姓名:张燕
职称:教授、131创新型人才工程第一层次人选、博士生导师
一、教育背景
1989.09---1993.07河北农业大学农学院 本科
1994.09---1997.07华中农业大学食品科学技术学院 硕士
2001.09---2005.04天津科技大学食品工程与生物技术学 博士
二、工作经历
1997.07---1999.10天津科技大学助教
1999.11---2004.10天津科技大学讲师
2004.11---2009.10天津科技大学副教授
2009.11---2018.01天津科技大学教授
2009.09---2010.03美国FDA食品安全与技术研究中心,访问****
2018.01---至今南开大学教授
三、研究方向
1. 食品加工过程中健康危害物的产生机制,危害作用机制及膳食营养干预
2. 食品加工过程质量与安全控制技术
3. 食品安全快速检测新技术
四、主持的主要科研项目
1.国家自然基金,黄酮类物质抑制膳食中杂环胺产生的作用机理研究(批准号:**,起止时间:2015.01-2018.12,80万元)
2.“十三五”国家重点研发计划子课题,中华传统油炸谷物食品工业化加工关键技术及质量控制,(批准号:2016YFD**,起止时间:2016.7-2021.12,95万元)
3. “十二五”国家科技支撑计划子课题,乳制品关键危害因素检测与控制技术研究与开发(批准号:2013BAD18B11,起止时间:2013.1-2016.12,255万元)
4. “十二五”国家863计划子课题,食品表征属性与品质识别新技术及设备研究(批准号:2011AA100807,起止时间:2011.1-2015.12,180万元)
5. “十一五”国家科技支撑计划,食品安全快速检测技术研究与新产品开发( 批准号:2009BADB9B03,起止时间:2009.1-2011.12,434万元)
6. “十一五” 科技支撑计划子课题,农药、兽药抗体高效制备技术及其快速检测试剂盒的研制,(批准号:2006BAK?xml:namespace>
7. 天津市科技计划项目,畜禽水产品污染物快速检测产品开发与应用,(批准号:14ZCDGNC00098,起止时间:2014.9-2017.9,100万元)
8. 天津市科技计划基础重点项目,牛奶中致敏性青霉素降解产物的形成及快速检测技术研究,(批准号:09JCZDJC19400,起止时间:2009.10-2011.9, 20万元)
9. 天津市科技计划项目,农药残留快速检测试剂盒的中试及推广应用,(批准号:08ZHNZNC02600,起止时间2008.10-2010.9,20万元)
五、学术兼职
1.中国食品科学技术学会会员
2.中国营养学会会员
3.国家自然科学基金通讯评审专家
4.教育部学位中心学位论文通讯评审专家
六、近五年发表论文
1.Chundi Yu, Zeping Shao, Jinhui Zhang, Bing Liu, Lingjie Kong, Yan Zhang*, Shuo Wang*,Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP),Journal of food science, 2018, 83 (2): 294-299.
2.Zhonghui Han, Bing Liu, Zhiyan Niu,Yan Zhang*, Jianxin Gao,Lei Shi,Shujun Wang, and Shuo Wang*, Role of α?Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on the Formation of 2?Amino-1-methyl-6-phenylimidazo[4,5?b] pyridine. Journal of Agricultural and Food Chemistry, 2017, 65, 10084-10092.(I区Top)
3.Yan Zhang, Jian Yang, Yang Lu, Dong-Yue Ma, Mu Ge Qi and Shuo Wang, A competitive direct enzyme-linked immunosorbent assay for the rapid detection of deoxynivalenol: development and application in agricultural products and feedstuff. Food and Agricultrual Immunology, 2017, 28(3):516-527.
4.Yan Zhang*,Jieqiong Zhang, Wei Sheng, Shuo Wang, Tong-Jen Fu*, Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins, Food Chemistry, 2016, 199, 856-861.(I区Top)
5.Chundi Yu, Zeping Shao, Bing Liu, Yan Zhang*, and Shuo Wang*, Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their
Quantitative Structure–Activity Relationship in a Model System, Journal of food science,2016,81(8) :C1908-C1913.
6.Yan Zhang, Zhou Luo, Zeping Shao, Chundi Yu, Shuo Wang*, Effects of Antioxidants of Bamboo Leaves and Flavonoids on 2?Amino-1-methyl-6-phenylimidazo[4,5?b]pyridine (PhIP) Formation in Chemical Model Systems,Journal of Agricultural and Food Chemistry, 2014, 62 (20), 4798-4802(I区Top)
7.Jie Dai, Yan Zhang, Mingfei Pan, Lingjie Kong, Shuo Wang*, Development and Application of Quartz Crystal Microbalance Sensor Based on Novel Molecularly Imprinted Sol?Gel Polymer for Rapid Detection of Histamine in Foods, Journal of Agricultural and Food Chemistry, 2014, 62, 5269?5274. (I区Top)
8.Xin Xu, Yan Zhang, Man Shi, Wei Sheng, Xinjun Du, Meng Yuan, Shuo Wang*, Two novel analytical methods based on polyclonal and monoclonal antibodies for the rapid detection of Cronobacter spp.: Development and application in powdered infant formula, LWT-Food Science and Technology, 2014, 56(2), 335-340.
9.Yan Zhang, Chao Tan, Jieqiong Zhang, Wei Sheng, Shuo Wang*, A Sensitive Sandwich ELISA for the Rapid Detection of Mung Bean Protein: Development and Evaluation of the Effect of Thermal Processing on Detection, Food Analytical Methods, 2014, 7(6): 1305-1311.
10.Yan Zhang, Chundi Yu, Jingbo Mei, Shuo Wang*. Formation and mitigation of heterocyclic aromatic amines in fried pork.Food Additives and Contaminants,part A, 2013, 30(9), 1501-1507.
11.ZepingShao, ZhonghuiHan,JinhuiZhang,YanZhang*,ShuoWang, Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system. Journal of the science of food and agriculture, 2018 (online)
12.Yan Zhang, Wei Wang, Rourou Zhou, Jian Yang, Wei Sheng, Jun Guo, Shuo Wang*, Effects of Heating, Autoclaving and Ultra-High Pressure on the Solubility, Immunoreactivity and Structure of Major Allergens in Egg, Food and Agricultrual Immunology, (accept)
七、荣誉和奖励
1.2015年中国专利优秀奖(第三完成人)
2.2014年天津市专利金奖(第三完成人)
3.2012年国家科技进步二等奖(第六完成人)
4.2010年天津市科技进步一等奖(第五完成人)
5.2009年教育部科技进步二等奖(第三完成人)
6.2009年天津市自然科学二等奖(第四完成人)
7.2005年天津市科技进步二等奖(第三完成人)
八、联系方式
1.通讯地址:天津市津南区同砚路38号南开大学医学院333办公室
2.电话:
3.E-mail:yzhang@nankai.edu.cn