山東農(nóng)業(yè)大學食品科學與工程學院導(dǎo)師吳澎 正文

　　吳澎，女，博士，副教授，碩士生導(dǎo)師，山東農(nóng)業(yè)大學“1512工程”人員。

　　中國食文化研究會專家委員會委員，山東食品科技學會會員，美國AACC（谷物化學家協(xié)會）會員，中國農(nóng)學會會員。主要從事“食品法規(guī)與標準”、“食品安全性”、“中國飲食文化”等課程的教學工作。先后以第一作者在International Journal of Food Science & Technology，Euphytica，中國農(nóng)業(yè)科學(英文版)，中國糧油學報，食品科學，食品與發(fā)酵工業(yè)等雜志發(fā)表論文20余篇，其中SCI收錄5篇。近幾年來，編著教材八部：主編全國高等教育“十一五”規(guī)劃教材三部，其中《中國飲食文化》一書獲全國化學工業(yè)部教材類二等獎，《食品標準與法規(guī)》獲山東省軟科學科技成果二等獎。副主編“十一五”規(guī)劃教材兩部，參編“十一五”規(guī)劃教材三部。主持國家質(zhì)檢總局蔬菜農(nóng)殘標準研究課題；省部級國家重點實驗室課題“固相微萃取法提取膠州大白菜中的風味物質(zhì)”；泰安市科技發(fā)展計劃課題“小麥饅頭品質(zhì)主要參數(shù)的數(shù)量性狀基因定位及應(yīng)用品種篩選鑒定”。 第二位主持國家自然科學基金項目“通電加熱（歐姆加熱）對豆?jié){品質(zhì)的影響機理研究”（31171759/C200211）。參與國家科技基礎(chǔ)條件平臺項目（科技部）課題“農(nóng)業(yè)微生物菌種資源整理整合”及國家973課題“小麥高產(chǎn)優(yōu)質(zhì)品種設(shè)計和選育的應(yīng)用基礎(chǔ)研究”；國家自然基金項目“利用關(guān)聯(lián)分析挖掘小麥骨干親本“矮孟牛”及其衍生品種（系）的高產(chǎn)基因“課題。

　　主要研究方向：
　　1、食品風險評估與品質(zhì)檢測；
　　2、谷物食品的基礎(chǔ)研究與產(chǎn)品開發(fā)；
　　3、花卉食品、保健食品的綜合開發(fā)利用；
　　4、飲食文化、食療理論研究。E-mail:  Peng Wu, Female, Ph.D., Associate professor. The member of “1512 project” of Shandong Agricultural University. The member of Chinese Food Culture Union. The member of Shandong institute of food science and technology. The member of AACC. Conducting the course of “Food laws and standard” “Food security” and “Chinese food culture”.More than 20 papers were established in International Journal of Food Science & Technology，Euphytica，Agricultural Science and Chinese Agricultural Science etc. Five of them were embodied by SCI. The editor-in-chief of the teaching materials “Food laws and standard” and “Chinese food culture”. Leading researcher of the project group of “Standard of Pesticide Residue of Vegetables” of General Administration supported by Quality Supervision，Inspection and Quarantine of the People’s Republic of China, “Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Jiaozhou Chinese Cabbage” supported by State Key Laboratory , “QTL Mapping for Chinese Northern-1 Sstyle Steamed Bread quality in DH groups” supported by Taian Science and Technology development projects and “QTL Mapping for Bread Quality in DH groups” supported by Shandong Young Scientist Reword Foundation. Participated in the research of the 973 program of the National Nature Science Foundation of China, and the National Natural Science Foundation of China from the Ministry of Science and Technology of the People’s Republic of China.Research Aspect:1.     Food security and quality detection2.     Research and product development of cereals food 3.     Comprehensive exploitation and utilization of flower food and dietary supplement4.     Theory of food culture and diet treatment.  

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