何志勇，博士，教授，博士生导师。1999.06本科毕业于南昌大学食品系，2003.03、2007.06先后获江南大学食品科学专业硕士、博士学位。2007.07-2009.06江南大学食品学院/食品科学与技术国家重点实验室讲师；2009.07晋升副教授、硕士生导师；2012.09-2013.09美国Purdue University食品科学系访问学者；2016.07晋升教授、博士生导师。入选江苏省“六大人才高峰”计划、福建省泉州市“桐江学者”计划。主要从事食品加工与资源综合利用、天然生物活性物质与功能性食品方面的研究。主持承担国家重点研发计划（子课题）、国家自然科学基金、教育部博士点基金、江苏省自然科学基金、江苏省苏北科技专项计划、广东省产学研等国家和省部级项目以及企业合作研究项目。在国内外权威学术期刊发表论文230余篇，其中以第一作者或通讯作者发表英文SCI论文80余篇，参编著作1部，获授权国家发明专利20余项。研究成果获教育部科技进步一等奖1项，中国商业联合会科技进步二等奖2项，福建省科技进步三等奖1项。目前为国家及多个省市自然基金项目以及教育部研究生学位论文评审人，英文期刊Frontiers in Nutrition和Foods编委，Food Chemistry，Food Hydrocolloids，Journal of Agricultural and Food Chemistry，食品科学，食品与发酵工业，食品工业科技等国内外期刊审稿人。
1.国家重点研发计划项目子课题（No. 2022YFF1100204）：基于精细结构的功能物质定向生物转化研究，2023-2026，主持
2.国家重点实验室自主研究课题（No. SKLF-ZZB-202102）：基于肠-脂肪轴研究荷叶黄酮调控脂肪细胞棕色化及能量代谢的作用机制，2021-2022，主持
3.国家自然科学基金面上项目（No. 31771978）：食品热加工处理下蛋白质与多酚的相互作用及其对多酚生物利用性的影响，2018-2021，主持
4.江苏省“六大人才高峰”计划（No. NY-095）：江苏特色农产品资源中功能性花青素天然色素的稳定化利用研究，2019-2021，主持
5.国家重点实验室自主研究课题（No. SKLF-ZZB-201904）：基于食品蛋白与小分子抗氧剂协同效应的花色苷呈色稳定化研究，2019-2020，主持
6.国家重点实验室自主研究课题（No. SKLF-ZZB-201801）：食品多酚与大豆蛋白相互作用机制及其对蛋白功能性质的影响，2018-2019，主持
7.江苏省苏北科技计划项目（No. BN2014167）：传统风味禽肉制品的现代加工关键技术研究及新产品开发，2015-2017，主持
8.国家科技支撑计划项目（No. 2015BAD16B03）：果蔬绿色化学保鲜剂的研发，2016-2018，参与
9.江苏省科技基础设施建设计划（No. BM2014051）：果蔬保鲜和深加工及安全检测关键技术开发与应用，2015-2018，参与
10.广东省教育部产学研结合项目（No. 2011B090400605）：低碳绿色工艺生产新型功能性糖果的关键技术及其产业化研究，2012-2014，主持
11.苏州市科技计划项目（No. SNG201402）：植物源性低升血糖功能食品加工关键技术与产业化，2014-2016，主持
12.教育部博士点基金项目（No. 20100093120005）：大豆蛋白在贮藏过程中的氧化机制及控制途径，2011-2013，主持
13.江苏省自然科学基金项目（No. BK2009614）：橄榄活性成分的分离鉴定及其抗氧化性、抗菌作用研究，2010-2012，主持
近三年代表性论文：
1. Cheng Y, Ang BJ, Xue CY, Wang ZY, Yin LD, Wang T, Chen QM, Wang ZJ, Zeng MM, Zhang W, Chen J*,He ZY*. Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production. Trends in Food Science & Technology, 2024, 143: 104245.
2. Cheng Y, Chen X, Wang ZY, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms. Food Hydrocolloids, 2024, 149: 109560.
3. Cheng Y, Wang ZY, Quan W, Xue CY, Qu T, Wang T, Chen QM, Wang ZJ, Zeng MM, Qin F, Chen J*,He ZY*. Pine pollen: A review of its chemical composition, health effects, processing, and food applications. Trends in Food Science & Technology, 2023, 138: 599-614.
4. Wang ZY, Li Y, Ma DD, Zeng MM, Wang ZJ, Qin F, Chen J, Christian M*,He ZY*. Alkaloids from Lotus (Nelumbo nucifera): Recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications. Critical Reviews in Food Science and Nutrition, 2023, 63(21): 4867-4900.
5. Wang ZY, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J, Christian M*,He ZY*. Food phenolics stimulate adipocyte browning via regulating gut microecology. Critical Reviews in Food Science and Nutrition, 2023, 63(19): 4026-4052.
6. Chen Y, Qie XJ, Quan W, Zeng MM, Qin F, Chen J, Adhikari B*,He ZY*. Omnifarious fruit polyphenols: An omnipotent strategy to prevent and intervene diabetes and related complication? Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4288-4324.
7. Wang ZY, Yang T, Zeng MM, Wang ZJ, Chen QM, Chen J, Christian M*,He ZY*. Miquelianin in Folium Nelumbinis extract promotes white-to-beige fat conversion via blocking AMPK/DRP1/mitophagy and modulating gut microbiota in HFD-fed mice. Food and Chemical Toxicology, 2023, 181: 114089.
8. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH. Food Chemistry, 2023, 425: 136494.
9. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions. Food Hydrocolloids, 2023, 143: 108911.
10. Wang ZY, Xue CY, Wang X, Zeng MM, Wang ZJ, Chen QM, Qin F, Chen J, Christian M*,He ZY*. Quercetin 3-O-glucuronide-rich lotus leaf extract promotes a brown-fat-phenotype in C3H10T1/2 mesenchymal stem cells. Food Research International, 2023, 163: 112198.
11. Qie XJ, Chen WP, Wu YR, Yang T, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chemistry, 2023, 398: 133832.
12. Quan W, Jiao Y, Xue CY, Li Y, Wang ZJ, Zeng MM, Qin F,He ZY*, Chen J*. Processed potaoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies. Critical Reviews in Food Science and Nutrition, 2022, 62(5): 1417-1425.
13. He WJ#, Guo FX#, Jiang YT, Liu XW, Chen J, Zeng MM, Wang ZJ, Qin F, Li WW*,He ZY*. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chemistry, 2022, 386: 132811.
14. Qie XJ, Chen WP, Wu RY, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Research International, 2022, 157: 111494.
15. Chen X, Guan YM, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH. Food Chemistry, 2022, 377: 132005.
16. Qie XJ, Cheng Y, Chen Y, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions. Food Chemistry, 2022, 375: 131644.
17. Yin ZC#, Qie XJ#, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocolloids, 2022, 123: 107177.
18. Qie XJ, Chen WP, Zeng MM, Wang ZJ, Chen J, Goff HD,He ZY*. Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocolloids, 2021, 121: 107059.
19. Wang ZY, Cheng Y, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J*,He ZY*. Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its phytoconstituents, health benefits and food industry applications. Trends in Food Science & Technology, 2021, 112: 631-650.
20. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J*,He ZY*. Dietary polyphenols to combat nonalcoholic fatty liver disease via the gut–brain–liver axis: A review of possible mechanisms. Journal of Agricultural and Food Chemistry, 2021, 69(12): 3585-3600.
21. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism. Journal of Agricultural and Food Chemistry, 2021, 69(5): 1441-1454.
22. Quan W, Zeng MM, Jiao Y, Li Y, Xue CY, Liu GP, Wang ZJ, Qin F,He ZY*, Chen J*. Western dietary patterns, foods, and risk of gestational diabetes mellitus: A systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 2021, 12: 1353-1364.
23. He WJ#, Yin ZC#, Liu SX, Chen Y, Qie XJ, Chen J, Zeng MM, Qin F,He ZY*. Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. Food Chemistry, 2021, 345: 128829.
24. Yin ZC, Wu YR, Chen Y, Qie XJ, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chemistry, 2021, 340: 127915.
1.何志勇，刘谋泉，郑宗平，孔美兰，陈洁，徐姣，郭凤仙，王召君，田华，郑奕光，陈文田，林璐菁，李秀.食药资源功能性成分高值化利用关键技术研究及应用.中国商业联合会科学技术进步奖二等奖，2020年
2.郑宗平，何志勇，郭凤仙，翁淑燚，陈洪彬，饶建平，陈洁，王勇志，王淑凤.天然植物提取物高效绿色加工关键技术与功能性产品创制.福建省科学技术进步奖三等奖，2020年
3.何志勇，刘谋泉，陈洁，曾茂茂，林玉惠，郑宗平，孔美兰，秦昉，林璐菁.热带水果资源高效利用关键技术研究及产业化开发.中国商业联合会科学技术进步奖二等奖，2015年
4.陈洁，华欲飞，陈正行，何志勇，曾茂茂，王莉，朱丽娟，林玉惠，曹镜明，许慕清，郭世峰.植物源蛋白质功能化定向改造与高值化应用关键技术及产业化示范.教育部高等学校科学技术进步奖一等奖，2012年
5.吕兵，何志勇，姜启兴，许学勤，夏文水.食品工艺学实验教学改革与实践.江南大学教学成果一等奖，2015年
6.李兆丰，洪雁，何志勇，程力，顾正彪.食品专业应用型创新人才培养模式.江南大学教学成果二等奖，2013年
7.获2016年江南大学“荣智权奖教金”
1.何志勇，张国伟，陈洁，曾茂茂，王召君，秦昉.一种功能性阿胶蜜茶饮料的制备方法及其产品.授权专利号：ZL 202110323975.8
2.何志勇，许亮，陈洁，曾茂茂，秦昉，陶冠军，张爽，王林祥.一种功能性荸荠皮复合果汁饮料的制备方法及其产品.授权专利号：ZL 201810161194.1
3.何志勇，陶静，陈洁，郑奕光，王仕丹，曾茂茂，秦昉.一种速溶糖果的制备方法及其产品.授权专利号：ZL 201810161226.8
4.何志勇，许亮，陈洁，曾茂茂，秦昉，陶冠军，张爽，王林祥.一种从荸荠皮中提取色素的方法.授权专利号：ZL201611026338.X
5.何志勇，陈洁，曾茂茂，秦昉，张爽，陶冠军，王林祥，朱海东.一种从香榧假种皮中连续提取香榧黄酮和精油的方法.授权专利号：ZL 201610464893.4
6.何志勇，陈洁，许铭珠，曾茂茂，秦昉，陶冠军，王林祥，张爽.一种提高葡萄皮红色素稳定性的方法.授权专利号：ZL 201510683493.8
7.何志勇，孟春雨，陈洁，曾茂茂，秦昉，王林祥，陶冠军，张爽.一种软罐装即食营养枣糊的加工制作方法及枣糊.授权专利号：ZL 201510683494.2
8.陈洁，何志勇，于金召，秦昉，王林祥，曾茂茂.一种利用亚临界水萃取技术从枇杷叶中提取制备熊果酸的方法.授权专利号：ZL 201210057030.7
本科生课程《食品工艺学》
已毕业研究生22名（含博士生），目前在校硕士生8人，博士生6人
