简介

教授、博士生导师；博士毕业于德国University of Hohenheim大学食品化学研究所；现担任山西农业大学食品学院食品营养与安全检测技术研究中心主任，《Food Science and Human Wellness》和《Journal of Analysis and Testing》青年编委，山西省食品科学技术学会理事。

教学科研

主持山西农业大学校级教改项目1项，一流课程建设项目1项，参编教材1部；主持在研或结题国家自然科学基金、科技部十三五、十四五国家重点研发（子课题）、山西省留学回国人员基金、江苏省自然科学基金等国家和省级项目10多项。

获授权国家发明专利7项（已授权许可使用1项），申报美国专利1项。

第一作者或独立通讯作者发表高水平研究文章20多篇。近期代表作：

Chen, Y., Huang, C., Hellmann, B., Jin, Z., Xu, X., & Xiao, G. (2020). A new HPTLC platformed luminescent biosensor system for facile screening of captan residue in fruits. Food Chemistry, 309, 125691. https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125691.

Chen, Y., Huang, C., & Xu, X. (2021). HPTLC-Densitometry Screening and Mass Identification of Fluorescent Whitening Agents Contamination in Cereal Flour. Food Analytical Methods, 14(4), 814-822. https://doi.org/10.1007/s12161-020-01935-9.

Chen, Y., Chen, Q., & Wei, X. (2021). Separable surface enhanced Raman spectroscopy sensor platformed by HPTLC for facile screening of malachite green in fish. Microchemical Journal, 170, 106694. https://doi.org/https://doi.org/10.1016/j.microc.2021.106694.

Yu, Z., Zhang, H., Guo, H., Zhang, L., Zhang, X., & Chen, Y. (2022). High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. Ultrasonics Sonochemistry, 86, 106036. https://doi.org/https://doi.org/10.1016/j.ultsonch.2022.106036.

Yu, Z., Hu, J., Gao, S., Han, R., Ma, L., & Chen, Y. (2022). Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk. Food Research International, 156, 111146. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111146.

Yu, Z., Guo, H., Liu, C., Wang, R., Zhang, L., Zhang, X., & Chen, Y. (2022). Ultrasound accelerates pickling of reduced-sodium salted duck eggs: An insight into the effect on physicochemical, textural and structural properties. Food Research International, 156, 111318. https://doi.org/https://doi.org/10.1016/j.foodres.2022.111318.

多次在法国里昂、德国柏林、泰国曼谷、四川成都、海南三亚等地举行的国际学术会议上应邀作口头报告。团队倡导食品、化学、物理、医学多学科交叉融合，国际化视野，为博士和硕士研究生提供多渠道的成长与成才路径，与领域内多个国家级科研平台和单位建立了联合培养机制。

获奖荣誉

德国Dieter Jaechen Award of Young Researcher, 2017,排名1/1，附3000欧元奖金

广东省科技进步二等奖，2020，排名8/12