姓名:王超 性别:男 出生年月:1987.02 学历:研究生 学位:博士 | 专业技术职务:高级工程师 学术头衔: 湖湘青年英才科技创新类人才 所属院系:茶学系 二级学科:茶学 | |
个人简介 | ||
王超,男,河南周口人,高级工程师,天津科技大学发酵工程专业博士,太阳城集团博士后,于2023年作为太阳城集团神农学者青年英才B类引进,就职于ok138cn太阳集团古天乐茶学系。 主要从事茶叶深加工技术及品质化学研究,先后主持国家自然科学基金青年基金项目、中国博士后科学基金面上资助、中国博士后科学基金特别资助、湖南省自然科学基金青年基金项目和湖湘青年英才科技创新类资助,以第一作者或通讯作者在Food Chemistry,Food Chemistry: X,Food Research international,Trends in Food Science & Technology等期刊上发表SCI论文10余篇,开发速溶茶产品4款,累计销售额超3亿元。 | ||
教育工作经历 | ||
· 2023.08-至今 太阳城集团茶学专任教师 · 2023.01-2023.07云南天士力帝泊洱生物茶集团有限公司技术总监 · 2020.09-2022.12太阳城集团园艺学博士后 · 2017.09-2020.08天津科技大学发酵工程专业博士 · 2013.04-2017.08天士力研究院食品技术平台负责人 · 2010.09-2013.03天津科技大学发酵工程专业硕士 · 2006.09-2010.06河南科技大学生物工程专业学士 | ||
学术兼职 | ||
· 中国茶叶学会茶饮料与茶食品分会副秘书长 · 云南省58位产业导师之一(茶叶深加工) | ||
导师类别和招生专业 | ||
· 暂无 | ||
研究方向 | ||
· 茶叶深加工技术及品质化学 | ||
主讲课程 | ||
· 本科课程:《茶叶深加工及综合利用》 · 硕士研究生课程:暂无 · 博士研究生课程:暂无 | ||
代表成果(近5年) | ||
· Chao Wang, Juan Li, Xuejiao Wu, Ya Zhang, Zhongrong He, Yin Zhang, Qin Li*, Jianan Huang*, Zhonghua Liu*. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. Trends in Food Science & Technology, 2022, 124: 25-37. · Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang*, Zhonghua Liu*. Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chemistry, 2022, 373, 131546. · Chao Wang,Juan Li,Ya Zhang,Xuejiao Wu, Zhongrong He, Yin Zhang, Xingmin Zhang, Qin Li*, Jianan Huang*, Zhonghua Liu*. Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea. Food Chemistry X, 2022, 14, 100310. · Chao Wang, Wazhen Xu, Yuqi Yuan, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li*. Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chemistry: X, 2023, 17, 100551. · Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu*. Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. Food Research International, 2020, 134, 109243. · Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jianan Huang, Chao Wang*, Zhonghua Liu*, Qin Li*. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis. Food Chemistry, 2023, 426, 136527. · Xin Hong†, Chao Wang†, Ronggang Jiang, Tengfei Hu, Xuexue Zheng, Jianan Huang, Zhonghua Liu, Qin Li. Characterization of the key aroma compounds in different aroma types of Chinese Yellow tea. Foods, 2023, 12, 27. | ||
通讯地址 | ||
· 地址:湖南省长沙市芙蓉区太阳城集团11教北405室 · 邮箱:wangchao2809@126.com |