高瑀瓏，男，1974年12月生，博士，教授，碩士生導(dǎo)師

學(xué)歷：

2004年10月畢業(yè)于南京農(nóng)業(yè)大學(xué)食品科學(xué)工學(xué)博士

2001年7月畢業(yè)于沈陽農(nóng)業(yè)大學(xué)食品科學(xué)工學(xué)碩士

1997年7月畢業(yè)于山西農(nóng)業(yè)大學(xué)食品科學(xué)系，學(xué)士

工作經(jīng)歷：

2007年7月－至今，任南京財經(jīng)大學(xué)食品與工程學(xué)院副教授

2004年10月-2007年7月，南京財經(jīng)大學(xué)食品科學(xué)與工程學(xué)院講師

主要研究經(jīng)歷：

2010年1月至2011年1月在加拿大圭爾夫大學(xué)食品安全研究所做1年高級訪問學(xué)者。

研究方向：

食品加工過程中微生物抗性、耐性及其機理研究；超高壓對微生物影響及殺菌機理研究。

發(fā)表論文：

[1] Yu-Long Gao, Xing-Rong Ju. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores. Journal of Microbiological Methods, 2008, 72(1), 20-28.

[2]Yu-Long Gao, Xing-Rong Ju, Wei-Fen Qiu, Han-Hu Jiang. Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control, 2007, 18(10), 1250-1257.

[3]Yu-Long Gao, Xing-Rong Ju, Wu-Ding. A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions. International Journal of Food Microbiology, 2007, 117(3), 287-294

[4]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure. Journal of Food Engineering, 2007, 82(1), 68-76

[5]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer. Journal of Biotechnology, 2006, 125( 3), 351-360.

[6]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat. Process Biochemistry, 2006, 41(2), 362-369.

[7]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments. Journal of Food Engineering, 2006, 77(3), 672-679.