个人简介

范刚，男，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”。担任湖北省柑橘加工工程技术研究中心副主任，环境食品学教育部重点实验室固定研究人员，湖北省食品安全标准审评委员会委员，国家自然科学基金评审专家，《轻工学报》编委，《华中农业大学学报》青年编委，Frontiers in Microbiology和Frontiers in Nutrition期刊客座副主编（Guest Associate Editor）。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20余项。Journal of Agricultural and Food Chemistry、LWT-Food Science and Technology（Outstanding reviewer）、Food Chemistry、Ultrasonics Sonochemistry、Process Biochemistry等期刊稿件评审专家。已发表学术研究论文80余篇，其中第一作者和通讯作者发表SCI及EI收录论文40余篇，教改论文3篇。获湖北省科技进步一等奖1项，获湖北省技术发明一等奖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4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

2010.07—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；
2018.06—2019.06，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，2020BBA049，2020-2022
6. 湖北省重点研发计划子课题，柑橘速冻制品加工关键技术研究与示范，2022-2023
7．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
8．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
9．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
10．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
11．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
12．武汉市科技计划项目晨光计划，2012.1-2013.12
13．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
14．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
15．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
16．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
17．横向课题，良品铺子商品营养价值研究，2012-2014
18．横向课题，银杏资源利用及产品开发，2018-2020
19．横向课题，良品铺子商品营养价值研究，2012-2014
20．横向课题，云南柠檬香气成分分析研究，2015.01-2016.12
21．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．湖北省技术发明一等奖（排名第4），柑橘全果利用与绿色加工关键技术创新与应用。
3．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。
4．湖北省自然科学优秀学术论文一等奖（通讯作者）。
5．湖北省优秀科技论文（100篇）（2021-2023）（通讯作者）。
6．华中农业大学教学质量优秀三等奖。
7．华中农业大学2011-2012年度“校级优秀班主任”称号。
8．学院“张唐之基金优秀教师奖”。

二、授权国家发明专利

1．乳酸菌发酵型蓝莓果汁的制备方法，专利号：ZL201410512244.8。
2．一种甜橙精油脱色保香方法，ZL201510603942.3。
3．一种柑橘特征香气纳米乳及其制备方法，ZL201610644287.0。
4．一株可降解柠檬烯的克雷伯杆菌及其应用，排名第1，ZL 202011420015.5。

三、代表性论文

1．Tingting Qi, Jingnan Ren, Nawwei Zhang, Xiaoqing Xiang, Siyi Pan, Gang Fan*. The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin. Food Hydrocolloids, 2024, 146,109200.
2．Xiao Jia, Pei Yu, Qi An a, Jingnan Ren, Gang Fan*, Zelan Wei, Xixiang Li, Siyi Pan. Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC×GC-qMS analysis. Food Research International, 2023, 169, 112873.
3．Xiao Jia, Qi Zhou, Dou Huang, Nawei Zhang, Shasha Qu, Qi An, Qingshan Wang, Jingnan Ren, Hongyan Zhang, Siyi Pan, Gang Fan*. Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology. Food Chemistry, 2024, 430, 137090.
4．Tingting Qi, Jingnan Ren, Xiao Li, Qi An, Nawei Zhang, Xiao Jia, Siyi Pan, Gang Fan*, Zhifeng Zhang, Kangning Wu. Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop. Carbohydrate Polymers, 2023, 309, 120682.
5．Yu-Qing Qin, Liu-Yan Wang, Xin-Yu Yang, Yi-Jie Xu, Gang Fan*, Yan-Ge Fan*, Jing-Nan Ren, Qi An, Xiao Li. Inulin: Properties and health benefits. Food & Function, 2023, 14, 2948-2968.
6．Xiao Jia, Jingnan Ren, Gang Fan*, Gary A. Reineccius, Xiao Li, Nawei Zhang, Qi An, Qingshan Wang & Siyi Pan (2022): Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2129581.
7．Xiao Li, Qi An, Sha-sha Qu, Jing-Nan Ren, Gang Fan*, Lu-Lu Zhang, Si-YiPan. Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica. International Journal of Biological Macromolecules, 2022, 1031-1048.
8．Sha-Sha Qu, Yan Zhang, Jing-Nan Ren, Shu-Zhen Yang, Xiao Li, Gang Fan*, Si-Yi Pan. Effect of different ways of ingesting orange essential oil on blood immune index and intestinal microflora in mice. Journal of the Science of Food and Agriculture, 2022.
9．Xiao Li, Jing-Nan Ren, Gang Fan*, Jin He, Lu-Lu Zhang, Si-YiPan. Genomic and transcriptomic analysis screening key genes for (+)-valencene biotransformation to (+)-nootkatone in Yarrowia lipolytica. Microbiological Research, 2022, 127042.
10．Lu-Lu Zhang, Yan Chen, Zhi-Jian Li, Xiao Li, Gang Fan*. Bioactive properties of the aromatic molecules of spearmint (Mentha spicata L.) essential oil: a review. Food & Function, 2022, 13(6), 3110-3132.
11．Qing-Shan Wang, Min Li, Xiao Li, Na-Wei Zhang, Hui-Yan Hu, Lu-Lu Zhang, Jing-Nan Ren, Gang Fan*, Si-Yi Pan. Protective effect of orange essential oil on the formation of non-alcoholic fatty liver disease caused by high-fat diet. Food & Function, 2022, 13, 933–943.
12．Lu-Lu Zhang, Gang Fan*, Xiao Li, Jing-Nan Ren, Wen Huang, Si-Yi Pan, Jin He. Identification of functional genes associated with the biotransformation of limonene to trans-dihydrocarvone in Klebsiella sp. O852. J Sci Food Agric, 2022.
13．Qi An, Jing-Nan Ren, Xiao Li, Gang Fan*, Sha-Sha Qu, Yue Song, Yang Li, Si-Yi Pan. Recent updates on bioactive properties of linalool. Food & Function, 2021, 12, 10370-10389.
14．Xiao Li，Jing-Nan Ren，Gang Fan*，Lu-Lu Zhang，Si-Yi Pan. Advances on (+)-nootkatone microbial biosynthesis and its related enzymes. Journal of Industrial Microbiology and Biotechnology, 2021, 48, kuab046.
15．Xiao Li, JingNan Ren, Gang Fan*, LuLu Zhang, ZhiQian Peng, SiYi Pan. Catalytic condition optimization in the conversion of nootkatone from valencene by Yarrowia lipolytica. Journal of Food Processing and Preservation, 2021, 45, e14962.
16．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, 11, 9103-9113.
17．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.
18．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, 2021; 101: 1844–1853.
19．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.
20．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.
21．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.
22．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.
23．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.
24．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.
25．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.
26．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.
27．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.

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