成人直播

一、主要研究方向

食品鉴别与产地溯源

二、研究生招生专业

食品与营养

三、科研情况

主持国家级项目4项：国家重点研发子课题1项；农业科技行业专项子课题1项；科技部国际合作课题1项；国际原子能机构（IAEA）区域协调项目。主持省部级重点项目4项：浙江省重点研发计划项目；海南省重点研发计划；西藏自治区重点研发计划；浙江省基础公益研究计划项目。以第一作者和通讯作者在《Food Chemistry》《核农学报》等主流期刊发表学术论文95余篇，其中SCI 49篇，中文核心35篇，CSCD 28篇。授权专利发明11项，制定标准3项。获省部奖励1项。

四、代表性论文

1. Authentication of edible herbal materials and food products using mass spectrometry based metabolites and inorganic constituents.Food Chemistry 463 (2025) 141424.通讯作者;

2. Differentiating volatile compounds in soy sauce that regulate the attractiveness of flesh flies (Parasarcophaga dux).Food Chemistry 495 (2025) 146504.通讯作者;

3. Synergies between Carbon Sequestration, Nitrogen Utilization, and Mushroom Quality: A Comprehensive Review of Substrate, Fungi, and Soil Interactions.J. Agric. Food Chem. 2025, 73, 14144−14157.通讯作者;

4. Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles.Food Chemistry 461 (2024) 140859.通讯作者;

5. Effects of water isotope composition on stable isotope distribution and fractionation of rice and plant tissues.Journal of Agricultural and Food Chemistry,2024.通讯作者;