Teaching Courses

Postgraduate Courses

Modern Microbiology Technology (Professional Elective; Course Code: 5625035; Total 32 credit hours, 10 credit hours taught by me per semester; 2018 – Present)

High-Tech in Food Engineering (Professional Elective; Course Code: 5626193; Total 32 credit hours, 16 credit hours taught by me per semester; 2020 – Present)

Food Rheology & Texture Analysis (Professional Elective; Course Code: 5626103; Total 32 credit hours, 12 credit hours taught by me per semester; 2026 – Present)

Undergraduate Course

Principles of Food Engineering (Course Code: 791ZP003; 2 credit hours taught by me per semester; 2026 – Present)

Student Guidance

Undergraduate Graduation Projects: Guided 8 students (2021–2026) on topics such as "Factory Design for 500-ton/year Fish Collagen Peptide Production" and "1000-ton/year Fermented Milk Beverage Production".

Undergraduate Research Training Programs: Directed 9 projects (2019–2026), e.g., "Effect of Ultrasound-Assisted Fermentation on Casein Structure and Allergenicity" and "Preparation of Snakehead Fish Peptides via Enzymatic Hydrolysis and Fermentation".

Innovation Competitions: Mentored students to win 4 national awards (e.g., Third Prize in China University Service Outsourcing Innovation Competition) and 1 provincial gold award; named "Excellent Innovation and Entrepreneurship Tutor of Jiangxi Province" (2024).