高瑀珑，男，1974年12月生，博士，教授，硕士生导师

学历：

2004年10月毕业于南京农业大学食品科学工学博士

2001年7月毕业于沈阳农业大学食品科学工学硕士

1997年7月毕业于山西农业大学食品科学系，学士

工作经历：

2007年7月－至今，任南京财经大学食品与工程学院副教授

2004年10月-2007年7月，南京财经大学食品科学与工程学院讲师

主要研究经历：

2010年1月至2011年1月在加拿大圭尔夫大学食品安全研究所做1年高级访问学者。

研究方向：

食品加工过程中微生物抗性、耐性及其机理研究；超高压对微生物影响及杀菌机理研究。

发表论文：

[1] Yu-Long Gao, Xing-Rong Ju. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores. Journal of Microbiological Methods, 2008, 72(1), 20-28.

[2]Yu-Long Gao, Xing-Rong Ju, Wei-Fen Qiu, Han-Hu Jiang. Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control, 2007, 18(10), 1250-1257.

[3]Yu-Long Gao, Xing-Rong Ju, Wu-Ding. A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions. International Journal of Food Microbiology, 2007, 117(3), 287-294

[4]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure. Journal of Food Engineering, 2007, 82(1), 68-76

[5]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer. Journal of Biotechnology, 2006, 125( 3), 351-360.

[6]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat. Process Biochemistry, 2006, 41(2), 362-369.

[7]Yu-Long Gao, Xing-Rong Ju, Han-Hu Jiang. Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments. Journal of Food Engineering, 2006, 77(3), 672-679.