费涛 (Fei Tao)

Shaanxi Normal University副研究员

H指数:23

被引数:1,971

个人简介

"博士、高级农艺师、副研究员（高聘），硕士生导师、海南自贸港高层次人才。于2017年在美国爱荷华州立大学获得食品科学与技术专业博士学位，2017-2019 在爱荷华州立大学从事博士后研究。2019-2021年就职于美国田纳西大学,2022年8月加入海南大学食品科学与工程学院。主持/参与国家自然基金地区基金项目、海南省自然科学基金面上项目等。以第一作者/通讯作者发表SCI论文20余篇。\n教育背景\n2013.08-2017.05：美国爱荷华州立大学，食品科学与人类营养学院，食品科学与技术专业，博士学位\n工作经历\n2022.08～至今海南大学，副研究员2021.09～2022.08 浙江湖州农业农村局，高级农艺师2019.5～2021.6 美国田纳西大学，助理教授2017.5～2019.5 美国爱荷华州立大学，博士后\n科研项目\n1. 海南大学科研启动基金项目，RZ2300002706，2022-2027，在研，主持；2. 海南省自然科学基金面上项目，324MS019，2024-2027，在研，主持；3. 国家自然基金地区项目，32360109，2024-2027，在研，参与；\n文章著作\n[1]Liu X, Lin X, Hu X, Li C, Wang L, Fei T: Noni (Morinda citrifolia) fruit and by-products: A comprehensive review of its chemical compositions, health-promoting effects, safety assessment and industrial applications. Trend In Food Science & Technology 2024, 153, 104690.[2] Fei T, Gwinn K, Leyva-Gutierrez F, Wang T: Nanoemulsion of waste terpenes from hemp processing and its application for insect-pest control. Heliyon 2023, 9, e15101.[3] Fei T, Wang T: Comparative extraction of cannabinoids and terpenoids from Cannabis Savita L. using three solvents. Journal of the American Oil Chemists’ Socisty 2022, DOI:https://doi.org/10.1002/aocs.12583.[4] Fei T, Leyva-Gutierrez F, Wan Z, Wang T: Development of a novel soy-wax containing emulsion with enhanced antifungal properties for the postharvest treatment of fresh citrus fruit. LWT-Food Science and Technology 2021, 141, 110878.[5] Fei T, Wan Z, Wang T: Dispersing insoluble yolk low-density lipoprotein (LDL) recovered by complexing with carboxylmethylcellulose (CMC) for the nanoencapsulation of hemp cannabidiol (CBD) through emulsification at neutral pH. Food Hydrocolloids 2021, 116, 106656.[6] Fei T, Wan Z, Leyva-Gutierrez F, Wang T. Gelation inhibiting additives and freezing impact rheological, thermal, and microstructural properties of yolk. LWT-Food Science and Technology 2021, 144, 111160.[7] Fei T, Ren K, Wang T. The friction and wear behavior of vegetable oil-based waxes, natural beeswax, and petroleum paraffin wax. Journal of the American Oil Chemists’ Society 2020, 97(10), 1141-1150.[8] Fei T, Ren K, Wang T. Investigation of tribological properties of vegetable oil-based hard wax alternatives in comparison with carnauba wax. European Journal of Lipid Science and Technology 2020, 1900437.\n获奖\n美国TechConnect World国家/全球创新奖（2017）\n专利\n[1]Wang T, Fei T: Fatty acid ester-based wax compositions and methods of making thereof. US10351798B2, 2019.[2]Wang T, Fei T: A novel vegetable-oil-based material as a substitute for carnauba wax. US20220220066A1, 2022.\n承担教学\n(1)本科生课程：《饮食文化概论》(2)研究生课程：《食品化学进展》、《食品安全风险与评估》、《专业前沿进展》、《食品安全检测和控制技术》\n研究生培养\n目前在读硕士研究生2人，欢迎对热带食药同源食品生物制造领域感兴趣的同学报考我的研究生。"