Haitao Chen

Contact Details

Email:chenht@th.btbu.edu.cn

Telephone/Mobile (optional):010-68985219

Office:  Room 601, Gengyun Building, Beijing Technology and Business University, Number 11, Fucheng Road, Haidian, Beijing

Position

Associate professor

Education Background

In 1996, graduated from the School of Chemical Engineering, Dalian University of Technology with a bachelor's degree

In 2003, graduated from the School of Chemical Engineering, Beijing Technology and Business University with a master’s degree

Research Field/Interests

Mainly engaged in the research and application of food flavor and seasoning.

Research Grants

1.National Key R&D Program of China (2018YFD0400601), 2018;

2.Project of National Science and Technology Support Program: technology and industrialization application of Chinese traditional dishes flavor and seasoning (2014BAD04B06), 2014.01-2016.12, project leader;

3.Project leader of research on the preparation of a kind of duck paste flavor, cooperated with Hunan Huexiangxuan biotechnology co., 2016,;

4.Project leader of research on qualification analysis of key volatile aroma compounds of a kind of meat flavor, cooperated with Beijing Weishiyuan food technology co., 2014;

5.Project leader of research on development of technology and process of a cereals breakfast porridge, cooperated with Jinxiang Chenggong biotechnology co., 2014.

Publications

1.Chen haitao*, Sun Jie, Pu Dandan, et al. Preparation of dried beef essence from Inner Mongolia, China food additives, 2016, (09) : 120~126

2.Chen haitao*, Sun Jie, Pu Dandan, et al. Identification of flavor active substances in Neimenggu air-dried beef by OAV and gc-ms-o method, Food industry science and technology, 2016, (15) : 304~308

3.Chen haitao*, Sun Jie, Pu Dantan, et al. Separation and identification of volatile flavor components in beef brisket stewed with radish, Chemical research and application, 2016,28 (07) : 977~986

4.Chen haitao*, Cheng Yue, Liu Yang, et al. Effects of different enzymes on the flavor of chicken stewed mushroom, Fine chemicals, 2014,31 (02) : 207~211

5.Chen Haitai*，Wang Dan，LIU Yongguo, et al. Characterisation of a by-product formed in the industrial production of g-nonalactone, Journal of Chemical Research, 2016,40(3)：141~3

Teaching Interests

The theories and techniques of flavor chemistry