裴斐，博士，教授，硕士生导师

研究方向：农产品贮藏与加工、食品质量与安全等。

电子邮箱：feipei87@163.com

一、教育经历

2009-2014年，南京农业大学，食品科学专业，博士学位；

2005-2009年，中国农业大学，食品质量与安全专业，学士学位。

二、工作经历

2014年-至今，南京财经大学，食品科学与工程学院，讲师/副教授/教授。

三、教学工作

主讲《学科导论》《功能食品》等本科课程和《食品安全专题》《食品科学专题》研究生课程，主持江苏省研究生教育教学改革课题重大课题1项，校级教改课题4项，获江苏省优秀硕士学位论文指导教师，南京财经大学教师教学公开赛二等奖。

四、研究领域及方向

重点开展食用菌、谷物等农产品的高值化储运、加工技术及其过程精准控制技术研究。主持国家自然科学基金（面上/青年）、十三五/十四五国家重点研发计划子课题、江苏省自然科学基金（杰青/面上/青年）等多项国家、省部级项目，入选江苏省“青蓝工程”中青年学术带头人、江苏省“六大人才高峰”高层次人才、江苏省“双创计划”科技副总、江苏省“青蓝工程”优秀青年骨干教师等省级人才计划项目。以第一或通讯作者发表论文40余篇，以主要完成人获江苏省科学技术奖一等奖2项、教育部科技进步二等奖2项。

五、近两年代表性论文（第一/通讯作者）

[1] Extraction mechanism and bio-activities of capsaicinoids from lantern peppers placenta using deep eutectic solvents [J].Food Chemistry, 2025, 464, 141773.

[2] UV-B radiation mitigates oxidative stress damage in postharvestAgaricus bisporusby modulating the antioxidant defense system [J].Postharvest Biology and Technology, 2025, 219, 113266.

[3] Effects of ferulic acid on the polymerization behavior of gluten protein and its components [J].Food Hydrocolloids, 2024, 147, 109388.

[4] CA-g-CS/PLA film packaging improved storage stability through the MAPK signaling pathway of postharvestAgaricus bisporus[J].Postharvest Biology and Technology, 2024, 209, 112688.

[5] Prediction of moisture content ofAgaricus bisporusslices as affected by vacuum freeze drying using hyperspectral imaging [J].Food Control, 2024, 159, 110290.

[6] Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated byin vitrodigestion and fermentation [J].Food Science and Human Wellness, 2023, 12(2): 662-668.

[7] Transcriptome analysis reveals the mechanism of caffeic acid-grafted-chitosan/polylactic acid film packaging to delay quality deterioration in postharvestAgaricus bisporus[J].Scientia Horticulturae, 2023, 309, 111647.

[8] The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A review [J].Food Hydrocolloids, 2023, 135, 108212.

[9] Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough [J].Journal of Cereal Science, 2023, 111, 103669.

[10]Caffeic acid-grafted chitosan/polylactic acid packaging affects bacterial infestation and volatile flavor of postharvestAgaricus bisporus[J].Journal of Food Composition and Analysis, 2023, 122, 105504.