Caochongjiang

Dr. Cao is the Associate Dean of the Engineering School, Director of the National R&D Center for Chinese Herbal Medicine Processing, and Chairman of the Department of Food Nutrition and Safety at China Pharmaceutical University. His research areas include (1) the study of nutritional metabolism patterns in specific populations and precision nutrition regulation; (2) the development of special medical and dietary ingredients and formulation design; (3) the development of cosmetic ingredients from the same source as food and medicine. He is a high-level talent training object of the Jiangsu Province 333 Plan and a young member of the China Food Science and Technology Society. In recent years, he has presided over more than ten projects, including the national key research and development plan topics for the 13th Five-Year Plan and 14th Five-Year Plan, the National Natural Science Foundation of China, the Jiangsu Province Natural Science Foundation, the Jiangsu Province Key Research and Development Plan project, and the Jiangsu Province Agricultural Independent Innovation Fund project. He has published over 60 papers in high-level journals such as Applied Catalysis B, Chemical Engineering Journal, Food Hydrocolloids, Food Chemistry, and Journal of Agricultural and Food Chemistry, and has been granted more than ten patents

[1] Cao Chongjiang et al., A ROS reservoir based on a polyoxometalate and metal-organic framework hybrid for efficient bacteria eradication and wound healing. Chemical Engineering Journal, 2023, 476:146613.

[2] Cao Chongjiang et al., Multifunctional material Cer@MHKUST-1 with efficient preservation capability. Chemical Engineering Journal, 2022, 433:133267.

[3] Cao Chongjiang et al., Encapsulation of Colloidal Semiconductor Quantum Dots into Metal-Organic Frameworks for Enhanced Antibacterial Activity through Interfacial Electron Transfer. Chemical Engineering Journal, 2021, 426:130832.

[4] Cao Chongjiang et al., A polysaccharide NAP-3 from Naematelia aurantialba: Structural characterization and adjunctive hypoglycemic activity. Carbohydrate Polymers, 2023, 318:121124.

[5] Cao Chongjiang et al., Enhanced Antibacterial and Wound Healing Using a Metal-Organic Cluster Inspired by Artificial Photosynthesis. Advance Healthcare Materials. 2023, 2302087.

[6] Cao Chongjiang et al., Visible light-responsive chitosan/sodium alginate/QDs@ZIF-8 nanocomposite films with antibacterial and ethylene scavenging performance for kiwifruit preservation. Food Hydrocolloids. 2023, 145:109073.

[7] Cao Chongjiang et al., Modified HKUST-1-based packaging with ethylene adsorption property for food preservation. Food Hydrocolloids, 2023, 135:108204.

[8] Cao Chongjiang et al., Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding. Food Hydrocolloids, 2022, 124:107302.

[9] Cao Chongjiang et al., Vishniacozyma victoriae: An endophytic antagonist yeast of kiwifruit with biocontrol effect to Botrytis cinerea. Food Chemistry, 2023, 441:135442.

[10] Cao Chongjiang et al., Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Critical Reviews in Food Science and Nutrition, 2022, 1-36.

（1）National Key R&D Program: Innovation of Special Medical Purpose Formulated Foods for Specific Disease States, PI, 2023-2026.

（2）National Key R&D Program: Quality Control Technology and Application Demonstration in the Processing, Storage, and Transportation of River Crabs, PI, 2019-2022.

（3）National Natural Science Foundation of China: Study on the Mechanism of Tyrosinase Inhibitors Targeting to Regulate the Browning of Agaricus Bisporus, PI, 2022-2025,

（4）National Natural Science Foundation of China: Intervention of Endogenous Microorganisms in Kiwifruit on Their Carbohydrate Metabolism Mediated by Packaging Microenvironment, 2020-2023, PI.

（5）Jiangsu Province Agricultural Science and Technology Innovation Fundation: Research on Key Technology for Cold Chain Storage and Fresh-Keeping of Fresh Strawberries with Low Energy Field Assistance, 2022-2024, PI.

（6）Shandong Province Science and Technology Innovation Project: Innovative R&D and Application Demonstration of Health Food Products with the Same Origin as Medicine, 2022-2024, PI.

（7）Jiangsu Province Key R&D Program: Research and Development of Key Technology for Cold Chain Preservation of Specialty Berry Products Assisted by Electromagnetic Fields, 2023-2025,PI.

（8）Mengniu Dairy Group Co., Ltd., Construction of a Functional Raw Material Information Database, 2023-2024, PI.

（9）Changzhou Ruixi Biotechnology Co., Ltd., Joint Laboratory for the Preparation and Development of Functional Factors of Health Food Ingredients, 2024-2028, PI.

（10）Nanjing Fenghaohua Food Supply Chain Management Co., Ltd., System Construction and Product Development of Pre-made Dishes for Specific Populations, 2022-2025, PI.

He has won the first prize and second prize of the Jiangsu Province Science and Technology Progress Award, and the first prize of the China General Chamber of Commerce Science and Technology Award. 

He has served as the executive editor and participated in the compilation of a monograph and as the deputy editor for several textbooks.