Staff Profile:Qiaofen Cheng

Name:
Dr Qiaofen Cheng
Job Title:
International Student Tutor
Responsibilities:

Teaching in the department and international partner

Managing international links and recruiting international students

Supervising PhD, MSc and BSc students
Areas of Interest:

Developing healthy meat products (salt substitution and fat replacement)

Meat processing technology

Sensory sensitivity and brain function
Research groups / Centres:
Publications:
Y
Jump to: 2017 | 2014
Number of items: 3.

2017

2014

This list was generated on Wed Oct 18 11:36:17 2017 BST.

Du, C.J & Cheng, Q.F. (2012). Du, C.J, Cheng, Q.F. & D-W Sun (2012).Computer vision in the bakery industry (Chapter 16) in Computer Vision Technology in the Food and Beverage Industries, Edited by Dawen Sun, Woodhead Publishing Limited, Cambridge, UK.

Cheng, Q.F. & Sun, D.-W. (2008). Important factors affecting the water holding capacity of red meat products: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 48(2),137-159.

Cheng, Q.F. & Sun, D.-W. (2007). Effects of combined water cooking-vacuum cooling with water on processing time, mass loss and quality of large pork ham. Journal of Food Process Engineering, 30(1), 51-73.

Cheng, Q.F. & Sun, D.-W. (2007). Effect of cooking bag and netting packaging on the quality of pork ham during water cooking. Meat Science, 75(2), 243-247.

Cheng, Q.F. & Sun, D.-W. (2006). Feasibility assessment of vacuum cooling of cooked pork ham with water as compared with that without water and with air blast cooling. International Journal of Food Science and Technology, 41 (8) 938-945.

Cheng, Q.F. & Sun, D.-W. (2005). Improving the quality of pork ham by pulsed vacuum cooling in water. Journal of Food Process Engineering, 29(2), 119-133.

Cheng, Q.F. & Sun, D.-W. (2005). Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methods. Meat Science, 70(4), 691-698.

Cheng, Q.F., Sun, D.-W. & Scannell, A.G.M. (2005). Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods. Journal of Food Engineering, 67(4), 427-433.
Qualifications:
BSc in Food Science, Hebei Agricultural University, P.R.China
MSc Food Science, Nanjing Agricultural University, P.R. China
PhD Biosystems Engineering, University College Dublin, Ireland

Contact Details

Email:
q.cheng@reading.ac.uk
Telephone:
+44 (0) 118 378 8719
Building:
Food and Nutritional Sciences 2-52

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