Yulong Gao

PhD, Professor, Master supervisor

Education background

1997.7 graduate from Shanxi Agricultural University Food Science Bachelor

2001.7 graduate from Shenyang Agricultural University Food Science Master

2004.10 graduate from Nanjing Agricultural University Food Science PhD

Working experience

2004.10-2007.7 Nanjing University of Finance and Economics lecturer

2007.7-present Nanjing University of Finance and Economics Associate professor

2010.1-2011.1 University of Guelph Visiting Scholar

Research direction

1.      Microbial resistance and its mechanisms in food processing

2.      Effect of ultra-high pressure on microorganisms and bactericidal mechanism

Publication

[1] Yu-Long Gao, Xing-Rong Ju. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores. Journal of Microbiological Methods, 2008, 72(1), 20-28.

[2]Yu-Long Gao, Xing-Rong Ju, Wei-Fen Qiu, Han-Hu Jiang. Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control, 2007, 18(10), 1250-1257.

[3]Yu-Long Gao, Xing-Rong Ju, Wu-Ding. A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions. International Journal of Food Microbiology, 2007, 117(3), 287-294

Awards

Outstanding undergraduate teacher of Nanjing University of Finance and Economics, 2019

Excellent course of Nanjing University of Finance and Economics, microbiology, 2019