绍兴文理学院 国家黄酒工程技术中心 副教授 硕士研究生导师
江南大学 工学博士
中科院上海生命科学研究院 博士后
国家黄酒工程技术中心 主任助理（挂职2018-2019）
美国加州大学高级访问学者
国家黄酒产品质量监督检验中心 高级工程师
国家一级品酒师

Doctor of Engineering (Jiangnan University)
Postdoctoral (Shanghai Institute of life sciences, Chinese Academy of Sciences)
Assistant director of national Huangjiu engineering technology center (temporary post 2018-2019)
Senior visiting scholar, University of California
Senior Engineer (National Huangjiu product quality supervision and inspection center)
National wine taster

主讲本科课程：《食品化学》《食品营养学》《现代仪器分析》《酒类成分分析》《黄酒分析检测》等课程
主讲研究生课程：《工业发酵分析》

第五届全国大学生生命科学竞赛 国赛一等奖 指导老师
第六届全国大学生生命科学竞赛 国赛一等奖 指导老师
浙江省第十三届大学生生命科学竞赛 一等奖 指导老师
浙江省第十四届大学生生命科学竞赛 一等奖 指导老师
浙江省第四届大学生环境生态科技创新大赛 二等奖 指导老师

研究生团队：
孟 凯，全院研究生综合排名第一，国家一等奖学金
郑华峻，学院同年级综合排名第一，国家一等奖学金

Major Courses:《Food Chemistry》《Food Nutrition》《Modern Instrument Analysis》《Wine Component Analysis》 《Huangjiu Analysis and Detection》
Lecture on postgraduate courses:《Industrial fermentation analysis》

The 5th national life science competition for College Students First prize
The 13th Zhejiang Province life science competition for College Students Second award
The 4th Zhejiang University Students environmental ecological science and technology innovation competition Second award

(1) 食品风味与质量安全；
(2) 环境生态与水处理技术；
(3) 食品生物技术；
Our current research focuses on
(1) Food Biotechnology；
(2) Food Flavor and food safety;
(3) Environmental ecology and sewage treatment technology

近5年：
2021-2024 浙江省公益技术应用研究计划 LGNC200008
2022-2025 《污水高效厌氧反应器的研发及应用》 国家级研发项目
2017-2019 《黄酒大罐储酒在线实时质控系统关键技术研发》浙江省公益技术应用研究计划 2017C32#
2012-2014 《同山高粱酒的原产地和酒龄研究》绍兴质检局科技计划项目2012002#项目。
2012-2014 《黄酒包装容器材料中邻苯二甲酸酯的检测与迁移规律的研究》浙江省质监局科研计划2012
0254#
2012-2014 《GC及GC-MS结合化学计量学方法在识别地沟油和掺假油中的应用》浙江省质监局科研计划
20120330#
2013-2015 《大型分析仪器远程监控平台OpenLAB CDS的开发研究》浙江省质监局科研计划20130253#
2011-2013 《地沟油近红外光谱快速鉴别方法的研究》浙江省质监局科研计划20110236#
(nearly 8 years)
2017-2019. “Research and development of key technologies for on-line storage and drinking water quality control system in yellow rice wine storage tank”. Zhejiang public welfare technology application research plan (2017C32#).
2014-2017 “The migration law and safety assessment of toxic and harmful substances in the packaging materials of new yellow rice wine and large tank wine materials”, the scientific research plan of Zhejiang Provincial Quality Supervision Bureau (20140262#).
2012-2014 “Research on the origin and wine age of Tongshan liquor”, science and Technology Bureau\\\\\\\\\\\\\\\'s project of shaoxing government (2012002#).
2012-2014 “Study on the detection and migration of o-phthalate two formic acid in packaging materials of yellow rice wine”, Zhejiang Provincial Quality Supervision Bureau (20120254#).
2012-2014 “Application of GC and GC-MS combined with chemometrics in the identification of waste oils and adulterated oils”, Zhejiang Provincial Quality Supervision Bureau\\\\\\\\\\\\\\\'s research program (20120330#).
2013-2015 “Development and research of OpenLAB CDS, a remote monitoring platform for large-scale analytical instruments”, Zhejiang Provincial Quality Supervision Bureau (20130253#).
2011-2013 “Study on rapid identification of waste oil by near infrared spectroscopy”, Zhejiang Provincial Quality Supervision Bureau (20110236#).

以第一作者和通讯作者身份发表SCI论文30余篇，其中TOP论文含但不仅限于：

As the first author and corresponding author, he has published over 20 SCI papers, among which the representative papers：
1.Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)[J],LWT-FOOD SCIENCE AND TECHNOLOGY 2022,168.(TOP)
2.Rapid detection of adulteration of glutinous rice as raw material of Shaoxing Huangjiu (Chinese Rice Wine) by near infrared spectroscopy combined with chemometrics[J]JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2022,111.(TOP)
3.Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics[J]FOOD CHEMISTRY-X,2022,14.（TOP）
4.Discriare:mination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods[J]Food Chemistry, 2015:178 301-305.(Top)
5.Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis[J]Innovative food science & emerging technologies,15-APR-2017 (Top)
6.Effects of enhanced UV-B radiation on the distribution of mineral elements in Glycine max [J]. Chemosphere, 2010, 78:859-863. (Top)

中外实验室联合发表文章：
[1] The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food Science & Nutrition,10,2255–2270. 
[2] Identification and expression of bifunctional acid urea-degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu).J Sci Food Agric,102:4599-4608. 
[3] The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field. Food Science & Nutrition,9,6006–6019.
[4] Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.Food Sci Nutr.2021;9:3885–3892. 

2015年院级“优秀教师”
2016年校级“优秀教师”
2018年院级“优秀教师”
2021年院级“优秀班主任”
2022年院级“优秀教师”

指导2017届毕业生获“校级优秀毕业论文”2篇
指导2019届毕业生获“校级优秀毕业论文”1篇
指导2020届毕业生获“校级优秀毕业论文”2篇


Excellent teachers at the university level in 2015
Excellent teachers at school level in 2016
Excellent teachers at school level in 2019
Instructing the graduates to get 5 excellent graduation theses at school level