bv伟德源自英国始于1946-Venice Dream City

廖红梅，博士，教授，硕士生导师。江苏省高校“青蓝工程”优秀青年骨干教师。长期从事植物资源食品加工基础与技术相关研究，围绕植物资源食品开发、新型食品加工技术基础及应用、食品微生物安全及风险评估展开研究。近年来主持国家自然科学基金青年项目、面上项目、国家十三五重点研发计划课题等省部级以上项目6项。以第一/通讯作者在Int. J. Food Microbiol.、Food Microbiol.、Food Control、Innov. Food Sci. Emerg.等期刊发表学术论文40余篇，获授权国家发明专利7件。

►教育背景

2014/06-2015/05，普渡大学 食源性致病菌快速检测，进修

2005/09-2010/06，中国农业大学 农产品加工及贮藏工程，博士

2001/09-2005/06，湖南农业大学 食品科学，本科

►工作经历

2022/06-至今 bv伟德源自英国始于1946 教授 硕士生导师

2014/10-2022/06 bv伟德源自英国始于1946 副教授 硕士生导师

2010/08-2014/10 bv伟德源自英国始于1946 校聘副教授

1.国家自然基金面上项目：外膜蛋白A及其介导Rcs系统调控沙门氏菌VBNC态形成的作用及机制，主持，2022-2025;

2.国家自然基金面上项目：热辅助超声波杀菌过程中鼠伤寒沙门氏菌VBNC状态形成及控制研究，主持，2015-2018；

3.国家自然科学基金青年基金：低温辅助超声波对鼠伤寒沙门氏菌的杀菌动力学及机理研究，主持，2012-2014；

4.国家重点研发计划项目:热带亚热带果蔬汁品质控制关键技术及应用示范，子课题，2017-2020.

1.Hongmei Liao, Wenxian Zhu, Kui Zhong, Yuanfa Liu*.Evaluation of colour stability of clear red pitaya juice treated by thermosonication.LWT - Food Science and Technology, 2020, 121:108997.

2.Hongmei Liao, Kui Zhong, Xiaosong Hu, Xiaojun Liao.Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk.Innovative Food Science and Emerging Technologies, 2019, 52: 457-462.

3.Hongmei Liao, Ruirui Zhang, Kui Zhong, Yun Ma, Xinying Nie, Yuanfa Liu*. Induction of a viable but non-culturable state inSalmonellaTyphimurium is correlated with free radicals generated by thermosonication.International Journal of Food Microbiology, 2018, 286: 90-97.

4.Hongmei Liao, Lifen Jiang, Yuliang Cheng, Xiaojun Liao, Ruirui Zhang. Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice.Ultrasonics Sonochemistry, 2018,42:244-249.

5.Hongmei Liao, Lifen Jiang, Ruirui Zhang.Induction of a viable but non-culturable state inSalmonella Typhimuriumby thermosonication and factors affecting resuscitation.FEMS Microbiology Letters,2018, 365(2), fnx249.

6.Hongmei Liao, Zhong Kui*, Xiaojun Liao, Xiaosong Hu. Inactivation of natural microorganisms in raw whole milk by high pressure carbon dioxide. International Journal of Food Science & Technology, 2014, 49(3): 696-702,

7.Hongmei Liao, Fusheng Zhang, Xiaosong Hu, Xiaojun Liao. Effects of high pressure carbon dioxide on proteins and DNA inEscherichia coli.Microbiology, 2011, 157: 709-720.

8.Hongmei Liao, Fusheng Zhang, Xiaojun Liao, Xiaosong Hu, Yi Chen, Le Deng. Analysis ofEscherichia colicell damage induced by HPCD using microscopies andfluorescent staining.International Journal of Food Microbiology, 2010, 144: 169-176.

9.Hongmei Liao, Zhuyuan Zhang, Xiangzhen Kong, Jihong Wu, Xiaojun Liao*, Xiaosong Hu. Modeling the inactivation ofSalmonella typhimuriumby dense phase carbon dioxide in carrot juice.Food Microbiology, 2010, 27 (1): 94-100.

10.Hongmei Liao, Liyun Zhang, Xiaosong Hu, Xiaojun Liao*. Effect of high pressure CO₂and mild heat processing on natural microorganisms in apple juice.International Journal of Food Microbiology, 2010, 137(1): 81-87.

本科生：《食品加工与制造》、《食品加工概论》、《食品工艺学实验》、食品专业毕业设计

（8周工厂设计）

研究生：《高级技能培训》