Jiayi Shi

PhD, associate professor, centor for experimental teaching and practical education

2005-2008 Zhejiang University, School of biosystems engineering and food science,

2001-2004 Huazhong Agricultural University, Food Technology, Master

1997-2001 Huazhong Agricultural University, Food Technology, Bachelor

Working experience

2009.5-present Nanjing University of Finance and Economics

2013.2-2013.12 National Natural Science Foundation

Teaching jobs

Food Analysis, Food Safety and Hygiene, Food Standard and Law

Hosted 1 online open course, participated in the editing of "Food analysis (fifth edition)" (translation), "Food Analysis Experiment", "Food Safety Risk Assessment" and other textbooks.

Research directions

Engaged in the research of grain and oil quality and safety, mainly devoted to the research of the law of quality deterioration and quality control in the process of rice processing and storage.

Research projects

Construction of fingerprint library of hazards characteristic of grain and oil raw materials and product database of origin, a sub-project of the national key research and development plan (2019YFC1605306-3), 2019-2022

Optimization and demonstration of East China japonica rice temperature-controlled grain storage technology, a sub-project of the national key research and development plan (2016YFD0401604-3), 2016-2020

The mechanism of the influence of storage protein oxidation on the texture characteristics of rice aging, National Natural Science Foundation of China (31401621), 2015-2017

Research on the separation and preparation of rapeseed functional protein products based on bacterial enzyme synergistic method and the opening of the forward-looking joint research project of Jiangsu Province (BY2015010-01), 2015-2017

Publication

(1)Jiayi Shi, Meidan Wu, Mengmeng Quan. Effects of protein oxidation on gelatinization characteristics during rice storage. Journal of Cereal Science, 2017, 75:228-233.

(2)Shi Jiayi, Gong Jinyan, Liu Jier, Wu Xiaoqin and Zhang Yin. Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components. LWT - Food Science and Technology, 2009, 42: 477-482.

(3)Xin Xu, Bin Shan, Cai-Hu Liao, Jian-Hua Xie, Ping-Wei Wen, Jia-Yi Shi. Anti-diabetic properties of Momordica charantia L. polysaccharide inalloxan-induced diabetic mice. International Journal of Biological Macromolecules, 2015, 81: 538–543.