范方辉，男，博士，副教授，硕士研究生导师，特聘副研究员，食品科学与工程系副主任。2011年本科毕业于甘肃农业大学，2013年于暨南大学取得食品工程硕士学位。同年，获国家留学基金委(CSC)全额奖学金资助在爱尔国立科克大学(NUI-UCC)食品与营养科学学院攻读博士学位。2017年9月作为海外高层次人才引进深圳大学化学与环境工程学院食品科学与工程系至今。主要从事不定形态食品材料吸湿、晶化、松弛、潮解等物性、流变特性及分子流动、时-空特征等方面的基础研究及食品工程、功能性载体研发等相关领域的应用基础研究。至今已在各类中英文期刊上发表论文二十余篇，在大型国际会议上发表会议论文和作主题报告二十余次并获奖。2017年4月，被欧洲食品科技联盟(EFFoST)推选为优秀博士生并受邀在第11届欧洲食品科技博士论坛上做专题报告。主要的学术兼职有：担任Food Engineering Reviews, Journal of Food engineering, Journal of Dairy Science, LWT-Food Science and Technology, Food Research International, International Food Research Journal等著名国际期刊审稿人及欧洲食品科技联盟(EFFoST)和美国食品工程协会(SFE)等知名国际组织会员。主持和参与了国家留学基金委国际联合项目，爱尔兰农业部食品研发项目、国家自然科学基金、广东省自然科学基金、深圳市孔雀计划科研启动等多项课题。主要讲授食品质构与流变（荣获广东省一流本科课程）、食品工艺学等本科课程及高级食品化学等研究生课程。培养研究生7名，本科生20余名，并多次获得挑战杯、创新实验、国家级创新实验创业大赛等各类奖项。

Dr. Fanghui Fan is Associate Professor of Food Technology at Shenzhen University, Guangdong, China. He achieved his PhD in Food Technology (2017) at School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland. He is native of China with BA in Food Science and Engineering (2007-2011) from Gansu Agricultural University and MSc in Food Engineering (2011-2013) from Jinan University. His main research interests are in fundamental scientific problems and the understanding of physicochemical characteristics, i.e., glass transition, structure relaxations, viscous flow properties, and crystallization of amorphous multicomponent systems. The fundamental research done by him is innovative and demonstrates new features of relationship applicability in industries formulating and processing organic crystalline and noncrystalline materials. The data assist in formulation design to guide material performance in processes, such as dehydration and agglomeration, and stability control of resultant food and pharmaceutical materials. Dr. Fan has authored about 10 original, peer-reviewed papers in several leading journals and 20 abstract and presentation in international conferences. He has lead 1 project funded by China Scholarship Council as a project leader and 2 other projects respectively funded by SFI and NSFC as the main participator. Dr. Fan was a recipient of funding from China Scholarship Council (CSC)/Irish Universities Association Joint Scholarship for his studies at UCC. He has been awarded a poster prize for his studies in the CoFE2016 meeting at Ohio State University in September 2016 and been elected as a high-quality PhD student in food technology by EFFoST in 2017. He is also a reviewer of NSFC (General and Youth projects), many international journals, i.e., Food Engineering Reviews, Journal of Food engineering, Journal of Dairy Science, LWT-Food Science and Technology, Food Research International, International Food Research Journal, etc., and a member of EFFoST and SFE. Teaching courses are including Food Texture and Rheology, Food Processing Technology. He teaches undergraduate courses such as Food Texture and Rheology, Food Technology and postgraduate courses such as Advanced Food Chemistry. He has supervised 7 graduate students and more than 20 undergraduate students and won several awards.

团队人员基本要求：

勤奋、刻苦、具备一定从事科学研究工作的基本能力。喜欢思考、好奇心强者尤佳。因课题需要部分同学将有机会前往爱尔兰国立科克大学、英国诺丁汉大学等世界知名学校进行交换学习和联合培养。本团队现诚邀国内外优秀博后加盟，待遇从优，有意者请按上述联系方式接洽。