Qiaofen Cheng
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+44 (0) 118 378 8719
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Lecturer
- Teaching in the department and international partner
- Managing international links and recruiting international students
- Supervising PhD, MSc and BSc students.
Office
2-52Building location
Harry NurstenAreas of interest
Current interests include:
- developing healthy meat products (salt substitution and fat replacement)
- meat processing technology
- sensory sensitivity and brain function.
Academic qualifications
- PhD Biosystems Engineering, University College Dublin, Ireland
- MSc Food Science, Nanjing Agricultural University, P.R. China
- BSc Food Science, Hebei Agricultural University, P.R.China.
Selected publications
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.