Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Jinghua Yu is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof Yu completed Bachelor Degree in Food science and technology from Northeast Agricultural University in 1989. After that he continued his study in Food science and technology and received his master degree in 1992 and joined Northeast Agricultural University for the following 3 years as assistant professor. Prof. Yu began with working for Heilongjiang Dairy Industry Technical Development Center (become National Research Center for Dairy Engineering and Technology from August,1999), who responsible for management of dairy research institute and new product development in 1995. From 2001 to 2009, he as a manager worked successively at Beijing SanYuan Food co.,Ltd, R&D center and Beijing pasture R&D company. In 2006, he received PhD degree in Food science from China Agricultural University. Since 2009, Prof Yu is employed by Tianjin University of Science and Technology as a professor that has been engaging in research of dairy science and technology.
Prof Yu’s research fields involve in food processing, food science and technology, such as Dairy Technology, Microbiology, Dairy Chemistry, Dairy Biochemistry.
He has been engaging in the mechanism that nutritional and chemical changes in processing of liquid milk, science and technology on dairy and dairy products, new food development, the mechanism and processing of dairy product technology, especially focused on the milk powder -- Infant formula milk powder.
Completed and Ongoing Representative Projects of Research
1.The relevance between the structure and reconstitution of milk fat globule membrane and fat stability in milk system.
2.Mechanism of heat-induced denaturation and by which micelle-bound protein forms aggregation.
3.Application of MPC in dairy products production.
4.Industrialization of infant formula using WPC and lactose.
 Lin Wang, Xiaohui Liu and Jinghua Yu*, Rapid Assessment of Cell Viabilityof Lactobacillus casei after Freeze-Drying by Measurement Cell Membrane Using Flow Cytometry and Fluorescence Probes, Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 251,DOI: 10.1007/978-3-642-37925-3_193.
 Yaoyao Tan#, Jianming Wang*, Fengqing Chen, Sisi Chen, Jinghua Yu, Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate, Food Research International, 2016.05.08.
 Yaoyao Tan#, Jianming Wang*, Hui Xu, Sisi Chen, Jinghua Yu, Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions, Food Science and Biotechnology, 2016.07.26.
Honors & Awards
üThe first prize of advance of science and technology, Huhehot city 2012
üThe second prize of advance of science and technology, Huhehot city 2011
üThe second prize of advance of science and technology, China Light Industry Association 2005
üThe third prize of advance of science and technology, Beijing city 2004
ü“Studies on the Technique of Cholesterol Removal from Food”, Light Industry Second Prize of advance of science and technology. Heilongjiang Province 1999
ü“Studies on the Soy-based Ready-to-Feed Infant Formula”, Light Industry First Prize of advance of science and technology. Heilongjiang Province 1999
Dairy Technology, Dairy Industry Machinery and Equipment for undergraduate students
Dairy product development, Case analysis of new food product development for graduate students
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