姓名：田怀香

性别：女

学历：博士

职称：教授

职务：材料科学与工程学院党总支书记

工作单位：上海应用技术学院香料香精技术与工程学院

教育情况：

1995.09-1999.06，无锡轻工大学，食品学院，学士

2000.09-2005.09，江南大学，食品学院食品科学，硕博连读，博士学位

2009.10-2010.04，美国罗格斯大学，食品科学系，访问学者

工作经历：                              

1999.07-2000.08，江苏波力食品工业（昆山）有限公司，品质控制

2005.09-2008.01，上海应用技术学院，香料香精技术与工程学院，讲师

2008.02-2013.12，上海应用技术学院，香料香精技术与工程学院，副教授

2014.01-至今，上海应用技术大学，香料香精技术与工程学院，教授

              所受奖项：

上海市三八红旗手——2018年

上海市教育系统巾帼建功标兵——2017年

上海市曙光学者——2016年

中国轻工业联合会科技发明奖三等奖(R05)——2014年

上海市科技进步一等奖(R08) ——2012年

主要研究方向：

                        食用香精和食品风味化学

                        代表性著作：

                      文章：

1、Huaixiang Tian, Yajing Zhang, Chen Chen, Lan Qin, Lizhong Xiao, Haoran Ma, Haiyan Yu(*). Effects of natural ingredients on the shelf life of chicken seasoning[J]. Food Chemistry, 2019, 293, 120-126 (SCI, IF2018: 4.946)

2、Huaixiang Tian, Zhuoyan Lu, Haiyan Yu, Chen Chen, Jing Hu(*). Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles[J].Food and Function,2019(doi:10.1039/c8fo02002g). Accepted date: 16 April 2019 (SCI, IF2018: 3.289)

3、Haiyan Yu, Tong Xie, Jingru Xie, Lianzhong Ai, Huaixiang Tian(*). Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry[J]. Food Chemistry,2019（org/10.1016/j.foodchem.2019.03.071）Accepted date:15 March 2019(SCI, IF2018: 4.946)

4、Huaixiang Tian, Zhuoyan Lu, Danfeng Li, Jing Hu(*). Preparation and characterization of citral-loaded solid lipid nanoparticles [J]. Food Chemistry, 2018, 248, 78-85 (SCI, IF2018: 4.946)

5、Huaixiang Tian, Yuhua Shi, Yan Zhang, Haiyan Yu, Haibo Mu, Chen Chen(*). Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt[J].Food Bioscience,2019（doi.org/10.1111/jfbc.12837）（First published: 18 March 2019）Accepted(SCI, IF2018: 2.371)

6、Chen Chen, Yanqing Lu, Haiyan Yu, Zeyuan Chen, Huaixiang Tian(*).Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice[J].Food Bioscience,2019（doi:10.1016/j.fbio.2018.11.006）Accepted date: 12 November 2018(SCI, IF2018: 2.371)

7、Yanqing Lu, Sichao Song, Huaixiang Tian, Haiyan Yu, Jianxin Zhao and Chen Chen(*). Functional analysis of the role of CcpA in Lactobacillus plantarum grown on fructooligosaccharides or glucose: a transcriptomic perspective[J].Microbial Cell Factories,2018,17:201. (SCI, IF2018: 3.831)

8、Haiyan Yu, Yan Zhang, Jie Zhao, Huaixiang Tian(*).Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue[J]. Journal of Food Science and Technology, 2018, 55(5):1624–1631.(SCI, IF2018: 1.797)

9、HaiYan Yu, Han Liu, Li Wang, Yan Zhang, HuaiXiang Tian, Xia Ma(*). Effect of Poly-γ-glutamic Acid on the Stability of Set Yoghurts[J]. Journal of food science and technology, 2018,55(11):4634-4641.(SCIE, IF2018: 1.797)

10、Chen Chen, Yanqing Lu, Linlin Wang, Haiyan Yu, Huanxiang Tian(*). CcpA-dependent Carbohydrate Catabolite Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum[J]. Frontiers in Microbiology, 2018,9:1114. (SCI, IF2018: 4.019)

11、Huai-Xiang Tian, Ya-Jing Zhang, Chen Chen, Lan Qin, Li-Zhong Xiao, Yu-Gang Fei, Hai-Yan Yu(*). Assessment of main factor of sensory quality defects in chicken seasoning during storage[J]. Journal of the Science of Food and Agriculture, 2018,95(15):5807-5815. (SCI, IF2018: 2.379)

12、Huai-Xiang Tian, Ya-Jing Zhang, Lan Qin, Chen Chen, Yuan Liu, Hai-Yan Yu(*). Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue[J]. International Journal of Food Properties, 2018, 21(1):471-483 (SCI, IF2018: 1.845)

13、Huanxiang Tian, Xingxin Zhou, Chen Chen, Yabin He, Haiyan Yu, Xiaoping Zheng(*). Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization tandem Mass Spectrometry [J]. Korean Journal for Food Science of Animal Resources, 2018, 37(6): 847-854. (SCI, IF2018: 1.033)

专利：

田怀香，徐婷，李丹凤，胡静，陈臣.一种酸性条件下的柠檬醛纳米乳液及其制备方法.发明专利. ZL201510750466.8（授权）

专著教材：

1、李明，王培义，田怀香.《香料香精应用基础》，中国纺织出版社，北京，2010年2月，ISBN: 9787506460514（主编）

2、冯涛，田怀香，陈福生.《食品风味化学》，中国质检出版社 中国标准出版社，北京，2013年6月，ISBN: 9787502636012（主编）