Professor of Food Science and Technology; Dean of Liaoning Key Lab for Aquatic Processing Quality and Safety, the College of Food Science and Technology , Dalian Polytechnic University.
Office:317 Food Sciences Building
Phone: 86-0411-86322020
Fax: 86-0411-86322020
E-mail: houhongman@dlpu.edu.cn
Education:
1981---1985: Bachelor of Microbiology, Liaoning University.
1987---1990: Master of Food Science, Tianjin University of Science & Technology.
2000---2003: Doctor of Bioengineering, Dalian University of Technology.
Work Experience:
1985---1987: working as a assistant of Food Science, Dalian Polytechnic University.
1990---2004: working as a associate Professor of Food Science, Dalian Polytechnic University
2003---2005: postdoctoral research in Dalian Institute of Chemical Physics. CAS
2008, 04-09: visiting scholar in Agriculture of Kyushu University, Japan
2011,07-12: visiting scholar in FSHN, university of illinois at urbana-champaign,USA
2004---2018: working as a Professor of Food Science, Dalian Polytechnic University.
Subject: Food Science and Safety
Specialty: Food Microbiology,
Current Research:
1 Detection method of pathogenic microorganism
2 Preservation of marine products
3 Aquatic Processing Quality and Safety
Selected Publications
1.Hou Hongman,The new trend in technology developing for food microbe testing，2010，China Agricultural Press.
2. Hou Hongman, Food Safety，2014，China Light Industry Press.
3.Hongman Hou*, Gongliang Zhang, Jie Ding, et al. Bacterial flora in turbot Scophthalmus maximus cultured in deepwell seawater of Liaodong Peninsula. Journal of Aquatic Food Product Technology. 2014, 23: 530-541.
4. Hongman Hou*, Yaolei Zhu, Jiaying Wang, Feng Jiang, Wenyan Qu, Gongliang Zhang, Hongshun Hao. Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber. Sensors.2017, 17(4):772.
5. Hongman Hou*, Feng Jiang, Gongliang Zhang, Jiaying Wang, Yaolei Zhu, Xinyue Liu. Inhibition of Hafnia alvei H4 Biofilm Formation by the Food Additive Dihydrocoumarin. Journal of Food Protection.2017, 80(50): 842-847.
6. Zhang GL, Liang Y, Zhu JY, Jia Q, Gan WQ, Sun LM, Hou HM*. Oxidative stress-mediated antiproliferative effects of furan-containing sulfur flavors in human leukemia Jurkat cells. Food Chem. 2015, 180: 1-8.
7. Meiling Gao, Hongman Hou*, Gongliang Zhang, Yang Liu, Liming Sun. Bacterial diversity in the intestine of sea cucumber Stichopus japonicus. Iranian Journal of Fisheries Sciences.2017,16(1): 318-325
8. Zhenyu Zhang, Xiangbo Bao, Ying Dong, Xianggang Gao, Lei Gao, Shilei Li, Weidong Liu, Hongman Hou*, Complete mitochondrial genome of Parastichopus californicus (Aspidochirotida: Stichopodidae). Mitochondrial DNA Part A.2016, 27(5): 3569-3570
9. M.L. Gao , H.M. Hou*, X.X. Teng , Y.L. Zhu , H.S. Hao and G.L. Zhang. Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China. Genetics and Molecular Research.2017, 16(1):1-13.
10 Meiling Gao, Siyu Yao, Yang Liu, Haining Yu, Pinsan Xu, Wenhui Sun, Zhongji Pu, Hongman Hou *. Trans criptome Analysis of Tomato Leaf Spot Pathogen Fusarium proliferatum: De novo Assembly, Expression Profiling and Identification of Candidate Effectors. International Journal of Molecular Sciences. 2018, doi:10.3390/ijms19010031.