姓名 : 吴澎
职称 : 副教授
吴澎，女，博士，副教授，硕士生导师，山东农业大学“1512工程”人员。中国食文化研究会专家委员会委员，山东食品科技学会理事，美国AACC（谷物化学家协会）会员，中国农学会会员。泰安市饮食文化协会副会长，泰安市茶茶叶行业协会副会长。美国堪萨斯州立大学访问学者，英国皇家农业大学长期聘请访问学者。国际核心期刊American Journal of Agricultural and Biological Science特邀编辑，African Journal of Biotechnology，Academia Journal of Environmental Science期刊审稿人，《粮油食品科技》期刊论文的审稿专家，《中国食文化》期刊特邀撰稿人。主要从事“食品法规与标准”、“食品安全性”、“中国饮食文化”“食品专业英语”等课程的教学工作。 先后以第一作者在International Journal of Food Science & Technology，Euphytica，中国农业科学(英文版)，中国粮油学报，食品科学，食品与发酵工业等中外专业期刊发表论文20余篇，其中SCI收录4篇，EI收录2篇。近几年来，编著教材十一部：主编全国高等教育“十一五”规划教材六部，其中《中国饮食文化》一书获全国化学工业部教材类二等奖，《食品标准与法规》获山东省软科学科技成果二等奖及全国化学工业部教材类二等奖。另外，副主编“十一五”规划教材两部，参编“十一五”规划教材三部，主编科普及畅销书籍多部。
主持国家质检总局蔬菜农残标准研究课题；山东省科技攻关项目“不同加热方式对豆浆理化、功能性质的影响及其关键生产技术的研究”（2013GNC11307）；山东省博士后创新项目专项资金一等资助课题“红薯茎叶功能因子的综合开发利用”；山东农业大学博士后基金一等资助课题“山东农大白糯小麦品质鉴定及产品开发”；山东农业大学青年科技创新基金一等资助课题“山东农大白糯小麦品质鉴定及产品开发”；省部级国家重点实验室课题“固相微萃取法提取胶州大白菜中的风味物质”；泰安市科技发展计划课题“小麦馒头品质主要参数的数量性状基因定位及应用品种筛选鉴定”。第二位主持国家自然科学基金项目“通电加热（欧姆加热）对豆浆品质的影响机理研究”（ **/C200211）。参与国家科技基础条件平台项目（科技部）课题“农业微生物菌种资源整理整合”及国家973课题“小麦高产优质品种设计和选育的应用基础研究”；国家自然基金项目“利用关联分析挖掘小麦骨干亲本“矮孟牛”及其衍生品种（系）的高产基因“课题。并承担山东农业大学2012年度教育教学研究课题“专业英语类课程教学模式改革与实践”
主要研究方向：
1、动植物中功能因子提取及开发利用；
2、谷物食品的基础研究与产品开发；
3、花卉食品、保健食品的综合开发利用；
4、饮食文化、食疗理论研究。
E-mail: wupengguai@163.com
Peng Wu, Female, Ph.D., Associate professor. The member of “1512 project” of Shandong Agricultural University. The member of Chinese Food Culture Union. The member of Shandong institute of food science and technology. The member of AACC. The Senior Visiting Scholar of Kansas State University in U.S. and Royal Agricultural University in U.K.The vice chairman of Taian Food Cultural Association and Taian Tea Procession Association. The Contributing Editor of American Journal of Agricultural and Biological Science and the reviewer of African Journal of Biotechnology. Conducting the course of “Food laws and regulations” “Food security” “Food professional English”and “Chinese food culture”.
More than 20 papers were established in International Journal of Food Science & Technology，Euphytica，Agricultural Science and Chinese Agricultural Science etc. Four of them were embodied by SCI and tow were embodied by EI. The editor-in-chief of the eleven teaching materials, such as “Food laws and regulations” and “Chinese food culture”.
Leading researcher of the project group of “Standard of Pesticide Residue of Vegetables” of General Administration supported by Quality Supervision，Inspection and Quarantine of the People’s Republic of China, “Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Jiaozhou Chinese Cabbage” supported by State Key Laboratory , “QTL Mapping for Chinese Northern-1 Style Steamed Bread quality in DH groups” supported by Taian Science and Technology development projects and “QTL Mapping for Bread Quality in DH groups” supported by Shandong Young Scientist Reword Foundation. Participated in the research of the 973 program of the National Nature Science Foundation of China, and the National Natural Science Foundation of China from the Ministry of Science and Technology of the People’s Republic of China.
Research Aspect:
1、Extraction and exploitation of functional factors in animals and plants
2、Research and product development of cereals food
3、Comprehensive exploitation and utilization of flower food and dietary supplement
4、Theory of food culture and diet treatment.
E-mail: wupengguai@163.com
