陈 冬

       副教授，硕士生导师

个人简介

       2017年8月-至今，大连工业大学，讲师，副教授，硕士生导师

       2015年11月-2016年11月，美国伊利诺伊大学香槟分校食品科学与人类营养系，联合培养博士

       2011年9月-2017年7月，中国农业大学食品科学与营养工程学院，获博士学位

       2007年9月-2011年7月，西北农林科技大学食品科学与工程学院，获学士学位

社会兼职

       中国食品科学技术学会会员、辽宁省营养学会预制菜与营养专业委员会委员、辽宁省食品科学技术学会会员。

研究方向

       食品加工与品质调控，包括食品精深加工理论与应用技术，食品风味解析与品质调控。

主要成果

       大连市高层次人才，主持国家级、省级等项目9项，发表论文30余篇，编写论著、教材5部，荣获山西省科技进步一等奖，获评大连工业大学教学评价优秀奖，获评大连工业大学优秀硕士学位论文、优秀本科学位论文5人次，指导国家级大学生创新创业训练计划项目2项，指导创新创业类比赛共获得国家级省级等奖项40余次，全国黄大年教学团队成员，辽宁省优秀导师团队成员。

科研项目

       1. “十四五”国家重点研发计划项目“高品质海虾类调理食品风味与营养品质调控技术及专用配料基料创制”，主持。
       2. 国家自然科学基金 “香菇热风干燥过程中含硫氨基酸与含硫香气成分生成关系及分子机制研究”，主持。
       3. 长三角智慧绿洲创新中心科研项目“南极磷虾蛋白肽功能性食品风味调和关键技术研究”，主持。
       4. 辽宁省教育厅青年科技人才“育苗”项目“热风干燥对香菇香气成分的影响及其机制研究”，主持。
       5. 辽宁省教育厅基本科研项目面上项目“香菇热加工过程中脂质热氧化生成香气成分及其调控机制研究”，主持。
       6. 横向课题“纯净水甜感属性挖掘与评价”，主持。

出版著作和论文

 主要代表性论文如下：

       1. Qinglong K., Songyi L., Ruixue W., Siqi C., Kailun G., Dong C.*. Changes in quality, endogenous enzyme activities, and their relationships during post-harvest storage of Phlebopus portentosus-an edible fungus[J]. Food Chemistry.
       2. Hongli W., Songyi L., Xinqian L., Qinglong K., Yuping T., Dong C.*. Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis[J]. Food Research International.
       3. Menglong S., Songyi L., Tingting M., Lei Q., Yixin C., Dong C.*. The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics[J]. Food Chemistry.
       4. Dong C., Menglong S., Silu W., Xiuhan C., Aoxue L., Songyi L.*. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying[J]. Food Chemistry.
       5. Mengqi L., Ruiwen Y., Hao Z., silu W., Dong C.*, Songyi L.*. Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chemistry.
       6. Yue G., Songyi L., Ruixue W., Liren Z., Shuo X., Dong C.*. Origin-dependent quality traits of Stropharia rugosoannulata: A comprehensive analysis of nutritional, aroma, and taste biomarkers[J]. Food Bioscience.
       7. Ruixue W., Songyi L., Lei Q., Silu W., Yue G., Dong C.*. Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor[J]. Food Bioscience.
       8. Yue G., Songyi L., Hongli W., Yantong L., Menglong S., Dong C.*. The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs[J]. International Journal of Gastronomy and Food Science.
       9. Qinglong K., Songyi L., Menglong S., Yue G., Kexin Z., Dong C.*. Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi[J]. Food Bioscience.
       10. Dong C., Lei Q., Yue G., Qinglong K., Silu W., Songyi L.*. The aroma fingerprints and discrimination analysis of shiitake mushrooms from three different drying conditions by GC-IMS, GC-MS and DSA[J]. Foods.
       11. Silu W., Songyi L., Hanting D., Lei Q., Liming L., Dong C.*. An insight by molecular sensory science approaches to contributions and variations of the key odorants in shiitake mushrooms[J]. Foods.
       12. Yuan G., Songyi L., Jiahui S., Xinran L., Zhijie B., Dong C.*. Volatile compound profiling and storage-induced flavor dynamics in commercial whole egg powder via GC-IMS[J]. European Food Research and Technology.
       13. Dong C., Silu W., Mengqi L., Tianshu H., Songyi L.*. The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying[J]. Journal of Food Processing and Preservation.
       14. Dong C., Shaoxiang P., Jun C., Xueli P., Xingfeng G., Lin G., Xiaojun L., Jihong W.*. Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice[J]. Food and Bioprocess Technology. 
       15. Dong C., Xueli P.，Jing Z., Lin G., Xiaojun L., Jihong W.*, Quanhong L.* Comparing the Effects of High Hydrostatic Pressure and High Temperature Short Time on Papaya Beverage[J]. Innovative Food Science and Emerging Technologies.
       16. Dong C., Huping X., Xingfeng G., Zihan Q., Xueli P.，Xiaosong H., Xiaojun L., Jihong W.* Comparative Study of Quality of Cloudy Pomegranate Juice Treated by High Hydrostatic Pressure and High Temperature Short Time[J]. Innovative Food Science and Emerging Technologies.

在读学生人数

       在读硕士研究生7名。

毕业学生人数

       已毕业硕士6名。