Dr. Qiu obtained his Ph.D. from China Agricultural University. After that he conducted two terms of postdoctoral research at Cornell University and USDA-ARS-ERRC. He has cooperated with Fortune 500 companies such as WH Group and Nestlé to develop more than 10 new food products, the research outcomes were utilized in New York State and USDA research projects. He has hosted or participated in more than 10 projects including the ZJU-100 Young Professor Program Funding, university-industry cooperation projects, and the National Natural Science Foundation. He has taught 5 courses in the Food Science Department of Cornell University. He has published 11 manuscripts as the first or corresponding author, with a total of more than 1,050 citations, and a citation H-index of 16. His achievements were resulted in 1 US patent and 1 Chinese patent.
Dr. Qiu’s recent research interests include: 1) the functions of polysaccharides isolated from novel materials or food byproducts; 2) the interaction and utilization of macromolecular complex, ie. polysaccharide/polysaccharide or polysaccharide/protein; 3)modifying the properties of macromolecules utilizing novel food processing technologies; 4) food processing in both bench scale and pilot plant scale.
Instructor: Cornell FDSC2001 “Introduction to physicochemical and biological properties of food” （mandatory undergraduates course；students：56 *2 classes；credit hours：48 * 2）
Co-instructor: Cornell FDSC6950 “Current Readings in Food Science–Food Process Engineering: Innovations in Beverage Processing”(mandatory graduates course；students: 22; credit hours: 13)
Co-instructor: Cornell FDSC 4040 “Chemistry and Functional Properties of Food Ingredients” (elective undergraduates/graduates course; students: 32; credit hours: 6)
Co-instructor: Cornell FDSC 4010 “Introduction to Food Product Development” (elective undergraduates/graduates course; students: 20; credit hours: 2)
1. Qiu, S., Abbaspourrad, A. and Padilla-Zakour, O.I., (2022).Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage. Foods, 11(9), 1306. https://doi.org/10.3390/foods11091306
2. Han, L., Qiu, S.*, Cao, S., Yu, Y., Yu, S. and Liu, Y., 2021. Molecular characteristics and physicochemical properties of very small granule starch isolated from Agriophyllum squarrosum seeds. Carbohydrate Polymers, 273, p.118583 (Corresponding author).
3. Qiu, S., Abbaspourrad, A. and Padilla-Zakour, O.I., (2021). Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field. Foods, 10(2), p.395.
4. Qiu, S., Yadav, M. P., Chau, H. K., & Yin, L. (2020). Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocolloids, 100, 105382.
5. Qiu, S., Punzalan, M. E., Abbaspourrad, A., & Padilla-Zakour, O. I. (2020). High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains-A comparative study. Food Hydrocolloids, 98, 105247.
6. Padilla-Zakour, O., Qiu, S., Abbaspourrad, A., Improving texture, shelf-life, and inhibiting retrogradation of starchy products utilizing pulsed electric field. U.S. Provisional Patent Application, No. 62/773,166, 2018
7. Qiu, S., Wang, Y., Cheng, Y., Liu, Y., Yadav, M. P., & Yin, L. (2018). Reduction of biogenic amines in sufu by ethanol addition during ripening stage. Food chemistry, 239, 1244-1252.
8. Qiu, S., Yadav, M. P., & Yin, L. (2017). Characterization and functionalities study of hemicellulose and cellulose components isolated from sorghum bran, bagasse and biomass. Food Chemistry, 230, 225-233.
9. Qiu, S., Yadav, M. P., Zhu, Q., Chen, H., Liu, Y., & Yin, L. (2017). The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch. Journal of Cereal Science, 76, 92-98.
10. Qiu, S., Yadav, M. P., Liu, Y., Chen, H., Tatsumi, E., & Yin, L. (2016). Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch. Food Hydrocolloids, 53, 180-186.
11. Qiu, S., Yadav, M. P., Chen, H., Liu, Y., Tatsumi, E., & Yin, L. (2015). Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch. Carbohydrate polymers, 115, 246-252.
12. Qiu, S., Li, Y., Chen, H., Liu, Y., & Yin, L. (2014). Effects of high-pressure homogenization on thermal and electrical properties of wheat starch. Journal of Food Engineering, 128, 53-59.
13. Qiu, S., Chen, H., Yin, L., Fan, Y., & Han, Q. (2013). Correlation of damage degree and electrical conductivity for homogenized wheat starch. Nongye Jixie Xuebao, 44(SUPPL 2), 172-176 (in Chinese)..
14. Qiu. S., et al., (2012), The Effect of Ohmic Heating on Preparation of Resistant Starch. Academic Periodical of Farm Products Processing, 2, 5-8 (in Chinese).
