Dr. Jianquan Kan, born in 1965, is Professor (level II), Doctor and Master Supervisor.
A. ACADEMIC PREPARATION
2004 Doctor Supervisor in Food Science, Southwest Agricultural University (Southwest University, currently).
2003 PhD in Processing and Storage of Agricultural Products at College of Food Science, Southwest Agricultural University (Southwest University, currently).
2000 Professor, Southwest Agricultural University (Southwest University, currently).
1997 Associate Professor and Master Supervisor in College of Food Science, Southwest Agricultural University (Southwest University, currently).
1993 Lecturer in College of Food Science, Southwest Agricultural University (Southwest University, currently).
1992 MSc in Processing and Storage of Agricultural Products at College of Food Science, Southwest Agricultural University (Southwest University, currently).
1986 Assistant Engineer in Central Laboratory, Southwest Agricultural University (Southwest University, currently).
1986 Bachelor in Chemistry at Chemistry Department, Nanchong Normal College (Sichuan Normal College, currently).
B. WORKING TITLES
(1) Oct. 2011 to Dec. 2015, Director of the Quality and Safety Risk Assessment Laboratory for Agricultural Products Storage and Preservation of the Ministry of Agriculture (Chongqing).
(2) Jul. 2005 to Sep. 2011, Associate Director of College of Food Science, Southwest University.
(3) Jul. 1997 to Aug. 2004, Branch Secretary of Department of Tea Science, College of Food Science, Southwest Agricultural University (Southwest University, currently).
(4) Jul. 2000 to Aug. 2004, Department Director of Food Science, College of Food Science, Southwest Agricultural University (Southwest University, currently).
(5) Jul. 1997 to Jun. 2000, Director in Teaching Research Office of Food Chemistry, College of Food Science, Southwest Agricultural University (Southwest University, currently).
(6) Sep. 1992 to Jul. 1993, Deputy Sector Chief and Engineer in Quality Inspection Division, Chongqing Tongnan Canned Food Factory.
C. ACADEMIC COMMUNICATIONS
(1) Jun. 23rd to Jul. 5th, 2014, research in the Central Food Research Institute in Budapest, Hungary; Sino-Hungarian intergovernmental scientific and technological cooperation project as “sour dough multi-strain mixing development of starter and its quality improvement on bran-containing bread”; participation in the international academic conference “International Scientific Conference on Probiotics and Prebiotics - IPC 2014”, 24th-26th Jun. 2014, Budapest, Hungary.
(2) Apr. 20th to Apr. 28th, 2012, research in Department of Microbial Comprehensive Technology, St. Petersburg State Technical Institute, the Sino-Russian intergovernmental cooperation project; participation in the workshop “The First North and East European Congress on Food (NEE Food-2012)”, Apr. 22th-24th, 2012, St. Petersburg, Russia.
(3) Aug. 15th to Aug. 27th, 2011, academic visits and exchanges at Ehime University in Japan.
(4) Aug. 2rd to Aug. 6th, 2011, visits at Pompei Foods in South Korea.
(5) Jul. 15th to Jul. 29th, 2011, research in the Faculty of Food Technology of Osijek, Croatia, Sino-Croatian inter-governmental science and technology cooperation project.
(6) Jul. 28th to Aug. 10th, 2008, research in the Faculty of Food Technology of Osijek, Croatia, Sino-Croatian inter-governmental science and technology cooperation project.
(7) Nov. 10th to Nov. 24th, 2005, research in Cornvious University and the Central Food Research Institute, Budapest, Hungary, Sino-Hungarian inter-governmental science and technology cooperation project.
(8) Sep. 2004 to Feb. 2005, senior visiting scholar at the University of Missouri-Columbia, USA.
D. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE
2011, Director of Agricultural Products Processing and Storage Branch, China Agricultural Society.
2010, Vice Chairman of Expert Committee of Chongqing Food Industry Association.
2009, Chairman of Expert Committee of Chongqing Food Safety Promotion.
2008, Advisor in the third Chongqing Science and Technology Advisory Group hired by Chongqing Municipal People's Government.
2006, Vice Chairman of Chongqing Product Quality and Environment Analysis and Testing Sub-Committee.
2006, Vice President of the Chongqing Nutrition Society.
2005, Evaluation Experts for health foods in the State Food and Drug Administration.
2005, Advisor in the second Chongqing Science and Technology Advisory Group hired by Chongqing Municipal People's Government.
2004, Chairman of the Professional Committee of Nutrition and Health Food in Chongqing Nutrition Society.
E. PRIZES AND AWARDS
E.1 Academic honors:
2016, “Person of the Year (2015)”, Scientific Chinese.
2011, academic leaders in discipline of "Food Science and Engineering" (first grade) belonging to Chongqing's key disciplines.
2011, director of the Quality and Safety Risk Assessment Laboratory (Chongqing) of Agricultural Products Storage and Preservation.
2008, academic and technology leader in the second evaluation in Chongqing.
2008, the second level candidate for Chongqing 322 Talent Project.
2006, academic leader of "Food Science" (subordinate discipline) in key disciplines in Chongqing.
2005, discipline leader of the discipline of Food Science and Engineering (first grade) of Southwest University.
2005, deputy director of Engineering Technology Research Center of Chongqing Special Food.
2004, honored as young and middle-aged excellent teacher in colleges and universities in Chongqing.
2002, candidate for the first evaluation of academic technology leaders in Chongqing.
2001, Excellence Award in "The First Chongqing Youth Science and Technology Innovation" Evaluation.
E.2 Other honors:
2012, one of the ten leading figures in Chongqing's healthy industry.
2011, on color pages of “2011 Chongqing Yearbook”.
2011, one of the top Ten Influential of “Health Chongqing 2011”.
2004, Excellent Worker in the evaluation of “2003 National Agricultural Science and Technology Year", The Ministry of Agriculture.
2004, Individual Outstanding Contribution Award in Pepper Industry.
E.3 Scientific awards
2017, the First Prize for Technological Inventions in the Ministry of Education's Research Excellence Award for Scientific Research in Colleges and Universities (Science and Technology), Key technology innovations and applications for the efficient extraction and quality improvement of essential oils of spices, Jianquan Kan, the third contributor.
2009, the Second Prize in “Chongqing Science and Technology Progress”, Research and industrial development of key technologies for the deep processing of potato starch, Jianquan Kan, the first contributor.
2007, the Second Prize of China Science and Technology Industry Award for Scientific and Technological Progress, Research and industrialization of deep-processing technology of Zanthoxylum bungeanum, Jianquan Kan, the third contributor.
2006, the Second Prize of “Chongqing Science and Technology Progress”, Jianquan Kan, the first contributor; meanwhile, Second Prize of China Science and Technology Industry Award for Scientific and Technological Progress, Jianquan Kan, the second contributor; Traditional (Mucor type) soybean meal rapid hyposaline biotechnology research and industrial development.
2000, the Third Prize in “Chongqing Science and Technology Progress”, Research on the industrialized production technology of fermented beef and mutton, Jianquan Kan, the first contributor.
1999, the Third Prize in “Chongqing Science and Technology Progress”, Research on the industrialized production technology of Yankang Rabbit Food Series, Jianquan Kan, the first contributor.
1998, the Third Prize of "1997 Chongqing Applied Basic Research Fund Outstanding Project Award", Research on the effects of low-temperature treatment on nutrients in vegetables. Jianquan Kan, the first contributor.
1998, the Third Prize in “Chongqing Science and Technology Progress”, research on the industrialization of a new type of natural fruit and vegetable beverage, Jianquan Kan, the sixth contributor.
1995, the First Prize for “Science and Technology Progress of Township Enterprises in Chongqing”, and the Second Prize for “Science and Technology Progress of Township and Village Enterprises in Sichuan Province”, research and development of Sesame products, Jianquan Kan, the first contributor.
1993, the Gold Award of "Chinese New Scientific and Technological Achievements, Patent Technology, and Patent Product Expo", research and development of Xianglan Liquor, Jianquan Kan, the sixth contributor.
1993, the Third Prize of “Science and Technology of Sichuan Province”, research and development of Bashan selenium-enriched tea products, Jianquan Kan, the eighth contributor.
F. RESEARCH INTERESTS
Research Lines: Food Chemistry and Nutrition; Food Quality and Safety.
Main research areas: research on chemical, nutritional, and safety aspects of food resources, mainly focused on (1) the mechanism of quality deterioration and control technology in the process of storage and transportation of foods; (2) the structure of macromolecular substances in foods and related functional properties in food manufacturing; (3) Comprehensive utilization of food resources, including functional ingredients preparation and modification, structural characterization, and biological activity evaluation; (4) Modification and development of basic food materials such as starch, protein and fats; (5) Food quality and safety risk assessment techniques, etc.
G. ADMISSION AREA
Prof. Jianquan Kan is willing to accept both master and doctor candidates in the following research fields:
(1) Food chemistry;
Or (2) Food science and nutrition;
Or (3) students with strong background skills in Chemistry or Biology, especially in the research field of macromolecules such as carbohydrates and proteins etc.
H. PUBLICATIONS
More than 260 scientific papers including more than 70 SCI and EI papers, the most recently SCI papers (from 2016) are as follows.
[1] Xiaolong Chen; Xinkai Jin; Yao Li; Guangjing Chen; Kewei Chen; Jianquan Kan*. 2018. Preparation and characterization of molecularly-imprinted polymers for extraction of sanshool acid amide compounds followed by their separation from pepper oil resin derived from Chinese prickly ash (Zanthoxylum bungeanum).Journal of Separation Science, 41(2): 590-601. (IF2016=2.557)
[2] Guangjing Chen; Jianquan Kan*. 2018. Characterization of a novel polysaccharide isolated from Rosaroxburghii Tratt fruit and assessment of its antioxidant in vitro and in vivo. International Journal of Biological Macromolecules, 107: 166-174. (IF2016=3.671)
[3] Jianjun Liu; Jianquan Kan*. 2018. Recognition of genetically modified product based on affinity propagation clustering and terahertz spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 194: 14-20. (IF2016=2.536)
[4] Guangjing Chen; Kewei Chen; Renfeng Zhang; Xiaolong Chen; Peng Hu; Jianquan Kan*. 2018. Polysaccharides from bamboo shoots processing by-products: New insight into extraction and characterization. Food Chemistry, 245: 1113-1123. (IF2016=4.529)
[5] Xia Xuejuan; Li Guannan; Ding Yongbo; Ren Tingyuan; Zheng Jiong; Kan Jianquan*. 2017. Effect of whole grain qingke (Tibetan Hordeum vulgare L.Zangqing320) on the serum lipid levels and intestinal microbiota of rats under high-fat diet. Journal of Agricultural and Food Chemistry, 65(13): 2686-2693. (IF2015=2.857)
[6] Yongbo Ding; Lining Pu; Jianquan Kan*. 2017. Hypolipidemic effects of lipid-lowering granulated tea preparation from Monascus-fermented grains (adlay and barley bran) mixed with lotus leaves on Sprague-Dawley rats fed a high-fat diet. Journal of Functional Foods, 32: 80-89. (IF2016=3.144)
[7] Tingyuan Ren; Yuping Zhu; Jianquan Kan*. 2017. Zanthoxylum alkylamides activate phosphorylated AMPK and ameliorate glycolipid metabolism in the streptozotocin-induced diabetic rats. Clinical and Experimental Hypertension, 39(4): 330-338. (IF2016=1.162)
[8] Tingyuan Ren; Yuping Zhu; Xuejuan Xia; Yongbo Ding; Jing Guo; Jianquan Kan*. 2017. Zanthoxylum alkylamides ameliorate protein metabolism disorder in STZ-induced diabetic rats. Journal of Molecular Endocrinology, 58(3): 113-125. (IF2016=3.577)
[9] Hui Shi; Zhuozhu Chen; Dong Chen; Jianquan Kan*. 2017. Sublethal injury and recovery of Escherichia coli O157:H7 and K-12 after exposure to lactic acid. Food Control, 82: 190-195. (IF2016=3.496)
[10] Xuhui Chen; Yongbo Ding; Jiaxin Song; Jianquan Kan*. 2017. Hypolipidaemic effect and mechanism of paprika seed oil on Sprague-Dawley rats. Journal of the Science of Food and Agriculture, 97(12): 4242-4249. (IF2016=2.463)
[11] Yongbo Ding; Jianquan Kan*. 2017. Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles.Journal of Food Science and Technology, 54(13):4501-4509. (IF2016=1.262)
[12] Mao Lin; Mingxiu Long; Guolin Li; Xi Chen; Jiong Zheng; Chao Li; Jianquan Kan*. 2016. Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography-Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds. International Journal of Food Properties, 19(3): 508-520. (IF2015=1.586)
[13] Yongbo Ding; Jiong Zheng; Xuejuan Xia; Tingyuan Ren; Jianquan Kan*. 2016. Preparation and characterization of resistant starch type IV nanoparticles through ultrasonication and miniemulsion cross-linking. Carbohydrate Polymers, 141:151-159. (IF2015=4.219)
[14] Yongbo Ding; Jiong Zheng; Xuejuan Xia; Tingyuan Ren; Jianquan Kan*. 2016. Box-Behnken design for the optimization of nanoscale retrograded starch formation by high-power ultrasonication. LWT - Food Science and Technology, 67: 206-213. (IF2015=2.711)
[15] Yongbo Ding; Jianquan Kan*. 2016. Characterization of nanoscale retrograded starch prepared by a sonochemical method. Starch-Stärke, 68: 264-273. (IF2015=1.523)
[16] Yongbo Ding; Jiong Zheng; Fusheng Zhang; Jianquan Kan *. 2016. Synthesis and characterization of retrograded starch nanoparticles through homogenization and miniemulsion cross-linking. Carbohydrate Polymers, 151: 656-665. (IF2015=4.219)
[17] Guangjing Chen; Shiqi Zhang; Chunxia Ran; Lisha Wang; Jianquan Kan *. 2016. Extraction, characterization and antioxidant activity of water-soluble polysaccharides from Tuber huidongense. International Journal of Biological Macromolecules, 91: 431-442. (IF2015=3.318)
I. PATENTS
(1) Method for rapid ripening of non-salt mucco-type soybean meal, Jianquan Kan as the first inventor, ZL201410171299.7
(2) Preparation method of green pepper paste, Jianquan Kan as the first inventor, ZL 201310445964.2
(3) A transparent packaging method of mustard production, Jianquan Kan as the first inventor, ZL 201210528100.2
(4) A color-retaining agent for natural drying of green pepper and the protection method, Jianquan Kan as the first inventor, ZL 201210506373.7
(5) Method for producing flavor seasoning of silkworm pupa with Maillard reaction, Jianquan Kan as the first inventor, ZL 201110298192.5
(6) Bran of Coix seed and its application, Jianquan Kan as the second inventor, ZL 201110093751.9
(7) Production technology of fresh green pepper oil, Jianquan Kan as the first inventor, ZL200410022487.X
(8) Production technology of highly soluble and hydrophilic lipophilic microcapsule starch, Jianquan Kan as the second inventor, ZL 200310121034.8
J. BOOKS
(1) Jianquan Kan (the 3rd in total of 6 authors). Food Chemistry. New York: NOVA Science Pubishers, Inc. 2012
(2) Jianquan Kan, deputy editor-in-chief (the 4th in total of 13 authors). An Introduction to Food Safety (Teaching Materials for the “Eleventh Five-Year” Excellent Courses for Higher Education), China Agricultural University Press, Aug. 2009, the first edition; Aug. 2016, the second edition.
(3) Jianquan Kan, deputy editor-in-chief (the 6th in total of 14 authors). Advanced Food Chemistry, Chemical Industry Press, Mar. 2009.
(4) Jianquan Kan, editor-in-chief. Food Chemistry, China Metrology Press, Nov. 2009, the first edition.
(5) Jianquan Kan (the 4th author). Food Chemistry (Teaching Materials for the “Eleventh Five-Year” Courses for Higher Education of Food Quality and Safety), China Forestry Press, 2008.
(6) Jianquan Kan, editor-in-chief. Food Chemistry, New Wenjing Development and Publication Co., Ltd. (Taiwan), 2006.
(7) Jianquan Kan, editor-in-chief. Food Chemistry (Advanced Agriculture and Forestry Education Undergraduate Course Materials for the 21st Century (04-8)), China Agricultural University Press, Sep. 2002, the first edition, Sep. 2008, the second edition, Jun. 2016, the third edition.
(8) Zongdao Chen and Jianquan Kan. Practical Oil and Fat Chemistry, Southwest Normal University Press. 1997.
K. RESEARCH PROJECTS IN PROGRESS
Hosted or vice-chaired 58 scientific research projects (Provincial or ministerial level), including 3 National Natural Science Funds, 3 National “863” Projects, 1 China-Hungary Cooperation Project (Key Special Projects of International Scientific and Technological Innovation Cooperation), 2 National Agricultural achievements conversion fund projects, 5 National Spark Program Projects, 2 National Three-Gorges Immigration Science and Technology Development Special Projects, 1 China-Croatia International Cooperation Project, 1 State Council Three-Gorges Office Follow-up Research Project, 6 Projects from the Ministry of Agriculture. Besides, Hosted 69 company-commissioned scientific research projects. Currently, research projects being undertaken are:
(1) State Council Three-Gorges Bureau 2018 annual Follow-up Research Project -- Yunyang noodle quality enhancement and new product development (YYNY-2017-01), RMB 2.97 million, hosted by Jianquan Kan (Jan. 2018-Dec. 2020) .
(2) Chongqing Agricultural Committee-Chongqing Modern Benefit-based Agricultural Technology System Innovation Team Construction Project -- condiment industry technology system" (2017 [7]), RMB 11 million, hosted by Jianquan Kan (Jan. 2017-Dec. 2020)
(3) China-Hungary Cooperation Project (Key Intergovernmental International Scientific and Technological Innovation Cooperation Project) -- biological control of post-harvest diseases of Chinese and Hungarian fruit and vegetables based on food safety and human health (2016YFE0130600), RMB 0.94 million, hosted by Jianquan Kan (Apr. 2017-Mar. 2020)
(4) Finance Special Project from the Ministry of Agriculture of the People's Republic of China -- risk assessment of hidden dangers in the preliminary processing of agricultural products origin and assessment of critical control points (Agricultural Development [2017] No. 4, GJFP201701102), RMB 180,000, hosted by Jianquan Kan (Jan. 2017- Dec, 2018)
(5) Chongqing Food and Drug Administration Project -- fermented soybean food product risk factor identification and safety Assessment in Chongqing (No. 159[2016]), RMB 200,000, hosted by Jianquan Kan (Jan. 2017-Dec. 2018)
L. CLASSES
For undergraduates, "Science and Technology Paper Writing", "Introduction to Food Quality and Safety" and "Science and Technology Literature Reading".
For postgraduates, "Advanced Food Chemistry".
For PhD students, "Chinese and Foreign Literature Review".
M. CONTACT FACTS
College of Food Science, Southwest University, 2# Tiansheng Road, Beibei District, Chongqing, China, 400715
E-mail:ganjq1965@163.com; Mobile: 0086-13808370730
