博彩导航

姓名：李勇勇

邮箱：[email protected]

职称/学历：副教授/博士

通信地址：宁波市北仑区梅山保税区七星南路169号宁波大学国际楼705室

博彩导航 分工会主席，食品系副主任。研究方向：水产品加工与贮藏、藻类金属元素的存在形态、食用油和鱼油的分子组识别、大气和水体环境可溶性有机质的分子组成等。

讲授课程：食品机械与设备、食品分析、仪器分析、食品标准与法规等。

工作期间主持和参与的科研项目：

1.国家自然科学基金/青年科学基金项目，31701516，条浒苔中铝的存在形态及其对食用安全性的影响，结题，主持。

2.市公益项目，水产恒温冻藏库建造关键技术研究与示范，2023S143，在研，主持。

3.市科技局/科技富民项目，2017C10034，高产亚麻酸酵母的选育关键技术及高级营养油开发应用研究，结题，参与。

4.联合参与外单位项目/单位参与省部级科研项目，2019C02086，生鲜农产品储运物流关键技术研究—海捕虾一线保鲜与冷链物流技术研究及产业化示范，结题，参与。

5.横向课题项目，HK2021000249，舟山现代海洋产业创新服务，在研，参与。

6.市科技特派员项目，2022S202，脱苦海水的开发及应用示范，在研，参与。

部分代表性论文：

[1] Jiao Liu, Feixia Zhu, Jing Yang, Yue Wang, Xiaohan Ma, Yongjiang Lou,

Yongyong Li*. Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism [J]. Food Chemistry, 2023, 411: 135499.

[2] Jiao Liu, Yue Wang, Feixia Zhu, Jing Yang, Xiaohan Ma, Yongjiang Lou, Yongyong Li*. The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho) [J]. Food Control, 142 (2022) 109238.

[3] Qijian Zhu, Shiqian Fu, Huicheng Yang, Bangchu Lin, Yongjiang Lou, Yongyong Li*. Effects of static magnetic field-assisted freezing on physicochemical indices and bacterial communities of shrimp (Penaeus vannamei) [J]. Food Bioscience, 2023(56):103412.

[4] Chenru Qian, Huijuan Pan, Haitao Shao, Qi Yu, Yongjiang Lou, Yongyong Li*. Effects of HVEF treatment on the physicochemical properties and bacterial communities of Larimichthys crocea fillets during refrigerated storage [J]. International Journal of Food Science and Technology, 2022, 57(12): 7691-7700.

[5] Qi Yu, Huijuan Pan, Haitao Shao, Chenru Qian, Jiajun Han, Yongyong Li*, Yongjiang Lou*. UPLC/MS-based untargeted metabolomics reveals the changes in muscle metabolism of electron beam irradiated Solenocera melantho during refrigerated storage [J]. Food Chemistry, 2021.

[6] Qi Yu, Huijuan Pan, Chenru Qian, Haitao Shao, Jiajun Han, Yongyong Li*, Yongjiang Lou*. Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities [J]. LWT-Food Science and Technology, 153 (2022) 112539.

[7] Huijuan Pan, Qi Yu, Chenru Qian, Haitao Shao, Jiajun Han, Yongyong Li*, Yongjiang Lou*. Effects of different doses of electron beam irradiation on bacterial community of Portunus trituberculatus [J]. Food Bioscience, 2021(6):101198.

[8] Liping Zhou, Ye Wang, Yongjiang Lou, Haitao Shao and Yongyong Li*. Effect of Aluminum Stress on the Quality of Enteromorpha Prolifera based on SEM-EDX and FT-IR [J]. Food Quality and Safety, 2020, 5, 1-7.

[9] Yongyong Li*, Bin Jiang, Yongjiang Lou, Quan Shi, Rongyu Zhuang, and Zhao-Wen Zhan. Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry [J]. International Journal of Food Science and Technology, 2020, 55(1): 165-174.

学生工作经历：

2017-2021年，2017级食品科学与工程2班班主任

2023至今，2022级食品科学与工程2班班主任

获奖与荣誉称号：

1、2017-2018学年校级优秀班主任

2、2018-2019学年校级优秀班主任

3、2018年宁波大学工会积极分子

4、2022年食品与药学学院最美青年教师

5、2023年宁波大学优秀共产党员