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范方辉

    职称:助理教授 
    办公电话:0755-26535516  
    Email:fanghui.fan@szu.edu.cn

 

 

                       

 

范方辉

 

  • 职称:助理教授
  • 办公电话:0755-26535516    
  • EMAILfanghui.fan@szu.edu.cn

 

教师简介

 

 

范方辉,男,19887月出生,博士,助理教授。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。20179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担任助理教授至今。主要从事不定形态食品材料吸湿、晶化、弛豫、潮解等物化特性、流变特性和分子流动性等方面的研究及其在食品、药品等相关领域的应用。至今已在各类中英文期刊上发表论文10余篇,在大型国际会议上发表会议论文和作主题报告10余次并获奖。20174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International Food Research Journal, Journal of Food Engineering, Journal of Dairy Science, IEEE Access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。主持和参与的项目有:国家留学基金委国际联合项目,爱尔兰农业部项目、国家自然科学基金青年基金项目、广东省自然科学基金项目、深圳市孔雀计划高端人才科研启动项目等多项课题。

 

 

Fanghui Fan is Assistant Professor of Food Technology (2017-) 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 10 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 some international journals, i.e., International Food Research Journal, Journal of Food Engineering, etc., and a member of EFFoST and Society of Food Engineering (SFE).

 

 

主要研究方向/Research Interests

 

1.     基于2D/3D断层呈像扫描分析小分子糖玻璃化转变及晶化竞争机制的研究

 

Investigation of the Mechanisms of Glass Transition and Crystallization of Small Molecular Size Sugars Using 2D/3D Tomography Analyses

 

2.     无定形食品体系Tg附近结构驰豫时间-温度依赖特性在食品配方中的应用

 

Practical Usage of the Relationship between Structural Relaxation Time and Temperature of Amorphous Food Systems in Food Formulation Design Around Tg

 

 

 

科研项目/Research Projects:

 

 

1. 主持国家留学基金委建设高水平大学项目“Crystallization and Fluidness on Food Solids”201306780016, 2013.09-2017.09, 5.76万欧元)  

 

2. 主持广东省自然科学基金博士启动项目高结构强度类胡萝卜素多相兼容复合载体的构建及生物利用度研究(已立项, 2018.05-2020.05, 10万元)。  

 

3. 参与爱尔兰农业、海洋与渔业部项目“Formulation and Design for Food Structure and Stability” 11-F-0012012.01-2016.1219.6万欧元)。  

 

4. 参与国家自然科学基金青年基金项目基于微纳流控液滴技术高通量激活QS调控IIa类乳酸菌细菌素Enterocin Y31合成的研究317016212018.01-2020.1223万元)。  

 

5. 参与广东省食品卫生应急技术研究专项民用应急食品的开发2010.01-2013.12)。  

 

 

代表性论文/Publications:

 

 

Fan, F., & Roos, YH*. (2017). Glass transition-associated structural relaxations and applications of relaxation times in amorphous food solids: a review. Food Engineering Reviews, 9(4), 257-270.

 

Liu, W., Roos, YH, & Fan, F*. (2018). Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition. Journal of Food Engineering, 226, 82-95.

 

Fan, F., Mou, T., Nurhadi, B., & Roos, YH*. (2017). Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems, Journal of Food Engineering, 196: 150-158.

 

Fan, F., & Roos, YH*. (2017). Structural strength and crystallization of amorphous lactose in food model solids at various water activities”, Innovative Food Science & Emerging Technology, 40: 27-34.

 

Fan, F., & Roos, YH*. (2016). Crystallization and structural relaxation times in structural strength analysis of amorphous sugar/whey protein systems, Food Hydrocolloids, 60: 85-97.

 

Fan, F., & Roos, YH*. (2016). Structural relaxations of amorphous lactose and lactose-whey protein mixtures. Journal of Food Engineering, 173: 106-115.

 

Fan, F., & Roos, YH*. (2015). X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems. Food Research International, 67: 1-11.

 

Fan, F., Ma, Q., Ge, J., Peng, QY., Riley, W., & Tang, SZ*. (2013). Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks. Journal of Food Engineering, 118(4): 426-433.

 

范方辉, 陈翠桃, 卓鹏 , 张永慧, 唐书泽, 陈静, (2013) “基于小鼠饥饿模型筛选应急食品基础配方,食品科技, 38(7):47- 52.

 

范方辉, 唐书泽, (2013) “基于计算机视觉和人工神经网络预测挤压食品的质构特征”, 食品工业科技, 34(21): 127-132.

 

唐姝姝, 唐书泽, 李红爱, 范方辉, 吴希阳, 陈振强, (2013) “亚甲基蓝对肠出血性大肠杆菌 O157 的光动力杀菌技术研究”, 食品工业科技, 33(23): 136-139.

 

刘以娟, 范方辉, 王芳兵, 唐书泽, (2012) “葡萄籽提取物体外抗氧化活性的研究”, 食品工业科技, 33(18): 143-146.

 

黄明泉, 刘廷竹 , 范方辉, 孙宝国, 田红玉 , 张玉玉 , (2015) “ 食品中氯丙醇酯的研究进展”, 食品安全质量检测学报, 12: 3962-3970.

 

 

会议论文/Conferences Paper:

 

 

Fan, F., & Roos, Y. H. (2016). Structural strength and crystallization in amorphous food models at low water activities. 29th The European Federation of Food Science & Technology (EFFoST) International Conference, Athens, Greece.

 

 

 

会议报告/Conferences:

 

 

Fan, F., & Roos, YH. Innovative Uses of Relaxation Times in Formulation and Design for Honey Powder Structure and Stability at Various Water Activities. [ORAL]. 31st The European Federation of Food Science & Technology (EFFoST) International Conference, Sitges, Spain, 12-16 November 2017

 

Fan, F. Structural Relaxation Times in Food Structural Engineering. [ePoster]. IFT17, Las Vegas, 25-28 June 2017

 

Fan, F. Innovative Uses of Relaxation Times in Formulation and Design for Amorphous Food Solids Structure and Stability. [ORAL]. EFFoST 11th PhD-Work Shop, Singen, Germany, 28-29 April 2017

 

Roos, YH., Fan, F., & Nurhadi, B. Food Stability Analysis Using Dynamic Dewpoint Isotherms. [ORAL in WEBINAR]. METER FOOD Webinar – Simplify Your Approach to Product Stability Analysis in Powders, 12 February 2017.

 

Fan, F. Food structure engineering and its relevant applications of food solids. [ORAL]. International Forum for Academic and Elites, Guangzhou, P. R. China, 18-20 December 2016

 

Fan, F., & Roos, YH. Structural Relaxations, Strength Analysis and Crystallization of Amorphous Lactose/PolyvinylPyrrolidone Mixtures. [POSTER]. Conference of Food Engineering (COFE), Columbus, Ohio State University, USA, 12-14 September 2016

 

Fan, F., & Roos, YH. Water-Induced Relaxation in Amorphous Food Solids: Water Sorption Isotherms, Crystallization and Structural Strength. [ORAL]. International Symposium On the Properties Of Water (ISOPOW XIII), Lausanne, Switzerland, 26-29 June 2016

 

Fan, F., & Roos, YH. Strength and lactose crystallinity. [Invited Speaker]. Formulation and Design for Food Structure and Stability, Cork, Ireland, 24 June 2016

 

Fan, F., & Roos, YH. Structural Strength and Crystallization in Amorphous Food Models at Low Water Activities. [ORAL]. 29th The European Federation of Food Science & Technology (EFFoST) International Conference, Athens, Greece, 10-12 November 2015

 

Fan, F., & Roos, YH. X-Ray diffraction and dynamic-mechanical analysis of freeze-dried lactose/trehalose-whey protein systems. [POSTER]. 12th International Congress on Engineering and Food, Quebec City, Canada, 14-18 June 2015

 

 

团队人员基本要求/Recruitment:

 

 

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、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。