Prof. Weibin Bai is the director of the department of Food Science and Engineering, vice dean of the Institute of Food Safety and Nutrition, vice dean of the College of Science and Engineering as well as the vice director of the Office of Scientific R&D at Jinan University. Prof. Bai is the executive director of the first council of the Chinese Food Institute Association, the member of the 3rd Youth Work Committee of Chinese Food Science and Technology Society, and the director of the Guangdong Provincial Food Safety Molecular Rapid Testing Engineering Technology Center. He is currently the guest editor of Critical Reviews in Food Science and Nutrition. He is also selected to the Program of New Century Excellent Talents  and the Training Program for Excellent Young Teachers in Universities of Guangdong.

As in Jinan University, Prof. Bai is the academic leader of food safety and nutrition. These three areas of interest intersect in his primary research focus on product development and functional research of anthocyanin-rich fruits and vegetables, risk assessment of foods and harmful substances in food, and rapid detection and traceability of food molecules. Prof. Bai has undertaken three research projects supported by the National Natural Science Foundation of China, one National Key R&D Plan Task, one National Science and Technology Support Project, and two provincial and ministerial major projects.

Also, as the first author or correspondent author, he has published more than 50 academic articles, including more than 30 SCI articles at the top journals such as Critical Reviews in Food Science and Nutrition, Journal of Agricultural and Food Chemistry and Food Chemistry. Up to now, Prof. Bai has been applied for 8 national invention patents, of which four patents are authorized and one of them has been transferred. In addition, he has participated in the compiling of four academic books.

• Ph. D. (9/2006-12/2009)

• University: China Agricultural University

• Major: Food Science

• Master degree (9/2004-6/2006)

• University: Jinan University

• Major: Microbial and Biochemical Pharmacy

• Bachelor degree (9/1998-6/2002)

• University: Shandong Agricultural University

• Major: Food Science and Engineering

• Occupational Titles (4/2010-Present)

• University: Jinan University

• Profession: Vice President of Polytechnic Institute, Executive Vice President of Food safety and Nutrition Research Institute, Head of Department of Food Science and Engineering, Deputy director of science and Technology Department

• Professor (10/2016-Present)

• University: Department of Food Science and Engineering, Jinan University

• Profession: Researcher, Doctoral supervisor

• Associate Professor (10/2012-10/2016)

• University: Department of Food Science and Engineering, Jinan University

• Profession: Researcher, Graduate supervisor

• Lecturer (9/2002-12/2009)

• University: Shandong Agricultural and Engineering University

• Profession: Teacher, Food science

[1] Li XS, Guo JT, Jiang XW, Sun, JX, Tian LM, Jiao R, Tang YG, Bai WB*. Cyanidin-3-O-glucoside protects against cadmium-induced dysfunction of sex hormone secretion via the regulation of hypothalamus-pituitary-gonadal axis in male pubertal mice. Food and Chemical Toxicology, 2019, DOI:10.1016/j.fct.2019.04.033 (IF=3.977，2区Top)

[2] Li Y, Ran GJ, Lu G, Ni XY, Liu DL, Sun JX, Xie CF, Yao DS*, Bai WB*. Highly Sensitive Label-Free Electrochemical Aptasensor Based on Screen-Printed Electrode for Detection of Cadmium (II) Ions. Journal of the Electrochemical Society, 2019, 166(6): B449-B455 (IF=3.622, 2区Top)

[3] Jiang XW, Cao CT, Sun WW, Chen ZS, Li XS, Nahar, L, Sarker, SD, Georgiev, MI, Bai WB*. Scandenolone from Cudrania tricuspidata fruit extract suppresses the viability of breast cancer cells (MCF-7) in vitro and in vivo. Food and Chemical Toxicology, 2019, 126: 56-66 (IF=3.977，2区Top)

[4] Sun JX, Luo HX, Li XH, Li XS, Lu YY, Bai WB*. Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation. Food Chemistry, 2019, 276: 240-246 (IF=4.946，2区Top)

[5] Tian LM, Tan YS, Chen GW, Wang G, Sun JX, Ou SY, Chen W, Bai WB*. Metabolism of anthocyanins and consequent effects on the gut microbiota. Critical Reviews in Food Science and Nutrition, 2018, DOI:10.1080/10408398.2018.1533517 (IF=6.202，1区)

[6] Li XS, Yao ZL, Jiang XW, Sun JX, Ran GJ, Yang X, Zhao YQ, Yan Y, Chen ZS, Tian LM, Bai WB*. Bioactive compounds from Cudrania tricuspidata: A natural anticancer source. Critical Reviews in Food Science and Nutrition, 2018, DOI:10.1080/10408398.2018.1541866 (IF=6.202，1区)

[7] Jiang XW, Zhu CJ, Li XS, Sun JX, Tian LM, Bai WB*. Cyanidin-3-O-glucoside at Low Doses Protected against 3-Chloro-1,2-propanediol Induced Testis Injury and Improved Spermatogenesis in Male Rats. Journal of Agricultural and Food Chemistry, 2018, 66(48): 12675-12684 (IF=3.412, 1区)

[8] Jiang XW, Li XS, Zhu CJ, Sun JX, Tian LM, Chen W, Bai WB*. The target cells of anthocyanins in metabolic syndrome. Critical Review in Food Science and Nutrition, 2018, DOI:10.1080/10408398.2018.1491022 (IF=6.077, 1区)

[9] Yang DC, Jiang XW, Sun JX, Li X, Li XS, Jiao R, Peng ZY, Li YQ, Bai WB*. Toxic effects of zearalenone on gametogenesis and embryonic development: A molecular point of review. Food and Chemical Toxicology, 2018, 119: 24-30 (IF=3.977，二区Top)

[10] Liu ZH, Hu YF, Li X, Mei ZX, Wu S, He Y, Jiang, XW, Sun JX, Xiao, JB, Deng, LH*, Bai WB*. Nanoencapsulation of Cyanidin-3- O-glucoside Enhances Protection Against UVB-Induced Epidermal Damage through Regulation of p53-Mediated Apoptosis in Mice. Journal of agricultural and food chemistry, 2018, 66(21): 5359-5367(IF=3.412, 1区)

[11] Sun JX, Li MW, Zou FY, Bai S, Jiang XW, Tian LM, Ou SY, Jiao R*, Bai WB*. Protection of cyanidin-3-O-glucoside against acrylamide- and glycidamide-induced reproductive toxicity in leydig cells. Food and Chemical Toxicology, 2018, 119: 268-274 (IF=3.977，二区Top)

[12] Li X, Guo JT, Liang N, Jiang XW, Song Y, Ou SY, Hu YF, Jiao R*, Bai WB*. 6-Gingerol Regulates Hepatic Cholesterol Metabolism by Up-regulation of LDLR and Cholesterol Efflux-Related Genes in HepG2 Cells. Frontiers in Pharmacology, 2018, 9, DOI: 10.3389/fphar.2018.00159 (IF=4.400，2区)

[13] Li XS, Jiang XW, Sun JX, Zhu CJ, Bai WB*. Recent advances of medical foods in China: The opportunities and challenges under standardization. Food and chemical toxicology, Food and Chemical Toxicology, 2018, 119: 342-354 (IF=3.977，二区Top)

[14] Wen LN, Jiang XW, Sun JX, Li X, Li XS, Tian LM, Li Y, Bai WB*. Cyanidin-3-O-glucoside promotes the biosynthesis of progesterone through the protection of mitochondrial function in Pb-exposed rat leydig cells. Food and Chemical Toxicology, 2018, 112: 427-434 (IF=3.977，二区Top)

[15] Li X, Jiang XW, Sun JX, Zhu CJ, Li XL, Tian LM, Liu L, Bai WB*. Cytoprotective effects of dietary flavonoids against cadmium-induced toxicity: Mechanisms of dietary flavonoids against cadmium.Annals of the New York Academy of Sciences, 2017 , 1398 (1) :5-19 (IF=4.706)

[16] Hu YF, Li ZH, Wang LF, Deng LH, Sun JX，Jiang XW, Zhang Y, Wang YF，Bai WB*. Scandenolone, a natural isoflavone derivative from Cudrania tricuspidata fruit, targets EGFR to induce apoptosis and block autophagy flux in human melanoma cells. Journal of Functional Foods, 2017 , 37 : 229-240. (IF=3.47，1区，Top)

[17] He Y, Hu YF, Jiang XW, Chen TF, Ma YT, Wu S, Sun JX, Jiao R, Li X, Deng LH*, Bai WB*. Cyanidin-3-O-glucoside inhibits the UVB-induced ROS/COX-2 pathway in HaCaT cells. Journal of Photochemistry and Photobiology. B, Biology, 2017, 177: 24-31.(IF=2.673，3区)

[18] Sun JX, Xu W, Zhu CJ, Hu YF, Jiang XW, Su ZJ, Huang YD, Jiao R *, Bai WB*. Cyanidin-3-O-Glucoside Protects against 1,3-Dichloro-2-Propanol-Induced Reduction of Progesterone by Up-regulation of Steroidogenic Enzymes and cAMP Level in Leydig Cells. Frontiers in Pharmacology. 2016, 7; doi: 10.3389/fphar.2016.00399 (IF=4.400，2区)

[19] Hu YF,Ma YT,Wu S,Chen TF,He Y,Sun JX,Jiang XW,Huang YD,Deng LH *, Bai WB*. Protective effect of cyanidin-3-O-glucoside against ultraviolet B radiation-induced cell damage in human HaCaT keratinocytes. Frontiers in Pharmacology.2016; doi: 10.3389/fphar.2016.00301 (IF=4.400，2区)

[20] Li MW, Sun JX, Zou FY, Bai S, Jiang XW, Jiao Rui, Ou SY, Zhang H, Su ZJ, Huang YD, Bai WB*. Glycidamide inhibits progesterone production through reactive oxygen species-induced apoptosis in R2C Rat Leydig Cells. Food and Chemical Toxicology. 2016 (IF=3.977, 二区Top)

[21] Sun JX, Mei ZX, Tang YJ, Ding LJ, Jiang GC, Zhang C, Sun AD*, Bai WB*. Stability, antioxidant capacity and degradation kinetics of pelargonidin-3-glucoside exposed to power ultrasound at low temperature. Molecules, 2016, 21(9), 1109; doi:10.3390/molecules21091109 (IF=3.098，Q2)

[22] Sun JX, Li XH, Lin XY, Mei ZX, Li YT, Ding LJ*, Bai WB*. Sonodegradation of Cyanidin-3-glucosylrutinoside: degradation kinetic analysis and its impact on antioxidant capacity in vitro. Journal of the Science of Food and Agriculture, 2016 (IF=2.463，2区)

[23] Zhang ZH, Zou YY, Wu TG, Huang CH, Pei KH, Zhang GW, Lin XH, Bai WB*, Ou SY*. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. Food Chemistry, 2016, 190: 832–835(IF=4.946，2区top)

[24] Song Y, Wen LN, Sun JX, Bai WB*, Jiao R, Hu YF, Peng XC, He Yong, Ou SY*. Cytoprotective mechanism of ferulic acid against high glucose-induced oxidative stress in cardiomyocytes and hepatocytes. Food & Nutriton Research, 2016, 60, 30323. (IF=2.039，2区)

[25] Sun JX, Bai S, Bai WB*, Zou FY, Zhang L, Li GQ, Hu YF, Li MW, Yan RA, Su ZJ*, Huang YD. 1,3-Dichloro-2-propanol inhibits progesterone production through the expression of steroidogenic enzymes and cAMP concentration in Leydig cells. Food Chemistry, 2014, 154:330–336 (IF=3.334，2区top)

[26] Sun JX, Bai S, Bai WB*, Zou FY, Zhang L, Su ZJ, Zhang QH, Ou SY, Huang YD *, Toxic Mechanisms of 3-Monochloropropane-1,2-Diol on Progesterone Production in R2C Rat Leydig Cells. Journal of Agricultural and Food Chemistry, 2013, 61: 9955-9960 (IF=2.906, 1区top)

[27] Bai WB, Xu WT, Huang KL, Yuan YF, Cao SS, Luo YB. A novel common primer multiplex PCR (CP-M-PCR) method for the simultaneous detection of meat species. Food Control, 2009, 20: 366-370 (IF=2.842，2区)

• Comprehensive experiment of food safety evaluation (2014, China Forestry Publishing House, the senate arrange)

• Food industry science and technology innovation development strategy (2013, Chemical Industry Press, the senate arrange)

• Agricultural frontier technology and strategic emerging industries (2011, China Agriculture Press, the senate arrange)

• Commercial processing and distribution of fruit (2012, China Human Resource and Social Security Publishing Group Co.Ltd, subeditor)

• Genetically modified food safety and detection technology(2009, Science Press, the senate arrange)

• Promoting mechanism of anthocyanin derivatives in red wine by ultrasonic aging (National Science Foundation of China, 2018-2021 )

• Development and research of key technologies for quality control of the food industry chain (National key R & D plan, 2016-2020)

• Key techniques and product function evaluation of ultrasonic germination of fruit wine and fruit vinegar with Lingnan characteristic (Guangzhou Key Technology R&D Program, 2017-2020)

• Molecular intervention mechanisms of pelargonidin-3-glucoside from strawberry on chloropropanols-induced cellular oxidative stress (National Science Foundation of China, 2015-2018)

• Risk assessment for toxicology of associated hazard factor in food by thermal (National Science Foundation of China, 2012-2014 )

• Inhibition of anthocyanins from Myrica Rubra on damage of Leydig cells induced by heavy metals (National Key Technology R&D Program in the “12th Five-Year Plan”, 2012-2015)

• Key technologies for efficient screening and application of excellent probiotics (national 863 plan project, 2011-2015)

Representative authorization and patent application:

• Method for detecting transgenic papaya by using multiplex PCR technology (2017, The first accomplisher,Authorized and transferred)

• Application of garlic fructan synthase in the production of high fructan (2014, The second accomplisher, Authorized)

• Slag-free discharge production method for non-bitter-flavored citrus fruit wine (2014, The second accomplisher, Authorized)

• Application of cyanidin-3‐O-glucoside in the preparation of drugs caused by 3-chloro-1,2-propanediol (2018, The first accomplisher, Authorized)

• Interventional effect of cyanidin-3-O-glucoside on reproductive toxicity of 1,3-dichloro-2-propanol (2015, The first accomplisher, Disclosure)

• Protective effect of cyanidin-3-glucoside on UVB-induced HaCaT cell injury (2015, The first accomplisher, Disclosure)

• Interventional effects of cyanidin-3-O-glucoside on reproductive toxicity of acrylamide and propylene glycolamide (2018, The first accomplisher, Disclosure)

• Method for preparing modified cyclodextrin/carboxymethyl chitosan nanoparticle stably stabilizing anthocyanins (2017, The first accomplisher, Disclosure)

• Application of Scandinone in the preparation of drugs for prevention and treatment of malignant melanoma (2017, The first accomplisher, Disclosure)

• Application of warangalone in preparing drugs for preventing and/or treating cervical cancer (2017, The first accomplisher, Disclosure)

• Cadmium ion nucleic acid aptamer and screen printed electrode electrochemical biosensor (2018, The first accomplisher, Disclosure)

• Safety evaluation of genetically modified food (graduate)

• Food Nutrition (undergraduate)

• Progress in food safety research (undergraduate)

• Director of Guangdong Provincial Food Safety Molecular Rapid Detection Engineering Technology Center;

• Executive Director of the First Council of China Food Institute Alliance;

• Member of the 3rd Youth Work Committee of China Food Science and Technology Society;

• Guest Editor of Critical Reviews in Food Science and Nutrition;