Skip to content Skip to navigation


Tao Zhou Associate Professor

Academic Area: 
Food Science
Research Interests: 
Food safety, especially natural presertives

Educational Background

Ph.D, School of Food Science, Jiangnan University

MA, School of Food Science, Southwest Agricultural University

BA, Department of Horticulture, Nanjing Agricultural College

Research Projects

Research on storage and processing of Procambarus clarkia and Bullacta exarata. Jiangsu Agriculture Science and Technology Innovation Fund(JASTIF),CX(16)1057,1/8

Natural Science Foundation of China(31471598), 2015/01-2018/12, 3/6

Jiangsu Agriculture Science and Technology Innovation Fund(JASTIF),CX(15)1006-05-03, 2015/07-2017/12,2/5

Research on natural presertives used in low temperature meat, Jiangsu bureau of foreign expert affairs Fund, 2010/01-2011/12, 1/2

Journal Articles

ZHOU Tao, YU Juan, MAO Yang-min, Isolation and Identification of Spoilage Bacteria in vacuum-packed salted goose, Institute of Chinese Food Science and Technology, 2016,37(14):219-222,232

LIU Meng-yin, LIU Fang, ZHU Yong-zhi, ZHOU Tao,* XU Wei-min, Isolation and Identification of Spoilage Bacteria in Native-chicken Soup, Chinese Food Science, 2011, 32(09):156-158

Putrescine-producing Property of Escherichia coli YSY1 and Related Genes, XU Wen-juan, LIU Fang, WANG Dao-ying, ZHU Yong-zhi, ZHOU Tao,*XU Wei-min, Chinese Food Science,2013, Vol.34, (17):136-139

Wang Wei, Geng Fei, Hu Xiao, Zhou Tao*, Bacteriostatic Action of Liquorice Extract Against E. coli O157∶H7 in Dried Bean Curd and its Fresh Keeping Action, Journal of Chinese Institute of Food Science and Technology, 2012, 12(1):105-111

ZHAO Yun,ZHOU Tao*,LIU Yu-lu, Study on spices extraction to inhibition of Candida albicans and process optimization, Chinese Science and Technology of Food Industry, 2012,33(18):286-289



Storage and Transportation of Horticultural Products, Editor: Tao Zhou, China Agricultural Press, Beijing, 2003.



Zhou Tao, Qin Yunhua, Liu Wei, One kind of natural preseritives used in fresh-cut vegetable, 2010.11.24, China, ZL200710191997.3

Zhou Tao, Qian Kun, Wang Sheng, One kind of natural preseritives used in low-temperature meat product, 2010.12.29, China,ZL200710191998.8


Honors and Awards

“The key technology research and application of poultry products processing”, the Third Prize for Progress in Science and Technology of Jiangsu province, China, July 11, 2011



+86 25 83598296