Academic Disciplines: Food Science and Engineering, Food Nutrition and Hygiene, Food Processing and Safety, Food Engineering, Bioengineering
Affiliated Department: College of Food Science

Research Directions

Novel Food Processing Technologies, Modification of Food Macromolecules, Natural Products and Functional Foods.

Enrollment Programs (Covering all disciplines of the College of Food Science):

Doctoral Programs: Bioengineering, Biology and Pharmacy

Academic Master's Programs: Food Science and Engineering, Nutrition and Food Hygiene, Fermentation Engineering

Professional Master's Programs: Food Engineering, Food Processing and Safety, Biology and Pharmacy, Bioengineering

Personal Profile

Shunjing Luo is a Doctoral Supervisor. Her primary research focuses on food processing technology, the high-value utilization of new resources, and the application and promotion of related technologies. She teaches courses such as Principles of Food Engineering, Principles of Food Engineering Laboratory, and Course Design of Principles of Food Engineering. She served as the chief editor of the national "Twelfth Five-Year Plan" textbook Principles of Food Engineering.

Her teaching achievements have been recognized with numerous awards, including the Jiangxi Province Teaching Achievement Award (Second Prize), the Nanchang University Teaching Achievement Award (First Prize), six Excellent Teaching Quality Awards, three Teaching Quality Nomination Awards, the ZTE Development Teaching Award, and the title of "Top Ten Teaching Exemplars of Nanchang University" in 2014.

She has led several key research projects, including a sub-project of the National "Thirteenth Five-Year Plan" Key R&D Program titled "Research and Demonstration of Key Technologies and Equipment for Nutrition Preservation and Quality Improvement of Emerging Whole Grain Brown Rice Products"; National Natural Science Foundation projects such as "Study on the Relationship Between Binding Sites, Conformational Changes, and Allergenicity of Polyethylene Glycol Site-Specific Modified β-Lactoglobulin" and "Starch Digestibility, Microbiota Modulation Properties of Cooked Brown Rice Products and Their Impact on Blood Glucose Metabolism"; the Jiangxi Provincial Key R&D Project "Creation of Nutritious and Healthy Indica Brown Rice Foods and Innovation of Key Technologies and Equipment"; and the Jiangxi Provincial Major Science and Technology Special Project "Unveiling the List" Enterprise Demand Project "Research on Key Technologies for High-Quality Rice Protein Specialized in Plant-Based Protein Beverages."

Additionally, she has overseen corporate collaboration projects, including "R&D of Rice Starch Products," "Collaborative R&D of Yulanji Series Natural Products," "Research and Development of Jiangxi Danxia Natural Pigment Products," "Collaborative Research on the Polygonatum SibiricumHealth Industry," and "Key Technology Research for Egg Product Preservation."

Her technological achievements have been industrialized and demonstrated in leading and high-tech enterprises, such as Guangxi Guiliu Animal Husbandry Group, Jiangxi Huangshanghuang Group Food Co., Ltd., Jiangxi Danxia Biotechnology Co., Ltd., and Jiangxi Qiyunshan Food Co., Ltd. She has published over 100 SCI-indexed scientific papers and been granted more than 30 invention patents. Her work has been recognized with numerous awards, including two Jiangxi Province Science and Technology Progress Awards (First Prize), one Jiangxi Province Technology Invention Award (Second Prize), one Jiangxi Province Science and Technology Progress Award (Second Prize), and one First Prize and one Second Prize from the China Industry-University-Research Collaboration Innovation Achievement Award.

Courses Taught

Principles of Food Engineering

Principles of Food Engineering Laboratory

Course Design of Principles of Food Engineering

Academic Achievements

1.Luo Shunjing, Zou Changchun, Liu Chengmei, Wan Jie, Xiao Zhiyong. Research on Green and Environmentally Friendly *** Hematology Analyzer Reagents and Their Production Method. Jiangxi Provincial Technology Invention Award, Second Prize, 2012.

2.Liu Chengmei, Luo Shunjing, Chen Tingting, Zhao Qiang, Zhong Yejun, Hu Xiuting, Wu Jianyong, Ye Jiangping, Sun Yong, Liu Huan, Fu Aiping, Xie Nianfeng, Li Yongxin, Yu Xiumei, Liu Yan. Key Technologies and Equipment Innovation and Industrialization Application for Early Indica Rice Processing. Jiangxi Provincial Science and Technology Progress Award, First Prize, 2022.

3.Liu Chengmei, Chen Jun, Luo Shunjing, Liu Zhigao, Liu Jiyan, Liu Wei, Ling Huashan, Li Chu, Liang Ruihong, Wan Jie, Hu Xiuting, Chen Zhouhai, Chen Hourong, Huang Zhongming. Key Technologies and Equipment Innovation and Application for the Industrialization of Southern Wild Jujube. Jiangxi Provincial Science and Technology Progress Award, First Prize, 2019.

4.Chen Jun, Liu Ye, Luo Shunjing, Xu Yan, Zhang Liping, Dai Taotao, Wang Jianhui, Chen An, Zhang Wenhan, Wang Zhiqiang. Key Technologies and Equipment Innovation and Application for Rice Bran Oil and Its Deep-Processing Products. Jiangxi Provincial Science and Technology Progress Award, Second Prize, 2020.

5.Luo Shunjing, Wan Jie, Zou Changchun, Li Chu, Liu Wei, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Li Nanhua, Xiao Zhiyong. Production Technology for Green and Environmentally Friendly Three-Part Hematology Analyzer Reagent Kits. China General Chamber of Commerce Science and Technology Progress Award, Second Prize, 2012.

6.Liu Chengmei, Luo Shunjing, Chen Jun, Chen Tingting, Liu Zhigao, Liu Jiyan, Zhong Limin, Zhong Junzhen, Huang Li, Zhao Haibin. Key Technologies and Industrialization Application for Nutrient Retention in Natural Complex Matrix Foods and High-Density Nutritionally Fortified Foods. China Industry-University-Research Collaboration Promotion Association Science and Technology Progress Award, First Prize, 2020.

Research Projects Undertaken

1.Sub-project of the National Key R&D Program of China during the 13th Five-Year Plan: "Key Technologies and Equipment for Nutrition Preservation and Quality Improvement of Emerging Whole Grain Brown Rice Products" (Project No.: 2017YFD0401103; Funding: 930,000 RMB; Duration: July 2017 - December 2020), Project Lead.

2.National Natural Science Foundation of China (NSFC) Project: "Study on the Relationship Between Binding Sites, Conformational Changes and Allergenicity of Polyethylene Glycol Site-Specific Modified β-Lactoglobulin"(Project No.: 31560435; Funding: 400,000 RMB; Duration: January 2016 - December 2019), Project Lead.

3.National Natural Science Foundation of China (NSFC) Project: "Starch Digestibility, Gut Microbiota Modulation Properties of Cooked Brown Rice Products and Their Impact on Blood Glucose Metabolism" (Project No.: 32460599; Funding: 350,000 RMB; Duration: January 2024 - December 2027), Project Lead.

4.Jiangxi Provincial Major Science and Technology Special Project ("Unveiling the List" for Enterprise Demands): "Research on Key Technologies for High-Quality Rice Protein Specialized for Plant-Based Protein Beverages" (Project No.: 20213AAF02025; Funding: 1,000,000 RMB; Duration: January 2022 - December 2024), Project Lead.

5.Jiangxi Provincial Key R&D Program: "Creation of Nutritious and Healthy Indica Brown Rice Foods and Innovation of Key Technologies and Equipment" (Project No.: 20232BBF60023; Funding: 1,000,000 RMB; Duration: July 2023 - December 2026), Project Lead.

6.Industry-University-Research Collaboration Project: "R&D of Rice Starch and Rice Protein Products" (Funding: 2,000,000 RMB), Project Lead.

7.Industry-University-Research Collaboration Project: "Collaborative R&D of the Yulanji Series Natural Products" (Funding: 500,000 RMB), Project Lead.

8.Industry-University-Research Collaboration Project: "Research and Development of Natural Pigment Products" (Funding: 600,000 RMB), Project Lead.

9.Industry-University-Research Collaboration Project: "Collaborative Research on the Polygonatum sibiricum Health Industry" (Funding: 300,000 RMB), Project Lead.

10.Industry-University-Research Collaboration Project: "Research on Key Preservation Technologies for Egg Products" (Funding: 1,500,000 RMB), Project Lead.

Publications and Monographs

1.Chief Editor of Principles of Food Engineering, a National Planning Textbook for Undergraduate Education during the "12th Five-Year Plan" period.

2.Luo Shunjing, Fu Yuteng; Ye Jiangping, Liu Chengmei, Ye Jiangping. Encapsulation of rutin in protein nanoparticles by pH-driven method: impact of rutin solubility and mechanisms[J]. Journal of the Science of Food and Agriculture, 2024, 104(3): 1804-1812.

3.Huang Ao, Liu Xinhua, Liu Jianmei, Luo Shunjing*, Ye Jiangping, Liu Chengmei*. Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior[J]. Food Bioscience, 2024, 59: 103906.

4.Zeng Zicong, Wang Yiheng, Xu Guorong, Zhou Lei*, Liu Chengmei, Luo Shunjing*. Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice. Food Bioscience, 2023, 52: 102383.

5.Shunjing Luo, Yaqin Hou , Liang Xie , Huibin Zhang , Chengmei Liu , Tingting Chen*, Effects of microwave on the potential microbiota modulating effects of agro-industrial by-product fibers among different individuals[J]. LWT - Food Science and Technology, 2023, 178: 114621.

6.Shunjing Luo, Shaobai Xiong, Xianbao Li, Xiuting Hu, Jiangping Ye*, Chengmei Liu. Impact of starch-lipid complexes on oil absorption of starch and its mechanism[J]. Journal of the science of Food and Agriculture, 2023, 103: 83-91.

7.Shunjing Luo, Bingbing Zhou, Lanlan Cheng, Jingyi Huang, Pei Zou, Yingying Zeng, Shijin Huang, Tingting Chen, Chengmei Liu, Jianyong Wu*. Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice[J]. Food Chemistry, 2022, 386: 132757.

8.Shunjing Luo, Li He, Huibin Zhang, Zhongxia Li, Chengmei Liu, Tingting Chen*. Arabinoxylan from rice bran protects mice against high-fat diet-induced obesity and metabolic inflammation by modulating gut microbiota and short-chain fatty acids[J]. Food & Function 2022, 13(14): 7707-7719.

9.Luo Shunjing, Yan Xudong, Fu Yuteng, Pang Min, Chen Ruiyun, Liu Yunfei, Chen Jun, Liu Chengmei. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill[J]. Food Chemistry, 2021, 348: 129032.

10.Luo Shunjing, Ji Li, Zhou Lei, Chen Tingting, Zhong Junzhen*, Liu Wei, Liu Chengmei*. A new site-specific monoPEGylated β-lactoglobulin at the N-terminal: Effect of different molecular weights of mPEG on its conformation and antigenicity[J]. Food Chemistry, 2021, 34: 128402.

11.Shunjing Luo, Zhilu Zeng, Yaxin Mei, Kechou Huang, Jianyong Wu, Chengmei Liu, Xiuting Hu*. Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose[J]. Carbohydrate Polymers, 2020, 240: 116359.

12.Zicong Zeng, Xiuting Hu, David Julian McClements, Shunjing Luo*, Chengmei Liu, Ersheng Gong, Kechou Huang. Hydrothermal stability of phenolic extracts of brown rice[J]. Food Chemistry, 2019, 271: 114-121.

13.Shunjing Luo, Xuli Lu, Chengmei Liu, Junzhen Zhong*, Lei Zhou, Tingting Chen. Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity[J]. Food Research International, 2019, 123: 623-630.

14.Shunjing Luo, Rui-yun Chen, Li Huang, Rui-hong Liang, Cheng-mei Liu, Jun Chen*. Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression[J]. Food Hydrocolloids, 2017, 63: 580-584.

Authorized Patents

1.Luo Shunjing, Liu Chengmei, Zhong Junzhen, Chen Jun, Fu Zhen, Zhan Liuqing. A Functional Packaging Bag for Fresh Rice Noodles, China, ZL 201410348961.1, 2014-12-10.

2.Luo Shunjing, Liu Chengmei, Liu Wei, Wan Jie, Zhan Liuqing, Ye Jiangping. A Processing Method for Fresh Wet Rice Noodles, China, ZL 201410348951.8, 2014-12-10.

3.Luo Shunjing, Liu Chengmei, Tu Zongcai, Chen Farong, Huang Li, Chen Chen. A Processing Method for Rehydrated Dried Radish Pickles, China, ZL 201110043656.8, 2011-8-17.

4.Luo Shunjing, Liu Chengmei, Zou Changchun, Tu Zongcai. A Production Method for Diluent Used in Three-Part Differential Hematology Analyzers, China, ZL 200710051577.5, 2007-8-22.

5.Luo Shunjing, Liu Chengmei, Zou Changchun, Tu Zongcai. A Production Method for ****-Free Hemolysin, China, ZL 200710051576.0, 2007-8-22.

6.Liu Chengmei, Luo Shunjing, Liu Wei, Zhong Yejun, Fu Zhen, Ye Jiangping. A Production Method for Fresh Wet Rice Noodles, China, ZL 201410349235.1, 2014-12-10.

7.Liu Chengmei, Luo Shunjing, Hu Di, Chen Jun, Hu Xiuting, Wu Jianyong, Xie Liang. A Continuous Superheated Steam Drying Device, China, ZL 201820742947.3, 2019-1-15.

8.Liu Chengmei, Luo Shunjing, Zhang Zhilin, Wu Jianyong, Chen Jun, Ye Jiangping. A Processing Method for Instant Kudzu Powder Complexed with Palmitic Acid, China, ZL 202111569016.0, 2021-12-21.

9.Luo Shunjing, Liu Chengmei, Wan Shiying, Chen Jun, Chen Tingting, Huang Chenyan. A Novel Salting Method for Salted Duck Egg Yolk, China, ZL 202111569019.4, 2021-12-21.

10.Luo Shunjing, Liu Chengmei, Shang Junwei, Ye Jiangping, Zhang Zhilin, Yan Xudong. A Cooked Egg Shelling Machine, China, ZL 202420272868.6, 2024-2-5

• 200401-200701 Nanchang University
• 198709-199107 Jiangxi University of Technology
• 198409-198707 Ningdu High School General High School

• [1] 199303-199110 Jiangxi Gas Compressor Plant Jiangxi Gas Compressor Plant
• [2] 199607-200009 Jiangxi Provincial Chemical Industry Research Institute Jiangxi Provincial Chemical Industry Research Institute
• [3] 199303-199607 Provincial Talent Mobility Center Provincial Talent Mobility Center
• [4] 200010- Nanchang University Nanchang University

• [1]Key Technologies for Suitability Evaluation of Emerging Whole Grain Food Processing and Industrialization Application.
• [2]Study on the Relationship Between Binding Sites, Conformational Changes, and Allergenicity of Polyethylene Glycol Site-Specific Modified β-Lactoglobulin
• [3]Research and Development of Natural Pigment Products – Comprehensive Utilization of Spirulina
• [4]Research Cooperation Agreement on Polygonatum sibiricum Health Industry - 1 - Luo Shunjing
• [5]Starch Digestibility, Gut Microbiota Modulation Characteristics of Cooked Brown Rice Products and Their Impact on Blood Glucose Metabolism