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姓名：赵大云

性别：男

学历：博士

职称：副教授

工作单位：上海交通大学食品科学与工程系

教育情况：

2001年毕业于无锡轻工大学，食品学院，获食品科学博士学位

工作经历：

2002.04-至今上海交通大学食品科学与工程系

2001.04-2002.02 荷兰Wageningen，大学食品化学实验室博士后研究

2009.08- 2009.11 Nebraska University-Lincoln(美国)食品科学与工程系访问学者

2012.06-2013.08荷兰Wageningen大学食品化学实验室访问学者

所受奖项：

无

主要研究方向：

1.食品活性组分功能性评价，重点研究膳食皂苷（saponin）调节血脂和血糖功效及其机体生物利用度和分子营养机制；

2.食品安全化学，主要研究利用分子印迹技术（Molecularly Imprinted Technology, MIT）制作生物传感器敏感元件（如分子印迹聚合物（Molecularly Imprinted Polymer, MIP））来快速检测食品污染的毒害物；

3.苦味组分的生物利用度，主要研究食品功能性苦味组分的呈味及其掩蔽和生物利用度。

代表性著作：

代表性学术论文(2007-2016)

(1) Zhao, D. Challenges associated with elucidating the mechanisms of the hypocholesterolaemic activity of saponins[J]. Journal of Functional Foods, 2016,23:52-65.

（2）Sun, Tao; Yan, Xinbin; Guo, Wenxiu; Zhao, Dayun*.Evaluation of cytotoxicity and immune modulatory activities of soyasaponin Ab: An in vitro and in vivo study. Phytomedicine,2014, 21(13) : 1759-1766.

（3）Qiao, Na; Liu, Qi; Meng, He; Zhao, Dayun*. Haemolytic activity and adjuvant effect of soyasaponins and some of their derivatives on the immune responses to ovalbumin in mice. International Immunopharmacology,2014,18(2): 333-339.

（4）Zhao, Dayun*; Yan, Mingxia; Huang, Yuai Efficient protocol for isolation and purification of different soyasaponins from soy hypocotyls. Journal of Separation Science, 2012, 35(23):3281-3292.

（5）Dayun Zhao, Jingfu Jia, Xuelei Yu and Xiangjun Sun. Preparation and characterization of a molecularly imprinted polymer by grafting on silica supports: a selective sorbent for patulin toxin[J]. Analytical and Bioanalytical Chemistry, 2011,401:2259–2273.

（6）Dayun Zhao and Xiaolin Ding. Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation[J]. LWT - Food Science and Technology, 2008, 41(3):474-482.

（7）Dayun Zhao, Jian Tang and Xiaolin Ding. Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS. LWT - Food Science and Technology. 2007, 40: 439–447.

（8）Zhao D, Tang J, Ding X. Correlation between flavor compounds and sensory properties of potherb mustard (Brassica juncea, Coss.) pickle[J]. Food Science and Technology International, 2007, 6: 423-435.

【2】著作

(1) 孙企达，赵大云，孙海宝. 实用农产品和食品保鲜技术手册. 上海科学技术出版社 2005.01.

(2) 参编（第一、三章）《中国食品产业地图》中国轻工业出版社 2006.05.

(3) 参编（第五章）《确保全球食品安全-探索全球协调》，上海交通大学出版社，2015.11.

3. 专利