周思远，男，博士，四川眉山人。高中毕业于成都石室中学（即成都四中）。本科毕业于暨南大学食品系，并在美国纽约州立大学古西堡校区和浙江大学食品系各进行了为期一年的交换交流。硕士和博士均毕业于美国新泽西州立罗格斯大学食品系。主要研究方向为食品包装与食品货架期，食品质量与安全等。曾参与美国农业部，美国军方，美国国际香精香料公司等多个项目的研发。现任西南大学食品科学学院实验教学中心副主任。
Siyuan(Simon) Zhou, Ph.D. , Born in Meishan, China. Graduated from Chengdu Shishi High School (also widely known as Chengdu No.4 High School). Earned bachelor degree from Food Science Department of Jinan University (Guangzhou, China), and exchanged at The State University of New York (Old Westbury, US)and Food Science Department of Zhejiang University (Hangzhou, China) for one year each. Earned Master and Doctor degrees from Food Science Department of Rutgers University (New Brunswick, US). Major research interests include food packaging and food shelf life, food quality and safety. Have collaborated with USDA, US ARMY, International Flavors & Fragrances Inc. (IFF) and etc. for many research projects. Currently, holds the position as the associate director of the experiment center of Food Science College of Southwest University.


近年主要论文 (Selected recent publications)
Siyuan Zhou and etc. Antimicrobial Effects of Vapor Phase Thymol, Modified Atmosphere and Their Combination against Salmonella spp. on Raw Shrimp. Journal of Food Science. 2013. 78(5):725-30.
Siyuan Zhou and etc. Modeling the Impact of Vapor Thymol Concentration, Temperature and Modified Atmosphere Condition on Growth Behavior of Salmonella spp. on Raw Shrimp. Journal of Food Protecion, 2015. 78(2):293-301.
YH Pang, S Sheen, Siyuan Zhou and etc. Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on Pseduomonas Aeruginosa in Fresh Catfish Fillet under Abuse Temperatures. Journal of Food Science. 2013. 78(4):555-9.
YH Pang, S Sheen and Siyuan Zhou. Growth Behavior Prediction of Fresh Catfish Fillet with Pseudomonas Aeruginosa under Stresses of Allyl Isothiocyanate, Temperature and Modified Atmosphere. Food Control. 2015. 47:326-33.
目前主持项目 (Recent projects)
中央高校基本科研业务费. 项目号: XDJK2016C058.
The Fundamental Research Funds for the Central Universities. Project No: XDJK2016C058.
联系方式 (Contact information)

217房间，食品科学学院，西南大学，重庆北碚
Room 217, Food Sceience College, Southwest University, Chongqing, China
Email:Zhousiyuansimon@163.com
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