个人简历

1979. 9. — 1983. 7. 天津轻工业学院，发酵工程专业，本科生\r
1985. 9. — 1988. 5. 天津轻工业学院，发酵工程专业，研究生\r
1988. 5. — 1997.11. 北京农业工程大学，食品工程系，讲师，副教授\r
1997.11.— 1998.11. 荷兰Wageningen大学，食品微生物室，访问学者\r
1999.11.— 2003. 2. 荷兰Wageningen大学，食品微生物室，博士生\r
2003. 2. — 2015.3 中国农业大学，食品学院，教授，副院长\r
2015.3 至今 中国农业大学，食品学院，教授

研究领域

""食品微生物学、发酵工程""""

近期论文

Han, B.-Z., Kiers, J. & Nout, M.J.R. 1999. Solid-Substrate Fermentation of Soybean with Rhizopus spp.: Comparison of Discontinuous Rotation with Stationary Bed Fermentation. Journal of Bioscience and Bioengineering, 88: 205-209.\r
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Han, B.-Z. & Nout, M.J.R. 2000. Effects of Temperature, Water Activity and Gas Atmosphere on Mycelial Growth of Tempe Fungi Rhizopus microsporus var. microsporus and R. microsporus var. oligosporus. World Journal of Microbiology & Biotechnology, 16: 853-858.\r
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Han, B.-Z., Beumer, R.R., Rombouts, F.M. & Nout, M.J.R. 2001. Microbiological Safety and Quality of Commercial Sufu – A Chinese Fermented Soybean Food. Food Control, 12: 541-547.\r
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Han, B.-Z., Ma, Y., Rombouts, F.M. & Nout, M.J.R. 2003. Effects of Temperature and Relative Humidity on Growth and Enzyme Production by Actinomucor elegans and Rhizopus oligosporus during Sufu Pehtze Preparation. Food Chemistry, 81:27-34.\r
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Han, B.-Z., Kuijpers, A.F.A., Thanh, N.V. & Nout, M.J.R. 2004. Mucoraceous Moulds Involved in the Commercial Fermentations of Sufu Pehtze. Antonie van Leeuwenhoek Journal of Microbiology, 85: 253-257.\r
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Han, B.-Z., Sesenna, B., Beumer, R.R. & Nout, M.J.R. 2005. Behaviour of Staphylococcus aureus during sufu production at laboratory scale. Food Control, 16: 243-247.\r
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Nie, S.-J., Ma, L. Du, L.-X, Han, B.-Z. 2005. A study of polynucleotide phosphorylase production by Escherichia coli in a hollow fibre reactor. World Journal of Microbiology & Biotechnology, 21: 425-428.\r
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Han, B.-Z., Meng, Y., Li, M., Yang, Y.-X., Ren, F.-Z., Zeng, Q.-K. & Nout, M.J.R. 2007. A survey of the microbiological and chemical composition of buffalo milk in China. Food Control, 18: 742-746.