姓名：覃宇悦
性别：女
学历：工学博士
职称：教授
工作单位：昆明理工大学食品科学与工程学院
教育情况：
1.2002/09–2006/07， 华南理工大学， 制糖工程， 博士， 导师：李琳
2.1994/07–1997/04， 华南理工大学， 制糖工程， 硕士， 导师：沈参秋
3.1990/09–1994/07， 华南理工大学， 制糖工程， 学士
工作经历：
1. 2021/08-至今，昆明理工大学，食品科学与工程学院，教授
2. 2017/10-2021/07，昆明理工大学，农业与食品学院，教授
3. 2013/10-2017/09，昆明理工大学，云南省食品安全研究院，副教授
4. 2007/07-2013/09，昆明理工大学，化学工程学院，副教授
5. 1997/04-2007/06，昆明理工大学，化学工程学院，讲师
主要研究方向：
果蔬保鲜技术、云南特色烘焙产品开发
代表性著作：
发表论文91篇，其中以第一作者或通讯作者发表SCI论文50篇（一区9篇，二区20篇），EI论文2篇，高被引论文1篇。
1. Liu, Y., Zhang, H., Brennan, M., Brennan, C., Qin, Y., Cheng, G., & Liu, Y. (2022). Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms. LWT, 113923. （农林科学一区，6.056）
2. Liu, Y., Zhang, H., Yu, H., Li, J., Brennan, M. A., Brennan, C. S., & Qin, Y. (2022). Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling. International Journal of Food Science & Technology. doi:10.1111/ijfs.15940（农林科学二区，3.713）
3. Yan, J., Zhang, H., Yuan, M., Qin, Y.*, & Chen, H**. Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film. Food Biophysics, 1-11. https://doi.org/10.1007/s11483-022-09727-w (2022).（农林科学三区，3.340）
4. Li, J., Zhu, B., Yu, H., Yuan, M., Chen, H., & Qin, Y. (2022). Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia. Journal of Food Measurement and Characterization, 1-9. DOI 10.1007/s11694-022-01531-x （农林科学三区，3.006）
5. Liu, Y., Zhu, B., Fan, C., Qin, Y.*, & Chen, H**. The performance changes and migration behavior of PLA/nano-silver composite film by high-pressure treatment in food simulation solution. Journal of Food Safety, e12974. DOI: 10.1111/jfs.12974 (2022).（农林科学四区，2.449）
6. Zhu, B., Liu, Y., Qin, Y.*, Chen, H., & Zhou, L.. Release of clove essential oil loaded by mesoporous nano-silica in polylactic acid-based food packaging on postharvest preservation of white button mushroom. International Journal of Food Science & Technology, 57(1), 457-465 (2022). （农林科学二区，3.713）
7. Sang, S., Zhuang, X., Chen, H., Qin, Y., Cao, J., Fan, F., & Lan, T*. Effect of supramolecular structural changes during the crystalline transformation of cellulose on its enzymatic hydrolysis. Industrial Crops and Products, 180, 114687 (2022).（农林科学一区，5.645）
8. Hu, D., Liu, X.*, Qin, Y.**, Yan, J., & Yang, Q. A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness. International Journal of Food Science & Technology. DOI: 10.1111/ijfs.15809 (2022).（农林科学二区，3.713）
9. Zeng, J., Ji, Q., Liu, X., Yuan, M., Yuan, M.*, & Qin, Y.**. Electrospun polylactic acid/poly (ε-caprolactone) fibrous encapsulated thymol/MIL-68 (Al) as a food packaging material. Journal of Materials Research and Technology, 18, 5032-5044 (2022). （材料科学二区，5.289）
10. Hu, D., Liu, X.*, Qin, Y.**, Yan, J., Li, J., & Yang, Q. A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana. Food Quality and Safety. https://doi.org/10.1093/fqsafe/fyac028 (2022).（农林科学二区，3.102）
