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Editor - Tao Feng | Shanghai Institute of Technology | 4392
ISSN: 0975-0851

Journal of Bioequivalence & Bioavailability
Open Access

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Tao Feng

Tao Feng
Tao Feng
Department of Food Science and Technology
Shanghai Institute of Technology
China

Biography

I earned my doctorate in cereal, oil, and plant protein sciences from Jiangnan University. I have my masters degree in food science and engineering from Tianjin University of Science and Technology. Now I am an assistant professor in School of perfume and aroma technology of Shanghai Institute of Technology, which is a special school for training flavorist or fragrance blending technologists. My professional specialties are the encapsulation and release of flavor compounds and food flavor chemistry, especially the quantitative structure and activity relationship between flavor compounds and their intensities. Now I am the special columnist for cereal foods world, a journal belonging to AACC  American Association Cereal Chemistry. Until now I have a project titled Amylose flavor compounds molecular inclusion preparation and their non-covalent interactions, which is funded by national natural science foundation committee of China.

Research Interest

My professional specialties are the encapsulation and release of flavor compounds and food flavor chemistry, especially the quantitative structure and activity relationship between flavor compounds and their intensities.

Certificate

Certificate

Global Speakers in the subject

Global Experts in the subject

Publications

The Application of Cyclodextrin Glycosyltransferase in Biological Science

Tao Feng, Haining Zhuang and Ye Ran
Research Article: JBB/Vol.3.9 202-206 (2011)
DOI: 10.4172/jbb.1000086
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