陆颖健，男，南京财经大学食品科学与工程学院教授，博士生导师，国际SCI杂志《Food Science & Nutrition》（IF=1.80）副主编，国家重点研发计划食安重点专项项目首席，江苏****，江苏省微生物学会食品微生物专业委员会主任。
网页：https://www.x-mol.com/people/luyingjian
邮箱（E-mail）:yingjianlu@nufe.edu.cn; yjlu@umd.edu
教育及工作经历：
2018/09 –至今南京财经大学，食品科学与工程学院，教授
2018/07 – 2018/08 美国橡树岭国家实验室，副研究员
2016/01 – 2018/06美国马里兰大学/美国农业部农业研究中心，副研究员
2014/09 – 2015/12美国马里兰大学/美国农业部人类营养健康中心，助理研究员
2011/09 – 2014/08美国马里兰大学帕克分校，营养与食品科学系，博士
2008/09 – 2011/08美国特拉华大学，食品科学系，硕士
2004/09 – 2008/08南京工业大学，食品与轻工学院，学士
研究方向：
(1)营养与代谢调控：在分子、细胞与整体水平上研究膳食营养素与功能因子预防代谢综合症的机理，为与营养相关的慢性疾病的早期预防和营养干预提供理论与技术支持；
(2)食品功能因子与产业化：新型食品功能因子的发掘及结构解析；食品功能因子的富集及生物活性系统评价；利用微生物生产植物源功能因子的合成生物学研究；研发具有应用价值的预防代谢综合征的功能性食品；
(3)食品质量与安全：研发食品级微生物源抗菌物质；开发食品营养与代谢生物标识物检测及食品安全危害因子的高通量快速检测分析技术；食品安全风险评估。
科研成果奖励与社会兼职：
近年来，主持十三五国家重点研发计划食安专项（1611万）1项，科技部中加联合实验室开放基金2项，江苏省教育厅****项目及美国农业部、美国食品药品监督局等各类重大科研项目10余项；荣获科技部中国生物技术创新大会优秀青年最佳团队奖、美国马里兰大学年度最佳教师奖；发表SCI论文70余篇（以第一作者或通讯作者发表文章38篇），向国际会议递交论文摘要15篇，并选为大会发言6次，参编美国化学协会（ACS）英文专著1本；担任国家自然科学基金评审专家、江苏省微生物学会理事、江苏省农学会理事、南京市侨联青委会常委、南京重点产业紧缺人才产业服务团成员等。
学术兼职：
SCI杂志《Food Science & Nutrition》（IF=1.80）副主编
SCI杂志《Molecules》（IF=3.27）特刊客座主编
SCI杂志《Food Bioprocess and Technology》（IF=3.36）执行编委
并且受邀Nature Communication，Journal of Biological Chemistry等多个顶级期刊担任特约审稿人。
教学工作：
主讲《Modern Food Processing and Technology》全英文课程。
近五年第一作者或通讯作者发表文章：
(1)Tian, S., Li, X., Wang, Y., Lu.,Y.* (2020). Microwave cooking increases sulforaphane level in broccoli. Food Science and Nutrition. 3.
(2) Tang, C., Meng, F., Pang, X., Chen, M., Zhou, L., Lu, Z., Lu., Y.* (2020). Protective effects of Lactobacillus acidophilus NX2-6 against oleic acid-induced steatosis, mitochondrial dysfunction, endoplasmic reticulum stress and inflammatory responses. Journal of Functional Foods, 74, 104206.
(3) Meng, F., Zhu, X., Zhao, H., Lu, F., Lu. Y*., Lu., Z. (2020).Improve Production of Pullulanase of Bacillus subtilis in Batch and Fed-Batch Cultures. Applied Biochemistry and Biotechnology, 1-11.
(4) Li, X., Chen, L., Zhu, X., Lu, Z., Lu. Y*. (2020). Effect of γ-aminobutyric acid-rich yogurt on insulin sensitivity in a mouse model of type 2 diabetes mellitus. Journal of Dairy Science. 103, 7719-7729.
(5) Lin, F., Huang, Z., Chen, Y., Zhou, L., Chen, M., Sun, J. Lu, Y*. (2020). Effect of combined Bacillomycin D and chitosan on growth of Rhizopus stolonifer and Botrytis cinerea and cherry tomato preservation. Journal of the Science of Food and Agriculture.
(6) Meng, F., Zhu, X., Zhao, H., Nie, T., Lu, F., Lu, Z. Lu, Y.* (2020). A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese. Food Control. 121, 107597.
(7) Lu, Y, Pang, X., Yang, T. (2020). Microwave cooking increases sulforaphane level in broccoli. Food Science and Nutrition. 8, 2052-2058.
(8) Wu, Y., Zhou, L., Lu, F., Bie, X., Zhao, H., Zhang, C,Lu, Y.*(2019). Discovery of a Novel Antimicrobial Lipopeptide, Brevibacillin V, fromBrevibacillus laterosporusfmb70 and Its Application on the Preservation of Skim Milk. Journal of Agricultural and Food Chemistry 67 (45), 12452-12460
(9) Liu, Y., Sun, J., Zhou, L.,Lu, Y.*(2019).C16-Fengycin A affect the growth ofCandida albicansby destroying its cell wall and accumulating reactive oxygen species. Applied Microbiology and Biotechnology. 103 (21-22), 8963-8975
(10)Lu, J., Zhu, X., Zhang, C., Lu, F., Lu, Z.,Lu, Y.*(2019). Co-expression of alcohol dehydrogenase and aldehyde dehydrogenase in Bacillus subtilis for alcohol detoxification. Food and Chemical Toxicology. 135, 110890
(11)Chen, L., Alcazar, J., Yang, T.,Lu, Y.*(2018). Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology. Journal of Dairy Science. 101, 10685-10693.
(12)Lu, Y.,Dong, W., Alcazar, J., Yang, T., Luo, Y., Wang, Q., Chen, P. (2018). Effect of preharvest CaCl2spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates. Journal of Food Composition and Analysis. 67, 55-62.
(13)Lu, Y.,Memon, A., Fuerst, P., Kizonas, A., Morris, C., Luthria, D. (2017). Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept. Journal of Food Composition and Analysis. 60, 10-16.
(14)Lu, Y.,Huang, L., Yang, T., Lv, F., Lu, Z. (2017). Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology. LWT-Food Science and Technology. 80, 92-97.
(15)Lu, Y*.,Luthria, D. (2016). Influence of gelatinization on the extraction of phenolic acids from wheat fractions. Food Chemistry. 194, 1138-1142.
(16)Lu, Y.;Fuerst, P.; Lv, J.; Morris, C. F.; Yu, L.; Fletcher, A.; Kiszonas, A.; Yu, L.; Luthria, D. (2015) Phytochemicals profile and antiproliferative activity of dough and bread fractions made from refined and whole wheat flours. Cereal Chemistry. 92, 271-277.
(17)Lu, Y.,Chen, P. (2015) Differentiation of the two major species of Echinacea (E. angustifolia and E. purpurea) using a flow injection mass spectrometric (FIMS) fingerprinting method and chemometric analysis. The Natural Products Journal. 5, 246-251.
(18)Luthria, D.,Lu, Y.,*John, K. (2015). Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods. 18, 910-925
(19)Lu, Y.; Lv, J.; Hao, J.; Niu, Y.; Whent, M.; Costa, J.; Yu, L. (2015) Genotype, environment, and their interaction on the phytochemical composition and radical scavenging properties of soft winter wheat bran. LWT-Food Science and Technology. 60, 277-283.



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