Dr Qinyong Mao
|Org Unit||School of Agriculture, Food and Wine|
|Telephone||+61 8 8313 0096|
|Mobile||+61 4 3004 3883|
Wine Innovation Central
Qinyong Mao graduated from the University of Zhejiang Normal Universty, China with BSc in 2004 and undertook a Master degree in 2005 at the University of Wollongong. He finished Master of Chemistry (by coursework) in 2005 and Master of Chemistry (by research) in 2007 and took a research assistant position in University of Adelaide in 2008. He then undertook a PhD program in University of Adeladie in 2010 and finished the degree in 2015.
His research interests are concerned with understanding the antioxidant performance of natrual polyphenolic compounds (ie: resveratrol, piceatannol and their analouges) in fruits such as grapes , black berry and blue berry as well as their beverage such as red wine as these compounds have been proved quite benificial to human health due to their outstanding antioxidant activity. He has synthesized hundreds of resveratrol analogues and published several important peer review international articles in the past few years.
His teaching interests are: organic chemsitry and analitical chemistry (all levels in the university)
He can also teach: IB chemistry, Physics and Math (high school level)
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Entry last updated: Sunday, 15 Sep 2019
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