姓名：张晨
性别：男
学历：博士
职称：副教授、硕士生导师
工作单位：生物科学与工程学院
教育情况：
2010.9-2016.5博士，农业与食品科学 荷兰瓦赫宁根大学
2000.9-2007.7本科硕士 福州大学
工作经历：
2016.11-今 副教授 旗山学者 食品科学技术研究所，福州大学
2013.1-2016.1 科研 生物资源分析与应用技术农业与食品科学 荷兰瓦赫宁根大学
2007.7-2010.7 科研 生物工程研究所 福州大学
所主持的项目及其进展：
纵向：1）国家自然青年基金：果胶在绿茶抽提过程中的“膜效应”机制及其筛选模型的构建。2）福建省科技厅引导项目：茶渣蛋白饲料品质提升关键技术应用研究与示范。3）福州市科技局市校合作项目：茶渣蛋白质的提取及其在水产饲料中的应用。4）旗山学者基金：逆流层析柱的构建及其在绿茶渣组分分析上的应用。
横向：1）通过可食用菌建立精准发酵体系获取完整RuBisCO蛋白质，美国GFI全球开放性竞争基金。2）椰肉榨汁工艺的优化与椰肉渣高值化应用分析，企业项目。3）新蛋白资源（螺旋藻、小球藻）的开发，企业项目。4）树莓叶的开发以及营养分析，省科技服务站项目。5）叶生物质（茶、草、木薯叶）高值化利用研究，荷兰STW/NWO科学基金。
所受奖项：
指导学生获得2019第四届生命科学创新创业大赛二等奖
多次获得福建省食品学会科技论文二等奖
多次指导学生获得食品创新大赛奖励
主要研究方向：
生物资源再利用、绿色加工技术、（海洋）植物细胞壁解析、（海洋）植物蛋白质与多糖的解析与应用
代表性著作：
Zhang, Chen & Wang, Yue & Lyu, Yiming & Yang, Xin & Wei, Xinyao. (2023). Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue. Food Chemistry. 430. 137039. 10.1016/j.foodchem.2023.137039.
张晨,王扬,杨新,潘丹丹,胡文林,时祥柱,陈炳钿,罗春连,倪莉. 红曲废渣发酵制备枯草芽孢杆菌微生态制剂. 食品工业科技,2022,43(10).
Lin, Zexin & Wei, Han & Zhang, Yufei & Liu, Pai & Liu, Yongxue & Huang, Zhensheng & Lv, Xu-Cong & Zhang, Yanyan & Zhang, Chen. (2022). Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods. Current Research in Food Science. 5. 10.1016/j.crfs.2022.07.016.
Zhang, Chen & Lan, Yingwen & Yang, Xin & Zhang, Yanyan. (2022). Influence of ethanol precipitation and ultrafiltration on the viscosity and gelling properties of alkaline-extracted pectin from tea residue. Biomass Conversion and Biorefinery. 3. 10.1007/s13399-022-03362-8.
Rigling, Marina & Heger, Fabienne & Graule, Maria & Liu, Zhibin & Zhang, Chen & Ni, Li & Zhang, Yanyan. (2022). A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius. Molecules. 27. 2503. 10.3390/molecules27082503.
Liu, Zhibin & Chen, Qin & Zhang, Chen & Ni, Li. (2021). Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice. Food Chemistry. 367. 130735. 10.1016/j.foodchem.2021.130735.
Zhou, Kangxi & Wu, Li & Chen, Guimei & Liu, Zhibin & Zhao, Xinze & Zhang, Chen & Lv, Xu-Cong & Zhang, Wen & Rao, Pingfan & Ni, Li. (2021). Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol. Frontiers in microbiology. 12. 702951. 10.3389/fmicb.2021.702951.
Rigling, Marina & Liu, Zhibin & Hofele, Miriam & Prozmann, Julia & Zhang, Chen & Ni, Li & Fan, Rong & Zhang, Yanyan. (2021). Aroma and Catechin Profile and in Vitro Antioxidant Activity of Green Tea Infusion as Affected by Submerged Fermentation with Wolfiporia cocos (Fu Ling). Food Chemistry. 361. 130065. 10.1016/j.foodchem.2021.130065.
Liu Z,Chen Q ,Zhang C ,et al.Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice.Food Chemistry, 2021.
Zhang, Chen & Li, Jingjing & Chen, Li & Shi, Xiangzhu & Chen, Bingdian & Lv, Xu-Cong & Ni, Li. (2021). Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis. Food Chemistry. 360. 129967. 10.1016/j.foodchem.2021.129967.
Zhang, ChenZhang, FeipengWang, YangShi, XiangzhuFan, RongNi, Li.Ultrasonic and enzymatic pretreatments of Monascus fermentation byproduct for a sustainable production of Bacillus subtilis.Journal of the Science of Food and Agriculture, 2021, 101(9).
