吳濤

2002年9月至2006年7月：安徽農業大學茶與食品科技學院，食品科學與工程學士；

2006年9月至2009年7月：集美大學食品與生物工程學院，食品科學碩士；

2010年9月至2014年3月：浙江大學生物系統工程與食品科學學院，食品科學博士。

1. 食品營養

2. 天然產物對慢病的干預作用研究；

3. 農副產物高值化利用技術

國家自然科學基金項目-漿果花色苷對高脂膳食誘導氧化應激的干預作用及機制研究（31501475）， 2016/01-2018/12、24萬元，主持、在研。

天津市自然科學基金聯合資助項目-漿果花色苷對脂肪代謝干預作用的構效關係及其機制研究（15JCQNJC46300）、2015/04-2018/03、6萬元，主持、在研。

北京食品營養與人類健康高精尖創新中心開放基金資助項目-花色苷對圍絕經期綜合生理狀態的干預機制研究（20161025），2017/01-2018/12, 30萬元，主持，在研。

天津市高等學校基本科研業務費重點資助項目-黑蒜粉工業化生產及其產品應用技術研究(2017ZD02), 2017/05-2020/04、20萬元，主持、在研

（1） Tao Wu, Yaqian Meng, Weiyi Zhang, Rui Liu, Min Zhang.(2018) Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. Food Science and Technology Research. 24 (1), 145_150

（2） Wu, T., Guo, X., Zhang, M., Yang, L., Liu, R., & Yin, J. (2017). Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function. 2017, 8, 3178–3186

（3） Wu, T., Yin J., Zhang, G., Long, H., & Zheng, X. (2016). Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Molecular Nutrition & Food Research. 2016, 60 (3), 687–694.

（4） Wu, T., Guo, Y., Liu, R., Wang, K., & Zhang, m. (2016). Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 2469–2478.

（5） Wu, T., Chen, N., Liu, C., Liu, R., Zhang, J., Xie, X., & Zhang, M. (2017) Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. 31(23), 2814–2817.

（6） Wu, T., Dai, S., Cong, X., Liu, R., & Zhang, M. (2017). Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation, 2017, 41(4). e13024 1-8.

（7） Tao Wu, Jinjin Yin, Hairong Long, Xiaodong Zheng. Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice. International Journal of Food Sciences and Nutrition. 2016, 67(3), 257–664.

（8） Wu, Tao, Tang, Q., Yu, Z., Gao, Z., Hu, H., Zheng, X., & Yu, T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014, 65(3), 351-359.

（9） Wu, Tao, Yu, Z., Tang, Q., Song, H., Gao, Z., Chen, W., & Zheng, X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013, 4, 1654-1661

（10） Wu, Tao, Qi, X., Liu, Y., Guo, J., Zhu, R., Zheng X., & Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem, 2013，141(1), 482-7.

（11） Wu, Tao, Tang, Q., Gao, Z., Yu, Z., Song, H., Zheng, X., & Chen, W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one, 8(10), e77585.

（12） Wu, Tao, Sun, L. C., Du, C. H., Cai, Q. F., Zhang, Q. B., Su, W. J., & Cao, M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry, 115(1), 137-142.

（13） Li, Z., Yu, Y., Li, Z., Wu, T*., & Yin, J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23), 9732-9743.

（14） Li, Z., Yu, Y., Li, Z., & Wu, T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry, 407(10), 2711-2726.

（15） Yin, J. & Wu, T*. (2017) Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevents inflammation and increase fecal fatty acid in diet-induced obese rat. RSC Adv., 7, 47848-47853

（16） Yun, L., Wu, T., Liu, R., Li, K., & Zhang, M. (2018). Structural variation and microrheological properties of a homogeneous polysaccharide from wheat germ. Journal of agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b04730 (Co-Fist）

（17） Li, Q., Wu T., Liu, R., Zhang, M*.(2017) Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, DOI: 10.1002/mnfr.201700473 (Co-Fist）

（18） Song H, Wu T, Xu D, Chu Q, Lin D, Zheng X, Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice, Nutrition, 2016, 32(7-8), 827–833

（19） Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512-518. (Co-Fist）

曾獲“天津市優秀食品科技工作者”、“天津市濱海新區創新創業•專利技術轉化優秀人才稱號。

2023年4月，被授予“天津青年五四獎章”稱號。 ^[4] 

《Foods》客座編輯、《食品研究與開發》和《中國果菜》青年編委，中國糧油學會糧油營養分會理事和天津市食品學會功能食品專業委員會委員。