Chinese Dates: A Traditional Functional Food

Donghong Liu, PhD, is executive director of the Fuli Institute of Food Science, Zhejiang University, China. Dr. Liu graduated from Shanghai Jiao Tong University, China, and earned her master's degree (1997) and PhD (2006) from Zhejiang University, China. She has published more than 100 peer-reviewed research papers in international journals. She also serves as deputy director of the Non-Thermal Processing Branch of the Chinese Institute of Food Science and Technology, deputy director of the Processing and Storage and Agricultural Products Branch of the Chinese Society for Agricultural Machinery, and a member of the Branch of Packaging and Machinery, Chinese Institute of Food Science and Technology.

Xingqian Ye, PhD, is a professor in the Department of Food Science and Nutrition and deputy dean of the College of Biosystems and Food Science, Zhejiang University, China. Dr. Ye earned his PhD in agriculture products storage and processing from Zhejiang University (formerly Zhejiang Agricultural University) in 1998. He has published more than 200 peer-reviewed research articles in scientific journals and 10 book chapters. He holds 40 Chinese patents and has delivered a number of invited lectures and presentations in international and national conferences. He also has edited four books and a textbook on fruit and vegetable processing for university courses.

Yueming Jiang, PhD, is deputy director of the South China Botanic Garden (formerly the South China Institute of Botany), Chinese Academy of Sciences. Professor Jiang also has been appointed as vice-president of the Chinese Society for Plant Physiology, president of the Guangdong Society for Plant Physiology, vice-president of the Guangzhou Association for International Academic Exchange and Cooperation, and scientific advisor to the International Foundation for Science. Dr. Jiang earned his PhD in 1996 from Zhongshan University. He has published more than 300 peer-revie