导师姓名：刘丹
性别：女
人气指数：122

所属院校：广东工业大学
所属院系：轻工化工学院
职称：
导师类型：硕导
招生专业：


通讯方式 :
电子邮件：dana0816@163.com


个人简述 :
刘丹，女，博士，2015 年“青年百人计划”引进到广东工业大学轻工化工学院任职，副研究员，硕士生导师。科研方向主要从事食品非热加工技术、食品功能性成分的高效提取分离、食品无损检测等领域教学与科研工作。以第一/通讯作者在Food Bioprocess Tech、Food Chem、Food Control等食品国际顶级期刊发表SCI论文15篇。申请发明专利10余项，授权4项。主持国家基金1项，博士后基金1项，校级项目1项，参与多项国家级、省级以及其它各类科研项目。获广东省科学技术一等奖1项。

科研工作 :
代表性论文：[1] Liu, D, Pang, W., Ding, L., Sun,JX. An insight into the inhibitory activity of dihydromyricetin against Vibrio parahaemolyticus. Food Control, 2016, 67, 25-30.[2] Liu D*, Lijun Ding, Jianxia Shu, Nadia Boussetta, Eugène Vorobiev. Yeast cell disruption strategies for recovery of intracellular bio-active compounds -A review. Innovative Food Science and Emerging Technology, 2016, 36, 181-192.[3] Liu D, Zeng X-A, Sun D-W. Recent developments and applications of hyperspectral imaging for quality evaluation of agricultural products: a review. Critical Reviews in Food Science and Nutrition, 2015, 55(12), 1744-57.[4] Liu D, Sun D-W, Qu J H, Zeng X A, Pu H B, Ma J. Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process. Food Chemistry, 2014,152, 197-204.[5] Liu D, Pu H, Sun D-W et al. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chemistry, 2014, 160, 330-337.[6] Liu D, J Ma, Sun D-W et al. Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging. Food and Bioprocess Technology, 2014, 7, 3100-3108.[7] Liu D, Wang L, Sun D-W. Lychee variety discrimination by hyperspectral imaging coupled with multivariate classification. Food Analytical Methods, 2014, 7, 1848-1857[8] Liu D, Qu J H, Sun D-W, Pu H B, Zeng X A. Non-destructive prediction of salt contents and water activity of porcine meat by hyperspectral imaging in a salting process. Innovative Food Science & Emerging Technologies, 2013, 20, 316-323.[9] Liu D, Zeng X-A, Sun D-W, Han Z. Disruption and protein release by ultrasonication of yeast cells. Innovative Food Science & Emerging Technologies, 2013, 18, 132-137.[10] Liu D*, Lebovka N I, Vorobiev E. Impact of pulsed electric fields and high voltage electrical discharges on selective extraction of intracellular compounds from Saccharomyces cerevisiae yeasts. Food and Bioprocess Technology, 2013, 6, 576-584,[11] Liu D, Vorobiev E, Savoire R, Lanoisellé J-L. Comparative study of ultrasound-assisted and conventional stirred dead-end microfiltration of grape pomace extracts. Ultrasonics Sonochemistry, 2013, 20, 708-714.[12] Liu D, Vorobiev E, Savoire R, Lanoisellé J-L. Intensification of polyphenols extraction from grape seeds by high voltage electrical discharges and extract concentration by dead-end ultrafiltration. Separation and purification technology, 2011, 81:134-140[13] Liu D, Vorobiev E*, Savoire R, Lanoisellé J-L. Effect of disruption methods on the dead-end microfiltration behavior of yeast suspension. Separation Science and Technology, 2010, 45, 1042-1050.主持课题：[1] 国家自然科学青年基金：脉冲电场介导碳纳米管灭活副溶血性弧菌机理研究，20万，2018-2020[2] 广东工业大学青年百人计划启动基金：酿酒副产物中生物活性物质提取、分离与功能性研究，20万，2016-2020[3] 博士后基金：腌制过程肉品品质变化的高光谱图像特性及检测机理研究，8万，结题

教育背景 :
2008.09-2012.02， 法国贡比涅技术大学，博士；2005.09–2008.07，大连理工大学，硕士；2000.09–2005.07，大连理工大学，学士。