Shiyi Ou | Outstanding Scientist Award - Award Winner 2023🏆

Prof Dr. Shiyi Ou - Strategy Formulation👨‍🎓

We are thrilled to extend our heartfelt congratulations to you on being honored with the prestigious Shiyi Ou Outstanding Scientist Award at the International Conference on Strategic Management and Business Strategy. This remarkable achievement is a testament to your dedication, expertise, and exceptional contributions to the field. Your innovative work and commitment to advancing the boundaries of knowledge have not only made a significant impact on the academic community but also inspired others in the pursuit of excellence. Outstanding Scientist Award is a well-deserved recognition of your outstanding achievements, and we are proud to celebrate this momentous occasion with Your passion for pushing the boundaries of strategic management and business strategy has undoubtedly left an indelible mark, and this award serves as a fitting acknowledgment of your tireless efforts. We look forward to witnessing your continued success and the positive influence your work will undoubtedly have on the future of your field.

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Early Academic Pursuits

Professor Shiyi Ou embarked on a journey of academic excellence that laid the foundation for his illustrious career. He obtained his Bachelor's degree in Plant Pathology from Hunan Agricultural University in 1984, followed by a Master's degree in Plant Physiology and Biochemistry in 1987. Driven by a passion for food science, he pursued a Ph.D. in Food Science at South China University of Technology from 1995 to 1998.

Professional Endeavors

His professional journey has been marked by continuous growth and accomplishment. After completing his Ph.D., he joined Jinan University (JNU) in 1998 as an Associate Professor in the field of functional foods. Over the years, he assumed various roles, including Vice Dean of the College of Science and Engineering and Director of the Department of Food Science and Engineering. His dedication to academia took him to The Hong Kong Polytechnic University as an Assistant Researcher in 2001 and to North Dakota State University, USA, as a Visiting Scholar from September 2011 to February 2012.

Contributions and Research Focus

His has made significant contributions to the fields of functional foods and food safety. His research activities primarily focus on functional foods, with keywords including acrylamide, acrolein, di-carbonyl compounds, HMF (5-hydroxymethylfurfural), phenolic acids, and amino acids. Notably, his work explores the mechanisms behind various chemical processes in food, influencing factors, and potential applications in the creation of safer and healthier food products.

Accolades and Recognition

His exceptional contributions have not gone unnoticed. His dedication to advancing the understanding of functional foods and food safety earned him the prestigious His Outstanding Scientist Award at the International Conference on Strategic Management and Business Strategy.

Impact and Influence

Throughout his career, His has supervised numerous graduate students, including 6 Ph.D. and 57 M.Sc. students. His mentorship has contributed to the development of future leaders and researchers in the field of food science.

Legacy and Future Contributions

As the Director of the Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Professor Ou continues to shape the future of food safety research. His extensive body of peer-reviewed publications reflects not only his commitment to expanding knowledge but also his willingness to share insights with the scientific community. In the realm of academia, Professor His legacy is one of excellence, mentorship, and groundbreaking research. His work stands as a beacon for future scholars, and his continued contributions promise to leave an enduring impact on the field of food science and beyond.

Notable Publications:🏅

1 Hepatoprotective effect of cyanidin-3-O-glucoside–lauric acid ester against H2O2-induced oxidative damage in LO2 cells Zhou, P.Pan, Y.Yang, W., ...Liu, P.Zheng, J.2023 (1)

4 Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts Wang, W.Wang, H.Wu, Z., ...El-Nezami, H.Zheng, J.2023 (3)

5 Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde Ou, J.Hu, J.Ou, S. 2023 (1)

6 Dietary phytochemical and metabolic disease prevention: Focus on plant proteins Yang, S.-H.Tao, G.Yang, L., ...Song, Y.Huang, J.-Q.2023,

7 Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower TemperatureLi, X.Xu, X.Wu, C.Tong, X.Ou, S.2023

8 Chemistry of formation and elimination of formaldehyde in foods Li, Y.Ou, J.Huang, C., ...Ou, S.Zheng, J.2023

9 Simultaneous Scavenging Capacity of Glycine and Serine for Formaldehyde along with Glyoxal and the Cytotoxicity of the Interaction Product in Three Cell Lines Lin, J.Huang, C.Liu, F., ...Ou, S.Zheng, J.2023

10 Mechanisms for Simultaneous Removal of Formaldehyde and Glyoxal by Amino Acids and Cytotoxicity of Their Products | 氨基酸同时消除甲醛和乙二醛的机理及消减产物的细胞毒性 Lin, J.Huang, C.Zheng, J., ...Hu, J.Ou, S.2023


Shiyi Ou | Strategy Formulation | Outstanding Scientist Award | Award Winner

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