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Name Chang Liu
Groups FAST
Registered 2023
Impact 16
Contributions Production of Fermented Milk from Lingonberry (Vacciniumvitis-idea) and Wolfberry

Professional photo.jpg

CHANG LIU[edit | edit source]

Education Background[edit | edit source]

I am presently registered in Western University's "Engineering Innovation Leadership" program. Before this, I successfully finished my undergraduate studies at Northeast Forest University in China, where I obtained a Bachelor's degree in Food Science and Engineering. During my undergraduate years, I also pursued a minor in accounting, which led to the acquisition of a Bachelor's degree in Management. Subsequently, I pursued further education at Western University (Canada), earning a Master of Engineering degree with a specialization in food processing within the Chemical and Biochemical Department.

Research Experience[edit | edit source]

Research project[edit | edit source]

I'm primarily dedicated to exploring how we can turn forest resources into edible food, especially in areas with abundant forests. One specific resource I'm interested in is the Lingonberry, which has some unique properties, including its ability to reduce inflammation.

My project has two main aspects: First, I work on developing innovative ways to process and design edible products using these forest resources. Second, I delve into detailed food analysis, with a particular focus on understanding the proteins in our food.

  • Factory design with an annual production capacity of 3000 tons of protein bars
  • The Secondary and Tertiary Structure, as well as the Antioxidant Activity of Proteins of Pine Nuts(Pinus Koraiensis )affected by Roasting Treatment
  • The development of a complex fruit vinegar made from Lingonberry (Vacciniumvitis-idea)

Publication[edit | edit source]

Production of Fermented Milk from Lingonberry and Wolfberry (Under view)                                                 

Professional Skills[edit | edit source]

  1. Proficient in R language for statistical analysis.
  2. Skilled in computer-aided design (CAD) and using Origin Lab Origin and Design Expert for data analysis.
  3. Experience in protein characterization, food analysis, and bio-separation techniques.
  4. Strong knowledge of food processing, biochemistry, and food microbiology, such as High-performance liquid chromatography (HPLC); know food safety and preservation, such as Pulsed electric field electroporation.
  5. know the national food policies and regulations.

Other information about food policy[edit | edit source]

Project: Microalgea growth in microalgae

Literature Review: The comparison of Ractopamine Permitted and Used in the Swine Industry Between China and Canada.

literature review

Literature Review: Microalgea improvement

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