PhD -Food Science 5 次浏览

TECHNICAL SKILLS

• Chromatography: ion-exchange and gel filtration
• Protein purification
• Reversed-phase high-performance liquid chromatography (RP-HPLC)
• Mass spectrometry (MS)
• Zymography
• Trypsin in-gel digestion
• Characterization of proteinase
• Confocal laser scanning microscopy
• Rheology
• Small angle X-ray scattering
• Ultra-small angle neutron scattering
• Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)
• UV-Vis spectroscopy
• Excellent computing skills in: Microsoft Word, Excel, PowerPoint, Fit2D, Origin, Agilent MassHunter Qualitative Analysis, Profinder, UniProtKB-ExPASy.

QUALIFICATIONS

PhD: Food Science
Faculty of Chemical Science, The University of Auckland, New Zealand
June 2013 – April 2018
Thesis: “Tamarillin – the purification and properties of a novel serine protease from tamarillo fruit (Cyphomandra betacea (Cav.)), and the characterisation of its milk-clotting activity.”

MSc: Food Science and Nutrition
School of Food Science and Nutrition, University of Leeds, United, Kingdom
September 2011 – July 2012
Thesis: “Analysis of total phenol content in strawberry jams”

BSc: Food Science and Engineering
School of Food Science and Engineering, Shandong Agricultural University, China
September 2007 – July 2011
Thesis: “The influence of type and amount of sugar in biscuits”

PUBLICATION

Li, Z., Scott, K., Hemar, Y. & Otter, D. (2018). Purification and characterization of a protease (tamarillin) from tamarillo. Food Chemistry, 256, 228-234.
Li, Z., Yang, Z, Rehm, C., Li, N., Zhou, P., Otter, D., & Hemar, Y. (2018). Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and tamarillo protease (tamarillin). Food Hydrocolloids. 79, 170-178.
Li, Z., Scott, K., Otter, D., Zhou, P., & Hemar, Y. (2018). Effect of gelation temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. Journal of Dairy Science, 101(6), 4869-4878.
Li, Z., Hemar, Y., Scott, K., & Otter, D. (2018). Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine casein. Food Research International, 109, 380-386.

EXPERIENCE

The University of Auckland
Laboratory Teaching Assistant: FOODSCI 301 (Food Quality Attributes)
2013 – 2015
• Tutoring undergraduate and postgraduate students in laboratory work
• Demonstrating laboratory procedures

WORKSHOPS ATTENDED

Ion Chromatography Course
Thermo Fisher Scientific Training Academy
2016

Rheology Seminar: Making Meaningful Rheological Measurements
ATA Scientific Pty Ltd.
2016

RESEARCH EXPERIENCE

Small angle X-ray scattering experiment, “SAXS measurements of starch and milk dispersions”
Beijing Synchrotron Radiation Facility
November 2016

Ultra-small angle neutron scattering experiment: “Investigate the milk gelation with rennet and plant enzyme (from tamarillo fruits) with different milk concentration using USANS”
Australian Nuclear Science and Technology Organisation
May 2016

Small angle X-ray scattering experiment: “Using SAXS to monitor gelation of bovine milk gel induced by rennet and tamarillo enzyme”
Shanghai Synchrotron Radiation Facility
March 2016

RESEARCH ASSISTANT

Assistance for supervisor:
• Visitation with School of Food Science and Engineering in Shandong Agricultural University in May 2016
• Visitation with School of Food Science and Engineering in Qilu University of Technology in May 2016
• Aplication of “Double-Hundred Talent Plan” with School of Food Science and Engineering in Qilu University of Technology in April 2017

PRESENTATIONS

Presenter, “Characterisation of an enzyme purified from tamarillo,” Chemistry Research Showcase, June 2016, University of Auckland, New Zealand.
Presenter, “Purification and characterisation of enzyme from tamarillo,” 9th CIGR Section VI International Technical Symposium, November 2015, Massey University, Auckland, New Zealand.
Presenter, “Effect of gelation temperature and pH on the properties of skim milk gels made from plant coagulants and rennet,” Chemistry Research Showcase, March 2015, Auckland War Memorial Museum, Auckland, New Zealand.
Presenter, “The use of plant protease in cheese-making,” Chemistry Research Showcase, July 2014, The University of Auckland, Auckland, New Zealand,
Presenter, “The use of plant protease in cheese-making,” NZIFST conference, July 2013, Christchurch, New Zealand.

PROFESSIONAL MEMBERSHIPS

The New Zealand Institute of Food Science and Technology (NZIFST)
2013 – present

New Zealand Chinese Scientist Association (NZCSA)
2015 – present

PERSONAL ATTRIBUTES

• Confident and motivated in facing new challenges
• Enjoy working in a team environment with the ability to work independently
• Keen and quick to learn new skills
• Reliable and hard-working
• Confident communicator – fluent in both English and Mandarin

REFEREES available upon request