教授

当前位置: 首页 - 师资力量 - 教授

  • 范刚
  • 系所

    食品科学系
  • 职称

    教授
  • email

    fangang@mail.hzau.edu.cn,15827563218
  • 硕/博导

    博导/硕导
  • 讲授课程

    主要承担《食品工艺学》、《食品工艺学实验》、《食品添加剂》、《饮料工艺学》等课程

个人简介

范刚,男,1982年12月生,工学博士,教授,博士生导师。主要承担《食品工艺学》、《食品工艺学实验》、《食品添加剂》、《饮料工艺学》等课程的教学工作,主要从事果蔬加工技术理论和风味化学方面的研究,入选武汉市“晨光人才计划”和武汉市黄陂区“木兰英才计划”。主持国家自然科学基金、国家科技支撑计划子课题及其他各类课题10余项。Journal of Agricultural and Food Chemistry、LWT-Food Science and Technology(Outstanding reviewer)、Food Chemistry、UltrasonicsSonochemistry、Process Biochemistry等期刊稿件评审专家。已发表学术研究论文60余篇,其中第一作者和通讯作者发表SCI及EI收录论文30余篇,教改论文3篇。获湖北省科技进步一等奖1项,获湖北省自然科学优秀学术论文一等奖1项,获神农中华农业科技奖三等奖1项,作为第一完成人经湖北省科技厅鉴定科技成果2项,以第一完成人授权国家发明专利3项,并担任湖北省和武汉市科技特派员。

教育经历

2000.9-2004.6,华中农业大学食品科技学院,获工学学士学位
2004.9-2010.6,华中农业大学食品科技学院,获工学博士学位

工作经历

2010.7—2012.12,华中农业大学食品科技学院,讲师;
2013.01—2018.11,华中农业大学食品科技学院,副教授;
2018.6—2019.6,美国明尼苏达大学食品科学与营养系,访问学者;
2018.12—至今,华中农业大学食品科技学院,教授。

研究领域

果蔬加工技术理论和风味化学

科研项目

1.国家自然科学基金面上项目,指状青霉生物转化柠檬烯生产alpha-松油醇的分子机制研究,2017.1-2020.12
2.国家自然科学基金青年基金项目,柑橘中糖苷香气前体物质香气活性评价及体内合成-释放机制研究,2012.1-2014.12
3.“十三五”国家重点研发计划子课题,食品基本味感的喜好分布与机制,2017.7-2020.12
4.国家科技支撑计划子课题,甜橙饮料基质加工关键技术研究及产业化示范,2012.1-2015.12
5.湖北省重点研发计划,健康型柑橘馅料加工关键技术研究与示范,2020-2022
6.湖北省重大科技创新计划项目子课题,多菌种双酶法两阶段控温发酵脐橙果酒生产关键技术研究,2013.1-2014.12
7.湖北省研究与开发计划子课题,柑橘加工关键工艺优化及品质安全控制关键技术研究,2015-2017
8.湖北省研究与开发计划子课题,柑橘皮渣副产物高值化利用与安全控制关键技术研究,2016-2018
9.湖北省研究与开发计划,特色果蔬加工及综合利用关键技术集成示范,2011.9-2012.12
10.湖北省研究与开发计划子课题,果蔬加工特性评价体系建立与质量调控技术研究,2010-2011
11.武汉市科技计划项目晨光计划,2012.1-2013.12
12.校自主科技创新基金项目,特定气味环境对小鼠饮食行为和情绪的影响及对健康的影响研究,2020-2022
13.校自主科技创新基金项目,柠檬烯的生物转化及其产物对人们食欲的影响研究,2013-2015
14.校青年教师科技创新专项,柑橘中糖苷香气前体物质香气活性评价2011.8-2012.12
15.校科研启动基金,不同品种柑橘果酒中香气活性物质的分析研究,2011.6-2011.12
16.横向课题,15万,良品铺子商品营养价值研究,2012-2014,主持
17.横向课题,银杏资源利用及产品开发,2018-2020
18.横向课题,良品铺子商品营养价值研究,2012-2014
19.横向课题,云南柠檬香气成分分析研究,2015.01-2016.12
20.横向课题,关于辅食营养包项目产品技术研究,2015.11-2016.12

成果奖励

一、奖励

1.湖北省科技进步一等奖(排名第2),柑橘深加工及综合利用技术开发与集成。
2.2011-2012年度“校级优秀班主任”称号。
3.湖北省技术发明一等奖。
4.校“教学质量优秀三等奖”1项。
5.获学院“张唐之基金优秀教师奖”1项。
6.神农中华农业科技奖三等奖(排名第2),柑橘精深加工及综合利用关键技术开发与应用。
7.湖北省自然科学优秀学术论文一等奖(通讯作者)。

二、授权国家发明专利

1.范刚,杨书珍,刘雨佳,任婧楠,邓以超,潘思轶,王海英。乳酸菌发酵型蓝莓果汁的制备方法,专利号:ZL201410512244.8。
2.范刚,杨子玉,董曼,王美平,任婧楠,潘思轶。一种甜橙精油脱色保香方法,ZL201510603942.3。
3.范刚,董曼,杨子玉,张璐璐,任婧楠,潘思轶。一种柑橘特征香气纳米乳及其制备方法,ZL201610644287.0

三、代表性论文

1. Jing-nan Ren, Kai-Jing Yin, Gang Fan, Xiao Li, Lei Zhao, Zhi Li, Lu-lu Zhang, Dingyuan Xie, Siyi Pan, Fang Yuan. Effect of short-term intake of high- and low-concentrations of sucrose solution on neurochemistry of male and female mice. Food & Function, 2020, DOI: 10.1039/D0FO02214D.
2. Lu-Lu Zhang, Wen Huang, Ying-Ying Zhang, Gang Fan*, Jin He*,Jing-Nan Ren, Zhi Li, Xiao Li, Si-Yi Pan. Genomic and transcriptomic study for screening genes involved in the limonene biotransformation of Penicillium digitatum DSM 62840. Frontiers in Microbiology, 2020, 11, 744.
3. Kai-Jing Yin, Jing-Nan Ren, Xiao Li, Gang Fan*, Lei Zhao, Zhi Li, Lu-Lu Zhang, Ding-Yuan Xie, Si-Yi Pan, Fang Yuan. Effect and mechanism of high-fat diet on the preference for sweeteners on mice. Journal of the Science of Food and Agriculture, 2020, doi.org/10.1002/jsfa.10798.
4. Jing-Nan Ren, Kai-Jing Yin, Gang Fan*, Xiao Li, Lei Zhao, Zhi Li, Lu-Lu Zhang, Ding-Yuan Xie, Fang Yuan, Si-Yi Pan. Effect of short-term intake of four sweeteners on feedintake, solution consumption and neurotransmitters release on mice. Journal of Food Science and Technology, 2020, doi.org/10.1007/s13197-020-04733-7.
5. Jing-Nan Ren,Yuan-Yuan Hou,Gang Fan*, Lu-Lu Zhang, Xiao Li, Kaijing Yin, Si-Yi Pan. Extraction of orange pectin based on the interaction between sodium caseinate and pectin. Food Chemistry, 2019, 283: 265-274.
6. Lin Wang, Yan Zhang, Gang Fan*, Jing-Nan Ren, Lu-Lu Zhang, Si-Yi Pan. Effects of orange essential oil on intestinal microflora in mice. Journal of the Science of Food and Agriculture, 2019, 99: 4019-4028.
7. Lu-Lu Zhang, Zi-Yu Yang, Jing-Nan Ren, Gang Fan*, Si-Yi Pan. Dietary essential oil from navel orange alleviates depression in reserpine treated mice by monoamine neurotransmitters. Flavour and Fragrance Journal, 2019, 34: 252-259.
8. Lu-Lu Zhang, Zi-Yu Yang, Gang Fan*, Jing-Nan Ren, Kai-Jing Yin, Si-Yi Pan. Antidepressant-like effect of Citrus sinensis (L.) Osbeck essential oil and its main component limonene on mice. Journal of Agricultural and Food Chemistry, 2019, 67, 13817−13828.
9. Kai-Jing Yin, Ding-Yuan Xie, Lei Zhao, Gang Fan*, Jing-Nan Ren, Lu-Lu Zhang, Si-Yi Pan. Effects of different sweeteners on behavior and neurotransmitters release in mice. Journal of Food Science and Technology, 2020, 57(1):113–121.
10. Jing-Nan Ren, Yan Zhang, Gang Fan*, Mei-Ping Wang, Lu-Lu Zhang, Zi-Yu Yang, Si-Yi Pan. Study on the optimization of the decolorization of orange essential oil. Food Science and Biotechnology, 2018, 4: 929-938.
11. Jing-Nan Ren, Man Dong, Yuan-Yuan Hou, Gang Fan*, Si-Yi Pan. Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release. Journal of Food Science and Technology, 2018, 10: 4223-4231.
12. Xiao Li, Jing-Nan Ren, Gang Fan*, Si-Yi Pan. Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage. Journal of Food Science and Technology, 2018, 11: 4530-4543.
13. Zi-Yu Yang, Yan-Ge Fan, Min Xu, Jing-Nan Ren, Yan-Long Liu, Lu-Lu Zhang, Jia-Jia Li, Yan Zhang, Man Dong, Gang Fan*. Effects of xanthan and sugar on the release of aroma compounds in model solution. Flavour and Fragrance Journal, 2017, 32: 112-118.
14. Lu-Lu Zhang, Yan Zhang, Jing-Nan Ren, Yan-Long Liu, Jia-Jia Li, Ya-Nan Tai, Shu-Zhen Yang, Si-Yi Pan, Gang Fan*. Proteins differentially expressed during limonene biotransformation by Penicillium digitatum DSM 62840 were examined using iTRAQ labeling coupled with 2D-LC–MS_MS. Journal of Industrial Microbiology & Biotechnology, 2016, 43: 1481–1495.
15. Jia-Jia Li, Man Dong, Yan-Long Liu, Lu-Lu Zhang, Yan Zhang, Zi-Yu Yang, Jing-Nan Ren, Si-Yi Pan, Gang Fan*. Effect of food emulsifiers on aroma release. Molecules, 2016, 21, 511.
16. Lu-Lu Zhang, Jing-Nan Ren, Yan Zhang, Jia-Jia Li, Ya-Li Liu, Zi-Yan Guo, Zi-Yu Yang, Si-Yi Pan, Gang Fan*. Effects of modified starches on the processing properties of heat-resistant blueberry jam. LWT - Food Science and Technology, 2016, 72: 447–456.
17. Ya-Nan Tai, Min Xu, Jing-Nan Ren, Man Dong, Zi-Yu Yang, Si-yi Pan, Gang Fan*. Optimisation of α-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840. Journal of the Science of Food and Agriculture, 2016, 96: 954–961.
18. Zi-Yu Yang, Jing-Nan Ren, Man Dong, Ya-Nan Tai, Shu-Zhen Yang, Jin-Hui Shao, Si-Yi Pan, Gang Fan*. Changes in the physicochemical characteristics, free and bound aroma compounds in the raspberry juices during storage. Journal of Food Processing and Preservation, 2015, 39: 2834-2843.
19. Jing-Nan Ren, Ya-Nan Tai, Man Dong, Jin-Hui Shao, Shu-Zhen Yang, Si-Yi Pan, Gang Fan*. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chemistry, 2015, 185: 25-32.
20. Jing-Nan Ren, Zi-Yu Yang, Ya-Nan Tai, Man Dong, Mang-Mang He, Gang Fan*. Characteristics of β-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds. Journal of the Science of Food and Agriculture, 2015, 95, 2345-2352.
21. Siqiong Zhong, Jingnan Ren, Dewen Chen, Siyi Pan, Kexing Wang, Shuzhen Yang, Gang Fan*. Free and bound volatile compounds in juice and peel of Eureka lemon. Food Science and Technology Research, 2014, 1: 167-174.
22. Gang Fan, Yongxia Xu, Xiaomin Zhang, Shengjiao Lei, Shuzhen Yang, Siyi Pan. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice. International Journal of Food Science and Technology, 2011, 46, 2312-2320.
23. Gang Fan, Xiaoyun Xu, Yu Qiao, Yongxia Xu, Yun Zhang, Li Li, Siyi Pan. Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. European Food Research and Technology, 2009, 228: 849-856.
24. Gang Fan, Wei Lu, Xiaolin Yao, Yun Zhang, Kexing Wang, Siyi Pan. Effect of fermentation on free and bound volatile compounds of orange juice. Flavour and Fragrance Journal, 2009, 24: 219-225.
25. Gang Fan, Yu Qiao, Xiaolin Yao, Dan Mo, Kexing Wang, Siyi Pan. Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology, 2009, 229: 571-578.
26. Gang Fan, Xiaolin Yao, Yongxia Xu, Huanhuan Li, Hongfei Fu, Kexing Wang, Siyi Pan. Volatiles of oranges and orange wines produced with and without skin contact. Food Science and Biotechnology, 2009, 18: 1322-1329.

其它

食科官方微信

版权所有:Copyright 2013 食品科学技术学院 All Rights Resereved

地址:中国·湖北·武汉南湖狮子山街一号华中农业大学

邮编:430070

电话:+86-027-87282111