姓名：周大勇
性别：男
学历：博士
职称：教授
工作单位：大连工业大学
教育情况：
2004/9-2008/1，中国科学院大连化学物理研究所，分析化学，博士，导师：梁鑫淼（研究员）
2001/9-2004/7，大连医科大学，病原生物学，硕士，导师：张卓然（教授）
1996/9-2001/7，大连医科大学，医学检验学，学士
工作经历：
2015/7 - 2016/7，加拿大纽芬兰纪念大学，国家公派访问学者
2014/6-至今，大连工业大学，食品学院，教授
2011/6-2014/6，大连工业大学，食品学院，副教授
2008/3-2011/6，大连工业大学，食品学院，讲师
所受奖项：
获得重要科研学术奖励情况：
(1) 贝类精深加工关键技术研究及产业化项目，国家科学技术进步二等奖(2010J-251-2-12-R05)；
(2) 海胆精深加工关键技术研究及产业化项目，辽宁省科学技术一等奖(2012J-1-06-02)；
(3) 海参加工新技术与配套装备的研究及产业化项目，辽宁省科学技术一等奖(2014J-1-12-01)。
其他获奖及荣誉称号情况：
(1)入选“国家百千万人才工程”并被授予“有突出贡献中青年专家”；
(2)辽宁省特聘教授；
(3)辽宁省优秀教师；
(4)辽宁省“百千万人才工程”百人层次；
(5)入选“辽宁省高等学校优秀人才支持计划”；
(6)大连市青年杰出科技人才；
(7)大连市青年科技奖；
(8)大连市领军后备人才；
(9)辽宁省农业科技创新团队首席专家助理。
主要研究方向：
海洋生物活性物质的研究与开发；海洋功能食品研发
代表性著作：
(1) Dayong Zhou (通讯作者). Characterization of glycerophospholipid molecular species in six species of edible clams by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry[J]. Food Chemistry, 2017, 219:419-427.
(2) Dayong Zhou (通讯作者). Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high performance liquid chromatography-electrospray ionization-tandem mass spectrometry[J]. Food Chemistry, 2016,213:344-351.
(3) Dayong Zhou (通讯作者). Changes in collagenous tissue microstructures and distributions of cathepsin L in body wall of autolytic sea cucumber (Stichopus japonicus)[J]. Food Chemistry, 2016,212:341-348.
(4) Dayong Zhou (通讯作者). Influence of Storage Conditions on the Stability of Phospholipids‐Rich Krill (Euphausia superba) Oil[J]. Journal of Food Processing & Preservation, 2016.
(5) Dayong Zhou (第一作者). Antarctic Krill (Euphausia superba) Protein Hydrolysates Stimulate Cholecystokinin Release in STC‐1 Cells and its Signaling Mechanism[J]. Journal of Food Processing & Preservation, 2016.
(6) Dayong Zhou (第一作者). Simultaneous Recovery of Protein and Polysaccharide from Abalone ( H aliotis Discus Hannai Ino) Gonad Using Enzymatic Hydrolysis Method[J]. Journal of Food Processing & Preservation, 2015.
(7) Dayong Zhou (通讯作者). Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction[J]. International Journal of Food Science & Technology, 2015,50(3):633-639.
(8) Dayong Zhou (通讯作者). Analysis of Apoptosis in Ultraviolet-Induced Sea Cucumber (Stichopus japonicus) Melting Using Terminal Deoxynucleotidyl-Transferase-Mediated dUTP Nick End-Labeling Assay and Cleaved Caspase-3 Immunohistochemistry[J]. Journal of Agricultural and Food Chemistry, 2015,63(43):9601-9608.
(9) Dayong Zhou (通讯作者). Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin[J]. Fisheries Science, 2014, 80: 1073-1082.
(10) Dayong Zhou (第一作者). Purification and partial characterisation of a cathepsin L-like proteinase from sea cucumber (Stichopus japonicus) and its tissue distribution in body wall[J]. Food Chemistry, 2014,158:192-199.
(11) Dayong Zhou (第一作者). Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle[J]. Food Chemistry, 2012,132:815-822.
(12) Dayong Zhou (第一作者). In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera[J]. Food and Bioproducts Processing, 2012,90(2):148-154.
(13) Dayong Zhou (第一作者). Stability of polyhydroxylated 1,4-naphthoquinone pigment recovered from spines of sea urchin (Strongylocentrotus nudus)[J]. International Journal of Food Science & Technology, 2012,47(7):1479-1486.
(14) Dayong Zhou (第一作者). Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysate[J]. Journal of the Science of Food and Agriculture, 2012,92(8):1694-1701.
(15) Dayong Zhou (第一作者). Extraction of lipid from abalone (Haliotis discus hannai Ino ) gonad by supercritical carbon dioxide and enzyme-assisted organic solvent methods[J]. Journal of Food Processing and Preservation, 2012, 36: 126-132.
(16) Dayong Zhou (第一作者). Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin (Strongylocentrotus nudus)[J]. Food Chemistry, 2011,129:1591-1597.
