丁超，博士，教授，碩士生導(dǎo)師，副院長。
郵箱：cding@nufe.edu.cn
一、教育工作經(jīng)歷
2023年10月：徐州工程學(xué)院科技處副處長（掛職）；
2021年10月：南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院副院長；
2020年4月：南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院院長助理；
2018年6月：南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院糧食工程系主任；
2015年12月-2016年5月：抽調(diào)國家糧食局規(guī)劃財(cái)務(wù)司計(jì)劃財(cái)務(wù)處，負(fù)責(zé)糧食行業(yè)公益性科研專項(xiàng)財(cái)務(wù)檢查的相關(guān)工作；
2015年9月-至今：南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程學(xué)院講師/副教授；
2012年9月-2014年8月：加州大學(xué)戴維斯分校食品加工專業(yè)聯(lián)合培養(yǎng)博士；
2010年9月-2015年9月：南京農(nóng)業(yè)大學(xué)農(nóng)產(chǎn)品加工及貯藏工程專業(yè)博士；
2007年9月-2010年6月：南京財(cái)經(jīng)大學(xué)農(nóng)產(chǎn)品加工及貯藏工程專業(yè)碩士；
2003年9月-2007年6月：南京財(cái)經(jīng)大學(xué)食品科學(xué)與工程專業(yè)學(xué)士。
二、教學(xué)經(jīng)歷
作為第二完成人建設(shè)國家級虛擬仿真實(shí)驗(yàn)教學(xué)項(xiàng)目1項(xiàng)、國家級線上課程1門，主持“《糧食干燥技術(shù)》線上線下融合課程建設(shè)與應(yīng)用”教育部產(chǎn)學(xué)合作協(xié)同育人教改課題1項(xiàng)，建設(shè)《充氮?dú)庹{(diào)儲糧虛擬仿真實(shí)驗(yàn)教學(xué)課程》江蘇省一流課程1門，《食品營養(yǎng)學(xué)》江蘇省在線開放課程1門，《糧食干燥技術(shù)》校級在線開放課程1門，主編《谷物干燥技術(shù)》校級重點(diǎn)教材1部，指導(dǎo)國家級創(chuàng)新創(chuàng)業(yè)項(xiàng)目1項(xiàng)，省級創(chuàng)新創(chuàng)業(yè)項(xiàng)目6項(xiàng)，指導(dǎo)學(xué)生獲得互聯(lián)網(wǎng)+江蘇省選拔賽二等獎2項(xiàng)，獲得南京財(cái)經(jīng)大學(xué)教學(xué)公開賽三等獎1項(xiàng)，完成校級教改課題2項(xiàng)，發(fā)表教改論文2篇。
三、科研經(jīng)歷
主要從事新型農(nóng)產(chǎn)品加工及糧食智能儲運(yùn)工程技術(shù)的研究工作，主持參與國家自然科學(xué)基金面上項(xiàng)目2項(xiàng)，青年項(xiàng)目1項(xiàng)，國家重點(diǎn)研發(fā)計(jì)劃子課題2項(xiàng)，江蘇省重點(diǎn)研發(fā)計(jì)劃重點(diǎn)項(xiàng)目1項(xiàng)，其他項(xiàng)目10余項(xiàng)，開發(fā)了糧食智慧低損鮮儲、產(chǎn)地烘儲一體化等行業(yè)關(guān)鍵技術(shù)和裝備，發(fā)表論文70余篇，專利授權(quán)8件，軟件著作權(quán)授權(quán)12項(xiàng)，出版學(xué)術(shù)專著1部。
四、主要獎勵及榮譽(yù)
1.第一完成人獲得中國糧油學(xué)會科學(xué)技術(shù)獎一等獎，2019年；
2.第一完成人獲得中國糧油學(xué)會科學(xué)技術(shù)獎二等獎，2022年；
3.第一完成人獲得江蘇省現(xiàn)代農(nóng)業(yè)領(lǐng)域優(yōu)秀科技進(jìn)展，2024年；
4.獲第二屆中國糧油學(xué)會青年科技獎，2020年；
5.全國糧食行業(yè)青年拔尖人才，2021年；
6.江蘇六大人才高峰高層次人才，2018年；
7.江蘇省科協(xié)青年托舉人才，2018年；
8.南京財(cái)經(jīng)大學(xué)學(xué)科領(lǐng)軍人才，2023年。
五、學(xué)術(shù)兼職
中國糧油學(xué)會食品分會副會長
中國糧油學(xué)會儲藏分會常務(wù)理事
全國糧油標(biāo)準(zhǔn)化技術(shù)委員會糧油機(jī)械分委員委員
Food Physics期刊編委
Food Chemistry、Food and Bioprocess Technology、Cereal Chemistry、Journal of ASABE等多個期刊審稿人。
六、代表性科研項(xiàng)目
1.基于多能互補(bǔ)的糧食產(chǎn)地烘儲技術(shù)裝備研發(fā)與示范，國家科技部項(xiàng)目子課題，主持，在研
2.低氧脅迫調(diào)控儲藏稻谷甘油三酯代謝抑制己醛合成的分子機(jī)制研究，國家自然科學(xué)基金面上項(xiàng)目，主持，在研
3.紅外輻射鈍化脂肪酶對儲藏稻谷己醛形成阻控機(jī)制，國家自然科學(xué)基金面上項(xiàng)目，主持，在研
4.糧油原料重金屬污染數(shù)據(jù)庫及風(fēng)險預(yù)測模型的建立與應(yīng)用示范，國家科技部項(xiàng)目子課題，主持，在研
5.紅外輻射對儲藏稻谷中玉米象致死的動力學(xué)特征規(guī)律及機(jī)理研究，國家自然科學(xué)基金項(xiàng)目，主持，結(jié)題
6.智能化稻谷綠色低溫保鮮儲藏關(guān)鍵技術(shù)和裝備的研發(fā)與示范應(yīng)用，江蘇省重點(diǎn)研發(fā)計(jì)劃項(xiàng)目，主持，在研
7.新型儲熱式太陽能糧食產(chǎn)地烘儲一體化系統(tǒng)及裝備的研發(fā)，江蘇省重點(diǎn)研發(fā)計(jì)劃項(xiàng)目子課題，主持，在研
8.紅外輻射阻控稻谷陳化關(guān)鍵技術(shù)研究 全國糧食行業(yè)青年拔尖人才服務(wù)行業(yè)需求自主選題項(xiàng)目，主持，結(jié)題
六、代表性論文
1. Transcriptomics and metabolomic profiling identify molecular mechanism for Aspergillus flavus infection in grain, Food Frontiers
2. Time-Domain NMR Applied to Sitophilus zeamais Motschulsky/Wheat Detection, Journal of Agricultural and Food Chemistry
3. Risk assessment and source tracing of heavy metals in major rice-producing provinces of Yangtze River Basin, Journal of Hazardous Materials
4. Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration, Food Reviews International
5. Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy, Foods
6. Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges, Journal of Stored Products Research
7. Lethal effects and mechanism of infrared radiation on Sitophilus zeamais and Tribolium castaneum in rough rice, Food Control
8. Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating, food and bioprocess technology
9. Influence of infrared drying on storage characteristics of brown rice, Food Chemistry
10. Influence of cooking and texture attributes of far infrared radiated Japonica rice during storage, Journal of Cereal Science
11. Improvement in Storage Stability of Infrared-Dried Rough Rice, Food and Bioprocess Technology
12. Impact of magnetic field-assisted freezing on the physicochemical properties and starch structure of cooked rice: Effects of magnetic types, intensities, and cryostasis time, Carbohydrate Polymers
13. Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices, food bioengineering
14. Heat transfer modelling for novel infrared peeling of potato, Journal of Food Engineering
15. Fluorescence sensor based on IFE between AEP@UCNPs and oxTMB for the determination of Cd2+ in paddy rice combined with HRP enzyme inhibition mechanism Food Science and Human Wellness
16. Evaluation of pulsed light for inactivation of foodborne pathogens on freshcut Effects on quality attributes during storage, Food Packaging and Shelf Life
17. Enhanced hypoglycemic effects of konjac glucomannan combined with Polygonatum cyrtonema Hua polysaccharide in complete nutritional liquid diet fed type 2 diabetes mice International Journal of Biological Macromolecules
18. Efficiency, functionality, and multi-scale structure of citric acid esterified glutinous rice starch synthesized via infrared radiation Food Hydrocolloids
19. Effect on lipoxygenase pathway and flavor stabilization of postharvest strawberries by intense pulsed light treatment Postharvest Biology and Technology
20. Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage LWT-Food Science and Technology
21. Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice Food Chemistry
22. Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice, Food Chemistry
23. Dielectric Barrier Discharge Cold Plasma Improves Storage Stability in Paddy Rice by Activating the Phenylpropanoid Biosynthesis Pathway , Journal of Agricultural and Food Chemistry
24. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties, Food Chemistry
25. Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high-moisture paddy rice, Cereal Chemistry
26. CFD simulations of aeration for cooling paddy rice in a warehouse-type storage facility, American Society of Agricultural and Biological Engineers
27. Applications of novel non-thermal physical field technologies in enhancing the quality and storage stability of grains, Journal of Stored Products Research
