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Bio
Dr. Si Qin is the currently Director for the Hunan Lotus Engineering Technology Research Center, and Professor/Director of the Department of Food Science and Technology, Hunan Agricultural University. In addition to the above roles, Dr. Qin serves on the member of the standing committee of Hunan Overseas Chinese Federation, chairman and secretary general of Hunan Agricultural University Overseas Chinese Federation, associate director of Hunan Western Returned Scholars Association. Dr. Qin also concurrently hold the position of China sustainable utilization of plant professional committee member, Hunan province food science and technology committee, director of hunan province nutrition society/director of the institute of microbiology, Japan molecular biological association, member of the American chemical society, etc. Besides, he also serves as editoral board member of several academic journals, such as BioMed Research International, Food Science and Human Wellness, Food Control and Oxidative Medicine and Cellular Longevity, and as the senior reviewers of more than 20 International journals. Dr. Qin’s scientific expertise includes Food nutrition, Food nutrigenomics, and Functional food and drug discovery. Dr. Qin served as a supervisor for over 3 Ph.D. and numerous M.S. students, and is an author of over 60 scientific publications and invited conference presentations. Dr. Qin was guest lead editor for Oxidative Medicine and Cellular Longevity and guest editor for Food Control.
Dr. Qin completed a bachelor degree in Food Science and Engineering and a master degree in Food Science at Hunan Agricultural University in 2003 and 2006, and a PhD in biochemistry at Kagoshima University, Japan in 2013. Dr. Qin worked as a post-doctoral research fellow at the Department of Medicine at the University of Arizona, China from 2014 to 2016. In July 2016, Dr. Qin accepted the current position and relocated from US to China.
Research Interests
Papers共 64 篇Author StatisticsCo-AuthorSimilar Experts
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Antioxidants (Basel, Switzerland)no. 3 (2024)
Food Research International (2024): 114708
FOOD CHEMISTRY-X (2024): 101056-101056
ANTIOXIDANTSno. 3 (2024)
FOODSno. 2 (2024)
Acta Biochimica et Biophysica Sinica (2024)
FOODSno. 6 (2024)
Foods (Basel, Switzerland)no. 6 (2024): 876
crossref(2024)
Future Foods (2024): 100381
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