王秋萍，女，江西省萍乡市人，中国共产党党员。
承担课程：
《葡萄与葡萄酒专业英语》和《葡萄综合利用》
学习经历：
2005.09-2009.07，云南农业大学食品科学技术学院食品科学与工程专业，本科
2009.09-2012.06，云南农业大学食品科学技术学院食品科学专业，硕士
2012.06-2015.12，泰国农业大学农业工业学院生物技术专业，博士
工作经历：
2015.12-2016.06，萨格勒布大学食品技术与生物技术学院食品工程系，博士后
2016.08-至今，云南农业大学食品科学技术学院，讲师
研究方向：
天然产物研究与开发，微生物发酵技术
获得荣誉：
1. 2015年欧盟伊拉斯谟“EXPERTS SUSTAIN”奖学金
2. 2014年云南省优秀硕士学位论文
3. 2012年泰国农业大学农业企业学院国际学生奖学金
参加课题：
1. 国家自然科学基金，**，普洱茶茶褐素对大鼠胰岛素抵抗和代谢综合征的预防作用及其机理，2016.01-2019.12，48万元，在研，参加；
2. 国家自然科学基金，**，普洱茶茶褐素代谢产物及其调节血脂代谢的分子机制，2013.01-2016.12，50万元，在研，参加;
3.泰国农业大学项目，0513.12505/วว1247，液态发酵法制备茶褐素，2015/09-2016/09，12万元，已结题，参加；
4. 国家自然科学基金，**，云南特种‘紫娟’普洱茶茶褐素生物活性成分及其作用机制，2010/01-2012/12，18万元，已结题，参加；
5. 国家自然科学基金，**，普洱茶茶褐素化学组成、分子机构、功能及其形成机制研究，2008/01-2010/12，21万元， 已结题，参加。
发表文章：
1. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Production of theabrownins using a crude fungal enzyme concentrate. J. Biotech. 2016, 231: 250–259. (SCI, IF 3.180)
2. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins. J. Food Sci. 2015, 80 (4): M809-M817. (SCI, IF 2.204)
3. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus. Biotechnol. Lett. 2014, 36(12):2515–2522. (SCI, IF 1.838)
4. Peng, C.X., Q.P. Wang, H.R. Liu, B. Gao, J. Sheng and J.S. Gong. Effects of Zijuan Pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS. J. Anal. Appl. Pyrol. 2013, 104: 226-233. (SCI, IF 3.898)
5. Wang, Q.P., C.X. Peng, J.S. Gong and S. Sirisansaneeyakul. Antioxidative effect of large molecular polymeric pigments extracted from Zijuan Pu-erh tea in vitro and in vivo. Kasetsart J. (Nat. Sci.). 2013, 47(5):739-747. (Scopus, IF 0.257).
6. Wang, Q.P., C.X. Peng, B. Gao, J.S. Gong. Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat. Exp. Gerontol. 2012, 47(9): 672–679. (SCI, IF 3.802).
7. 王秋萍，龚加顺，张蕙. 云南 ‘紫娟’晒青绿茶和大叶晒青绿茶的化学成分比较研究.中国食品学报, 2012, 12 (1):213-220.
8. 王秋萍，龚加顺.‘紫娟’普洱茶茶褐素对高脂饮食大鼠生长发育的影响.茶叶科学, 2012, 32(1):87-94.
9. Wang, Q.P., C.X. Peng, J.S. Gong. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea. J. Sci. Food Agri. 2011, 91(13): 2412–2418. (SCI, IF 1.994)
10. 陈婷，彭春秀，龚加顺，王秋萍，周红杰. 普洱茶茶褐素对高脂血症大鼠血脂代谢的影响.中国食品学报, 2011, 11 (1): 20-27.
11. 王秋萍，龚加顺，邹莎莎.普洱茶发酵阶段色泽的变化及其与品质的关系.农业工程学报, 2010, 26 (Supp.1):394-399. (EI, IF 0.961)
出版专著：
1. J.S. Gong, Q.P. Wang, S. Sirisansaneeyakul, A. McElhatton. Yunnan Pu-erh Tea in Modernization of Traditional Food Processes and Products. Springer US, 2016: 175-197.
2. Q. Lin, S. Sirisansaneeyakul, Q.P. Wang, A. McElhatton. Yunnan Fermented Bean Curds: Furu (Lufu) in Modernization of Traditional Food Processes and Products. Springer US, 2016: 125-144.
3. 王孟宇，龚加顺，彭春荣，徐志强，董文明，张新富，郭刚军，朱春华，胡小静，陈一江，杨绍兰，林奇，王秋萍.农产品的保鲜与加工 (上、下册), 云南教育出版社, 2013.
已授权专利:
龚加顺，彭春秀，高斌，王秋萍. 一种紫娟普洱茶茶褐素及其应用[P].中国专利: CNB, 2013-02-06.
会议论文：
1. Belščak-Cvitanović, A., Q.P. Wang, M. Benković, D. Valinger, A. Tušek-Jurinjak, T. Jurina, Draženka Komes. 2016. Quality control tool of medicinal plant extracts using spectrophotometric and chemometric techniques. In Conference Proceedings of The 4th International ISEKI_Food Conference on Responsible Research and Innovation in the Food Value Chain (ISEKI_Food 2016)). July 6-8, 2016. University of Natural Resources and Life Sciences Vienna (BOKU), Vienna. p.65. (Oral presentation).
2. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2016. Novel processes for theabrownins production: Microbial submerged fermentation and enzymatic oxidation. In Conference Proceedings of Application of Microreactors in the Evaluation of Antioxidant Activity of Medicinal Plants (MICRO-AA) Workshop. June 9-10, 2016. Hotel International, Zagreb. p.21. (Oral presentation).
3. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2015. Bioactive theabrownins produced by Aspergillus tubingensis TISTR 3647. In Conference Proceedings of 2015 International Conference on Biological Engineering and Natural Sciences (2015 ICBENS). January 19-21, 2015. Hotel Fort Canning Singapore, Singapore. p.177. (Oral presentation: ICBENS-37).
4. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2014. Dominant fungi observed in the solid-state fermentation of Pu-erh tea. In Abstract book of The 10^th International Mycological Congress (IMC10). August 4-8, 2014. Queen Sirikit National Convention Center (QSNCC), Bangkok, Thailand. p.374. (Oral presentation: O 7.6.3).
5. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2013. Tea theabrownin production by Aspergillus fumigatus in 2-L fermenter. In Proceedings Book of The 1^st International Symposium on Microbial Technology for Food and Energy Security. November 25-27, 2013. The Rama Gardens Hotel, Bangkok, Thailand. p. 144-149. (Oral presentation: FO05).
6. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2013. Mechanism and characterization of Pu-erh tea theabrownin. In Programme Book of Abstracts of The 25^th Annual Meeting of the Thai Society for Biotechnology and International Conference: Agro-Industrial Biotechnology for Global Sustainable Prosperity (TSB2013). October 16-18, 2013. Bangkok, Thailand. p. 27. (Invited speaker: IV-08-003).
7. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2013. Tea theabrownin production by newly mold isolate in shake flask culture. In Abstracts Book of The 39^th Congress on Science and Technology of Thailand: Innovative Science for a Better Life (STT39). October 21-23, 2013. BITEC, Bangkok, Thailand. p. 183. (Oral presentation: F_F0041).
8. Wang, Q.P., J. S. Gong and S. Sirisansaneeyakul. 2013. Influence of different initial conditions on the fermentation of Pu-erh tea under constant temperature and non-constant humidity. In Abstracts of BIT's 6th World Congress of Industrial Biotechnology (ibio-2013). April 25-27, 2013. Nanjing Jinling Convention Center Nanjing International Expo Center, Nanjing, China. p. 707. (Oral presentation).
9. Wang, Q.P., J.S. Gong, C.X. Peng, S. Sirisansaneeyakul. 2012. The antioxidant effect of theabrownin extracted from Zijuan Pu-erh tea in vitro and in vivo. In the Abstract Book of The 24^th Annual Meeting of the Thai Society for Biotechnology on “Green Biotechnology: Renewable Energy and Global Care” (TSB2012). November 29-30, 2012. Sunee Grand Hotel and Convention Center, Ubon Ratchatani, Thailand.p.22. (Oral presentation: O-III-01).
10. 王秋萍，冯励，高斌，龚加顺. 2011. ‘紫娟’普洱茶茶褐素对大鼠血清脂质代谢的影响.中国茶叶学会第5届青年科学家论坛. 2011年9月21-24日. 湖南长沙长沙开源鑫城大酒店.会议论文集p.364-370. (口头汇报).
11. 高斌，王秋萍，冯励，龚加顺. 2011. “紫娟”普洱茶茶褐素对大鼠脂质过氧化水平的影响.中国茶叶学会第5届青年科学家论坛. 2011年9月21-24日. 湖南长沙长沙开源鑫城大酒店.会议论文集p.343-353. (口头汇报).