张洪超 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2005.09-2012.06 北京化工大学生物化工学士、硕士 2012.08-2016.12 美国华盛顿州立大学食品工程博士工作经历 2017.02-2017.10 美国华盛顿州立大学食品工程博士后 2017.10-2021.01 美国马里兰大学营养与食品科学博士后 2021.05至今中国农业大学食品科学与工程副教授教学工作本科生课程：食品工厂设计、食品加工新技术、科学研究与创新素养研究生课程：现代食品包装、现代食品加工技术科研项目国家重点研发计划，食品制造与农产品物流科技支撑专项课题，2022-2026，主持企业合作项目，箱装饮用水微生物生长与货架期预测，2021，主持美国马里兰州农业试验站项目，新型光催化抗菌涂层来提高草莓的微生物安全性和货架期，2019-2021，主持社会兼职北京食品学会未来食品分会副秘书长中国食品学会果蔬分会、非热加工分会委员美国食品技术协会包装分部委员国际期刊Sustainability 客座编辑荣誉奖项美国食品技术协会普吉特湾分区学术成就奖，2016 美国农业与生物工程协会Boyd Scott学术竞赛一等奖，2016

研究领域

非热、柔性和协同的新型果蔬杀菌技术研究基于模型化、数字化和智能化的食品加工工程技术与装备研究预制中式菜肴、果蔬和其他食品的包装与货架期研究

近期论文

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Hongchao Zhang, Abraham M. Montemayor, Stratton T. Wimsatt, Rohan V. Tikekar. Effect of combination of UV-A light and chitosan-gallic acid coating on microbial safety and quality of fresh strawberries. 2022. Food Control. 140, 109106. Hongchao Zhang, Rohan V. Tikekar. Air microbubble assisted washing of fresh produce: effect on microbial detachment and inactivation. Postharvest Biol. Technol. 2021, 181, 111687. Hongchao Zhang*, Shyam S. Sablani. Recent development in food packaging reinforced with fruit and vegetable waste and processing by products. 2021. Current Opinion in Food Science. 742. Armando Quintanilla, Hongchao Zhang, Joseph Powers, Shyam S. Sablani. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. 2021. Food Bioprocess Technol. 14, 804–816. Peihua Ma, Zhi Zhang, Shawn Tsai, Hongchao Zhang, Yuan Li, Fang Yuan, Qin Wang. Curcumin-loaded pickering emulsion formed by ultrasound and stabilized by metal organic framework optimization. 2021. Foods 10. Hongchao Zhang, Shawn Tsai, Rohan V. Tikekar. Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and its impact on quality during storage. 2020. Food Control. 121, 107580 Hongchao Zhang*, Qiao Ding, Andrea Gilbert, Sttraton Wimsatt, Rohan V. Tikekar. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food grade compounds. 2020. Comprehensive Review in Food Science and Food Safety, 19, 2110-2138. Hongchao Zhang, Siyuan Wang, Kasey Goon, Andrea Gilbert, Cuong Nguyen Huu, Martin Walsh, Nitin Nitin, Steven Wrenn, Rohan V. Tikekar. Inactivation of foodborne pathogen based on synergistic effects of ultrasound and natural compounds during fresh produce washing. 2020. Ultrasonics Sonochemistry, 64, 104983. Hongchao Zhang, Heather Leigh Dolan, Qiao Ding, Siyuan Wang, Rohan V. Tikekar. Antimicrobial action of octanoic acid against Escherichia coli O157: H7 during washing of baby spinach and grape tomatoes. 2019. Food Research International, 125, 108523. Juhi Patel, Saleh Al-Ghamdi, Hongchao Zhang, Renata Queiroz, Juming Tang, Tom Yang, Shyam S. Sablani. Shelf life study of ready-to-eat macaroni and cheese in oxygen scavenger and high barrier packaging sterilized via microwave-assisted thermal sterilization. 2019. Food and Bioprocess Technology. 12(9), 1516-1526. Hongchao Zhang, Juhi Patel, Kanishka Bhunia, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Carolyn Ross, Juming Tang, Shyam S. Sablani. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric pouches gas barrier during storage. 2019. Food Packging and Shelf Life, 21, 100324. Hongchao Zhang, Kanishka Bhunia, Nydia Munoz, Li Li, Juming Tang, Barbara Rasco, Shyam S. Sablani. Linking morphology changes to barrier properties of multi-layer films utilized for microwave-assisted thermal sterilized food. 2017. Journal of Applied Polymer Science, 45481. Nydia Munoz, Kanishka Bhunia, Hongchao Zhang, Gustavo Barbosa-Cánovas, Juming Tang, Shyam Sablani. Investigating oxygen as a hurdle to improve the safety of in-pack pasteurized food during storage at different temperatures. 2017. International Journal of Food Microbiology. 253, 29-35. Hongchao Zhang, Juming Tang, Barbara Rasco, Zhongwei Tang, Shyam S. Sablani. Shelf life modeling of microwave-assisted thermal sterilized mashed potato. 2016. Journal of Food Engineering.183, 65-73. Hongchao Zhang, Bhunia Kanishka, Pengqun Kuang, Juming Tang, Barbara Rasco, Mattinson Denise Scott, Shyam S. Sablani.Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato. 2016. Journal of Food and Bioprocess Technology. 9(2), 341-351. Bhunia Kanishka, Hongchao Zhang, Barbara Rasco, Juming Tang, Shyam S. Sablani. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization. 2016. Innovative Food Science & Emerging Technologies. 38,124-130.