Chengtao Wang

Contact Details

Email:wct5566@163.com

Telephone/Mobile (optional): +8613641119958

Office:Room 308, building 8, east campus,Beijing Technology and Business University (BTBU)

Position

Professor and doctoral supervisor of School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU).

Director of the Beijing municipal research center of food additive engineering.

Executive member of the branch council for fruit and vegetable processing of Chinese Institute of Food Science and Technology.

Evaluation experts of the national natural science fund committee.

Evaluation experts of the Beijing municipal science award.

Evaluation experts of natural science fund committee in Beijing, Zhejiang and Hunan Provinces.

Editorial board member of Journal of Food Science and Technology, Modern chemical industry, et al.

Education Background

Master (MA. Eng), China Agricultural University.

Doctor Degree (Ph.D), China Agricultural University.

Research Field/Interests

Food processing technology and new products development.

Processing technology of food additives.

Food quality and safety.

Research Grants

Presided or participated ten national projects, Presided over six provincial scientific research project, five Science and Technology Projects of University-Enterprise Cooperation.

Publications

1. Impact of ultrasound and conventional extraction techniques on bioactivecompounds and biological activities of blue butterfly pea flower (Clitoriaternatea L.).Ultrasonics Sonochemistry, 2019, 51:12-19.

2. Overexpression of Monacolin K Biosynthesis Genes in the Monascus purpureus Azaphilone Polyketide Pathway.Journal of Agricultural and Food Chemistry, 2019, DIO:10.1021/acs.jafc.8b05524.

3. Transcriptome Analysis of Phycocyanin-Mediated Inhibitory Functions on Non-Small Cell Lung Cancer A549 Cell Growth. Marine Drugs, 2019,16(12)：1-17.

4. Novel Method for L？Methionine Production Catalyzed by the Aminotransferase ARO8 from Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry,2018, 66(24): 6116-6122.

5. Generation of 2-Furfurylthiol by Carbon–Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20. Journal of Agricultural and Food Chemistry, 2018, 66 (9):2114-2120.

6. Black rice anthocyanin-rich extract and rosmarinicacid, alone and in combination, protect againstDSS-induced colitis in mice. Food &Function，2018, 9：2796.

7. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus. Journal of Bioscience and Bioengineering, 2018, 126(2):189e195.

8. Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2017, https://doi.org/10.1080/10408398.2017.1412939.

9. STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast. Journal of Agricultural and Food Chemistry, 2017, 5503−5511.

10. Antibacterial activity and mechanism of bifidocin A against Listeriamonocytogenes. Food Control, 2016, 73: 854-861.

Teaching Interests

Food technology for undergraduate students.

Food safety topics for master students.

Food safety science and technology for Ph.D.