Biography

Dr. Shuze Tang, a provincial distinguished Professor in Food Safety in Jinan University, Guangzhou, China. He holds his PhD in Food Science from the National U. of Ireland, Cork (UCC) and visiting professorship from U. of Alberta, U. of Saskatchewan, U. of Guelph, Canada and Kasetsart U. Thailand. He initiated a unique Food Safety Program in English in 2003 and acted as the Dean of International School for 10 years, in which all the academic programs and courses are delivered in English. He is the editorial member of International Journal of Food science & Technology， and Asia-Pacific Journal for Food Safety and Security. His research interests involve food pathogen identification and control with photodynamic technology, chemical hazards on-line detection and control by chemiluscence technology and value-added products development from agricultural by products.

Curriculum Vitae

                                                                              Professor Shuze Tang

 Department of Food Science and Engineering, College of  Life Science 

Jinan University, No.601, Huangpu Avenue West, Guangzhou, China

Tel: 020-85222738, Fax: 02-85226662

Email: tangsz@jnu.edu.cn, tangszjnu@163.com

Academic position

Professor in Food Science, 2001

Associate Professor in Food Science, 1996

Assistant Professor in Food Technology, 1987

Assistant Teacher in Agronomy, 1982

Administration position

2007-2015 Dean, International School (All academic  courses in English)

2005-2006 Deputy Dean, International School

2002-2005 Deputy Chair, Department of Food Science and Engineering

2003-2007 Head, Food Science Postgraduate Program

Academic degree

PhD in Food Technology, 2000, National University of Ireland-Cork (UCC)

Master in Biochemistry, 1996, Hunan Agricultural University, Changsha,  China

Bachelor in Agronomy, 1982, Hunan Agricultural College, Changsha, China

Research areas

1.Meat safety and quality-Photodynamic technology and food-borned pathogenic bacteria

2.Food security/defense-Chemiluscence technology and drinking water emergency pollution

3.Value added products- Rice products development

Education

January 2015, Visiting Professor, Faculty of Food Science and Nutrition, University College Cork, Ireland

May-June 2005, Visiting Scientists, Canadian Research Institute for Food Safety, University of Guelph, Canada

Jan.-Dec 2001. Post-doctorate Tea catechins and beef quality, UCC

Sep.1997-Dec.2000.PhD in Food Technology (Tea catechins and meat quality), UCC

Sep.1993-June 1996. Msc in Biochemistry, HAU

June 1991-Sep.1992. Visiting study in Food Technology, Kasetsart University, Thailand

Jan.1987-Dec.1987. Visiting study in Food Technology University of Alberta ，and University of Saskatchewan, Canada

Mar 1978-Dec.1981.Bsc in Agronomy in HAU

Work Experiences

Aug. 2002-current Professor in Food Science, Jinan University, Guangzhou, China (JNU)

Jan.1982-July 2002 Teacher and researcher in Hunnan Agricultural University (HAU)

Degree awarded

PhD in Food Technology, 2000, National University of Ireland-Cork (UCC)

Master in Biochemistry, 1996, Hunan Agricultural University, Changsha,  China

Bachelor in Agronomy, 1982, Hunan Agricultural College, Changsha, China

International academic visiting and presentation experiences

December 2021 Invited speaker China food safety-achievements and challenges, Webinar by Asia-Pacific Institute of Food Professionals (APIFP), Malaysia, Australia & New Zealand.

March 2019 Invited speaker “Bite of China” Asia-Pacific Conference of Bariatric Surgery, Guangzhou, China

December 2018 Invited speaker “PDT for food safety” International Workshop for Food Hazard Detection and Control by APIFP, Guangzhou, China

November 2018 Invited speaker “Photodynamic technology for mitigation of food-borne pathogenic bacteria” International Food Safety Workshop by Jiangnan University, Wuxi, China.

June 2018 Invited keynot speaker "Photodynamic technology for inactivation of food borne pathogens" FSTAT, Bangkok, Thailand. 

April 2018 Invited lecturer to Srinakharinwirot University, Bangkok, Thailand

March 2018 Academic visit to Agricultural University of Athens, Aristotle University of Thessaloniki, Greece, Szent Istven University, Eotvos Lorand University, Hungary, and  Universitat Autonoma de Barcelona, Spain.

December 2016 Academic visit to Lincoln University, University of Otago, New Zealand, University of Sydney, Australia National University, University of Melbourne, Australia and Waseda University, Japan.

October 2016 Academic conference on Probiotics and Yakult in Tokyo, Japan.

May 2016, Invited speaker for International Student Exchanges programs, AOCS Annual Meeting, Salt Lake City, and Academic visit to University of Florida, Florida State University, Rutgers University, UAS.

November 2015 Academic visit to University of Washington (Seattle), Salisbury University, University of Maryland, College Park, USA, Memorial University of Newfoundland, University of Toronto, Canada and Inje University, South Korea.

June 2015 Students recruitment in India (New Delhi, Kolkata, Bangalore), Sri Lanka (Colombo), and academic visit to Srinakharinwirot University, Bangkok, Thailand.

May 2015 NAFSA conference in Boston and academic visit to Rutgers University, New Jersey and University of Princeton, USA.

February 2015 Students recruitment in Venezuela(Caracas), Bolivia (Santa  Cruz), and academic visit to ORT University, Montevideo, Uruguay.

January 2015 Visiting professor in University College Cork (UCC), University College Dublin (UCD) and Dublin Institute of Technology (DIT), Ireland.

October 2014 Academic visit to France (Université de Renne 1, Université de Strasbourg), Germany (Universität Heidelberg, Freie Universität, Humboldt Universität, and Potsdam Universität) and the Netherland (Wageningen Universiteit and Universiteit of Utrecht).

September 2014 EAIE conference in Prague, Czech.

February 2014 Sino-Canada Education Minister Consultant meeting in Edmonton, Alberta, Canada and also academic visit to University of Saskatchewan and University of Alberta, Canada.

October 2013 Academic visit to TAFE, Sydney, University of Queensland and Griffith University. Brisbane, Australia and Lincoln University, University of Canterbury, Christchurch and University of Auckland, New Zealand.

February 2013 Academic visit to California State University, Fresno and University of California, Berkeley, USA.

January 2013 Academic visit to Ireland (UCC-Cork, UCD-Dublin), Germany (Hamburg, Stuttgart, Karlsruhe, Munich) and Switzerland (Zurich).

March 2012 Students recruitment, Toronto, Ottawa, Canada and Chicago, New York, Los Angeles, USA.

August 2011 Visiting Professor in University of Cincinnati, University of Louisville, University of Massachusetts, University of California, Davis, USA.

April 2011 Education Fair, Kuala Lumpur, Malaysia.

January 2011 Visiting Professor to Stanford University, University of California, Bakery, University of California, Davis, California State University, Eastbay, USA.

October 2010, Visiting Professor to Rhodes University, South Africa.

June 2009 Education Fair, Jakarta, Surabaya, Bali, Indonesia.

February 2009 Education Fair, OVEC, Mauritius.

September 2008 Visiting Professor to Saint Mary University, University of Manitoba, University of York, University of Toronto, University of British Columbia, Canada.

October 2006 Saraswati Education Fair, Bangalore, Hyderabad and New Delhi, India.

May-June 2005 Visiting Professor as Special Awards for Canadian Study (SACS), University of Concordia, University of Guelph, University of Alberta, University of Calgary, and University of British  Columbia, Canada.

January-December 2001, Post-Doctorate, National University of Ireland-Cork (UCC).

September 1997-December 2000, PhD in Meat Science, NUI-Cork, Ireland.

Conferences presented in Kraków, Poland, Paris, University of Edinburgh, University of. Reading, University of Oxford, UK.

June 1991-Sepember 1992 Research fellow, Kasetsart University, Bangkok, Thailand.

January –June 1987 Visiting Scholar, University of Alberta, Canada.

July-December 1987,Visiting Scholar, University of  Saskatchewan, Canada.

Work Experiences

Aug. 2002-current Professor in Food Science, Jinan University, Guangzhou, China (JNU)

Jan.1982-July 2002 Teacher and researcher in Hunan Agricultural University, Changsha, Hunan, China (HAU)

Meat safety (Photodynamic technology and animal-borne pathogens)

Food safety emergency (Chemiluminescent technology and drinking water emergency pollution)

Value-added food products (Rice products)

Natural antioxidant and meat quality (Tea catechins)

International Education

Published books

Tang, S. Z., Zhang, Y. H., Wu, X. Y., Peng, X.C., & Chen, W. D. (2012). Food Safety Emergency Management. Guangzhou: Jinan University Press. ISBN: 978-7-5668-0075-6 (In Chinese).

Pang, G. F., Tang, S. Z., Fan, C. L., Chen, Z. F., Wu, X. Y., Bi, S. L., Zhang, Y. H., Wang, C., & Duan, H. Y. (2013). Animal-borne Food Safety Management and Technology, In Sustainable Development Strategies for China Animal Industry-Animal Products and Safety, Volume 6). Beijing: China Agriculture Press. ISBN: 978-7-109-17552-5. (In Chinese).

Published papers in English (other languages not listed)

Zhdanov, A.V., Li, L., Yang, P. P.,  Shkirdova, A. O., Tang, S. Z.,Yashunsky , D. Y., Ponomarev, G. V., Zamilatskov, I. A., &Papkovsky, D. B. (2022). Advanced multi-modal, multi-analyteoptochemical sensing platform for cell analysis.Sensors and Actuators B: Chemical, 335 (15), 131116. 

    https://doi.org/10.1016/j.snb.2021.131116

Dong, D. L., Lin, S. L., Sun, C. Z., Du, W. Q., Wu, X. X. Y., & Tang, S. Z. (2022). Inactivation of curcuminphotodynamic technology on Grimontiahollisae and Vibrio alginolyticus in Aquatic Food.Journal of Chinese Institute of Food Science and Technology, 22(2), 40-48.

Hui,X. D.,  Wu, G., Han,D., Gong, X.,  Stipkovits, L., Wu, X. Y., Tang, S. Z., Brennan, M. A., &Brennan, C. S. (2021). Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. LWT-Food Science and Technology, 143,111167

 https://doi.org/10.1016/j.lwt.2021.111167

Sun, C. Z., Chen, J. Y., Li, H., Fang, L., Wu, S. W., Jayavanth, P., Tang, S. Z., Sanchez, G., &Wu, X. Y.(2021). One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry.Food Microbiology, 94,103653. 

        https://doi.org/10.1016/j.fm.2020.103653

Hui,X. D.,  Wu, G.,  Han,D.,  Stipkovits, L., Wu, X. Y.,Tang, S. Z.,  Brennan, M. A., &Brennan, C. S. (2020). The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes. Food Research International, 138,109756. https://doi.org/10.1016/j.foodres.2020.109756

Dong, D. L., Deng, Y. M., Du, W. Q., Tang, S. Z.*, Lin, S. L., Wu, X. Y. Zhou, Q. Q. & Chen, Z. Q. (2022). Effect of curcumin mediated photodynamic technology on Salmonella typhimurium biofilm and its bactericidal mechanism and application in milk. Modern Concepts & Developments in Agronomy, 10(2), 986-993. DOI: 10.31031/MCDA.2022.10.000731.

Dong, D. L., Lin, S. L., Sun, C. Z., Du, W. Q., Wu, X. Y., & Tang, S. Z.* (2022). Curcumin photodynamic inactivation of aquatic foodborne pathogenic bacteria Journal of Chinese Institute of Food Science and Technology, 22 (1), 1-11. DOI:11.4528.TS.20220106.1457.007.

Dong, D. L., Du, W. Q., Wu, X. Y., Lin, S. L., Riley, W. W., & Tang, S. Z.* (2021). Photodynamic inactivation effects on foodborne pathogens and its application in food products. Trends in Photochemistry & Photobiology, 20 (1), 1-15.

Du, W. Q., Dong, D. L., Tan, Y., Riley, W. W., Yang, G., Wu, X. Y., & Tang, S. Z.* (2021). Effects of Anisakis allergenic proteins on fish-borne food safety risks. Modern Concepts & Developments in Agronomy, 8(4), 833-842. DOI: 10.31031/MCDA.2021.08.000693.

Du, W. Q., Tan, Y., Dong, D. L., Wu, X. Y., & Tang, S. Z.* (2021). Effects of high temperature thermal treatment on the gene and protein of Anisakis in mackerel.. Journal of Food Science and Biotechnology, 40(12), 44-51. DOI: 10.3969/j.issn. 1673-1689.2021.12.006.

Du, W. Q., Yang, L. H., Dong, D. L., Tang, S. Z.* Lin, S. L., Wu, X. Y., Brenan, C. & Riley, W. W. (2021). Inactivation effects of photodynamic technology with toluidine blue O and laser illumination on Cronobacter sakazakii biofilm on a glass surface. Trends in Photochemistry & Photobiology, 20 (1), 57-71.

Liu, Q. Y., Yang, P. P., Du, W. Q., Dong, D. L., Yang, G., & Tang, S. Z.* (2021). Enrichment of deoxynivalenol and establishment of online early warning treatment system for drinking water. International Journal of Food Science and Technology, 56, 2612-2620. DOI:10.1111/ijfs.14937.

Sun, C. Z., Chen, J. Y., Li, H., Fang, L., Wu, S. W., Jayavanth, P., Tang, S. Z., Gloria Sanchez, G., & Wu, X. Y. (2021). One-step duplex RT-droplet digital PCR assay for the detection of norovirus GI and GII in lettuce and strawberry. Food Microbiology, 94(103653), 1-7. DOI: 10.1016/j.fm.2020.103653.

Zhang, X. T., Wu, Q., Tang, S. Z.,* Riley, W. W., Chen, Z. Q. (2020). Biofilm formation and methylene blue-mediated photodynamic inactivation of Vibrio parahaemolyticus in the sea food industry. Nutrition & Food Science International Journal, 10(3), 1-9. DOI: 10.19080/NFSIJ.2020.10.555787.

Li, L., Wu, S. Z., Yang, P. P., Liu, Q. Y., & Tang S. Z.* (2019). Rapid detection and toxicity assessment of ochratoxin A by Photobacterium leiognathi in drinking water. International Journal of Food Science and Technology. 55(3), 1359-1367. DOI:10.1111/ijfs.14411.

Yang, L. H., Deng, Y. M., Zhang, X. T., & Tang S. Z.* (2018). Analysis of 129 global cases of Cronobacter sakazakii infection during 1961-2017. Asia-Pacific Journal of Food Safety and Security, 4(2), 32-44.

Wu, S. Z., Zhang, X. H., Yang, P. P., Li, L., & Tang, S. Z*. (2018). Rapid detection and toxicity assessment of citreoviridin using luminescent Vibrio qinghaiensis sp.-Q67 in drinking water. International Journal of Food Science and Technology, 53(9), 2141-2149. DOI: 10.1111/ijfs.13801.

Tang, S. Z.* & Wu, X. Y. (2016). Food safety challenges in China. Asia-Pacific Journal of Food Safety and Security.2(3),1-2.

Chen, L., Zhang, X. H., Hao, T. Y., Liang, R. J., Man, S. B., Huang, G. Z., & Tang, S. Z.*.(2016). Research progress on antioxidant activity of natural products. European Journal of BioMedical Research, 2(1), 36-40.

Deng, X.,Tang, S. Z.*, Wu, Q., Tian, J., Riley, W. W., & Chen Z. Q. (2015). Inactivation of Vibrio parahaemolyticus by antimicrobial photodynamic technology using methylene blue. Journal of Science of Food and Agriculture, 96(5),1601-1608.

Li, H. A., Tang, S. Z.*, Deng, X., Wu, Q., Ma, Y., Wu, X. Y., & Zhen, Z. Q. (2015). Photodynamic inactivation of Listeria monocytogenes biofilms and its toxin protein (listeriolysin O) by methylene blue. Asia-Pacific Journal of Food Safety and Security, 1(1), 3-19.

Wang, E P., Shen, J. H., Wang, Y., Tang, S. Z., Emami, S.,& Reaney, M. J. T. (2015). Production of biodiesel with lithium glyceroxide. Fuel, 160(7), 621-628.

 https://doi.org/10.1016/j.fuel.2015.07.101.

Chen, Y.,Wang, G., Ma, Z. L., Li, Y., Wang, X. Y., Cheng, X.,Chuai, M. L., Tang, S. Z., Lee, K. K.,Yang, X. S. (2014). Adverse effects of high glucose levels on somite and limb development in avian embryos. Food and Chemical Toxicology, 71,1-9.

Wang, E. P., Ma, X., Tang, S. Z., Yan, R. A., Wang, Y., Riley, W. W., & Reaney, M. J. T. (2014). Synthesis and oxidative stability of trimethylolpropane fatty acid triester as a biolubricant base oil from waste cooking oil. Biomass and Bioenergy, 66, 371-378.

Fan, F. H., Ma, Q., Ge, J., Peng, Q. Y., Riley, W. W., & Tang, S. Z.*. (2013). Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks. Journal of Food Engineering, 118(4), 426-433.

Bi, S. L., Tang, S. Z., Wu, X. Y., & Chen, S. Y. (2013). Quantitative detection of Proteus species by real-time polymerase chain reaction using SYBR Green I. Annals of Microbiology, 63(3), 1205-1208.

Lin, S. L., Hu, J. M., Tang, S. S., Wu, X. Y., Chen, Z. Q., & Tang, S. Z.* (2012). Photodynamic inactivation of methylene blue and tungsten-halogen lamp light against food pathogen Listeria monocytogenes.  Photochemistry and Photobiology, 88(3), 985-991.

Wang, Y., Ma, S., Wang, L. L.,Tang, S. Z., Riley, W. W., & Reaney, M. J. T..(2012). Solid superacid catalyzed glycerol esterification of free fatty acids in waste cooking oil for biodiesel production. European Journal of Lipid Science and Technology, 114(3),315-324.

Wang, Y., Zhao, M. M., Song, K. K., Wang, L. L., Tang, S. Z., & Riley, W. W. (2010). Partial hydrolysis of soybean oil by phospholipase A(1) (Lecitase Ultra), Food Chemistry, 121(4), 1066-1072.

Teng, J. W., Tang, S. Z., & Ou, S. Y.  (2009). Determination of perfluorooctanesulfonate and perfluorooctanoate in water samples by SPE-HPLC/electrospray ion trap mass spectrometry. Microchemical Journal, 93(1), 55-59.

Li, L., Yang, Z. Y., Yang, X. Q., Zhang, G. H., Tang, S. Z., & Chen, F. （2008）. Debittering effect of actinomucor elegans peptidases on soybean protein hydrolysates. Journal of Industrial Microbiology & Biotechnology, 35(1),41-47.

Wang, Y., Ou, S. Y., Liu, P. Z., Xue, F., & Tang, S. Z. (2006). Comparison of two different processes to synthesize biodiesel by waste cooking oil. Journal of Molecular Catalysis A-Chemical, 252(1-2), 107-112.

Huang, X. S., Ou, S. Y., & Tang, S. Z. (2006). N-Methyl-N-cis-styrylcinnamamide monohydrate, a compound of clausenaminade from clausena lansium (Lour.) skeels. ACTA Crystallographica Section E- Structure Reports Online, 62, O1987-O1988.

Tang, S. Z.,* Ou, S. Y., Huang, X. S., Li, W., Kerry, J. P., Buckley, D. J. (2006). Effects of added tea catechins on colour stability and lipid oxidation in minced beefpatties held under aerobic and modified atmospheric packaging conditions. Journal of Food Engineering, 77(2), 248-253.

Ou, S. Y., Wang, Y.,Tang, S. Z., Huang, C. H., & Jackson, M. G. （2005）. Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering, 70(2), 205-210.

Xie, Y. F., Tan, Y., & Tang, S. Z.* (2004). Epidemiology of 377 patients with chemical burns in Guangdong province. Burn, 30(6), 569-572.

Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J. (2002). Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chemistry, 76(1), 45-51.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J., & Morrissey, P. A. (2001). Antioxidative effect of added tea catechins on susceptibility to oxidative stability in cooked red meat, poultry and fish patties. Food Research International,, 34(8),651-657.

Tang, S. Z., Kerry, J. P., Sheehan, D., & Buckley, D. J. (2001). Antioxidant activity of added tea catechins on lipidoxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology, 36(6), 685-692.

Tang, S. Z., Kerry, J. P., Sheehan, D., & Buckley, D. J. (2001). A comparative study of tea catechins and a-tocopherol as antioxidants in cooked beef and chicken meat. European Food Research and Technology, 213(4), 286-289.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J., & Morrissey, P. A. (2001). Antioxidative effect of dietary tea catechins on lipidoxidation of long-term frozen stored chicken meat. Meat Science, 57(3), 331-336.

Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J., & Morrissey, P. A.(2000). Dietary tea catechins andiron-induced lipid oxidation in chicken meat, liver and heart. Meat Science, 56(3), 285-290.

Tang, S. Z. (2001). Possible mechanisms for antioxidant activity of added tea catechins in chicken muscle systems. 47th International Congress of Meat Science and Technology, 26-31 August, Kraków, Poland.

Tang, S. Z. (2001). Mechanistic study of tea catechins in chicken muscle systems. 31st Annual Food science and Technology Research Conference, 6-7 September, University College Cork, Ireland.

Tang, S. Z. (2001). Factors affecting the production of dry-cured ham. 31st Annual Food science and Technology Research Conference, 6-7 September, University College Cork, Ireland.

Tang, S. Z. (2000). Antioxidant activity of added tea catechins on oxidative stability of raw and cooked red meat, poultry and fish patties. 30th Annual Food Science & Technology Research Conference, 19-20 September, University College Cork, Ireland.

Tang, S. Z., Zhang, Y. H., Wu, X. Y., Peng, X.C., & Chen, W. D. (2012). Food Safety Emergency Management. Guangzhou: Jinan University Press. ISBN: 978-7-5668-0075-6 (In Chinese).

Pang, G. F., Tang, S. Z., Fan, C. L., Chen, Z. F., Wu, X. Y., Bi, S. L., Zhang, Y. H., Wang, C., & Duan, H. Y. (2013). Animal-borne Food Safety Management and Technology, In Sustainable Development Strategies for China Animal Industry-Animal Products and Safety, Volume 6). Beijing: China Agriculture Press. ISBN: 978-7-109-17552-5. (In Chinese).

Open courses

For undergraduates

Introduction to Food Safety (teaching in English)

Introduction to Food Technology (teaching in English)

Advances in Food Safety Research (teaching in English)

Academic English Writing for Food Science

Modern Food Nutrition and Safety (General evening course)

For Master degree graduates

Academic Ethics and Thesis Writing

Cereal Chemistry and Technology

Academic English Writing

For PhD Students

Academic Writing and Translation Skills

Social service position

Member of Board Directory, Guangzhou Lingnan International Group.

President, Guangdong Overseas Students and Scholars Association.

Vice President, Guangdong PhD Science Innovation Association.

Member of Expert Group, Guangdong Provincial Emergency Management.

Deputy Director, Meat Processing, China Animal Products Processing Research Association.

Deputy Director, Risk Assessment, Guangdong Provincial Food Safety Committee.

Editorial member position for International Journals

International Journal of Food Science & Technology

Asian-Pacific Journal of Food Safety & Security

Meat Science Research

Food Science and Human Wellness

Peer reviewer for International Journals

Food and Bioprocess Technology

Food Technology and Biotechnology

Food Process and Food Biotechnology

Meat Science

Colloids and Surfaces

Journal of the Science of Food & Agriculture

Journal of Food Science

Journal of Food Engineering

Journal of Food Protection

Journal of Food Safety

Journal of Food Biochemistry

Journal of Innovative Optical Health Science

Journal of Applied Microbiology

Journal of Food Quality

Food And Function

Critical Review in Food Science and Nutrition

Global Journal of Obesity, Diabetes and Metabolic Syndrome

Applied Water Science