师资建设

陈臣

时间:2019-02-27 

简历

导师姓名

陈臣

导师性别

职务职称

科学技术研究院副院长,教授

所在院系

香料香精化妆品学部

一级学科

食品科学与工程

二级学科

食品科学

研究方向

食品生物技术,食品风味

联系电话

021-60873240,13636506959

电子邮箱

chenchen@sit.edu.cn

个人简介

陈臣,男,1982.11-,博士,教授,上海应用技术大学科学技术研究院副院长,硕士生导师,2017上海市科技启明星。研究方向为食品生物技术、食品风味化学。

目前共主持科研项目17项,包括国家自然科学基金面上项目1项,国家自然科学基金青年项目1项,上海市科技启明星计划1项,上海市人才发展基金1项,上海市联盟计划2项,其他纵向4项,企业横向7项,总经费300余万。获得中国轻工业联合会科技进步一等奖(2021 年,R2)和2014年上海市科学技术进步奖一等奖1项(2014年,R10)。发表论文90余篇,其中SCI收录53篇(第一&通讯作者31篇,2区以上19篇),EI9篇,共申请发明专利90余项,其中授权22项,主编教材1部,参编著作3部。

目前担任上海市食品学会第二届青年委员会副秘书长、乳酸菌专业委员会委员,担任第一届《食品工业科技》青年编委、第一届《食品研究与开发》青年委员、第二届《应用技术学报》青年编委,Food MicrobiologyJournal of Dairy ScienceLWT、食品科学等十几个国内外期刊审稿人。

人才称号

2021年,上海市人才发展基金

2019年,上海市青年五四奖章

2019年,上海市奉贤区“滨海贤人”拔尖人才

2017年,上海市青年科技启明星

2016年,扬州市“绿扬金凤”人才计划优秀博士

学习与工作经历

2014/09 – 至今,上海应用技术大学,香料香精化妆品学部

2019/11-2020/11,加拿大阿尔伯塔大学,访问学者

2009/07 – 2014/08,光明乳业股份有限公司,乳业生物技术国家重点实验室,乳品安全研究部,工程师

2010/09 – 2014/07,江南大学,食品学院,博士

2008/05 – 2009/06,光明乳业股份有限公司,乳品八厂,质量控制工程师

2005/09 – 2008/03,江南大学,食品学院,硕士

2001/09 – 2005/07,合肥工业大学,食品科学与工程学院,本科

科研工作与成果

主持项目:

1.     主持切达奶酪中支链醛的生物合成调控及其风味协同增效作用研究(国家自然科学基金面上项目,编号3197219758万,2020.1.1-2023.12.30

2.     主持植物乳杆菌代谢低聚果糖转录调控机制的研究(国家自然科学基金项目,编号3150145124万,2016.1.1-2018.12.30

3.  主持基于系统生物学策略的发酵乳中丁二酮合成途径的解析与应用上海市科技启明星计划,编号17QB140420040万,2017.4.1-2020.3.31

4.  主持上海市人才发展基金(编号:202109430万,2021.12-2024.12

5. 主持“萱草花中功能因子的高效提取及其在化妆品中的功效评价和应用”(上海市联盟计划,编号:LM20197410万,2019.6.1-2020.12.31

6.  主持高活性酵素粉的研制及产业化关键技术(上海市联盟计划,编号:LM2016407.5万,2016.6.1-2017.12.31       

7.  主持高品质增香乳酸菌发酵剂的研究与产品开发扬州市“绿扬金凤计划”优秀博士项目,编号:yzlyjfjh2016YB1076万,2017.03-2019.02

8.  主持“乳杆菌噬菌体侵染机理解析”(中央引导地方科技发展资金内蒙古自治区科技计划,编号:2021ZY00225万,2021.7-2024.6

9.  主持“新疆巴丹木香气感官品质评价及特征风味鉴定”(农业农村部油料加工重点实验室2021年开放课题,5万,2021.12-2022.12

10    主持搅拌型发酵乳质构流变特性及预测模型的建立(上海高校青年教师培养资助计划,编号Zzyy151196万,2015.3-2017.3

11.   主持企业横向项目上海地区特色益生菌分离筛选研究(编号:J2021-54860万,2021.12-2022.12

12.   主持企业横向项目微生物检测显色底物的合成开发(编号J2021-18710万,2021.6-2022.6

13.   主持企业横向项目基于多指纹图谱分析技术的奶粉质量控制关键技术研究(编号ZX2019-0210万,2019.11-2021.10

14.  主持企业横向项目草莓酵素产品的研发(编号ZX2015-0210万,2015.11-2017.7

15.  主持企业横向项目婴幼儿配方奶粉研发中心可行性报告(编号ZX2016-2313万,2016.12-2017.3

16.  主持企业横向项目高品质增香乳酸菌发酵剂的研究与产品开发编号ZX2017-216万,2017.11-2019.10       

17.  主持企业横向项目 “沙棘粉的研制(编号ZX2016-242万,2016.12-2017.5

科技获奖:

1.  益生乳酸菌选育、功能解析及应用关键技术”2014年上海市科技进步1等奖    (R10)

2.  增香乳酸菌的选育及其在发酵食品中的应用” 2021 年度中国轻工业联合会科技进步一等奖(R2)

发表文章:

1.          Huaixiang Tian, Yan Jing, Xuefeng   Sun, Haiyan Yu, Juan Huang, Haibing Yuan, Xinman Lou, Bei Wang, Zhiyuan Xu, Chen   Chen*. Impact of 4-alkyl branched-chain fatty acids on goaty-odor   olfactory perception and their perceptual interactions in Yunnan goat milk   cake[J]. Journal of Food   Measurement and Characterization, 2022, doi.org/10.1007/s11694-022-01304   -6SCI 三区, IF: 2.431

2.          Yu Haiyan, Zheng Danwei, Xie   tong, Xie jingru, Tian huaixiang, Ai lianzhong, Chen Chen*. Comprehensive   two-dimensional gas chromatography mass spectrometry-based untargeted   metabolomics to clarify the dynamic variations in the volatile composition of   Huangjiu of different ages[J]. Journal   of Food Science, acceptedSCI 3, IF: 3.167

3.          Chen Chen, Zheng Liu, Haiyan Yu, Zhiyuan Xu,   Huaixiang Tian*. Characterization of six lactones in Cheddar cheese and their   sensory interactions studied by odor activity values and Feller’s additive model. Journal of Agricultural and Food Chemistry. 2022, 70(1): 301-308SCI 1 IF: 5.279

4.          Huaixiang Tian, Yan Jing, Haiyan   Yu, Juan Huang, Haibin Yuan, Xinman Lou, Bei Wang, Zhiyuan Xu, Chen Chen*.   Effect of alsD deletion and overexpression of nox and alsS   on diacetyl and acetoin production by Lacticaseibacillus casei during   milk fermentation. Journal of Dairy Science, 2022, doi.org/10.3168/jds.2021-21163SCI 1 IF: 4.034

5.          Chen Chen, Zheng Liu, Wenya Zhou,   Huaixiang Tian, Juan Huang, Haibin Yuan, Haiyan Yu*. Comparison of the   fermentation activities and volatile flavor profiles of Chinese rice wine fermented   using an artificial starter, a traditional JIUYAO and a commercial starter.   Frontiers in Microbiology. 2021, 12: 716281. SCI 2 IF: 5.643

6.          Chen Chen, Jiajie Yuan, Haiyan   Yu, Bei Wang, Juan Huang, Haibin Yuan, Zhiyuan Xu, Shanshan Zhao, Huaixiang   Tian*. Characterization of metabolic pathways for biosynthesis of the flavor   compound 3-methylbutanal by Lactococcus lactis. Journal of   Dairy Science, 2022, 105(1): 97-108SCI 1 IF: 4.034

7.          Chen Chen, Zheng Liu, Haiyan Yu, Zhiyuan Xu,   Huaixiang Tian*. Flavoromic determination of lactones   in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis,   aroma recombination and omission analysis. Food Chemistry, 2022: 130736.

8.          Haiyan Yu, Wei Guo, Tong Xie, Lianzhong Ai, Huaixiang Tian, Chen Chen*.   Aroma characteristics of traditional Huangjiu produced around Winter Solstice   revealed by sensory evaluation, gas chromatography-mass spectrometry and gas   chromatography-ion mobility spectrometry. Food research international, 2021, 145:110421     4.974

9.          Chen Chen,   Ke Huang, Xiaohong Li, Huaixiang Tian, Haiyan Yu, Juan Huang, Haibin Yuan,   Shanshan Zhao, Li Shao*. Effects of CcpA against salt stress in Lactiplantibacillusplantarum as assessed by comparative transcriptional analysis. Applied   Microbiology and Biotechnology, 2021, 105(9): 3691-3704  3.53

10.       Chen Chen, Ke Huang, Haiyan Yu, Huaixiang Tian*. The diversity of microbial   communities in Milk Fan and their effects on volatile organic compound   profiles, Journal of Dairy Science, Journal of Dairy Science, 2021, 104(3): 2581-2593.   

11.       Chen Chen, Wenya Zhou, Jiajie Yuan, Haiyan Yu, Huaixiang Tian*.   Characterization of major odor-active compounds responsible for nutty flavor   in Cheddar cheese according to Chinese taste. Flavour and Fragrance Journal,   2021, 36(2): 171-181

12.       Chen Chen, Linlin Wang,   Haiyan Yu, Huaixiang Tian*. The local transcriptional regulators SacR1 and SacR2   act as repressors of fructooligosaccharides metabolism in Lactobacillus   plantarum. Microbial Cell Factories, 2020, 19(1):161

13.       Huaixiang Tian, Benjie Yu,   Lianzhong Ai, Haiyan Yu, Chen Chen*.   Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde,   and acetoin in a yogurt matrix using odor threshold, aroma intensity, and   electronic nose analyses. Journal of Dairy Science, 2020, 103(19): 7957-7967

14.     Chen Chen, Wenya Zhou, Jiajie Yuan, Haiyan Yu, Huaixiang   Tian*. Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar   Cheese Matrix According to Odor Threshold and Aroma Intensity, Molecules, 2020,   25(18), 4308

15.     Huaixiang Tian,   Xuefeng Sun, Haiyan Yu, Lianzhong Ai, Chen Chen. Characterization of   the key aroma compounds in Yunnan goat milk cake using a sensory-directed   flavor analysis.Journal of Food Science, 2020, 85(11): 3981-3997

16.       Chen Chen, Liuyang, Tian Huanxiang, Ailianzhong, Yu Haiyan*. Metagenomic   analysis reveals the impact of JIUYAO microbial diversity on fermentation and   the volatile profile of Shaoxing-jiu. Food Microbiology, 2020, 86: 103326. (SCI, IF: 4.089)

17.     Huaixiang Tian, Han Liu, Yujie   He, Bin Chen, Lizhong Xia, Yugang Fei, Guangzhong Wang, Haiyan Yu, Chen Chen. Combined application of   electronic nose analysis and back-propagation neural network and random   forest models for assessing yogurt flavor acceptability Journal of Food Measurement   and Characterization, 2020, 14(1): 573-583. (SCI, IF: 1.415)

18.       Huaixiang Tian, Benjie Yu, Lianzhong Ai, Haiyan Yu, Chen Chen. A high-throughput system   for screening high diacetyl-producing lactic acid bacteria in fermented milk   in 96-well microplates. Journal of Food Measurement and Characterization,   2020, 14(1): 548-556. (SCI, IF: 1.415)

19.       Chen Chen, Linlin Wang,   Yanqing Lu, Haiyan Yu, Huaixiang Tian*. Comparative Transcriptional Analysis   of Lactobacillus plantarum and its ccpA-Knockout Mutant Under Galactooligosaccharides   and Glucose Conditions. Frontiers in Microbiology, 2019, 10, 1584. (SCI, IF: 4.019)

20.       Huaixiang Tian, Yuhua Shi, Zhang Yan, Haiyan Yu,   Haibo Mu, Chen Chen*. Screening of   aroma-producing lactic acid bacteria and their application in improving the   aromatic profile of yogurt, Journal of Food Biochemistry, 2019, 43(10),   e12837. (SCI, IF: 1.552)

21.       Chen Chen, Yanqing Lu, HaiYan Yu, Zeyuan Chen, Huaixiang Tian*.   Influence of 4 Lactic Acid Bacteria on the Flavor Profile of Fermented Apple   Juice. Food Bioscience, 2019,27:30-36. (SCI,   IF:2.371)

22.       Chen Chen, Yanqing Lu,   Linlin Wang, Haiyan Yu, Huaixiang Tian*. CcpA-Dependent Carbon Catabolite   Repression Regulates Fructooligosaccharides Metabolism in Lactobacillus plantarum. Frontier in   Microbiology, 2018,9:1114. (SCI, IF:4.019)

23.       Yanqing Lu, Sichao Song, Huaixiang Tian, Haiyan Yu,   Jianxin Zhao, Chen Chen*. Functional   analysis of the role of CcpA in Lactobacillus   plantarum grown on fructooligosaccharides or glucose: A transcriptomic perspective.   Microbial Cell Factories, 2018,17(1):201. (SCI, IF: 3.831)

24.     Huaixiang   Tian, Yongbo Shen, Haiyan Yu, Chen Chen*. Aroma features of honey measured   by sensory evaluation, gas chromatography-mass spectrometry and electronic   nose. International Journal of Food Properties. 2018, 21(1): 1755-1768. (SCI,   IF:1.586)

25.       Huaixiang Tian, Yongbo Shen, Haiyan Yu, Yujie He, Chen Chen*. Effects of 4 probiotic strains   in Coculture with traditional starters on the flavor profile of yogurt.   Journal of Food Science, 2017, 82(7):1693-1701. (SCI, IF: 1.815)

26.     Chen Chen, Shanshan Zhao, Guangfei Hao, Haiyan Yu,   Huaixiang Tian*, Guozhong Zhao*. Role of lactic acid bacteria on the yogurt   flavour: a review [J]. International Journal of Food Properties, 2017, 20(S1): S316–S330.   (SCI, IF:1.586)

27.       Chen Chen, Guozhong Zhao, Wei Chen*, Benheng Guo*. Metabolism   of fructooligosaccharides in Lactobacillus plantarum ST-III via differential   gene transcription and alteration of cell membrane fluidity. Applied and   Environmental Microbiology,2015, 81(22):7697–7707.        (SCI, IF:3.823)

28.       Chen Chen, Lianzhong Ai, Fangfang Zhou, Lei Wang, Hao   Zhang, Wei Chen*, Benheng*. Guo. Complete Genome Sequence of the Probiotic   Bacterium Lactobacillus casei LC2W. Journal of Bacteriology, 2011, 193(13):   3419-3420. (SCI, IF: 3.198)

29.       Chen Chen, Lianzhong Ai, Fangfang Zhou, Hao Zhang, Wei   Chen*, Benheng Guo*. Complete nucleotide sequence of plasmid pST-III from   Lactobacillus plantarum ST-III. Plasmid, 2012, 67(3): 236-244. (SCI,   IF:1.732)

30.     Chen Chen, Fangfang Zhou, Jing Ren, Lianzhong Ai, Yiying   Dong, Zhengjun Wu, Zhenmin Liu, Wei Chen*, Benheng Guo*. Cloning, expression   and functional validation of a β-fructofuranosidase from Lactobacillus plantarum.   Process Biochemistry 2014, 49(3): 758–767. (SCI, IF:2.529)

31.       Yinyu   Wang, Chen Chen (co-first author), Lianzhong Ai, Fangfang Zhou, Lei Wang,   Hao Zhang, Wei Chen*, Benheng. Guo*. Complete Genome Sequence of the   Probiotic Lactobacillus plantarum ST-III. Journal of Bacteriology, 2011,   193(1): 313-314. (SCI, IF: 3.198)

32.     田怀香,陈彬,于海燕,周兴鑫,陈臣.生鲜乳中兽药残留的快速筛查与风险预警体系构建[J].农业工程学报,2020,36(07):324-332. EI

33.       , 段建平. 原辅料对再制马苏里拉干酪品质特性的影响[J]. 食品科学,   2017, 38(1): 182-187EI

34.     田怀香,何玉洁,周兴鑫,郑小平,何亚斌,于海燕,陈臣.高效液相色谱-串联飞行时间质谱高通量筛查生鲜乳中兽药残留[J].食品科学,2018,39(22):295-304. EI

35.     田怀香,徐晓琳,于海燕,陈臣.高活性益生菌酵素粉的制备及工艺优化[J].农业工程学报,2019,35(11):330-336. EI

36.       陈臣, 卢艳青, 于海燕,田怀香. 乳酸菌代谢低聚糖机理的研究进展[J].中国食品学报, 2019, 19(6).:274-283EI

37.       陈臣,周文雅, 袁佳杰,于海燕,田怀香.3-甲基丁醛对奶酪坚果风味的贡献及其生物合成研究进展[J].食品科学,2020,41(07):228-233.EI

38.     陈臣,刘政,于海燕,田怀香. 基于GC-MSGC-O及电子鼻评价不同加工方式对乳扇风味的影响,食品科学,2021,   42 (16): 108-117EI

39.     益生菌包埋前沿技术及其研究进展. 中国食品学报,已录用EI

40.     田怀香,陈霜,陈小燕,于海燕,黄娟,袁海彬,陈臣.不同提取方式对萱草花中酚类物质及抗氧化活性的影响[J].农业工程学报,2021,37(20):303-312.   EI

授权专利:

1.          陈臣,周方方任婧,刘景,张红发,顾瑾麟,王渊龙,董懿樱.一种新型果糖苷酶及其编码基因,2016.5,发明专利,ZL 201310521419.7          

2.          陈臣,任婧,周方方,艾连中. 一种特异性检测植物乳杆菌的检测方法及其试剂盒,2014.2,发明专利,ZL201210594539.5

3.          陈臣,任婧,周方方,艾连中. 一种植物乳杆菌定量检测方法及其检测试剂盒和应用,2014.1,发明专利,ZL201210594264.5

4.          陈臣,任婧,周方方,艾连中. 一种检测植物乳杆菌ST-IIIPCR检测方法及其引物和试剂盒,2013.10,发明专利,ZL201110439177.8

5.          陈臣,任婧,周方方,艾连中. 一种快速定量检测植物乳杆菌ST-III的方法及其试剂盒,2013.07,发明专利,ZL201110439153.2

6.          陈臣,田怀香,申永波,于海燕,卢艳青,史雨桦,卢卓彦.一种草莓酵素饮料及其制备方法,2016.12,发明专利,ZL201611109038.8

7.          陈臣,卢艳青,田怀香,于海燕,史雨桦,王琳琳,俞本杰,刘晗. 一种植物乳杆菌及其在水果酵素产品中的应用,2017.10,发明专利,ZL201710970908.9

8.          陈臣,刘洋,田怀香,于海燕,刘政,陈彬,景艳,郑丹蔚. 一种具有抗氧化性及美白效果的扣囊复膜孢酵母菌及其应用. ZL201911394237.12019-12-31.

9.          陈臣,王琳琳,田怀香,于海燕,卢艳青,俞本杰,刘晗,刘洋. 一种饮用型酸奶专用稳定剂及其应用,ZL201810315957.32018-11-09.

10.       陈臣,刘洋,于海燕,田怀香,袁佳杰,杨茹梦,郭伟,陈霜. 一种具有高抗氧化性及美白效果的戊糖片球菌及其应用,ZL201911392516.42020-04-07.

11.     田怀香,俞本杰,史雨桦,陈臣,于海燕,陈小燕,黄轲. 一种具有内源增香的酸奶发酵剂及其制备方法和应用,2021.08,发明专利,ZL201810601845.4

12.     田怀香,史雨桦,陈臣,于海燕,卢卓彦,俞本杰,刘晗. 干酪乳杆菌(Lactobacillus casei)SITCC No.100092021.08,发明专利,ZL201810414559.7

13.       田怀香,周兴鑫,陈臣,何亚斌,孟瑾. 一种检测生鲜乳中4种巴比妥类镇静药物的方法,2017.05,发明专利,ZL201710368585.6

14.       田怀香,徐婷,李丹凤,胡静,陈臣. 一种酸性条件下的柠檬醛纳米乳液及其制备方法,2015.11,发明专利,ZL201510750466.8

15.       周方方,徐致远,陈臣,刘振民,应杰,沈玲,王豪,廖文艳,吕昌勇,韩梅. 一种饮用型酸奶及其制备方法,2016.05,发明专利,ZL201410455836.0

16.       周方方,吴正钧,陈臣,韩瑨,徐致远,沈玲,应杰,王豪,廖文艳,韩梅,吕昌勇. 发酵稀奶油及其制备方法和应用、涂抹奶油制品,2016.04,发明专利,ZL201310505228.1

17.       周方方,吴正钧,陈臣,韩瑨,刘振民,徐致远.一种发酵乳及其制备方法,2015.11,发明专利,ZL201310646222.6

18.       王渊龙,任婧,刘景,陈臣,张红发, 刘振民. 一种预处理方法及环丙沙星和红霉素的检测方法,2015.07,发明专利,ZL201310360283.6

19.       陈卫,赵山山,张秋香,刘小鸣,陈臣,张灏.一种植物乳杆菌ST-Ⅲ耐盐基因的筛选方法,2016.01,发明专利,ZL201210578410.5

20.       田怀香,申永波,陈臣,于海燕,卢艳青,史雨桦,卢卓彦. 一种苹果酵素及其制备方法,2016.12,发明专利,ZL201611109027X

21.       田怀香,史雨桦,陈臣,于海燕,卢卓彦,杨炫煌,刘洋,解铜.一种酿酒酵母及其在水果酵素中的应用,2017.10,发明专利,ZL2017109709093

22.  田怀香,申永波,陈臣,于海燕,何玉洁,张雅敬.一种苹果酵素及其制备方法与应用2016.12,发明专利,ZL2016111090975

社会学术团体兼职

中国食品科技学会会员,中国生物发酵产业协会会员,上海市食品学会第二届青年委员会副秘书长,乳酸菌专业委员会委员

主要研究方向

食品生物技术、食品风味化学

3年指导研究生的就业情况

参与指导的已毕业研究生获得国家奖学金、上海市优秀毕业生等荣誉称号,除了继续攻读博士学位以外,主要就业单位有雀巢研发中心上海有限公司、上海德诺产品质量检测公司、光明乳业股份有限公司、百雀羚化妆品有限公司等。