副教授、硕士生导师—全威

基本情况

全威，博士，副教授，硕士生导师，食品科学与工程系副主任。

获湖南农业大学神农学者III层次人才计划支持。

研究生招生：食品科学与工程（学硕）、食品加工与安全（专硕）

邮箱：reus_quan@hunau.edu.cn

主要研究方向：

1. 食品加工过程中有害产物的生成机制、调控策略及其对人体健康的影响；

2. 基于代谢组学评价食品加工过程中有害产物的生物毒性；

3. 膳食生物活性成分的生物利用度与健康功能评价；

4. 传统肉制品品质形成规律与绿色加工制造新技术。

教育经历：

2011/09-2015/06  湖南农业大学食品科学技术学院              食品科学与工程  学士

2018/09-2019/06  日本国立神户大学医学部                    预防医学        访学

2015/09-2021/06  江南大学食品科学与资源挖掘全国重点实验室  食品科学与工程  博士 

教学科研经历： 

2021/07-2024/02   湖南农业大学  食品科学技术学院   校聘教授

2024/03-至今     湖南农业大学  食品科学技术学院   副教授

讲授课程：

《食品化学》、《食品感知科学》、《食品科学导论》、《食品组学专题》

主持的代表性科研项目：

1. 国家自然科学基金青年科学基金项目，亲水胶体对姜黄素阻断肉制品热加工过程中杂环胺和晚期糖基化终产物形成的影响机制与调控途径研究，2024.01-2026.12，主持。

2. 湖南省自然科学基金青年基金项目，柑橘多甲氧基黄酮对热加工肉制品中多元危害物的协同消减作用与构效关系研究，2023.01-2025.12，主持。

3. 长沙市自然科学基金项目，酰胺类化合物同步减控热加工肉制品中多种有害物形成的构效关系及对其风味品质的影响研究，2022.1-2023.12，主持。

4. 国家重点研发计划项目子课题，肉类活性包装保鲜减损技术与设备，2022.11-2027.10，参与。

5. 国家自然科学面上项目，基于共有醛类中间体阻断及环外游离氨基加合终产物消除的的食源性杂环胺双效减控途径研究, 2019.1-2023.12，参与。

学术兼职：

湖南省食品科学技术学会青年委员、《Food Science of Animal Products》青年编委、《Food Safety and Health》青年编委、《肉类研究》青年编委、Food Chemistry、Critical Reviews in Food Science and Nutrition、Food & Function、Frontiers in Cardiovascular Medicine等学术期刊，兼职审稿人

代表性论文：

1. Zhang, H., Mo, L., Chen, X., Li, M., Li, M., Xu, Y., ... & Quan, W. (2023). The effect of exogenous free Nε‑(Carboxymethyl) Lysine on diabetes-associated cognitive dysfunction: neuroinflammation, and metabolic disorders. Food Science and Human Wellness.

2. Wang, Y., Kuang, Y., Luo, J., Zeng, M., He, Z., Shen, Q., ... & Quan, W. (2023). Health effects of exposure to β-carboline heterocyclic amines: Insight into metabolic perturbations and biochemical analysis. Food & Function, 14(9), 4006-4016.

3. Quan, W., Lin, Y., Zou, H., Li, M., Luo, J., He, Z., ... & Liu, Z. (2022). Can habitual tea drinking be an effective approach against age-related neurodegenerative cognitive disorders: A systematic review and meta-analysis of epidemiological evidence. Critical Reviews in Food Science and Nutrition, 1-17.

4. Quan, W., Li, M., Jiao, Y., Zeng, M., He, Z., Shen, Q., & Chen, J. (2022). Effect of Dietary Exposure to Acrylamide on Diabetes-Associated Cognitive Dysfunction from the Perspectives of Oxidative Damage, Neuroinflammation, and Metabolic Disorders. Journal of Agricultural and Food Chemistry, 70(14), 4445-4456.

5. Quan, W., Jiao, Y., Xue, C., Li, Y., Wang, Z., Zeng, M., ... & Chen, J. (2022). Processed potatoes 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, 62(5), 1417-1425.

6. Quan, W., Lin, Y., Xue, C., Cheng, Y., Luo, J., Lou, A., ... & Chen, J. (2022). Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats. Food & Function.

7. Quan, W., Zeng, M., Jiao, Y., Li, Y., Xue, C., Liu, G., ... & Chen, J. (2021). Western dietary patterns, foods, and risk of gestational diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 12(4), 1353-1364.

8. Quan, W., Jiao, Y., Li, Y., Xue, C., Liu, G., Wang, Z., ... & Chen, J. (2021). Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats. Food Research International, 141, 110129.

9. Quan, W., Wu, Z., Jiao, Y., Liu, G., Wang, Z., He, Z., ... & Chen, J. (2021). Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis. Food Chemistry, 339, 127853.

10. Quan, W., Jiao, Y., Xue, C., Li, Y., Liu, G., He, Z., ... & Chen, J. (2021). The effect of exogenous free N ε-(carboxymethyl) lysine on diabetic-model Goto-Kakizaki rats: Metabolomics analysis in serum and urine. Journal of Agricultural and Food Chemistry, 69(2), 783-793.

11. Quan, W., Li, Y., Jiao, Y., Xue, C., Liu, G., Wang, Z., ... & Chen, J. (2020). Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chemistry, 332, 127387.

12. Quan, W., He, W., Qie, X., Chen, Y., Zeng, M., Qin, F., ... & He, Z. (2020). Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chemistry, 320, 126655.

13. Quan, W., Qie, X., Chen, Y., Zeng, M., Qin, F., Chen, J., & He, Z. (2020). Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 308, 125598.