Prof. Dongfeng Wang, College of Food Science and Engineering, Ocean University of China, Qingdao, China
Biograph: PhD at Department of Chemistry, University of Science and Technology of China (1999), MA. SC at Department of Tea Science, Zhejiang University (1988) and B.S. at Department of Tea Science, Anhui Agricultural University (1982). Being a visiting professor at Guelph Food Research Center, Federal Department of Agriculture and Agri-food Canada (2010), School of Fisheries Sciences of Hokkaido University (2010) and Department of Chemistry and Biotechnology of University of Tokyo (2000) respectively. Since 1982 have being a teacher in tea science and food science at Anhui Agricultural University and Ocean University of China, a tutor of 75 MA. SC and 15 PhD students. Autor and coauthor of 190 original papers. Many awards for Young Scientists from Anhui Province in 2000, the first prize for advanced science and technology from Ministry of Education of China in 2009, the second prize for advanced science and technology from China in 2010, expert on special allowances under the State Council in 2016 and Huan Dalian teacher team of the Ministry of Education in 2018.

Speech Title: Studies on the chemical and functional of tea polysaccharides
Abstract: Diabetes, a chronic disease, endangers human health and is proving difficult to cure. Curing diabetes with coarse tea is a popular folk prescription in both China and Japan. Why does coarse tea have this function? We have found that this is related to the coarse rich in tea polysaccharides. The results by modern analytical techniques and animal models show that tea polysaccharide is an acidic polysaccharide complex with a molecular weight of about 110000, which is composed of polysaccharides, uronic acid, protein, trace elements and so on. Tea polysaccharides have the physiological functions of lowering blood sugar, blood lipids, antioxidation and improving immunity. The preparation process of tea polysaccharides and the source of tea raw materials have important effects on their physiological functions. The method of determining about the content of tea polysaccharides is also studied in this paper.