一、基本信息

范凯  副教授  博士  硕士生导师

招收研究生专业、方向：(专业)食品科学与工程、食品加工与安全；(方向)农产品加工与贮藏保鲜、食品物理加工技术及品质调控

联系方式：Email：kaifan@yangtzeu.edu.cn

二、教育经历

2016.09-2020.12  江南大学  食品科学与工程  博士

2012.09-2015.06  永利集团官网  植物学          硕士

2008.09-2012.06  永利集团官网  食品科学与工程  学士

三、工作经历

2020.12-至今   版权所有：304永利集团(中国)官网-登录入口

2015.07-2016.06   湖北省农业科学院农产品加工与核农技术研究所

四、开设课程

本科生课程：食品化学、食品添加剂、食品质量管理学、食品化学实验

研究生课程：食品酶学、食品生物技术

五、科研状况

（一）科研项目

（1）湖北省自然科学基金青年项目，碳点/褪黑素涂膜调控黄桃果实抗冷作用机制研究(2023AFB297)，2023.07-2025.06，主持。

（2）湿地生态与农业利用教育部工程研究中心开放基金项目，油菜籽微波预处理对菜籽油氧化稳定性的影响机制研究(KF202316)，2022.12-2024.12，主持。

（二）论文

[1] Jiaxin Wu, Rui Tang, Kai Fan*. Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review. Food Chemistry: X, 2024, 21: 101080.

[2] Jianhua Yao, Wenjuan Chen, Kai Fan*. Novel efficient physical technologies for enhancing freeze drying of fruits and vegetables: A review. Foods, 2023, 12(23), 4321.

[3] Jinfeng Zhang, Shengmao Liu, Chenxue Xie, Chengyang Wang, Yi Zhong, Kai Fan*. Recent advances in pH-sensitive indicator films based on natural colorants for smart monitoring of food freshness: a review. Critical Reviews in Food Science and Nutrition, 2023, 1-20.

[4] Jianhua Yao, Liang Zhang, Kai Fan*. Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce. Food Science and Technology International, 2023, 1-9.

[5] Jianhua Yao, Wenjuan Chen, Kai Fan*. Recent advances in light irradiation for improving the preservation of fruits and vegetables: A review. Food Bioscience, 2023, 56: 103206.

[6] Rui Tang, Yong He, Kai Fan*. Recent advances in stability improvement of anthocyanins by efficient methods and its application in food intelligent packaging: A review. Food Bioscience, 2023, 56: 103164

[7] Jiaxin Wu, Liang Zhang, Kai Fan*. Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 2022, 1-16.

[8] Jiaxin Wu, Liang Zhang, Kai Fan*. Recent advances in ultrasound-coupled drying for improving the quality of fruits and vegetables: a review. International Journal of Food Science and Technology, 2022, 57: 5722-5731.

[9] Jiaxin Wu, Xiwu Jia, Kai Fan*. Recent advances in the improvement of freezing time and physicochemical quality of frozen fruits and vegetables by ultrasound application. International Journal of Food Science and Technology, 2022, 57: 3352-3360.

[10] Li-bing Chen, Kai Fan*. Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit. International Journal of Food Science and Technology, 2022, 57: 268-275.

[11] Kai Fan*, Jiaxin Wu, Libing Chen. Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review. Ultrasonics Sonochemistry, 2021, 80: 105838.

[12] Li-bing Chen, Kai Fan*. Influence of ultrasound treatment in combination with modified atmosphere on microorganisms and quality attributes of fresh-cut lettuce. International Journal of Food Science and Technology, 2021, 56: 5242-5249.