姓 名：刘志伟
职 称：讲师
研究方向： 食品非热加工
研究生招生：食品科学与工程
联系方式：@qq.com

一、 个人所获荣誉
《特色功能植物高值化产品绿色加工关键技术》获2019湖南省科技进步一等奖（本人排名4/12）
二、学习与工作经历（含出国访问、进修及社会兼职等）
1.学习经历
2012/9 – 2016/12，华南理工大学，食品科学与工程学院，博士
2015/10 – 2016/0，加拿大，麦吉尔大学，资源环境与工程学院，博士
2009/9 – 2012/6，湖南农业大学，食品科技学院，硕士
2005/9 – 2009/6，湖南农业大学，食品科技学院，本科
2.工作经历
2017/6-，湖南农业大学，食品科技学院，讲师
三、 主讲课程
食品工艺学、试验设计与论文写作
四、 科研成果
1. 学术论文（著作）情况
1. Zhang Y, Tan X-H, Liu, Z. W* (2020) Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic liquids, hydrochloric acid and multi-enzyme treatment, International Journal of Food Science & Technology, doi:10.1111/ijfs.14582.
2. Liu, Z. W*., Manzoor, M.F., Tan, Y. C., Ina-mur-Raheem, M. and Aadil, R.M. (2020).Effect of dielectric barrier discharge (DBD) plasma on the structure and antioxidant activityof bovine serum albumin (BSA), International Journal of Food Science & Technology,doi:10.1111/ijfs.14536.
3. Liu, Z. W., Yue, Z., Zeng, X. A., Cheng, J.-H., & Aadil, R. M. (2019). Ionic liquid as an effective solvent for cell wall deconstructing through astaxanthin extraction from Haematococcus pluvialis. International Journal of Food Science & Technology, 54(2), 583-590.
4. Liu, Z. W., Zeng, X. A.,（2018）Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF) , Journal of FoodProcessing and Preservation,.42(9): 25~32
5. Liu, Z.W., Zeng, X. A.,（2018）The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis , International Journal of Food Science and Technology. 31, 1(1): 322~328
6. Liu, Z. W., Zeng, X. A*., Sun, D. W., & Han, Z. (2014).Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles. Journal of Food Engineering, 131, 26-32.
7. Liu, Z. W., Zeng, X. A*., Sun, D. W., Han, Z., & Aadil, R. M. (2015).Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles.Journal of Food Engineering.153,124-131.
8. Liu, Z. W., Han, Z., Zeng, X. A*., Sun, D. W., & Aadil, R. M. (2016).Effects of vesicle components on the electro-permeability of lipid bilayers of vesicles induced by pulsed electric fields (PEF) treatment. Journal of Food Engineering, 179, 88-97.
9. Liu, Z. W., Zeng, X. A., Ngadi, M., & Han, Z. (2016).Effect of cell membrane fatty acid composition of Escherichia coli on the resistance to pulsed electric field (PEF) treatment. LWT-Food Science and Technology，76, 18-25.
10. Liu, Z. W., Zeng, X. A*., & Han, Z. (2016).Effects of the Content of Cholesterol on the Permeability of Vesicles Membranes Induced by Pulsed Electric Fields. In 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (pp. 179-182).
11. Yun, O., Liu, Z. W., Zeng, X. A., & Han, Z. (2016)Salmonella typhimurium resistance on pulsed electric fields associated with membrane fluidity and gene regulation. Innovative Food Science & Emerging Technologies, 36, 252-259.
12. Yun, O., Zeng, X. A*. Liu, Z. W., Brennan C. (2017).Temperature alters the structure of membrane lipids and Pulsed Electric Field (PEF) resistance of Salmonella Typhimurium. International Journal of Food Science and Technology. 52(2), 424-430.
五、主持或参加科研项目（课题）及人才计划项目情况
1. 国家自然科学基金面上项目，**、基于细胞膜脂质体相变温度下脉冲电场致死微生物基础研究、2016/01-2019/12、78万元、在研、参加。
2. 国家自然科学基金面上项目，**、脉冲电场极化修饰氨基酸与蛋白质及强化反应研究、2014/01-2017/12、85万元、已结题、参加。
3. 湖南省自然科学基金青年基金项目， 2019JJ50266，大肠杆菌rpoS缺陷菌株的构建及其对脉冲电场杀菌抗性影响，2019.1.1~2020.12.31，5 万元，主持。