Cereal Quality and Safety Risk Assessment

Team Name: Cereal Quality and Safety Risk Assessment

Research Focus: 1) to develop trace pollutants detection methods and multi-element, multi-components  simultaneous  detection methods of high sensitivity and  high selectivity on common pollutants such as pesticide residues, mycotoxin and heavy metal in cereal and cereal-products, and to study the distribution and conversion of the pollutants in cereal-based products processing; 2) to develop monitoring methods and techniques on pollutants of high risk (pesticide residues, mycotoxin and heavy metal) in cereal and cereal-products in the whole process of cereal production, preservation, transportation and processing, and to develop evaluation methods and techniques on joint toxicity of combined pollutants; 3) to develop quick and accurate identification techniques on nutrition quality, processing characters, functional components of wheat, corn and minor crops (oat, buckwheat, foxtail millet), screen excellent varieties for processing and utilization, and to develop functional food based on cereals.

Research objectives: to conduct quantitativeanalysis and control of common pollutants (pesticide residues, mycotoxin and heavy metal) in cereals and cereal products and conduct risk control and early warning in the whole process of agr-products production, to clarify the distribution rules, conversion mechanism and metabolic pathways of common pollutants in cereal-based products processing, to evaluate the joint toxicity of combined pollutants and clarify the mechanism, and to evaluate the characteristics systematically of cereals and screen excellent varieties and develop functional food based on cereals.

Team Chief: Dr. WANG Bu-jun

Education Background

Dr. Wang Bujun, a professor and principal researcher on cereal quality and safety risk assessment, and a lab head for the Cereal Quality Supervision & Testing Centre of the Ministry of Agriculture/Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, received his BSc degree in Agronomy (1983) from the Jiangsu Agricultural College at Yangzhou of Jiangsu Province, his MS degree in Agronomy (1986) from the Graduate School of CAAS and his PhD in Soil Sciences (1995) from University of the Philippines at Los Banos, the Philippines. Dr. Wang worked with the Japan international Research Centre as a Visiting Research Fellow from 1997-1999.

Research Area

Dr. Wang Bujun’s researches focus on following areas: 1) Cereals and Cereal Products Evaluation. Dr. Wang Bujun is the program leader on National Wheat Quality Testing and Evaluation. He organized four laboratories nationwide to carry out wheat sample collection, wheat quality test and evaluation and China Wheat Quality Report compilation since 2003. Dr. Wang Bujun is also responsible for quality tests of the National New Varieties Testing Program for wheat, maize and soybean. 2) Cereal and Cereal Product Safety Risk Assessment. Dr. Wang Bujun is the program leader on National Cereal and Cereal Product Safety Risk Assessment for Maize. The research work is emphasized on risk assessment of mycotoxins, chemical residues and mineral contaminants. 3) Testing Method Development. Dr. Wang is also interesting in cereal quality testing methodology research. Methods of determining fumonisins in corn by HPLC with immunoaffinity column cleanup and Optimization of QuEChERS method combined with ultra-high performance liquid chromatography-tandem mass spectrometry for simultaneous determination of 25 mycotoxins in cereals remarkably enhanced testing efficiency.

Publications

Wu Li, Wang Bujun, 2015, Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process, Food Chemistry, Vol. 185, 509-516.

Zhang Huijie, Wang Bujun, 2015, Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing, Food Control, Vol. 50, 754-757.

Zhang Huijie, Wang Bujun, 2014, Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing, Food Control, Vol. 44, 86-91.

Team Members 

Li Wei-xi, Li Jing-mei, Hu Xue-xu, Sun Li-juan, Lu Mei-bin, Dong Xiao-li, Duan Can-xing, Jin Long-guo, ZHANG Hui-jie, DU Xia, SUN Juan.