Name: Xiaohu Luo  

Address: Room 606, International Building, Ningbo University, No. 169 Qixing South Road, Meishan Bonded Port Area, Beilun District, Ningbo City, Zhejiang Province 315832, China

Contact number: +86 18762650375 (the same as WeChat account number)

E-mail address: [email protected]; [email protected]

Personal profile:

Xiaohu Luo, male, born in Ji’an City, Jiangxi Province, a member of the Communist Party of China, Doctor’s Degree, post doctorate, professor in College of Food and Pharmaceutical Sciences, Ningbo University, young top-notch talent in the national food industry.

Since September, 2006, I have been occupied in the theoretical research and applied research on food quality and safety and deep grain processing. I have hosted and participated in over 20 scientific research projects. Specifically, I have hosted National Natural Science Foundation of China (NSFC) program “Ozone Degradation Mechanism for Vomitoxin in Wheat and Safety Evaluation of Products (31501579)”, Special Intergovernmental International Scientific and Technological Innovation Cooperation Program titled “R & D and Integrated Application of New Precise Intelligent Rice Manufacturing Technologies” in “the 13th Five-Year” National Key Research and Development Plan (2017YFE0122600), and the key special project “Research and Demonstration of Key New Technical Equipment for Processing Traditional Miscellaneous Grain Crops” task in “the 13th Five-Year” National Key Research and Development Plan “Modern Food Processing and Grain Harvesting, Storage and Transportation Technology and Equipment” (2017YFD0401200) successively. Moreover, I have mainly participated in national, ministry-level and provincial projects like the key special project “R & D and Demonstration of Key Technical Equipment for Moderately Processing Bulk Rice” in “the 13th Five-Year” National Key Research and Development Plan “Modern Food Processing and Grain Harvesting, Storage and Transportation Technology and Equipment” (2017YFD0401100), NSFC General Project “Design and Absorption Mechanism Research on Ordered Mesoporous Silica for Specific Adsorption of Aflatoxin B1” (31371874), special industrial (grain) scientific research program for public welfare “R & D and Demonstration of Ozone-Based Online Reduction Technology for Mycotoxins in Grain Processing” (201313005), and special industrial (grain) scientific research program for public welfare “Research and Demonstration of Aflatoxin Control Technology in Rice Processing (201203037).

In recent years, I have deeply explored the transformation rules and product forms of hazardous substances like mycotoxins in raw food materials during processing and storage, the reduction and control mechanism of different processing methods for exogenous hazardous substances like mycotoxins, product safety evaluation, and the nutritional quality and processing characteristics of food after the reduction, with valuable results achieved. I have published over 100 papers (more than 50 SCI papers) on domestic and foreign important academic journals such as Food Hydrocolloids, Food Chemistry, Food Control, Journal of Agricultural and Food Chemistry, Bioresource Technology, International Journal of Biological Macromolecules, Food & Function, Scientific Reports, Food Science, Journal of the Chinese Cereals and Oils Association and Food & Machinery, which are quoted for over 1,000 times and an H index of 20. In addition, I was once invited to make oral presentations at the 2014 1st International Symposium on Mycotoxins, the 2016 1st China Symposium on Mycotoxins and the 2018 2nd China Symposium on Mycotoxins. I, as the third person in charge, had the honor to win the second prize in the Science and Technology Progress Award of the China National Light Industry Council in 2019, and, as the first person in charge, won the first prize in the Science and Technology Progress Award of China General Chamber of Commerce in 2021. As a reviewer, I have successively reviewed papers of related fields contributed to international and domestic famous journals like Food Chemistry, Environmental Pollution, Journal of the Science of Food and Agriculture, Food Science and Science and Technology of Food Industry. Besides, I have successively acted as a peer review expert in NSFC and Zhejiang Natural Science Foundation.

Educational experience:

1. September, 2002–July, 2006: Bachelor Degree, Bioengineering, College of Biological Industry, Chengdu University

2. September, 2006–June, 2009: Master’s Degree, Food Science, School of Food and Bioengineering, Xihua University

3. September, 2010–June, 2014: Doctor’s Degree, Cereals & Oils and Vegetable Protein Engineering, School of Food Science and Technology, Jiangnan University

Working experience:

1. July, 2014–May, 2022: associate professor, National Engineering Laboratory of Cereals Fermentation, School of Food Science and Technology, Jiangnan University

2. October, 2014–May, 2017: post doctorate, Postdoctoral Research Station of Light Industry Technology and Engineering, Jiangnan University

3. April, 2017–April, 2018: a temporary post in Department of Safety Storage and Technology, National Food and Strategic Reserves Administration

4. December, 2020–April, 2022: post doctorate, Postdoctoral Research Station of Aquaculture, Ningbo University

5. June, 2022 till now: professor, College of Food and Pharmaceutical Sciences, Ningbo University

Main research directions:

1. Agricultural products security and quality control

2. Scientific theories of cereals and healthy food development

Main research projects:

1. Took charge of Science and Technology Major Project of the Inner Mongolia Autonomous Region—“Research and Demonstration of New Oat Variety Breeding, Green Cultivation Techniques and Nutritional Functional Products” (2021SZD0017)—during July, 2021–July, 2024 (in progress).

2. Hosted Authorized project of Wuxi Taihu Grain Machinery Co., Ltd— “Optic-Ejection Technique for Mycotoxin-Polluted Grain”—during January, 2020–July, 2022 (final report completed).

3. Took charge of the Special Intergovernmental International Scientific and Technological Innovation Cooperation Program titled “R & D and Integrated Application of New Precise Intelligent Rice Manufacturing Technologies” in “the 13th Five-Year” National Key Research and Development Plan (2017YFE0122600) during March, 2019–February, 2022 (final report completed).

4. Hosted the National Young Top-notch Talent Program of the national food industry (LQ2018302) during December, 2018–December, 2020 (final report completed).

5. Took charge of the key special project “Research and Demonstration of Key New Technical Equipment for Processing Traditional Miscellaneous Grain Crops” in “the 13th Five-Year” National Key Research and Development Plan (2017YFD0401200) during July, 2017–December, 2020 (final report completed).

6. Hosted the Agricultural Technology Experiment and Demonstration Project of the Ministry of Agriculture “Research on Key Production Technology for Raw Materials Dedicated to Industrialized Processing of Traditional Rice Products and Equipment Development" (161721301064071004) during January, 2017–December, 2017 (final report completed).

7. Hosted the NSFC program “Ozone Degradation Mechanism for Vomitoxin in Wheat and Safety Evaluation of Products (31501579) during January, 2016–December, 2018 (final report completed).

8. Hosted Fangzheng County technical cooperation project “Development of Deep Rice Processing Technology in Fangzheng County” (0150990) during July, 2015–June, 2017 (final report completed).

9. Hosted the sub-project of national special international scientific and technological cooperation project— “Efficient Preparation of Bran Soluble Dietary Fibers through New-type Pretreatment Technology and Their Physical Properties” (2015DFA30540-2-2)—during April, 2015–March, 2018 (final report completed).

10. Hosted the Agricultural Technology Experiment and Demonstration Project of the Ministry of Agriculture “Collection, Screening and Demonstration of Key Generic Grain Processing Technologies (201150350) during January, 2015–December, 2015 (final report completed).

Representative papers:

1. Hao Zhang, Hongyu Wang, Qingchuan Zhang, Tao Wang, Wei Feng, Zhengxing Chen, Xiaohu Luo*, Ren Wang*. Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates[J]. Food Chemistry, 2023, 398: 1-9.

2. Jiali Xing, Yang Li, Ruihang Zheng, Hao Shen, Xiaorong Xu, Lingyan Mao, Xiaohu Luo*, Jian Shen, Weirong Yao. Simultaneous detection of multiple phenolic compounds in fish by gas chromatography-mass spectrometry following a modified QuEChERS cleanup[J]. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2022, 39(6): 1136-1148.

3. Yuheng Zhai, Lihong Pan, Xiaohu Luo*, Yuwei Zhang, Ren Wang, Zhengxing Chen. Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage[J]. Journal of Cereal Science, 2022, 103: 1-6.

4. Yuheng Zhai, Jiali Xing, Xiaohu Luo*, Hao Zhang, Kai Yang, Xingfeng Shao, Kaihe Chen, Yanan Li. Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch[J]. Foods, 2021, 10(10): 1-11.

5. Kai Yang, Xiaohu Luo*, Yuheng Zhai, Jie Liu, Kaihe Chen, Xingfeng Shao, Xiping Wu, Yanan Li, Zhengxing Chen*. Influence of sodium alginate on the gelatinization, rheological, and retrogradation properties of rice starch[J]. International Journal of Biological Macromolecules, 2021, 185: 708-715.

6. Xiaohu Luo, Zhihong Du, Kai Yang, Jing Wang, Jing Zhou, Jie Liu*, Zhengxing Chen*. Effect of electron beam irradiation on phytochemical composition, lipase activity and fatty acid of quinoa[J]. Journal of Cereal Science, 2021, 98: 1-6.

7. Lihong Pan, Jiali Xing, Xiaohu Luo*, Yanan Li, Dongling Sun, Yuheng Zhai, Kai Yang, Zhengxing Chen. Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice[J]. Foods, 2020, 9(1139): 1-14.

8. Lihong Pan, Jiali Xing, Hao Zhang, Xiaohu Luo*, Zhengxing Chen*. Electron beam irradiation as a tool for rice grain storage and its effects on the physicochemical properties of rice starch[J]. International Journal of Biological Macromolecules, 2020, 164: 2915-2921.

9. Kai Yang, Ke Li, Lihong Pan, Xiaohu Luo*, Jiali Xing, Jing Wang, Li Wang, Ren Wang, Yuheng Zhai, Zhengxing Chen*. Effect of Ozone and Electron Beam Irradiation on Degradation of Zearalenone and Ochratoxin A[J]. Toxins. 2020, 12(2), 138-149.

10. Xiaohu Luo*, Yuheng Zhai, Lijun Qi, Lihong Pan, Jing Wang, Jiali Xing, Ren Wang, Li Wang, Qingchuan Zhang, Kai Yang, Zhengxing Chen. Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and in Vivo Toxicity Assessment[J]. Foods. 2020, 9(3): 376-388.

11. Zhihong Du, Jiali Xing, Xiaohu Luo*, Li Wang, Lihong Pan, Yulin Li, Ren Wang, Yuntao Liu, Xiaohong Li, Zhengxing Chen*. Characterization of the physical properties of electron-beam-irradiated white rice and starch during short-term storage[J]. Plos One, 2019, 14(12): 1-16.

12. Xiaohu Luo, Yulin Li, Dan Yang, Jiali Xing, Ke Li, Ming Yang, Ren Wang, Li Wang, Yuwei Zhang, Zhengxing Chen*. Effects of electron beam irradiation on storability of brown and milled rice[J]. Journal of Stored Products Research. 2019, 81: 22-30.

13. Xiaohu Luo, Ke Li, Jiali Xing, Lijun Qi, Ming Yang, Ren Wang, Li Wang, Yanan Li, Zhengxing Chen*. In vivo toxicity assessment of aflatoxin B1-contaminated corn after ozone degradation[J]. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment.2018, 35(2): 341-350.

14. Xiaohu Luo, Lijun Qi, Yuntao Liu, Ren Wang, Dan Yang, Ke Li, Li Wang, Yanan Li, Yuwei Zhang, Zhengxing Chen*. Effects of Electron Beam Irradiation on Zearalenone and Ochratoxin A in Naturally Contaminated Corn and Corn Quality Parameters[J]. Toxins, 2017, 9(84): 1-11.

15. Lijun Qi, Yulin Li, Xiaohu Luo*, Ruihang Zheng, Li Wang, Yongfu Li, Dan Yang, Wenmiao Fang, Zhengxing chen*. Detoxification of zearalenone and ochratoxin A by ozone and quality evaluation of ozonised corn[J]. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2016, 33(11): 1700-1710.

16. Xiaohu Luo, Ren Wang, Li Wang, Yongfu Li, Ruihang Zheng, Xiulan Sun, Yong Wang, Zhengxing Chen*, Guanjun Tao. Analyses by UPLC Q-TOF MS of products of aflatoxin B1 after ozone treatment[J]. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2014, 31(1): 105-110.

17. Xiaohu Luo, Ren Wang, Li Wang, Yongfu Li, Yong Wang, Zhengxing Chen*. Detoxification of aflatoxin in corn flour by ozone[J]. Journal of the Science of Food and Agriculture, 2014, 94(11): 2253-2258.

18. Xiaohu Luo, Ren Wang, Li Wang, Yongfu Li, Yuanyuan Bian, Zhengxing Chen*. Effect of ozone treatment on aflatoxin B1 and safety evaluation of ozonized corn[J]. Food Control, 2014, 37(3): 171-176.

19. Xiaohu Luo, Ren Wang, Li Wang, Yong Wang, Zhengxing Chen*. Structure elucidation and toxicity analyses of the degradation products of aflatoxin B1 by aqueous ozone[J]. Food Control, 2013, 31(2): 331-336.

Patents applied:

1. A Rice Husk-Based Magnetic Mesoporous Silica Absorption Material and Solid-phase Extraction Column for Its Preparation [P]. Invent, 202111334338.7.

2. A Kind of Instant Frozen Stuffed Dumplings Made of Miscellaneous Grain Crops for Reducing Blood Sugar and Their Preparation Method [P]. Invent, 202110613449.5.

3. A Cereal Dust-Clearing and Anti-Mildew Discharging Device [P]. Utility mode, ZL201920772903. X.

4. Dust-Clearing System for Cereal Mildew Remover [P]. Invent, 201910447247.0.

5. A Combined Degradation Method for Zearalenone and Ochratoxin A in Solution [P]. Invent, ZL201711345112.0.

6. A Type of Environment-Friendly Rice Husk-Based Disposable Tableware [P]. Invent, ZL 202011459994.5.

7. A 3D Tissue Segmentation and Determination Method for Images Based on Deep Neural Network [P]. ZL 202010999256.3.

8. A Rapid Segmentation Method for 3D CT Bed Based on Deep Learning [P]. Invent, ZL 202010999377.8.

9. Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation [P]. Invent, America, US20180338514A1.

10. A Preparation Method for Dietary Fiber Tablets Made of Black Rice Brans Rich in Anthocyanin [P]. Invent, 201810238604.8.

11. A Method for Improving Pulping Performance of Brown Rice through Lactobacillus Fermentation [P]. Invent, 201710390030.1.

12. A Preparation Method for Insoluble Dietary Fibers Made in Rice Brans [P]. Invent, 201710698615.X.

13. A Method of Improving Solubility of Rice Proteins by Combining Alkaline Process and Electron Beam Irradiation [P]. Invent, ZL201610008426.0.

14. A Method of Extracting Oat Bran Oils using Microwave-Ultrasound-Assisted Complex Solvent and Its Total Utilization in Cosmetics [P]. Invent, ZL201610166204.1.

15. A Preparation Method for Magnetic Mesoporous Silica Adsorbent Desorbing Aflatoxin in Edible Oils [P]. Invent, ZL201410779486.3.

16. A Preparation Method for Functionally Improved Rice Proteins Removing Aflatoxin [P]. Invent, ZL201310161863.2.

17. A Method of Removing Aflatoxin in Rice Flours [P]. Invent, ZL201210477690.0.

Courses taught:

For undergraduates: Cereal Science, Functional Foods, Laws, Regulations and Standards of Food, Food Safety Science, and Food Additives.

For postgraduates: Frontiers in Food Security and Processing, Experimental Design and Data Processing, Norms and Writing Instruction for Academic Papers, and Efficient Acquisition, Mining, Management and Tracking of Documentation Information.

Disciplines and enrollment specialties:

Discipline: Food Science and Engineering

Enrollment specialties: Food Science and Engineering (Academic Master’s Degree), Food Engineering (Professional Master’s Degree), Food Processing and Security (Agricultural Professional Master’s Degree).

Local service experience:

I have served, in forms of science and technology commissioner, post doctorate and horizontal projects, Shaanxi Grain Reserves Management Group Co., Ltd, Ningbo GYG Food Co., Ltd, Wuxi Taihu Grain Machinery Co., Ltd, etc.

Scientific research awards:

1. The first prize in 2021 Science and Technology Progress Award of China General Chamber of Commerce (personally ranking the first) through the research project “Rice Safety Processing, comprehensive Utilization Technique of By-products and Their Industrialization”.

2. The third prize in the provincial-level CULSC competition in Jiangsu competition area (2021, scientific inquiry type) and ranking the first (mentor) through the research project “Enzymatic Preparation of 2-Arachidonic Monoglyceride and Its Acyl Transfer Kinetics”.

3. The second prize in the Science and Technology Progress Award of the China National Light Industry Council in 2019 (personally ranking the third) through the research project “Green Biotoxin Reduction Technology for Staple Food Grain and Equipment Manufacturing”.