Food Processing, Safety & Technology

Frank G F Qin has obtained his PhD degree in Chemical Engineering in South China University of Technology in 1990. He has obtained a "National Natural Science Foundation of China” Youth Foud" and a "National Natural Science Foundation of China" in the period of 1990-1996, when he was working in university, his research was focused on industrial crystallization process, instrumentation and control. In 1997-1999, he was a Visiting Scholar in Massy University, New Zealand, focusing on the application of membrane micro-filtration in dairy industry. He became a Post-Doc Research Fellow in the University of Auckland, New Zealand in 2000-2004, and then served as a R&D Engineer in Uniservices, Ltd., New Zealand, in 2004-2008. Then he has returned to China and holds a position of Professor in Dongguan

University of Technology, China, from 2009 to the present. During the years, freeze concentration of food liquid has been one of the focus of his research.