周鑫，女，汉族，1987年8月生，博士，讲师，原籍辽宁省营口市，中共党员。2015年12月留校任教，主要研究方向为果蔬采后生物学与贮运保鲜。
为本科生讲授《分子生物学概论》《分子生物学基础》《食品化学》《食品分析》等课程。参编《食品质量与安全检测技术》《食品分析实验技术指导》《农产品储运技术》教材3部。
主持国家自然科学基金青年科学项目1项，辽宁省高等学校基本科研项目1项，沈阳农业大学引进人才项目1项。在Food Chemistry、Postharvest Biology and Technology、Scientia Horticulturae等学术杂志发表论文9篇。
代表性论文
（1）Manli Luo, Xin Zhou, Huajun Sun, Qian Zhou, Baodong Wei, Shunchang Cheng, Shujuan Ji^*. Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway. Food Chemistry, 2020, 316, 126335.
（2）Fei Shi, Xin Zhou, Qian Zhou, ZhuoTan, Miao-miaoYao, Bao-dongWei, Shu-juanJi^*. Membrane lipid metabolism changes and aroma ester loss in low temperature stored ‘Nanguo’ pears. Food Chemistry, 2018, 245,446-453.
（3）Fei Shi, Xin Zhou, Qian Zhou, Zhuo Tan, Miao-miao Yao, Bao-dongWei, Shujuan Ji^*. Transcriptome analyses provide new possible mechanisms of aroma ester weakening of ‘Nanguo’ pears after refrigeration. Scientia Horticulture, 2018, 237, 247-256.
（4）Fei Shi, Xin Zhou, Miao-miao Yao, Zhuo Tan, Qian Zhou, Lei Zhang, Shujuan Ji^*. miRNAs play important roles in aroma weakening during shelf life in ‘Nanguo’ pear after cold storage. Food Research International, 2018, 116, 942-952.
（5）Miaomiao Yao, Xin Zhou, Qian Zhou, Fei Shi, Baodong Wei, Shunchang Cheng, Zhuo Tan, Shujuan ji^*. Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’pears by regulation of ethylene signal transduction. Food Chemistry, 2018, 264, 263-269.
（6）Xin Zhou, Ling Dong, Rui Li, Qian Zhou, Junwei Wang, Shujuan Ji. 2015. Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature. Postharvest Biology and Technology, 100: 23-32.
（7）Xin Zhou, Ling Dong, Qian Zhou, Junwei Wang, Nan Chang, Zhiyong Liu, Shujuan Ji. 2015. Effects of intermittent warming on aroma-related esters of 1-methylcyclopropene-treated ‘Nanguo’ pears during ripening at room temperature. Scientia Horticulturae, 185: 82-89.