何志勇，1977年生，江南大學食品學院、食品科學與資源挖掘全國重點實驗室教授、博士生導師。1999年本科畢業於南昌大學食品系，2003年、2007年分獲江南大學食品科學專業碩士、博士學位。2007年7月至2009年6月任江南大學食品學院/食品科學與技術國家重點實驗室講師，2009年7月起任副教授，2016年晉升教授，2012年至2013年在美國普渡大學食品科學系擔任訪問學者。入選江蘇省“六大人才高峰”計畫、福建省泉州市“桐江學者”計畫。
何志勇主要從事食品加工與資源綜合利用、天然生物活性物質與功能性食品研究，聚焦食品多酚生物可利用性及其健康功能。主持國家重點研發計畫課題及子課題、國家自然科學基金等項目，發表學術論文250餘篇（SCI論文90餘篇），獲授權發明專利20餘項。研究成果獲教育部科技進步一等獎、中國商業聯合會科技進步二等獎。擔任國家市場監督管理總局特殊食品註冊審評專家，兼任《Frontiers in Nutrition》和《Foods》期刊編委。
人物經歷 ,主講課程,研究領域,科研項目,主要論著,授權專利,成果獲獎,
人物經歷
1999.06本科畢業於南昌大學食品系，2003.03、2007.06先後獲江南大學食品科學專業碩士、博士學位。2007.07-2009.06江南大學食品學院/食品科學與技術國家重點實驗室講師；2009.07晉升副教授、碩士生導師；2012.09-2013.09美國Purdue University食品科學系訪問學者；2016.07晉升教授、博士生導師。入選江蘇省“六大人才高峰”計畫、福建省泉州市“桐江學者”計畫。主要從事食品加工與資源綜合利用、天然生物活性物質與功能性食品方面的研究。主持承擔國家重點研發計畫（課題、子課題）、國家自然科學基金、教育部博士點基金、江蘇省自然科學基金、江蘇省蘇北科技專項計畫、廣東省產學研等國家和省部級項目以及企業合作研究項目。在國內外權威學術期刊發表論文250餘篇，其中以第一作者或通訊作者發表英文SCI論文90餘篇，參編著作1部，獲授權國家發明專利20餘項。研究成果獲教育部科技進步一等獎1項，中國商業聯合會科技進步二等獎2項，福建省科技進步三等獎1項。目前為國家市場監督管理總局食品審評中心特殊食品註冊審評專家，國家及多個省市自然基金項目以及教育部研究生學位論文評審人，英文期刊Frontiers in Nutrition和Foods編委，Food Chemistry，Food Hydrocolloids，Journal of Agricultural and Food Chemistry，食品科學，食品與發酵工業，食品工業科技等國內外期刊審稿人。
主講課程
本科生課程《食品工藝學》
研究生課程《食品新產品開發》
研究領域
食品加工與資源綜合利用
天然生物活性物質與功能性食品
科研項目
1.國家重點研發計畫項目課題（No. 2024YFD2100201）：植物肉品質形成和調控機制研究，2025-2027，主持
2.國家重點研發計畫項目子課題（No. 2022YFF1100204）：基於精細結構的功能物質定向生物轉化研究，2023-2026，主持
3.國家重點實驗室自主研究課題（No. SKLF-ZZB-202102）：基於腸-脂肪軸研究荷葉黃酮調控脂肪細胞棕色化及能量代謝的作用機制，2021-2022，主持
4.國家自然科學基金面上項目（No. 31771978）：食品熱加工處理下蛋白質與多酚的相互作用及其對多酚生物利用性的影響，2018-2021，主持
5.江蘇省“六大人才高峰”計畫（No. NY-095）：江蘇特色農產品資源中功能性花青素天然色素的穩定化利用研究，2019-2021，主持
6.國家重點實驗室自主研究課題（No. SKLF-ZZB-201904）：基於食品蛋白與小分子抗氧劑協同效應的花色苷呈色穩定化研究，2019-2020，主持
7.國家重點實驗室自主研究課題（No. SKLF-ZZB-201801）：食品多酚與大豆蛋白相互作用機制及其對蛋白功能性質的影響，2018-2019，主持
8.江蘇省蘇北科技計畫項目（No. BN2014167）：傳統風味禽肉製品的現代加工關鍵技術研究及新產品開發，2015-2017，主持
9.國家科技支撐計畫項目（No. 2015BAD16B03）：果蔬綠色化學保鮮劑的研發，2016-2018，參與
10.江蘇省科技基礎設施建設計畫（No. BM2014051）：果蔬保鮮和深加工及安全檢測關鍵技術開發與套用，2015-2018，參與
11.廣東省教育部產學研結合項目（No. 2011B090400605）：低碳綠色工藝生產新型功能性糖果的關鍵技術及其產業化研究，2012-2014，主持
12.蘇州市科技計畫項目（No. SNG201402）：植物源性低升血糖功能食品加工關鍵技術與產業化，2014-2016，主持
13.教育部博士點基金項目（No. 20100093120005）：大豆蛋白在貯藏過程中的氧化機制及控制途徑，2011-2013，主持
14.江蘇省自然科學基金項目（No. BK2009614）：橄欖活性成分的分離鑑定及其抗氧化性、抗菌作用研究，2010-2012，主持
主要論著
近五年代表性論著如下：
1. Wang ZY, Zeng MM, Wang ZJ, Chen QM, Chen J, Dai XJ,He ZY*. Nuciferine, a bioactive constituent from Folium nelumbinis, increases thermogenic fat activity possibly through the 5-HT2A/AMPK signaling pathway. Food Bioscience, 2025, 63: 105672.
2. Qie XJ, Wu YR, Chen WP, Bu XT, Wang ZJ, Chen QM, Zeng MM, Chen J, Goff HD,He ZY*. Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, chlorogenic acid bioaccessibility, and antioxidant capacity. Food Bioscience, 2024, 62: 105512.
3. Ang BJ, Yang T, Wang ZY, Cheng Y, Chen QM, Wang ZJ, Zeng MM, Chen J*,He ZY*. In vitro comparative analysis of the effect and structure-based influencing factors of flavonols on lipid accumulation. Journal of Agricultural and Food Chemistry, 2024, 72: 8237–8246.
4. Geng QY, Qin F, Zeng MM, Wang ZJ, Chen QM, Zhang W, Zhu BK,He ZY*, Chen J*. Effects of heat treatment on the profile of volatile flavor components in bamboo shoots. Food Bioscience, 2024, 58: 103817.
5. Xu J, Chen QM, Zeng MM, Qin F, Chen J, Zhang W, Wang ZJ*,He ZY*. Effect of heat treatment on the release of off-flavor compounds in soy protein isolate. Food Chemistry, 2024, 437: 137924.
6. He CH, Ma DD, Zeng MM, Wang ZJ, Chen QM, Chen J,He ZY*. Effect of molecular weight distributions on the gelation rate and other physicochemical properties of bovine bone gelatin (Type B). Food Bioscience, 2024, 57: 103461.
7. Cheng Y, Ang BJ, Xue CY, Wang ZY, Yin LD, Wang T, Chen QM, Wang ZJ, Zeng MM, Zhang W, Chen J*,He ZY*. Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production. Trends in Food Science & Technology, 2024, 143: 104245.
8. Cheng Y, Chen X, Wang ZY, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms. Food Hydrocolloids, 2024, 149: 109560.
9. Cheng Y, Wang ZY, Quan W, Xue CY, Qu T, Wang T, Chen QM, Wang ZJ, Zeng MM, Qin F, Chen J*,He ZY*. Pine pollen: A review of its chemical composition, health effects, processing, and food applications. Trends in Food Science & Technology, 2023, 138: 599–614.
10. Wang ZY, Li Y, Ma DD, Zeng MM, Wang ZJ, Qin F, Chen J, Christian M*,He ZY*. Alkaloids from Lotus (Nelumbo nucifera): Recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications. Critical Reviews in Food Science and Nutrition, 2023, 63(21): 4867–4900.
11. Wang ZY, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J, Christian M*,He ZY*. Food phenolics stimulate adipocyte browning via regulating gut microecology. Critical Reviews in Food Science and Nutrition, 2023, 63(19): 4026–4052.
12. Chen Y, Qie XJ, Quan W, Zeng MM, Qin F, Chen J, Adhikari B*,He ZY*. Omnifarious fruit polyphenols: An omnipotent strategy to prevent and intervene diabetes and related complication? Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4288–4324.
13. Wang ZY, Yang T, Zeng MM, Wang ZJ, Chen QM, Chen J, Christian M*,He ZY*. Miquelianin in Folium Nelumbinis extract promotes white-to-beige fat conversion via blocking AMPK/DRP1/mitophagy and modulating gut microbiota in HFD-fed mice. Food and Chemical Toxicology, 2023, 181: 114089.
14. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH. Food Chemistry, 2023, 425: 136494.
15. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions. Food Hydrocolloids, 2023, 143: 108911.
16. Wang ZY, Xue CY, Wang X, Zeng MM, Wang ZJ, Chen QM, Qin F, Chen J, Christian M*,He ZY*. Quercetin 3-O-glucuronide-rich lotus leaf extract promotes a brown-fat-phenotype in C3H10T1/2 mesenchymal stem cells. Food Research International, 2023, 163: 112198.
17. Qie XJ, Chen WP, Wu YR, Yang T, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chemistry, 2023, 398: 133832.
18. He WJ#, Jiang YT#, Chen K, Chen J, Zeng MM, Qin F, Wang ZJ,He ZY*. Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract. Food Bioscience, 2023, 53: 102624.
19. Qie XJ, Yin ZC, He Z, Xue CY, Wang ZJ, Chen QM, Zeng MM, Chen J,He ZY*. Interaction between β-casein and phlorizin induced by thermal treatment and its effect on the antioxidant activity and bioavailability of phlorizin in vivo. Food Bioscience, 2023, 52: 102479.
20. Quan W, Jiao Y, Xue CY, Li Y, Wang ZJ, Zeng MM, Qin F,He ZY*, Chen J*. Processed potaoes 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, 2022, 62(5): 1417–1425.
21. He WJ#, Guo FX#, Jiang YT, Liu XW, Chen J, Zeng MM, Wang ZJ, Qin F, Li WW*,He ZY*. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chemistry, 2022, 386: 132811.
22. Qie XJ, Chen WP, Wu RY, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Research International, 2022, 157: 111494.
23. Chen X, Guan YM, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH. Food Chemistry, 2022, 377: 132005.
24. Qie XJ, Cheng Y, Chen Y, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions. Food Chemistry, 2022, 375: 131644.
25. Yin ZC#, Qie XJ#, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocolloids, 2022, 123: 107177.
26. Qie XJ, Chen WP, Zeng MM, Wang ZJ, Chen J, Goff HD,He ZY*. Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocolloids, 2021, 121: 107059.
27. Wang ZY, Cheng Y, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J*,He ZY*. Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its phytoconstituents, health benefits and food industry applications. Trends in Food Science & Technology, 2021, 112: 631–650.
28. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J*,He ZY*. Dietary polyphenols to combat nonalcoholic fatty liver disease via the gut–brain–liver axis: A review of possible mechanisms. Journal of Agricultural and Food Chemistry, 2021, 69(12): 3585–3600.
29. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism. Journal of Agricultural and Food Chemistry, 2021, 69(5): 1441–1454.
30. Quan W, Zeng MM, Jiao Y, Li Y, Xue CY, Liu GP, Wang ZJ, Qin F,He ZY*, Chen J*. Western dietary patterns, foods, and risk of gestational diabetes mellitus: A systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 2021, 12: 1353–1364.
31. He WJ#, Yin ZC#, Liu SX, Chen Y, Qie XJ, Chen J, Zeng MM, Qin F,He ZY*. Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. Food Chemistry, 2021, 345: 128829.
32. Yin ZC, Wu YR, Chen Y, Qie XJ, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chemistry, 2021, 340: 127915.
33. Quan W, Zhang C, Wang ZJ, Zeng MM, Qin F,He ZY*, Chen J*. Assessment antioxidant properties of Torreya grandis protein enzymatic hydrolysates: Utilization of industrial by-products. Food Bioscience, 2021, 43: 101325.
34. Qie XJ, Wu YR, Chen Y, Liu C, Zeng MM, Qin F, Wang ZJ, Chen J,He ZY*. Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems. Food Research International, 2021, 140: 110050.
35. Jiang YT#, Yin ZC#, Wu YR, Qie XJ, Chen Y, Zeng MM, Wang ZJ, Chen J,He ZY*. Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. Food Bioscience, 2021, 40: 100911.
36. Cheng Y, Quan W, Qu T, He YJ, Wang ZJ, Zeng MM, Qin F, Chen J*,He ZY*. Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities. Food Chemistry, 2021, 345: 128808.
授權專利
1.何志勇，張國偉，陳潔，曾茂茂，王召君，秦昉.一種功能性阿膠蜜茶飲料的製備方法及其產品.授權專利號：ZL 202110323975.8
2.何志勇，許亮，陳潔，曾茂茂，秦昉，陶冠軍，張爽，王林祥.一種功能性荸薺皮複合果汁飲料的製備方法及其產品.授權專利號：ZL 201810161194.1
3.何志勇，陶靜，陳潔，鄭奕光，王仕丹，曾茂茂，秦昉.一種速溶糖果的製備方法及其產品.授權專利號：ZL 201810161226.8
4.何志勇，許亮，陳潔，曾茂茂，秦昉，陶冠軍，張爽，王林祥.一種從荸薺皮中提取色素的方法.授權專利號：ZL201611026338.X
5.何志勇，陳潔，曾茂茂，秦昉，張爽，陶冠軍，王林祥，朱海東.一種從香榧假種皮中連續提取香榧黃酮和精油的方法.授權專利號：ZL 201610464893.4
6.何志勇，陳潔，許銘珠，曾茂茂，秦昉，陶冠軍，王林祥，張爽.一種提高葡萄皮紅色素穩定性的方法.授權專利號：ZL 201510683493.8
7.何志勇，孟春雨，陳潔，曾茂茂，秦昉，王林祥，陶冠軍，張爽.一種軟罐裝即食營養棗糊的加工製作方法及棗糊.授權專利號：ZL 201510683494.2
8.陳潔，何志勇，於金召，秦昉，王林祥，曾茂茂.一種利用亞臨界水萃取技術從枇杷葉中提取製備熊果酸的方法.授權專利號：ZL 201210057030.7
成果獲獎
1.何志勇，劉謀泉，鄭宗平，孔美蘭，陳潔，徐姣，郭鳳仙，王召君，田華，鄭奕光，陳文田，林璐菁，李秀.食藥資源功能性成分高值化利用關鍵技術研究及套用.中國商業聯合會科學技術進步獎二等獎，2020年
2.鄭宗平，何志勇，郭鳳仙，翁淑燚，陳洪彬，饒建平，陳潔，王勇志，王淑鳳.天然植物提取物高效綠色加工關鍵技術與功能性產品創製.福建省科學技術進步獎三等獎，2020年
3.何志勇，劉謀泉，陳潔，曾茂茂，林玉惠，鄭宗平，孔美蘭，秦昉，林璐菁.熱帶水果資源高效利用關鍵技術研究及產業化開發.中國商業聯合會科學技術進步獎二等獎，2015年
4.陳潔，華欲飛，陳正行，何志勇，曾茂茂，王莉，朱麗娟，林玉惠，曹鏡明，許慕清，郭世峰.植物源蛋白質功能化定向改造與高值化套用關鍵技術及產業化示範.教育部高等學校科學技術進步獎一等獎，2012年
5.呂兵，何志勇，姜啟興，許學勤，夏文水.食品工藝學實驗教學改革與實踐.江南大學教學成果一等獎，2015年
6.李兆豐，洪雁，何志勇，程力，顧正彪.食品專業套用型創新人才培養模式.江南大學教學成果二等獎，2013年
7.獲2016年江南大學“榮智權獎教金”
