Shen Fei, male, Ph.D., Associate Professor, master supervisor, head of the Department of Food Engineering.

Contact: shenfei@nufe.edu.cn

Educational experience

2007.9-2012.6, College of Biosystem Engineering and Food Science, Zhejiang University, received a doctorate degree in engineering;

2003.9-2007.6, College of Water Conservancy and Civil Engineering, China Agricultural University, received a bachelor's degree in engineering.

Work experience

2012.07-now, Lecturer/Associate Professor, School of Food Science and Engineering, Nanjing University of Finance and Economics

2017.12-2018.12, Visiting Scholar of Prof. Juming Tang's Research Group, Department of Biosystem Engineering, Washington State University, USA

2013.04-2014.07, Agricultural Research Division, China Rural Technology Development Center, Ministry of Science and Technology, temporary staff member

Research direction

1. Non-destructive testing technology and equipment for agricultural products

2. Food non-thermal processing technology (low temperature plasma sterilization and mycotoxin digestion, etc.)

Teaching

Mainly lectures on postgraduate courses "Engineering Ethics", undergraduate courses "Instrumental Analysis", "Food Safety Control and Quality Management" and "Food Nutrition", etc. Presided over (completed) 2 school-level teaching reform projects and published 3 teaching and research papers.

Hosted and mainly participated in scientific research projects

1. 2018/01-2021/12, General Project of National Natural Science Foundation of China (31772061)

2. 2020/06-2023/05, National Strategic International Cooperation Special Project (2020YFE0200200)

3. 2016/08-2020/12, "Thirteenth Five-Year" National Key Research and Development Plan (2017YFD0400401)

4. 2020/12-2022/12, Jiangsu Province Modern Agricultural Machinery Equipment and Technology Demonstration and Promotion Project (NJ2020-20)

5. 2018/01-2020/12, Zhejiang Province Key R&D Program (2018C02050)

6. 2013/01-2016/12, National Natural Science Foundation of China Youth Fund Project (31301482)

7. 2012/10-2016/07, Youth Fund Project of Jiangsu Natural Science Foundation (BK20131007)

8. 2012/10-2015/09, Natural Science Research Fund of Jiangsu University (13KJB550009)

9. 2021/04-2022/03, horizontal project commissioned by the enterprise

Representative SCI included papers

1. Xueming He, Tianxia Zhao, Fei Shen*, Qin Liu, Yong Fang, & Qiuhui Hu. Online detection of naturally DON contaminated wheat grains from China using Vis-NIR spectroscopy and computer vision. Biosystems Engineering, 2021,201, 1- 10.

2. Fei Shen, Yi Huang, Xuesong Jiang, Yong Fang*, Peng Li, Qin Liu, Qiuhui Hu, & Xingquan Liu. On-line prediction of hazardous fungal contamination in stored maize by integrating Vis NIR spectroscopy and computer vision. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020, 229, 118012.

3. Tianxia Zhao, Min Chen, Xuesong Jiang, Fei Shen*, Xueming He, Yong Fang, Qin Liu, & Qiuhui Hu. Integration of spectra and image features of Vis/NIR hyperspectral imaging for prediction of deoxynivalenol contamination in whole wheat flour. Infrared Physics and Technology, 2020, 109, 103426.

4. Bin Zhang, Xuesong Jiang, Fei Shen*, Xueming He, Yong Fang, & Qiuhui Hu. Rapid screening of DON contamination in whole wheat meals by VisNIR spectroscopy and computer vision coupling technology. International Journal of Food Science & Technology, 2020, doi: 10.1111/ijfs.14775.

5. Min Chen, Xueming He*, Yanyan Pang, Fei Shen*, Yong Fang, & Qiuhui Hu. Laser induced fluorescence spectroscopy for detection of aflatoxin B1 contamination in peanut oil. Journal of Food Measurement and Characterization, 2021, doi: 10.1007/ s11694-021-00821-0.

6. Fei Shen, Tianxia Zhao, Xuesong Jiang, Xiao Liu, Yong Fang*, Qing Liu, Qiuhui Hu, & Xingquan Liu. On-line detection of toxigenic fungal infection in wheat by visible near infrared spectroscopy. LWT-Food Science and Technology , 2019, 109, 219-224.

7, Fei Shen*, Qifang Wu, Peng Liu, Xuesong Jiang, Yong Fang, Chongjiang Cao. Detection of Aspergillus spp. contamination levels in peanuts by near infrared spectroscopy and electronic nose. Food Control, 2018, 93, 1-8.

8. Fei Shen*, Bin Zhang, Chongjiang Cao, & Xuesong Jiang. On-line discrimination of storage shelf-life and prediction of post-harvest quality for strawberry fruit by visible and near infrared spectroscopy. Journal of Food Process Engineering, 2018, 41, e12866.

9. Fei Shen*, Qifang Wu, Xiaolong Shao, & Qiang Zhang. Non-destructive and rapid evaluation of aflatoxins in brown rice by using near-infrared and mid-infrared spectroscopic techniques. Journal of Food Science and Technology, 2018, 55: 1175-1184.

10. Fei Shen*, Qifang Wu, Yingqi Wei, Xiao Liu, & Peian Tang. Evaluation of near-infrared and mid-infrared spectroscopy for the determination of routine parameters in Chinese rice wine. Journal of Food Processing and Preservation, 2017, 41 , e12952.

11. Fei Shen*, Qifang Wu, Anxiang Su, Peian Tang, Xiaolong Shao, & Bing Liu. Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy. Czech Journal of Food Sciences, 2016, 34(3): 224-232.

12. Fei Shen, Jian Wu, Yibin Ying*, Bobin Li, & Tao Jiang. Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting. Food Chemistry, 2013, 141(4), 4026-4030.

13. Fei Shen, Yibin Ying*, Bobin Li, Yunfeng Zheng, & Xingquan Liu. Discrimination of blended Chinese rice wine ages based on near-infrared spectroscopy. International Journal of Food Properties, 2012, 15(6):1262-1275.

14. Fei Shen, Fangzhou Li, Dongli Liu, Huirong Xu*, Yibin Ying, & Bobin Li. Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control, 2012, 25(2), 458- 463.

15. Fei Shen, Danting Yang, Yibin Ying*, Bobin Li, Yunfeng Zheng, & Tao Jiang. Discrimination between Shaoxing wines and other Chinese rice wines by near-infrared spectroscopy and chemometrics. Food and Bioprocess Technology, 2012, 5(2) , 786-792.

16. Fei Shen, Yibin Ying*, Bobin Li, Yunfeng Zheng, & Qing Zhuge. Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles. Food Chemistry, 2011, 129(2), 565-569.

17. Fei Shen, Yibin Ying*, Huirong Xu, & Bobin Li. Identification of aging status of Chinese rice wine