Shuguo Sun - Food Science and Engineering - Best Researcher Award

Central South University of Forestry and Technology - China

AUTHOR PROFILE

Scopus

EARLY ACADEMIC PURSUITS

Professor Shuguo Sun has a robust academic foundation in Food Science and Engineering. He completed his master's degree in agricultural products processing and storage engineering from the School of Food Science and Nutrition Engineering at China Agricultural University in 2006. He furthered his studies with a doctorate from the School of Food Science and Technology at Huazhong Agricultural University in 2012, specializing in the same field. His advanced education set the stage for his future contributions to food proteomics and functional peptides.

PROFESSIONAL ENDEAVORS

Professor Sun is currently a professor and a doctoral/master's supervisor at the School of Food Science and Engineering, Central South University of Forestry Science and Technology. He has presided over and participated in more than 10 national and provincial-level projects, emphasizing his significant role in advancing research in food proteomics and anti-hypoxia food development. His practical experience extends to serving as a flexible introduction of talents in the Tibet Autonomous Region and as the assistant director of the Changsha Science and Technology Bureau.

CONTRIBUTIONS AND RESEARCH FOCUS

Professor Sun's research primarily focuses on Food Science and Engineering, with particular expertise in food proteomics, functional peptides, and anti-hypoxia foods. He has authored and co-authored over 50 papers, many of which are published in prestigious SCI journals such as "Critical Reviews in Food Science and Nutrition," "Food Chemistry: X," "Food Bioscience," and "Analytica Chimica Acta." His work on the Advanced Oxidation Processes of peptides and proteins has significantly contributed to understanding their functional properties and applications.

IMPACT AND INFLUENCE

Throughout his career, Professor Sun has made substantial contributions to the field of Food Science and Engineering. His research on anti-hypoxia properties and functional peptides has provided new insights into developing innovative food products. His impact extends beyond academia as he has been invited to review manuscripts for five international academic journals and serves as an evaluation expert for various government projects. This recognition underscores his influence and authority in his field.

ACADEMIC CITES

Professor Sun's extensive publication record includes impactful research in journals like "Food Bioscience," "Food Chemistry: X," and "Critical Reviews in Food Science and Nutrition." His studies on yak peptides, protein functionality, and the Advanced Oxidation Processes have been widely cited, reflecting the academic community's recognition of his work. Notable papers include his exploration of anti-hypoxia properties of peptides and the biological functions of active ingredients in quinoa bran.

LEGACY AND FUTURE CONTRIBUTIONS

Looking ahead, Professor Sun's legacy in Food Science and Engineering is marked by his commitment to advancing food proteomics and functional peptides. His research on Advanced Oxidation Processes and anti-hypoxia foods will continue to influence future developments in food technology and nutrition. His ongoing projects and mentorship of doctoral and master's students ensure that his innovative approaches and discoveries will benefit the scientific community and society for years to come.

NOTABLE PUBLICATION

Biological functions of active ingredients in quinoa bran: Advance and prospective 2024 (5)