Associate professor, doctor of engineering, master tutor and member of Jilin food society. In recent years, he has presided over or participated in 8 provincial and ministerial level scientific research projects, published more than 30 academic papers, applied for 10 national invention patents in which 2 patents were authorized. He lectures on undergraduate and postgraduate courses such as food technology, food physical properties, comprehensive utilization of agricultural products processing by-products, and new progress in food technology.

Education experience

2003.09—2008.12, Northwest A & F University, Food Science and Engineering, Ph.D

1999.09—2003.06, Northwest A & F University, Food Science and Engineering, B.S.

Working Experience

2015.07-Now，Associate Professor, Department of food science and engineering, School of food science and engineering, Jilin University

2009.03-2015.07，Lecturer/Associate Professor, Department of food and packaging engineering, College of biological and agricultural engineering, Jilin University

Study abroad experience

2017.08-2018.08, Visiting scholar, Department of food, the University of Auckland

Main research topics

1. 2020.01-2021.01, Presidence over the provincial horizontal project "key technology research and product creation of Macadamia powder processing"

2. 2011.01-2013.12, Presidence over the science and technology development project of Jilin Province "Research on efficient preparation technology and product development of potato antioxidant peptides"

3. 2013.12-2015.12, Presidence over Changchun modern agricultural development science and technology support project "Research on key technology of mussel products processing and comprehensive development and utilization of resources"

4. 2017.01-2020.12, Participation in the project "key technology research and industrialization demonstration of high value processing and safety control of agricultural products" of science and Technology Department of Jilin Province

5. 2016.07-2018.06, Participation in the “key technology research and product development of mussel meat enzyme demodulation flavoring / protein powder processing”project of Changchun City

6. 2009.01-2011.12, Participation in the key project of science and technology development plan of Jilin Province "key technology research and product development of new reconstituted meat products processing"

7. 2009.08-2011.12, Participation in Changchun Science and technology project "Research on key technology of deer meat comprehensive preservation and functional meat products processing"

8. 2009.08-2011.12, Participation in Changchun Science and technology project "Research on recycling and comprehensive utilization technology of beer filter diatomite mud"

Representative achievements

1. Zhouyong Dong, Shulin Liu, Songnian Guo, Yajun Zhou and Hui Ren. A kind of evening primrose leaf polysaccharide and its preparation method. ZL201810037416.9.

2. Zhouyong Dong, Min Xu, Mingyue Li, Hui Ren, Yajun Zhou and Gang Tian. A brewing method of grape vinegar with high calcium and high polyphenol content. ZL201610389142.0

3. Zhouyong Dong, Wei Liu, YaJun Zhou, Hui Ren, Mengyao Li and Yin Liu. Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method. Food Chemistry. 2019, 299:125103..

4. Zhouyong Dong, Mengyao Li, Gang Tian, Tiehua Zhang, Hui Ren and Siew Young Quek. Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat. Journal of Food Process Engineering. 2019, 42 (6): e13206.

5. Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou and Rui Ren. Antioxidant Activities of Peptide Fractions Derived from Freshwater Mussel Protein Using Ultrasound-Assisted Enzymatic Hydrolysis. Czech Journal of Food Sciences. 2017, 35 (4): 328-338.

6. Zhaogang Xu, Zhouyong Dong, Min Xu, Mingyue Li, Gang Tian and Yajun Zhou. Enzymatic Preparation of Antioxidant Peptides from Freshwater Mussel's Protein by Response Surface Methodology. Journal of Chinese Institute of Food Science and Technology. 2017, 17 (03): 120-126.

7. Zhouyong Dong, Yajun Zhou and Hui Ren. Optimization on ultrasonic-assisted extraction technology of chlorophyll from radish leaf. Transactions of the Chinese Society of Agricultural Engineering. 2011, 27: 288-292.

8. Zhouyong Dong, Hui Ren, Yajun Zhou and Ying Chen. Rrsearch on drying characteristic of Auricularia auricular (L.ex Hook.) Underw. Journal of Jilin University. 2011, 41: 349-353.

9. Zhouyong Dong, Yin Liu, Min Xu, Tiehua Zhang, Hui Ren, Wei Liu and Mengyao Li. Accelerated aging of grape pomace vinegar by using additives combined with physical methods. Journal of Food Process Engineering. 2020, 43 (6): e13398.

10. Zhouyong Dong, Xinsong Yin, Shulin Liu, Tiehua Zhang, Hui Ren and Haiyun Tan. Ultrasonic-assisted Extraction, Antioxidant Activity and Structural Characterization of Polysaccharides from Oenothera Biennis L. Leaves. E3S Web of Conferences. 2020.

11. Zhouyong Dong, Huahua Wang, Mingyue Li, Wei Liu and Tiehua Zhang. Optimization of high-intensity pulsed electric field-assisted extraction of procyanidins from Vitis amurensis seeds using response surface methodology. E3S Web of Conferences. 2020.