Dr. Pingfan Rao

Member


Professor & Director, CAS.SIBS-Zhejiang Gongshang University Joint Center for Food & Nutrition Research, Hangzhou, China. Immediate Past President, International Union of Food Science and Technology.

Biography

Pingfan Rao, Ph.D., received BEng in food technology from Fuzhou University of China in 1982, Msc in food science from Hiroshima University of Japan in 1986, and phD in biochemistry from Osaka University of Japan in 1989. He is currently Professor and founding Director of CAS.SIBS-Zhejiang Gongshang University Joint Center for Food and Nutrition Research, and a Professor of Fuzhou University in China.
He is President(2012-14) of the International Union of Food Science and Technology, a fellow of International Academy of Food Science and Technology, Vice President of the Chinese Institute of Food Science and Technology. His research focuses primarily on identifying and characterizing bioactive proteins and expression and scale production of recombinant enzymes, protein derivatives as the active ingredients of tradition Chinese medicine and food, new methodology for cell separation and superoxide channels.