Professor Jiang Da Wins the Award for Global Drying Industry

Professor Zhang?O of the School of Food Science and Technology of Jiangnan University won the “aruns.mujumdarmedal” award for the world's most important dry industry award at the just-concluded 8th Asia-Pacific Drying Conference. He was the ninth person in the world to receive this award.

According to reports, the award was established in 2007. It relies on the two most influential international drying series in the international drying industry, the Asia Pacific Drying Conference and the International Drying Seminar. Each year, it is recognized in the world that there is one in the dry area. Winners of major contributions. So far, nine famous smelters from seven countries including France, Canada, Poland, Norway, Thailand, New Zealand and China have won this award. The first Chinese scholar, Mr. Cao Chongwen, who won the award, is a master of the Chinese food drying industry, and is also a tutor of Professor Zhang?O at the China Agricultural University.

Professor Zhang?O, who teaches at Jiangda University, is a professor and doctoral tutor at the School of Food Science and is engaged in the research of new food processing technology. In the past 20 years, Prof. Zhang O has made outstanding contributions to the research and application of high-efficiency, high-quality drying technologies for food, and has established the largest food drying research and development team in the world.

At present, Prof. Zhang O publishes more than 120 sci papers in the dry field, 3 dry monographs, 96 granted dry patents for invention, and the title of “The 5th Outstanding Patent Inventor of the 5th Jiangsu Province”. He presided over the project "Key Technology Research and Application of High-quality Drying of Fruits and Vegetables Foods" and won the second prize of National Science and Technology Progress Award and the first prize of Jiangsu Provincial Science and Technology Progress Award. The authoritative sci publication in the international drying field also published a special issue for the team for the first time last year under the title of “Food dehydration research and development at Jiangnan University”.

“Acquiring this award is a great incentive for me and Jiangda's food drying R&D team.” Professor Zhang? O said that in recent years, Jiangda conducted many innovative researches in the field of food drying, and The breadth has been internationally recognized.

Through long-term and fruitful international exchanges and cooperation between industry, university and research institute, Professor Zhang O’s team has trained a large number of senior talents in the field of food drying. His 30 doctors and 88 masters have graduated and engaged in research and development or teaching in this field. jobs. “Next we will focus on the study of energy-saving and emission reduction in food drying, and promote more energy-saving drying technology to enterprises, thereby reducing the company's dry energy consumption.” Professor Zhang? O said, further improve the economics of food companies Benefits and social benefits will be the direction of their team's efforts in the future.