陳芳

1991.9-1995.6 北京農業大學，蔬菜科學專業，獲學士學位

1995.9-1998.6 中國農業大學，農產品貯藏與加工專業，獲碩士學位

2000.9-2003.6 中國農業大學，農產品加工及貯藏工程，獲博士學位 ^[1] 

1998.7-2000.8 北京市蜂產品公司，助理工程師

2003.7-至今 中國農業大學食品科學與營養工程學院教師

2007.10-2008.6 美國俄亥俄州立大學訪問學者

2016.8-2017.3 美國克萊姆森大學訪問學者 ^[1] 

中國食品科學技術學會青年委員會秘書長。

中國農業工程學會會員。

北京食品學會會員。

國家有機食品認證檢察員。

農業部果蔬加工重點實驗室副主任

國家果蔬加工產業創新戰略聯盟秘書長

中國綠色食品專家諮詢委員會委員

《Food Additives and Contaminants: Part A》和《食品質量安全檢測學報》編委 ^[1-2] 

1.本科生課程：食品安全與日常飲食、食品安全科學導論、食品安全的古今與未來

2.研究生課程：食品加工過程安全研究進展 ^[1] 

1. 果蔬營養與疾病干預；

2. 食品加工安全控制；

3. 果蔬加工技術 ^[1] 

主持國家自然科學基金優秀青年基金以及自然基金面上課題共3項，科技部科技支撐計劃課題2項，教育部新世紀優秀人才支持計劃課題、教育部科學研究計劃課題和北京市科技新星計劃課題等；作為研究骨幹參加973、863計劃課題多項。

目前承擔的主要科研項目：

1. 國家自然科學基金面上項目，果膠熱降解對丙烯酰胺形成的抑制機制、2017/01-2020/12，主持。

2. 北京市科技計劃課題，果蔬營養健康食品研發公共服務平台建設、2016/01-2018/12，主持。 ^[1] 

共同主編《食品安全與日常飲食》和《膜分離技術與食品加工》，副主編《食品加工與保藏》、《糧食製品安全生產與品質控制》和《農產品深加工技術》。截至2017年，在國內外學術期刊累計發表論文150餘篇，SCI收錄論文80餘篇，第一作者或通訊作者SCI論文38篇。

代表性論文：

Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F*. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 2013, 41: 3260–3267.

Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F *. Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave Treatment. Agricultural and Food Chemistry, 2013, 61: 373-378.

Song J, Zhao M, Liu X, Zhu Y, Hu X, Chen F*. Protection of cyanidin-3-glucoside against oxidative stress inducedby acrylamide in human MDA-MB-231 cells. Food and Chemical Toxicology, 2013, 58: 306–310.

Liu J, Man Y, Zhu Y, Hu X, Chen F *. Simultaneous Analysis of Acrylamide and Its Key Precursors,Intermediates, and Products in Model Systems by Liquid Chromatography Triple Quadrupole Mass Spectrometry. Analytical Chemistry, 2013, 85 (19): 9262–9271。

Li Y, Han L, Ma R, Xu X, Zhao C, Wang Z*, Chen F*, Hu X. Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. Journal of Food Engineering, 2012, 109: 274-280.

Zhang Y, Hou Y, Zhang Y, Chen J, Chen F *, Liao X, Hu X. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment. Journal of Agricultural and Food Chemistry, 2012 92, (4): 743-750.

Zhang Y, Zhang Z, Chen F*, Zhang H, Hu X. Effect of sonication on eliminating of phorate in apple juice. Ultrasonics Sonochemistry, 2012, 19: 43-48.

Li Y, Xu X, Wang J, Wang Z, Chen F*. Kinetics and thermodynamics characteristics of microwaveassisted extraction of anthocyanins from grape peel. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(1): 326-332.

Zhang F, Dong P, Feng L, Chen F *, Wu J, Liao X, Hu X. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage. Food Bioprocess Technology, 2012, 5: 3170-3180.

Zhang L, Liu S, Cui X, Pan C, Zhang A, Chen F A review of Sample preparation methods for the pesticide residue analysis in foods. Central European Journal of Chemistry, 2012, 10(3): 900-925.

Liu J, Chen F*, Man Y, Dong J, Hu X. The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products. Food Chemistry, 2011, 128: 442-449.

Zhang L, Liu J, Zhang P, Yan S, He X, Chen F*. Ionic Liquid-Based Ultrasound-Assisted Extraction of Chlorogenic Acid from Lonicera japonica Thunb. Chromatographia, 2011, 73: 129–133.

Zhang Y, Hou Y, Chen F*, Xiao Z, Zhang J, Hu X*. The degradation of chlorpyrifos and diazinon in aqueous solution by ultrasonic irradiation: Effect of parameters and degradation pathway. Chemosphere, 2011, 82: 1109-1115.

Zhang Y, Xiao Z, Chen F*, Ge Y, Wu J, Hu X. Degradation behavior and products of malathion and chlorpyrifos spikedin apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 72–77.

Zhang Y, Zhang W, Liao X, Zhang J, Hou Y, Xiao Z, Chen F*, Hu X. Degradation of diazinon in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 662–668.

Chen F, Zeng L, Zhang Y, Liao X, Ge Y, Hu X, Jiang L. Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chemistry, 2009, 112: 956–961.

Liu J, Zhao G, Yuan Y, Chen F.*, Hu X.. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Food Chemistry, 2008, 108 (2): 760-767.

Yuan Y, Zhao G, Chen F*, Hu X. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chemistry, 2008, 108 (3): 885-890.

Yuan Y, Zhao G, Hu X*, Wu J, Liu J, Chen F*. High correlation of methylglyoxal with acrylamide formation in glucose/asparagines Maillard reaction model. European Food Research and Technology, 2008, 226 (6): 1301-1307.

Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 2007, 14 (6): 767-778.

Chen F, Wang Z, Zhao G, Cai T, Liao X, Guo L, Hu X. Purification process of octacosanol extracts from rice bran wax by molecular distillation. Journal of Food Engineering, 2007, 79 (1): 63-68.

Sun Y, Liao X, Wang Z, Hu X, Chen F*. Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry. European Food Research and Technology, 2006, 255 (3-4): 511-523.

Chen F, Cai T, Zhao G, Liao X, Guo L, Hu X. Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology. Journal of Food Engineering, 2005, 70 (1): 47-53.

Daotong Li，Pengpu Wang，Yinghua Luo，Mengyao Zhao，Fang Chen*. Health benefits of anthocyanins and molecular mechanisms: update from recent decade. Critical Reviews in Food Science and Nutrition. 2017, 57:1729-1741. (IF:5.492) ^[2] 

Mengyao Zhao, Fu Sheng Lewis Wang, Xiaosong Hu, Fang Chen*, Hing Man Chan*. Acrylamide-induced neurotoxicity in primary astrocytes and microglia: Roles of the Nrf2-ARE and NF-kB pathways. Food and Chemical Toxicology. 2017, 106, 25-35. (IF:3.778)

Daotong Li，Pan Wang，Pengpu Wang，Xiaosong Hu，Fang Chen*. The gut microbiota: A treasure for human health. Biotechnology Advances. 2016, 34:1210-1224. (IF:9.848)

Yuchen Zhu，Yinghua Luo，Pengpu Wang，Mengyao Zhao，Lei Li，Xiaosong Hu，Fang Chen*. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chemistry. 2016, 194:643-649. (IF:4.052)

Mengyao Zhao，Pengpu Wang，Yuchen Zhu，Xin Liu，Xiaosong Hu，Fang Chen*. Blueberry anthocyanins extract inhibits acrylamide-induced diverse toxicity in mice by preventing oxidative stress and cytochrome P450 2E1 activation，Journal of Functional Foods. 2015, 14：95-101. (IF:3.973)

Yanbing Liu，Pengpu Wang，Fang Chen*，Yuan Yuan*，Yuchen Zhu，Haiyang Yan，Xiaosong Hu. Role of plant polyphenols in acrylamide formation and elimination. Food Chemistry. 2015, 186: 46-53. (IF:4.052) ^[1] 

1. 一種降低或脱除蝦中過敏原的方法。（專利號：ZL201210477089.1，第一發明人）

2. 花色苷提取物脂質體及其製備方法。（專利號：ZL201210177952.1，第一發明人）

3. 一種降低果蔬汁中有機磷農藥殘留的方法。（專利號：ZL200810224308.9，第一發明人）

4. 一種脱除番茄紅素油樹脂中溶劑殘留的方法。（專利號：ZL200810224307.4，第一發明人）

5. 一種降低豆奶中有機磷農藥殘留的方法。（專利號：ZL20081 0224305.5，第一發明人）

6. 一種二十八烷醇提取物微膠囊粉末及其製備方法。（專利號：ZL200510076612.X，第一發明人） ^[1] 

1.2016年，獲中國食品科學技術學會技術進步一等獎（排名第1）

2.2014年，獲福建省科學技術進步獎二等獎（排名第1）、獲中國商業聯合會全國商業科技進步獎一等獎（排名第1）

3.2013年，獲國家科技進步獎二等獎（排名第4）、農業部中華農業科技獎一等獎（排名第5）

4.2008年，獲教育部科學技術進步獎推廣類二等獎（排名第4）、北京市科學技術獎二等獎（排名第4）

2007年，入選北京市“科技新星”支持計劃；2012年，獲國家自然科學基金優秀青年科學基金,入選教育部“新世紀優秀人才”支持計劃。獲第十九屆茅以升北京青年科技獎（2016年）、中國食品科學技術學會傑出青年獎（2015年） ^[1] 

2020年2月19日，入選國家健康科普專家庫第一批成員名單。 ^[3] 

2021年2月25日，被授予“全國三八紅旗手”稱號。 ^[4-5]