一、基本情况

陈佳（1993.05），男，食品科学与工程专业博士，讲师，硕士生导师。

通讯地址：山东省聊城市东昌府区湖南路1号

E-mail：jiachenlcu@163.com

二、研究方向

粮油功能化加工及安全检测

药食同源资源挖掘与利用

三、学习及工作经历

2012.09-2016.06 青岛农业大学  粮食工程  本科

2016.09-2019.06 西北农林科技大学 粮食、油脂及植物蛋白工程  硕士研究生

2019.09-2023.06 西北农林科技大学  食品科学与工程  博士研究生

2023.06-今 聊城大学  食品科学与工程专业  讲师

四、社会兼职

2026.01-今 陕西渭南粮油功能化加工科技小院专家 

2026.04-今 山东省科技特派员

五、教学工作

主要承担食品科学与工程专业《食品机械与设备》《食品安全与评价实验》以及研究生《现代仪器分析技术》《食品安全与检测》等课程的教学任务。

六、承担课题

1. 国家自然科学基金项目：抗氧化剂对油炸过程氧化甘油三酯类化合物形成调控机制研究，主持；

2. 山东省高等学校青创科技支持计划：灵芝活性组分的高效制备与稳态化递送研究，主持；

3. 山东省青年科技人才托举工程，主持；

4. 校企横向合作项目：基于稳态化技术的全组分灵芝孢子油微囊粉制备及软胶囊产品开发，主持；

5. 聊城大学博士科研启动项目，炸制油条过程中氧化甘油三酯类化合物形成机理及控制研究，主持。

七、获奖情况

2020.08，陕西省科技工作者创新创业大赛三等奖 (1/6);

2021.11，陕西省科技工作者创新创业大赛三等奖 (3/7);

2022.10，中国粮油学会科学技术一等奖 (6/9);

2026.03，中国产学研合作促进会科技创新奖创新成果奖 (7/10)。

八、代表性论著

[1] Chen Jia, et al. Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process. Food Chemistry, 2025. 464, 141783. (一区)

[2] Chen Jia, et al. Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds. Food Chemistry: X, 2025. 29, 102673. (一区)

[3] Chen Jia, et al. Mitigating lipid oxidation products in soybean frying oil: efficacy of some additives. Journal of Food Measurement and Characterization, 2025. 20(3), 2910-2921.

[4] Chen Jia, et al. Fortification of chinese steamed bread through broken Ganoderma lucidum spore powder incorporation: effects on physicochemical and quality properties. Foods, 2025. 14, 1433.

[5] Chen Jia, et al. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chemistry, 2023. 410, 130458. (一区)

[6] Chen Jia, et al. The formation, determination and health implications of polar compounds in  edible oils: Current status, challenges and perspectives. Food Chemistry, 2020. 364, 130451. (一区)

[7] Chen Jia, et al. Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. Food Chemistry: X, 2022. 14, 100359. (一区)

[8] Chen Jia, et al. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes. LWT-Food Science and Technology, 2020. 129, 109538. (一区)

[9] Chen Jia, et al. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process. LWT-Food Science and Technology, 2018. 91, 477483. (一区）

[10] Geng Qiaona#, Chen Jia#, et al. Salt-assisted aqueous extraction combined with Span 20 allow the obtaining of a high-quality and yield walnut oil. LWT-Food Science and Technology, 2020. 131, 108956. (一区)

[11] Chen Jia, et al. Comparison of non-volatile degradation products formed from different vegetable oils during deep frying of French fries. International Journal of Food Science and Technology. 2022. 15921.

[12] Chen Jia, et al. Polar compound composition of four vegetable oils as affected by tert-butylhydroquinone (TBHQ) and chlorophyll during room-temperature storage. International Journal of Food Science and Technology. 2020. 56(4), 1886-1895.

[13] Chen Jia, et al. Determination of total polar compounds in frying oils by PE-Film-Based FTIR and ATR-FTIR spectroscopy. European Journal of Lipid Science and Technology, 2018.120(12), 1800250.

[14] Chen Jia, et al. Formation of oxidation products in polar compounds of different vegetable oils during French fries deep-frying. Journal of Food Processing and Preservation, 2022. 10704.

[15] Chen Jia, et al. An improved method for determination of cyanide content in bitter almond oil. Journal of Oleo Science, 2018. 67(3), 289-294.

[16] 陈佳, 等. 基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展[J].食品科学, 2018, 39(07): 270-277.

九、国家发明专利

[1] 于修烛，李泳霖，黄丹，陈佳，魏存成，刘恒，马世康，欧阳韶晖。一种葵花籽油中蜡质的快速检测方法，国家发明专利，专利号：ZL202010242352.3. 2023/03/28.