Mao, Jian Ph.D., Professor Tel： 15006180852 E-mail： [email protected] Areas of Expertise：Traditional Fermentation Foods
2013/06-Present Professor, School of Food Science and Technology, Jiangnan University, PRC 2006/09-2009/06 PhD Candidate, Jiangsu University, PRC 2001/09-2004/06 Ms Candidate, Jiangnan University, PRC
Mao, Jian, Doctor of Technical Science, Professor of Jiangnan University, doctoral supervisor of School of food science and technology, Leading researcher of the Ten Thousand Talent Program. Mainly engaged in the research on the basic science and engineering of Chinese traditional fermented and functional food, and the deep development and application of related products. Leading professor of technology and engineering of traditional fermentation foods, Assistant director of National huangjiu Engineering Technology Research Center. Director of China Food Science Society. Deputy Secretary General of huangjiu Branch, Chinese Food Science and Technology Society. Deputy Secretary General of huangjiu Branch, China Alcoholic Drinks Association. Deputy Director General of huangjiu technical committee, Chinese Wine Association. Secretary General of Strategic Alliance of Chinese Distilled Liquor Industry. Secretary General of China Vinegar Industry Technology Innovation Strategic Alliance. National Judger of huangjiu. Preside over 3 projects of National Key R&D Program of China, 3 projects of Natural Science Foundation of China (NSFC) programs. Published more than 70 articles. The first inventor of 94 patent of inventions, 37 of which have been authorized. In recent years there have been several researches identified as provincial and ministerial scientific and technological achievements. And have won second prize of the National Science and Technology Progress as the first prize winner, and 8 items of science and technology award at the provincial level. And have completed 25 design projects of fermented food in last five years, which effectively promoted deep mechanism analysis and technical upgrading of the traditional fermented food industry in China. Preside over about 25 enterprise technology upgrading projects which include Zhejiang Guyue Longshan Shaoxing wine Limited by Share Ltd, Kuaijishan Shaoxing Limited by Share Ltd, Shanghai Jinfeng wine, Jiangsu Hengshun Group etc. And have long-term scientific research cooperations with Bright Food (group) Co. Ltd, Shanghai Tian wow food, Foshan Haitian Flavoring & Food Co. Ltd.(Haitian), Evergrande Group, China International Marine Containers (Group) Ltd. (CIMC), Shenzhen Black Cow Capital Management Co. Ltd. and China National Tobacco Corporation etc.
Shuang Ping Liu#, Rui Xia Liu, Jian Mao*, Liang Zhang, Zhong Yang Ding, Zheng Hua Gua, Gui Yang Shi. Structural-based screening of L-phenylglycine aminotransferase using L-phenylalanine as the optimal amino donor to form a recycle process to produce L-phenylglycine from L-phenylalanine[J]. Biotechnology and Bioprocess Engineering, 2016, 21(1):153-159.. Shuang Ping Liu#, Jian Xin Yu, Xiao Lu Wei, Zhong Wei Ji, Zhi Lei Zhou, Xiang Yong Meng, Jian Mao*. Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine[J]. Food Control, 2016, 64: 98–104. Shuangping Liu#, Liang Zhang, Jian Mao*, Zhong Yang Ding, Gui Yang Shi. Metabolic engineering of Escherichia coli for the production of phenylpyruvate derivatives[J]. Metabolic engineering, 2015, 32: 55-65. Chi Shen#, Jian Mao*, Yong Quan Chen, Xiang Yong Meng, Zhong Wei Ji. Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities[J]. Journal of the Science of Food and Agriculture, 2015, 10(95): 1991-1996. Shuang Ping Liu#, Jian Mao*, Yun Ya Liu, Xiang Yong Meng, Zhong Wei Ji, Zhi Lei Zhou, Aisikaer Ai-lati. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region[J]. World Journal of Microbiology and Biotechnology, 2015, 31:1907–1921. Huang G#, Mao J*, Ji Z., Ailati A. Stachyose-induced apoptosis of caco-2 cells via the caspase-dependent mitochondrial pathway[J]. Food & Function, 2015, 6(3):765-771. Pei Xuan Wang#, Jian Mao*, Xiang Yong Meng, Xiao Zhong Li, Yun Ya Liu, Hao Feng. Changes in flavor characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region[J]. Food Control, 2014, 44:58-63. Huang GD#, Mao J*, Ji ZW. Anti-oxidative effect of ligustrazine on treatment and prevention of atherosclerosis[J]. Tropical Journal of Pharmaceutical Research, 2014, 12(6): 949-957. Mao Yong#, Jian Mao*, and Xiangyong Meng. Extraction optimization and bioactivity of exopolysaccharides from Agaricus bisporus[J]. Carbohydrate polymers, 2013, 92(2): 1602-1607. Han BX#, Guo DZ, Chen J, Mao J*. Effects of AIBL on Oncomelania hupensis, the intermediate snail host of Schistosoma japonicum: An enzyme histochemical study[J]. Asian Pacific journal of tropical medicine, 2012, 5(12): 966-969. Huang GD#, Mao J*, Ji Z. Evaluation of Ginsenoside Rg1 as a Potential Antioxidant for Preventing or Ameliorating Progression of Atherosclerosis[J]. Tropical Journal of Pharmaceutical Research, 2014, 12(6): 941-948.
Achievements: There are about 36 authorized patents, 17 academic awards. Some of the academic awards showed below: （1） Mao Jian（1/6）, The key technology of green brewing ofhuangjiu and the creation and application of intelligent equipment, The National Science and Technology Invention Award, Second Prize, 2017 (Mao Jian, Liu Shuangping, Fu Jianwei, Jin Jianshun, Yu Jianshen, Zou Huijun) （2） Mao Jian （ 2/10 ） , Key technology and industrial application of microbial community function control in traditional brewed food. China Light Industry Council Award for Science and Technology, First Prize. 2017 (Xu Zhenghong, Mao Jian, Yu Yongjian, Jin Jianshun, Gao Bing, Lu Zhenming, Li Dongsheng, Wang Zongmin, Liu Shuangping, Li Xin) （3） Mao Jian（1/9）, Construction and application of quality stability monitoring system for high comfort huagnjiu. China Light Industry Council Award for Science and Technology Progress Awards, First Prize, 2016 (Mao Jian, Liu Shuangping, Fu Jianwei, Fu Zukang, Yu Jianshen, Zou Huijun, Hu Jian, Mao Qingzhong, Gong Min) （4） Mao Jian（1/15），Rich in functional materials of Zhenjiang vinegar production technology and application based on the control of bacteria，Chinese Institute of Food Science and Technology Technological Innovation Award - Technical Progress Award, First Prize，2016 (Mao Jian, Xu Zhenghong, Yu Yongjian, Liu Shuangping, Lu Zhenming, Zou Huijun, Qian Bin, Zhu Shenghu, Li Tong, Zhou Zhilei, Gong Min, Ji Zhongwei, Peng Lin, Han Xiao, Wang Zongmin)
Honors: Leading researcher of the Ten Thousand Talent Program.