裴斐，博士，教授，碩士生導(dǎo)師
研究方向：農(nóng)產(chǎn)品貯藏與加工、食品質(zhì)量與安全等。
電子郵箱：feipei87@163.com
一、教育經(jīng)歷
2009-2014年，南京農(nóng)業(yè)大學(xué)，食品科學(xué)專業(yè)，博士學(xué)位；
2005-2009年，中國農(nóng)業(yè)大學(xué)，食品質(zhì)量與安全專業(yè)，學(xué)士學(xué)位。
二、工作經(jīng)歷
2014年-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/教授。
三、教學(xué)工作
主講《學(xué)科導(dǎo)論》《功能食品》等本科課程和《食品安全專題》《食品科學(xué)專題》研究生課程，主持江蘇省研究生教育教學(xué)改革課題重大課題1項(xiàng)，校級教改課題4項(xiàng)，獲江蘇省優(yōu)秀碩士學(xué)位論文指導(dǎo)教師，南京財(cái)經(jīng)大學(xué)教師教學(xué)公開賽二等獎(jiǎng)。
四、研究領(lǐng)域及方向
重點(diǎn)開展食用菌、谷物等農(nóng)產(chǎn)品的高值化儲運(yùn)、加工技術(shù)及其過程精準(zhǔn)控制技術(shù)研究。主持國家自然科學(xué)基金（面上/青年）、十三五/十四五國家重點(diǎn)研發(fā)計(jì)劃子課題、江蘇省自然科學(xué)基金（杰青/面上/青年）等多項(xiàng)國家、省部級項(xiàng)目，入選江蘇省“青藍(lán)工程”中青年學(xué)術(shù)帶頭人、江蘇省“六大人才高峰”高層次人才、江蘇省“雙創(chuàng)計(jì)劃”科技副總、江蘇省“青藍(lán)工程”優(yōu)秀青年骨干教師等省級人才計(jì)劃項(xiàng)目。以第一或通訊作者發(fā)表論文40余篇，以主要完成人獲江蘇省科學(xué)技術(shù)獎(jiǎng)一等獎(jiǎng)2項(xiàng)、教育部科技進(jìn)步二等獎(jiǎng)2項(xiàng)。
五、近兩年代表性論文（第一/通訊作者）
[1] Extraction mechanism and bio-activities of capsaicinoids from lantern peppers placenta using deep eutectic solvents [J].Food Chemistry, 2025, 464, 141773.
[2] UV-B radiation mitigates oxidative stress damage in postharvestAgaricus bisporusby modulating the antioxidant defense system [J].Postharvest Biology and Technology, 2025, 219, 113266.
[3] Effects of ferulic acid on the polymerization behavior of gluten protein and its components [J].Food Hydrocolloids, 2024, 147, 109388.
[4] CA-g-CS/PLA film packaging improved storage stability through the MAPK signaling pathway of postharvestAgaricus bisporus[J].Postharvest Biology and Technology, 2024, 209, 112688.
[5] Prediction of moisture content ofAgaricus bisporusslices as affected by vacuum freeze drying using hyperspectral imaging [J].Food Control, 2024, 159, 110290.
[6] Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated byin vitrodigestion and fermentation [J].Food Science and Human Wellness, 2023, 12(2): 662-668.
[7] Transcriptome analysis reveals the mechanism of caffeic acid-grafted-chitosan/polylactic acid film packaging to delay quality deterioration in postharvestAgaricus bisporus[J].Scientia Horticulturae, 2023, 309, 111647.
[8] The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A review [J].Food Hydrocolloids, 2023, 135, 108212.
[9] Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough [J].Journal of Cereal Science, 2023, 111, 103669.
[10]Caffeic acid-grafted chitosan/polylactic acid packaging affects bacterial infestation and volatile flavor of postharvestAgaricus bisporus[J].Journal of Food Composition and Analysis, 2023, 122, 105504.
