Name: FANG Ruosi
Date of birth：1989-09-28
Gender: Female
Current Employer: Zhejiang University of Science and Technology
Position:Associate Professor
Tel：8618806535265
Email：rsfang@zust.edu.cn
Study Experience：
2011.09-2017.03Zhejiang University，Food Science，PhD
2015.09-2017.01Cornell University，Animal Science，Jointly supervision PhD
2007.09-2011.06Anhui University，Biological Engineering，Bachelor
Working Experience：
2017.06-Unitl Now Zhejiang University of Science and Technology，Food Science and Technology，Associate Professor
2021.01-Unitl Now Beingmate Food Research Institute Co., Ltd , Postdoc
Research Area:
Food Safety, MicrobialFermentation, FoodBiotechnology, Dairy Processing
Projects：
1. Regulation of transcription factor Btn2p on arginine metabolism ofSaccharomyces cerevisiae and ethyl carbamate in rice wine fermentation，National Natural Science Foundation of China，2022.01-2024.12
2. Regulation ofornithine transcarbamoylase onethyl carbamate in Chinesericewinebrewing anditscharacteristics，National Natural Science Foundation of Zhejiang Province，2018.01-2020.12
3. Hypoallergenic evaluation and digestion study of whey protein hydrolyzate，China Postdoctoral Science Foundation，2022.01-2023.12
4. Development of key technologies for processingsweetenedcondensed milk with reduced sucrose，Key R&D plan of Zhejiang Province,2019.06-2022.12
Papers：
1. Ruosi Fang, He Jiang, Chenqi Lin, Ting Xia, Shixuan Xu, Qihe Chen, Gongnian Xiao*.Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage. Food Chemistry, in reversion
2. Ruosi Fang, Jason Chandra Syahputra, Osasu Airhunmwunde, Yuan Wu, Changjiang Lv,Jun Huang, Gongnian Xiao,Qihe Chen.Improving the enzyme property of ornithine transcarbamylase fromLactobacillus brevis through site-directed mutation. LWT-Food Science and Technology. 2020, 133:109953.
3. Ruosi Fang, Wanyi Zhou, Qihe Chen*. Ethyl carbamate regulation and genomic expression ofSaccharomyces cerevisiae during mixed-culture yellow rice wine fermentation withLactobacillus sp. Food Chemistry. 2019,292: 90-97.
4. Ruosi Fang, Yachen Dong, Feng Chen, Qihe Chen*. Bacterial diversity analysis during the fermentation processing of traditional Chinese yellow rice wine revealed by 16S rDNA 454 pyrosequencing. Journal of Food Science. 2015, 80(10): 2265-2271.
5. Ruosi Fang, Yachen Dong, Hongji Li, Qihe Chen*. Ethyl carbamate formation regulated bySaccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine. International Journal of Food Science and Technology. 2015, 50: 626–632.
6. Ruosi Fang,Yachen Dong, Tengyang Xu, Guoqing He, QiHe Chen. Ethyl carbamate formation regulated by ornithine transcarbamylase and urea metabolism in the processing of Chinese yellow rice wine. International Journal of Food Science and Technology. 2013, 48(12): 2551-2556.
7. Wanyi Zhou,Ruosi Fang, Qihe Chen*. Effect of gallic acid and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing. Food Chemistry. 2017, 233: 174-181.
