Pei Fei, PhD, Associate Professor

Research direction: storage and processing of agricultural products

Email: feipei87@163.com

Educational experience

2009-2014, Nanjing Agricultural University, major in food science, PhD;

2005-2009, China Agricultural University, major in food quality and safety, bachelor's degree.

Work experience

2017-present, Nanjing University of Finance and Economics, School of Food Science and Engineering, Associate Professor;

From 2014-2017, Nanjing University of Finance and Economics, School of Food Science and Engineering, Lecturer.

Teaching

Lectures on 3 courses of "Food Nutrition", "Functional Food" and "Introduction to Food Biotechnology", presided over 3 school-level teaching reform topics, published 3 teaching reform papers as the first/corresponding author, and won the Second prize of 2017 Open Teaching Competition in NUFE.

Research field and direction

Mainly engaged in research on agricultural products storage and processing, food quality and safety, etc. Focus on research on high-value storage, transportation and processing technologies for edible fungi, grains and other agricultural products and their precise process control technologies.

Main scientific research projects

1. National Natural Science Youth Fund (31601482);

2. National key research and development special sub-project (2018YFD0400602-2);

3. National key research and development special sub-project (2018YFD0400501-4);

4. General Program of Natural Science in Jiangsu Province (BK20201395)

5. Jiangsu Natural Science Youth Fund (BK20150986).

Representative papers (in the past two years, the first/corresponding author)

1. Behavioral changes in glutenin macropolymer fermented by lactobacillus plantarum LB-1 to promote the rheological and gas production properties of dough. Journal of Agricultural and Food Chemistry, 2020, 68(11): 3585-3593.

2. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control, 2020, 109, 106914.

3. Prediction of soluble solid content of Agaricus bisporus during ultrasound-assisted osmotic dehydration based on hyperspectral imaging. LWT, 2020, 122, 109030.

4. Concentrations of heavy metals in muscle and edible offal of pork in Nanjing city of China and related health risks. Journal of Food Science, 2020, 85(2): 493-499.

5. The antioxidant and antimicrobial activities of different phenolic acids grafted onto chitosan. Carbohydrate Polymers. 2019, 225, 115238.

6. Characterization of the physical properties and biological activity of chitosan films grafted with gallic acid and caffeic acid: a comparison study. Food Packaging and Shelf Life, 2019, 22, 100401.

7. Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus). Journal of Food Science and Technology. 2019, 56, 2213-2223.

8. Comparison of three different lipid removal cleanup techniques prior to the analysis of sulfonamide drug residues in porcine tissues. Food Science & Nutrition. 2019, 7, 3006-3016.

9. Interactions among fungal community, fusarium mycotoxins, and components of harvested wheat under simulated storage conditions. Journal of Agricultural and Food Chemistry, 2019, 67(30): 8411-8418. (Co-first author)

10. Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus. CyTA-Journal of Food. 2018, 16(1): 181-189.

Honors, awards and others

1. "Six Talent Peaks" high-level talents in Jiangsu Province (2019);

2. Vice President of Science and Technology of Jiangsu Province "Double Innovation Plan" (2019);

3. Excellent young backbone teacher of "Blue Project" in Jiangsu Province (2018);

4. Nanjing University of Finance and Economics "High-end Talent Support Program" Young Top Talents (2017).