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教师名录

吴时敏
职       称:教 授

所属学科: 食品科学与工程

研究方向

(1)食品质量与安全

(2)油脂、特殊脂质和特色油料

(3)天然食药兼用香精油

电话/ 传真:021-34205717  

电子信箱:wu_shimin96@qq.com或wushimin@sjtu.edu.cn

联系地址上海市闵行区东川路800号上海交通大学农业与生物

                 学院食品系A楼2区211室

邮        编:200240

 

个人简介:   

吴时敏,上海交通大学教授、博士生导师、课题组长(PI)。2005年12月,汉诺威大学食品化学博士毕业,获德国自然科学博士学位 (Dr. rer. nat.);2006年1月,经人才引进,任职于上海交通大学万博manbetx网页版在线登录食品科学与工程系。

曾获德国DAAD奖、上海交大首届晨星学者奖、国际Eni奖提名、德国汉诺威大学Certificate of Appreciation、美国化学会ACS Membership Award等;学术兼职多个专业期刊编委,以及食品安全与质量、食品化学、油脂科学与工程等多个学术组织或行业专家委员、科普专家、常务理事或理事;长期担任国家、省部级或第三方基金奖励和人才计划等评审专家;受邀“食品加工与安全”专题,培训国内多个省市干部或企业高层逾数千人次。

主讲食品科学与工程研究生专业基础课《高级食品化学》、专业前沿课《现代食品分析方法进展》和本科生必修课《食品分析实验》课程;研究聚焦食品质量与安全,以非极性或弱极性分子为主要研究对象,采用多维全链、多学科交叉和组学技术,研究其分析制取、加工贮藏、质量安全、功能营养、品质控制和高值化绿色综合利用。

 

主要成果:

研究室既执着追求学术研究的质量、基础性和前瞻性,又着眼于踏实解决瓶颈技术难题和食品安全公益性问题,近十年连续主持圆满完成国际国内公益基础研究(含NSFC多项)和国内外企业R&D共 30多项。

主编出版了第一本系统论述功能性油脂的专著《功能性油脂》,已被引近600次。以第一或唯一通讯作者,在Trends in Food Science & TechnologyFood Chemistry、Food Control、Journal of Agricultural and Food Chemistry、Food & Function、Journal of Dairy Science、Journal of Food and Drug AnalysisCritical Reviews in Food Science and Nutrition等发表论文100余篇。第一发明及责任人申请发明专利17项(其中已授权11项);主要起草研究制定国家与行业标准3项(其中已颁布实施国家标准1项)。   

研究室在食(药)用功能性脂质、食用油脂及其副产品、天然香料和功能性天然食用精油及其相关交叉领域,如:食品、医药、饮料、日化、检测、环保、能源、机械和材料等,已具备深入开展相关科学研究和技术开发的理论积累、实践经验与技术平台。

 

特色文化:

衷心感谢学术同行、业界及各类计划的信任与支持,团队已形成相互关联的三个研究特色:(1)脂溶性化学危害物(如PAHs)的快速筛查、精准分析、形成机制、迁移变化、安全评估、阻抑控制、降害脱除和转化为宝;(2)天然食(药)用特色油脂或特殊脂质的绿色高效制备、功能发掘、特性表征、追溯鉴伪、质量控制与高值化开发;(3)天然食(药)用香精油的绿色高效制备、功能发掘和高值化开发。热诚欢迎学术界、企业及研发机构,就共同感兴趣的议题,开展坦诚愉快之交流合作!

本研究室秉持限量培养质量,鼓励勤于思考、敢于担当、开拓进取、追求卓越,指导毕业的硕士、博士和博士后,以及在本室完成PRP、科技创新、毕业课题等科研训练的学士,均乐观积极、能力突出、视野广阔,不断涌现出上海交大优秀毕业生、优秀博士后、上海市优秀毕业生、国际杰青学者等,广受海内外好评和欢迎。

团队秉承 “脂道香得” 文化:既包含研究室主攻关键词“脂&香”,又谐音寓意“道远知骥&相得益彰”。欢迎认同“脂道香得”价值观的博硕士研究生、热衷科创的本科生加盟!邮件请发至wu_shimin96@qq.com或wushimin@sjtu.edu.cn

 

 近年指导发表的代表性论文(*: 唯一通讯):

  1. Li W, Wu SM* (2022). Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation. Trends in Food Science & Technology, https://doi.org/10.1016/j.tifs.2022.11.015
  2. Zhang LM, Wu SM* (2022). Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chemistry, 2022, 381:132309. https://doi.org/10.1016/j.foodchem.2022.132309
  3. Ma X, Wu SM* (2022). Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2146652
  4.  Li W, Wu SM* (2022). Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks. Food Control, 136: 108864.  https://doi.org/10.1016/j.foodcont.2022.108864
  5. Ge YX, Wu SM*, Yan K (2022). Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies - a review. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2028717
  6. Yan K, Li W, Wu SM* (2022). Dietary exposure and risk assessment of EU priority polycyclic aromatic hydrocarbons from milks and milk powders. Journal of Dairy Science, 105(8): 6536−6547. https://doi.org/10.3168/jds.2021-21438
  7. Yousuf B, Sun YQ, Wu SM* (2021). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, https://doi.org/10.1080/87559129.2021.1876084
  8. Zhang LM, Wu SM*, Jin XY (2021). Fatty acid stable carbon isotope ratios combined with oxidation kinetics for characterization and authentication of walnut oils. Journal of Agricultural and Food Chemistry, 69(23): 6701−6709.  https://doi.org/10.1021/acs.jafc.1c01843
  9. Yousuf B, Wu SM*, Siddiqui MW (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108: 245–257. https://doi.org/10.1016/j.tifs.2021.01.016
  10. Yan K, Wu SM*, Gong GY, Xin L, Ge YX (2021). Simultaneous determination of typical chlorinated, oxygenated and EU priority PAHs in milks and milk powders. Journal of Agricultural and Food Chemistry, 69(13): 3923–3931. https://doi.org/10.1021/acs.jafc.1c00283
  11. Yousuf B, Wu SM*, Gao Y (2021). Characteristics of Karaya gum based films: Amelioration by inclusion of Schisandra Chinesis oil and its oleogel in the film formulation. Food Chemistry, 345:128859. https://doi.org/10.1016/j.foodchem.2020.128859
  12. Gao Y, Wu SM* (2020). Development and evaluation of a novel oleogel system based on starch-water-wax-oil. Food & Function, 11: 7727–7735.  https://doi.org/10.1039/D0FO01785J 
  13. Sun YQ, Yan K, Wu SM*, Gong GY (2020). Occurrence, spatial distribution and impact factors of 16 polycyclic aromatic hydrocarbons in milks from nine countries. Food Control, 113: 107197. https://doi.org/10.1016/j.foodcont.2020.107197 
  14. Yan K, Wu SM*, Gong GY, Sun YQ (2020). A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oils. Food Chemistry, 316: 126344. https://doi.org/10.1016/j.foodchem.2020.126344  
  15. Sun YQ, Wu SM* (2020). Analysis of PAHs in oily systems using modified QuEChERS with EMRLipid clean-up followed by GC-QqQ-MS. Food Control, 109: 106950.  https://doi.org/10.1016/j.foodcont.2019.106950 
  16. Teng C, Wu SM*, Gong GY (2019). Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils. Food Control, 105: 219–225. https://doi.org/10.1016/j.foodcont.2019.06.015  
  17. Sun YQ, Wu SM*, Gong GY (2019). Trends of research on PAHs in food: A review and bibliometric analysis from 1997 to 2017. Trends in Food Science & Technology, 83: 86–98. https://doi.org/10.1016/j.tifs.2018.11.015
  18. Gong GY, Wu SM*, Wu XJ (2019). Effects of storage time and temperature on toxic aldehydes and polycyclic aromatic hydrocarbons in flavouring oil gravy during storage. LWT-Food Science and Technology, 116: 108510. https://doi.org/10.1016/j.lwt.2019.108510
  19. Gao Y, Wu SM* (2019). Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil. Food & Function, 2019, 10: 8056–8068. https://doi.org/10.1039/C9FO01727E
  20. Gong GY, Wu SM*, Wu XJ (2018). Effects of light intensity on polycyclic aromatic hydrocarbons and 4-hydroxy-trans-alkenals in palm oil during storage. Journal of Agricultural and Food Chemistry, 66(42):11124–11132. https://10.1021/acs.jafc.8b04096
  21. Zhao X, Gong GY, Wu SM* (2018). Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils. Food Chemistry, 239: 781–788. http://dx.doi.org/10.1016/j.foodchem.2017.07.016
  22. Gong GY, Zhao X, Wu SM* (2018). Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control, 87: 117–125. https://doi.org/10.1016/j.foodcont.2017.12.012

 

合作编(译)专著和教材:

  1. 吴时敏主编(王兴国, 周祥山参编). 功能性油脂[M]. 北京: 中国轻工业出版社, 2001年4月.
  2. 吴时敏主编(马欣, 张立敏, 高媛参编). 食品分析与检验实验教程[M]. 上海: 上海交通大学出版社, 2022年6月.
  3. Wu SM*, Gong GY, Yan K, Sun YQ, Zhang LM (2020). Polycyclic aromatic hydrocarbons in edible oils and fatty foods:  Occurrence, formation, analysis, change and control. Advances in Food and Nutrition Research, 93: 59-112, Elsevier, ISSN: 1043-4526.
  4. 陆贻通, 吴时敏, 施春雷等译. 确保全球食品安全—探索全球协调[M]. 上海: 上海交通大学出版社, 2015年11月.
  5. 杨月欣, 葛可佑主编(吴时敏等参编). 中国营养科学全书 [M]. 北京: 人民卫生出版社, 2019年9月.
  6. 金青哲主编 (吴时敏等参编). 功能性脂质 [M]. 北京: 中国轻工业出版社, 2013年8月. 

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