姓名：崔春
性别：男
学历：研究生
职称：教授
工作单位：华南理工大学
教育情况：
1996.9-2000.6 在浙江工商大学攻读学士学位；
2000.9-2002.7在华南理工大学读硕士；
2002.7-2005.9在华南理工大学读博士；
2002.9-2005.6 在华南理工大学轻工与食品学院攻读博士学位
工作经历：
2005.9-2008.09在华南理工大学任讲师；
2008.09-2013.09，在华南理工大学任副教授；
2013.09至今在华南理工大学任教授。承担《高级食品化学》、《食品化学》和《食品添加剂》等多门本科和硕士研究生课程。
所受奖项：
1、《发酵与代谢调控关键技术及产业化应用》获得国家科技进步二等奖
2、《大宗低值蛋白资源生产富含呈味肽的呈味基料及高档调味品产业化关键技术》获得国家科技进步二等奖
3、《高品质啤酒酱油苏氨酸高效发酵与代谢调控关键技术》获得广东省科学技术进步奖一等奖
4、《低值蛋白资源生产呈味基料及高档调味品共性关键技术》获得省科学技术进步奖一等奖
主要研究方向：
研究领域：食品生物技术
研究方向：蛋白质深加工技术、食品风味化学
代表性著作：
Cui C, Zhou X, Zhao M, et al. Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins[J]. Innovative Food Science & Emerging Technologies, 2009, 10(1):37-41.
Lu Y, Liu C, Zhao M, et al. Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments[J]. Journal of Agricultural & Food Chemistry, 2015, 63(43):150928221437007.
Cui C, Hu Q, Ren J, et al. Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis.[J]. Journal of Agricultural & Food Chemistry, 2013, 61(24):5706-5714.
Cui C, Hu Q, Ren J, et al. The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates[J]. International Journal of Food Science & Technology, 2014, 49(4):1048–1054.
Cui C, Qian Y, Sun W, et al. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates[J]. International Journal of Food Science & Technology, 2016, 51(5):n/a-n/a.
Lu Y, Liu C, Zhao M, et al. Structure and Activity Changes of Phytohemagglutinin from Red Kidney Bean (Phaseolus vulgaris) Affected by Ultrahigh-Pressure Treatments[J]. Journal of Agricultural & Food Chemistry, 2015, 63(43):150928221437007.
Cui C, Lei F F, Wang Y R, et al. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima[J]. Food Science & Technology Research, 2014, 20(2):327-335.
Cui C, Lu J, Sun-Waterhouse D, et al. Polysaccharides from Laminaria japonica : Structural characteristics and antioxidant activity[J]. LWT - Food Science and Technology, 2016, 73:602-608.
