姓名：赵改名
性别：男
学历：博士研究生
职称：教授
工作单位：河南农业大学
教育情况：
1981.09—1985.07 河南农业大学畜牧专业学习，取得农学学士学位
1986.09—1987.07 东北农业大学进修畜产品加工专业课程
1998.09—2001.06 河南农业大学基础兽医专业硕士研究生学学习，取得农学硕士学位
2001.09—2004.10 南京农业大学食品科学专业博士研究生学习，取得工学博士学位
工作经历：
1985.07—2001.08 河南农业大学教师，历任助教、讲师
2004.11——至今 河南农业大学食品科学技术学院教师，历任副教授、教授、硕士生导师、博士生导师、副院长、院长
2005.06—2008.06 江南大学博士后流动站双汇集团博士工作站从事博士后研究工作
所受奖项：
1．冷却肉汁液损失形成机理及控制措施研究，河南省科技进步奖 二等奖，河南省科技厅，2010年
2．中国传统肉制品工业化生产研究与示范，中国商业科技进步奖 特等奖，商业部，2006年
3．传统肉制品品质形成机理及现代化生产研究与示范，教育部高等学校科技进步奖 一等奖，教育部，2006年
4．生物多糖复合酶改良高档速冻饺子粉的研究，河南省科技进步奖 二等奖，河南省科技厅，2007年
主要研究方向：
标准；微生物危害检测与控制；化学危害检测与控制；毒理；功能食品与保健食品研发与检测；监督管理与检测；风险监测技术；食品营养与质量；
代表性著作：
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书名／论文题目
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出版／发表时间
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出版社／刊名
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Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops.
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2019
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LWT-Food Science and Technology
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Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat.
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2019
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Journal of Food Processing and Preservation
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Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.
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2018
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Journal of Food Science
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Separation and identification of peptides from dry-cured Jinhua ham.
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2018
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International Journal of Food Properties
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Proteolysis in biceps femoris during Jinhua ham processing.
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2008
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Meat Science
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Biochemical changes during processing of traditional Jinhua ham
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2007
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Meat Science
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Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing.
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2006
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Meat Science
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Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing.
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2006
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Meat Science
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Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham
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2005
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Meat Science
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Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature.
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2005
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Meat Science
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Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology.
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2005
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Meat Science
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Changes of flavor compounds in dry-cured Chinese Jinhua ham during processing.
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2005
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Meat Science
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White Crystals Found in the Muscle of Jinhua Ham.
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2010
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56th International Congress of Meat Science and Technology
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Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening.
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2009
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Meat Science
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畜产品加工学
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2011.2
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中国农业出版社
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肉品加工学
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2008.7
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中国农业出版社
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禽产品加工利用
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2009.7
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化学出版社
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酱卤肉制品
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2008.7
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化学出版社
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Handbook of Fermented Meat and Poultry
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2007
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Blackwell Publishing, Ames, America
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