、Assistant General Manager、Deputy General Manager;

2009.01-2010.09, Jiangsu Hengshun Group Co., Ltd., Minister of Enterprise Management;

2010.10-2012.12, Zhenjiang Hengshun Biological Engineering Co., Ltd., general manager;

2013.01-2016.02, Jiangsu Hengshun Vinegar Industry Co., Ltd., R & D Director;

2016.03-2019.12，Jiangsu Hengshun Vinegar Industry Co., Ltd.，Deputy General Manager and Director of R & D;

2019.12-2021.08，The School of Food, Jiangsu University of Science and Technology, academic leader；

2021.09-So far,  School of Food, Jiangsu University of Science and Technology,Deputy Dean,Academic leader。

RepresentativeScientific Research Project

1、2024-2027Year,Host National NatureScienceFunding project "The Dynamic Fermentation Law and its regulation of the dynamic fermentation system of closed solid -state vinegar brewing system" (1/10）；

2、2022-2024Year,Host the Zhenjiang Science and Technology Plan Project "Research and Application of Green Cycling Technology of Low Slag Low Carbon High -value Resource -based Green Cycle" (1/11）

3、2021-2024year, host national natureScienceFunding project "Differences and Microbial Basics of Zhenjiang Fragrance Vinegar in different seasons" (1/8);

4、2021-2023Year,Presiding the school innovation team project "Zhenjiang Xiang Vinegar Waste Resources Comprehensive Use" (1/4）；

5、2018-2020Year,Hosted the National Key R & D Planning Sub -task "R & D and Application of Traditional Vinegar Fermentation" ( "(" (1/10);

6、2016-2020Year,Prested by the National Key R & D Planning Sub -task "Traditional brewing and Seasoning Food Quality Control Key Technology Research and Industrialization Demonstration" (1/9);

7、2019-2021Year,Prested by the Zhenjiang International Cooperation Research Project "Zhenjiang Xiang Vinegar Functional Functional Function Sorting and Application Technology Joint Research and Development" (1/12);

8、2016-2018Year,Participate in the special funds project of Jiangsu Province's scientific and technological achievement transformation project "R & D and Industrialization of Liguzine -rich Zhenjiang incense vinegar based on flora function" (3/21);

9、2013-2016Year,Prested by the national marine public welfare industry scientific research special sub -project "Jiangsu Low -value Low -Value Belly Beds Full -value Comprehensive Utilization of Key Technology Research and Large -scale Demonstration" (1/6);

10、2013-2015year, participate in the National High -tech Research and Development Plan (863Plan) Sub -topic "Optimization and Integration of Solid Fermentation Vinegar Craft System" (2/10）。

Representative Thesis

[1] jiaxin liu, yongjian yu*, xiaoting year, Ke Wang, yuanyuan zhu, yuqin Wang, zhen yu, Peng like. Exploring the ecological Internets of Bacillus and their Contribution to Characteristic Aroma Components in Zhenjiang Aromatic [J]. Food Bioscience, 2023, 54: 102900.

[2] xiaoting year, yongjian yu*, jiaxin liu, yuanyuan zhu, zhen yu, PENG LIU, YUQIN WANG and Ke Wang. Inoculation Strategies Affect The PHYSICAL and Chemical Quality and Flavor of Zhenjiang Aromatic Vinegar [J]. FRONTIERERERE s in microbiology, 2023, 14: 1126238.

[3] yuanyuan zhu^†, ruijun tang^†, yongjian yu*, zhen yu, Ke Wang, yuqin Wang, Peng Li and DONG Han. Efficient Co-PRODUCTION of Xylooligosaccharides and Glucose from Vinegar Residue by Biphasic Acid pretreatment [j]. Fermentation, 2023, 9 (1): 61.

[4] zhen yu^†, yan ma^†, Yingfen Guan, yuanyuan zhu, Ke Wang, yuqin Wang, PENG LIU, Juan Chen and Yongjian Yu*. Metagenomics of Virus Diversities in Solid-State Brewing PROCESS of Traditation Vinegar [J]. Foods, 2022, 11, 3296: 1-18.

[5] Ke Wang, yongjian yu*, shuangping liu, yuanyuan zhu, PENG LIU, zhen yu and yuqin Wang. A Review of the Current State and FUTURE PROSPECTS In Resource Recovery of Chinese Cereal Vinegar [J]. Foods, 2022, 11, 3256: 1-18.

[6] xin Li^†, meng gao^†, Shenghu zhu, lianhong yin, bao zhang, yan qi, yanyan zhao,Yongjian yu* and lina xu* .Hengshun Aromatic Vinegar Amelioral Endothelial Injury Via Regulated Oxidative Stress nd Apoptosis [J]. Frontiers in Nutrition, 2021, 10.3389/fnut.2021.635232.

[7] yongjian yu*, xin Li, junhong zhang, li-juan chai, zhen-ming Lu, zheng-Hong xu*. Lactobacillus jinshani sp. Nov., Isolated from Solid-State Vinegar Culture of zhenjiang aromatic vinegar [J]. Antonie van leeu wenhoek, 2020, 113 (1): 43-54.

[8] chaoya zhao^†, ting xia^†, Peng du, wenhui duan, BO ZHANG, Jin zhang, Shenghu zhu, yu zheng, Min Wang* and Yongjian Yu*. Chemical Composition and Antioxidant Characteristic of TRADITIONAL and Industrial Zhenjiang Aromatic Vinegars Dur ing the aging process [j]. Molecules, 2018, 23: 3-17.

[9] Liu Jiaxin, Ye Xiaoting, Yu Yongjian*, Wang Ke, Zhu Yuanyuan, Yu Zhen, Han Dong, Liu Peng, Wang Yuqin. Research Progress of the Research Research on Micro Biological Community and Interaction in the Traditional Vinegar Ferment Area[j]. Food Science, doi：10.7506/spkx1002-6630-20220926-281.

[10] Ye Xiaoting, Liu Jiaxin, Yu Yongjian*, Zhu Yuanyuan, Yu Zhen, Han Dong, Liu Peng, Wang Yuqin, Wang Ke. Based onCite Space Study on the variety of vinegar and microorganisms of visual analysis technology[J]. Food Industry Technology, doi：10.13386/J.ISSN1002-0306.2022040127.

Representative patent

1、Yu Yongjian, Zhu Yuanyuan, Yan Qian, Yu Zhen, Wang Yuqin, Liu Peng, Wang Ke, Wang Chaofan. A preparation method of Arabin glycogen, ZL 2022 1 0650819.7；

2, Yu Yongjian, Kim Ke, Sun Pengbo, Ye Xiaoting, Liu Jiaxin, Zhu Yuanyuan, Yu Zhen, Wang Yuqin, Wang Ke. A preparation method for a vinegar -eating composite direct -invested bacteria protective agent, ZL 2022 1 0497708.7；

3、Yu Yongjian; Zhu Shenghu; Xu Shengshui; Cui Pengjing; Cao Aidong; Xia Qiang; Chen Zhina. A intelligent pick -up robot, ZL 2018 1 1515425.0；

4, Yu Yongjian, Li Xin, Zhu Shenghu, Xunshui, Talking about Wenxin, Wang Xin, Cui Pengjing. A total control scheduling system of a rumor turning machine, ZL 2018 2 2087450.5；

5, Yu Yongjian, Li Xin, Xunshui, Zhu Shenghu, Talking about Wenxin, Cui Pengjing, Wang Xin. A temperature rod to pick up the robot control system, ZL 2018 2 2087449.2；

6, Yu Yongjian, Li Xin, Xunshui, Zhu Shenghu, Talking about Wenxin, Wang Xin, Cui Pengjing. A full -automatic intelligent turning machine, ZL2018 2 2080887.6；

7, Yu Yongjian, Ke Shu, 奚 Kuanpeng, Zhu Shenghu, Wu Jianzhong, Li Xin, Chen Zhiheng, Cui Pengjing, Liang Qiangqiang. A kind of intelligent vinegar -eating solid -state brewing equipment, ZL 2018 2208609.4。

8, Yu Yongjian, Li Guoquan, Xun Kuanpeng, Zhu Shenghu, Wang Zhaoxiang, Li Chen, Qian Xueqing. A kind of vinegar solid -state brewing all -in -one. ZL 2016 2 0852366.6；

9, Yu Yongjian, 奚 Kuanpeng, Zhu Shenghu, Li Guoquan, Li Chen, Qian Xueqing. A kind of intelligent vinegar consoling solid -state brewing all -in -one. ZL 2016 2 1060743.9；

10、Yu Yongjian, Liang Xiaoyu, Master Shenghu, Zhang Junhong, Zhang Yuhong. Promoting digestive oral liquid and its production method, ZL 2014 1 0124635.2。

Awardand honor

1、2020Year, Jiangsu Youth Science and Technology Outstanding Contribution Award (1/1);

2、202047366_47384，No. 121China Patent Silver Award (1/6);

3、2020Year,"Key Technology and Application of Traditional Brewed Storing Precision Manufacturing"，The first prize of Hubei Province Science and Technology Invention (6/6);

4，2020Year,"Food and Biological Manufacturing Sound and Optoelectronics w88 online casino bettingReinforcement Key Technology and Equipment Create and Application"，Second Prize of Science and Technology Progress in Jiangsu Province (8/9);

5、2019In the year, the Chinese Food Science and Technology Society Science and Technology Innovation AwardOutstanding Youth Award (1/1);

6、2019Year,"Create and Industrialization of Solid Solid Bringe Creation and Intelligent Equipment"，The Third Prize of Science and Technology Progress of the China Light Industry Federation (3/6);

7、2019Year, Master of Chinese Traditional Food Crafts (1/1);

8、2017In the year, Jiangsu Province Innovation Prize (1/1);

9、2017Year,"Key Technology and Industrialization Application of Traditional Brewery Food Microbial Functional Regulation"，The First Prize of Science and Technology Progress of China Light Industry Federation (3/10);

10、2016Year,"Key Technologies and Applications of the Production of Functional Materials Zhenjiang Xiang Vinegar for Materials -based Materials"，The first prize of scientific and technological innovation of the Chinese Food Science and Technology Society (3/15);

11、2016Year,"Key Technology and Application of Industry and its industrial application"，The first prize of the innovation achievement of Chinese industry, university, research cooperation (3/7);

12、2014Year,"Key Technology and its industrial application of Zhenjiang incense vinegar brewing microorganisms"，First Prize of Science and Technology Progress in Jiangsu Province (5/7）。

Social part -time job

1、 Deputy Chairman of the Science and Technology Committee of the China Confinement Association;

2、 The Professional Committee of Vinegar Eating VinegarViceSecretary -General;

3、 Chinese Food Science and Technology SocietyStanding Member of traditional brewing food branches;

4、 Chinese Food Science and Technology SocietyMember of the Youth Working Committee；

5、 China Eater Eater Industry Technology Innovation Strategic AllianceDirector;

6、 Deputy Chairman of the National Standardization Technical Committee of the National Confucius.

Contact information

Email:yuyj@just.edu.cn