Assoc Prof. Dr. Chunlu Qian, Yangzhou University, China
Chunlu Qian is an Associate Professor and Department Chair at the School of Food Science and Engineering, Yangzhou University, China. With a passion for postharvest physiology, he specializes in enhancing fruit quality through innovative preservation techniques. His work not only advances academic knowledge but also contributes significantly to the food industry.
Profile
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Education 🎓
Dr. Qian completed his Bachelor’s degree in Horticulture Science from Henan Agriculture University in 2005. He then earned his Master’s in Vegetable Science from Zhejiang University in 2007, followed by a Ph.D. in Food Science, focusing on postharvest cucumber physiology, in 2013.
Experience 💼
Since April 2013, Dr. Qian has served as an Assistant Professor and later as an Associate Professor at Yangzhou University. He has also gained international experience as a Visiting Scientist at Nagoya University, Japan, enhancing his research perspectives and methodologies.
Research Interest 🔍
Dr. Qian’s research primarily revolves around postharvest physiology of fruits, focusing on methods to maintain fruit quality during storage using physical and chemical treatments. His interests also include studying flavor changes during the growth and preservation processes, which he incorporates into his teaching of various food science courses.
Awards 🏆
Dr. Qian has been recognized for his contributions to the field with several awards, although specific details on nominations or accolades are not provided in the available information.
Publication Top Notes 📚
Cai et al. (2024) – Study on quality and starch characteristics of powdery and crispy Lotus Roots, Foods.
Qian et al. (2024) – Effects of melatonin on postharvest water bamboo shoots, Food Chemistry: Molecular Sciences.
Zhang et al. (2024) – Role of PbrWRKY62 in scald development of pear fruit, Molecular Horticulture.
Ding et al. (2023) – Flavor characteristics of ten peanut varieties, Foods.
Qian et al. (2023) – Texture and flavor changes of lotus root, Foods.