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个人简历

教育经历：

2022年2月-2023年2月，美国加州大学戴维斯分校，食品科学与技术系，公派联合培养；

2018年9月-2023年6月，中国农业大学食品科学与营养工程学院，食品科学，博士；

2014年9月-2018年6月，中国农业大学食品科学与营养工程学院，食品科学与工程，学士；

工作经历：

2023年9月-至今，北京工商大学食品与健康学院，讲师

主讲课程

《食品储藏与保鲜》

主要研究领域

（1）基于多组学技术的蜂产品与特色农产品品质评价

（2）水产品贮藏保鲜技术与腐败菌致腐机制

主要学术成果（课题、论文、获奖、专利等）

发表的代表性论文（限10篇）：

[1] zhuang, s., liu, y., gao, s., tan, y., hong, h., & luo, y*. (2023). mechanisms of fish protein degradation caused by grass carp spoilage bacteria: a bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes. food chemistry, 403, 134309.

[2] zhuang, s., tian, l., liu, y., wang, l., hong, h., & luo, y*. (2023). amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (ctenopharyngodon idella). food chemistry, 399, 133989.

[3] zhuang, s., tan, y., hong, h., li, d., zhang, l., & luo, y*. (2022). exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: a combined metagenomic and metabolomic approach. food research international, 152, 110926.

[4] zhuang, s., hong, h., zhang, l., & luo, y*. (2021). spoilage‐related microbiota in fish and crustaceans during storage: research progress and future trends. comprehensive reviews in food science and food safety, 20(1), 252–288.

[5] zhuang, s., liu, x., li, y., zhang, l., hong, h., liu, j., & luo, y*. (2021). biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (ctenopharyngodon idella) fillets. food chemistry, 336, 127683.

[6] zhuang, s., li, y., hong, h., liu, y., shu, r., & luo, y*. (2020). effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (micropterus salmonides) fillets during storage at 4 °c. food chemistry, 324, 126886.

[7] zhuang, s., li, y., jia, s., hong, h., liu, y., & luo, y*. (2019). effects of pomegranate peel extract on quality and microbiota composition of bighead carp (aristichthys nobilis) fillets during chilled storage. food microbiology, 82, 445–454.

[8] 发明专利：一种鱼肉腐败菌氨基酸脱氨能力的检测方法. zl201911050546.7, 2021-10-15.

[9] 发明专利：一种鱼肉腐败菌氨基酸脱羧能力的检测方法. zl201911050898.2, 2022-04-19.