1993.03
硕士生导师
wangshuqi@btbu.edu.cn
个人简历
教育经历:
皇冠正规娱乐平台,博士,食品科学与工程
英国利兹大学,硕士,Polymers, colorants and fine chemicals
上海应用技术大学,学士,轻化工程
工作经历:
2024. 05至今 皇冠正规娱乐平台 食品营养与健康学院 讲师
2023.10 至 2024.05 皇冠正规娱乐平台 轻工科学与工程学院 讲师
2022.09 至 2023.09 皇冠正规娱乐平台 轻工科学技术学院 讲师
主讲课程
香料感官评价(二),日用香精工艺学,化学实验室安全,化学信息学,时尚与品牌(通识课),
主要研究领域
香料香精的开发与应用,食品风味分析
主要学术成果(课题、论文、获奖、专利等)
承担的主要科研项目(限10项):
国家自然基金,32072347,炖煮猪肉风味料定向制备模型的构建及其呈香机制研究,2021-01-01 至 2024-12-31在研,参与
发表的代表性论文(限10篇):
1. Wang Shuqi, Chen Haitao*, Sun Baoguo , Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS), Food chemistry, 2020, 315: 126158
2.Wang, Shuqi, Liu Haoyue, Xie Tian, Zhang Ning, Sun Jie, Chen Haitao*, Sun Baoguo , Study on volatile aroma compounds in donkey broths of different stewing time, Flavour and Fragrance Journal, 2022, 37(2): 96-105
3. Feng Liang, Shuqi Wang*, Haitao Chen. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China. Food Bioscience, 2024, 104558.
4. Zhang Jing, Han Zhuoxuan, Chen Haitao, Wang Shuqi*. Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi[J]. Journal of the Science of Food and Agriculture, 2024.
5.Han Zhuoxuan, Zhang Jing, Wang Shuqi*, Chen Haitao, Sun Jie, Zhang Ning, Zhang Huiying , Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis, European Food Research and Technology, 2023
6. Wang, Shuqi, Chang, Yuan, Liu, Bing, Chen, Haitao, Sun, Baoguo, Zhang, Ning , Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach, Molecules, 2021, 26(10): 3048
7.冯亮,钟日升,王书奇,等.三种微生物对豆豉发酵过程中挥发性物质的影响[J].食品科学, 2024, 45(11)
代表性的专利(限10篇):
无
代表性的奖励(限10篇):
无