谢宏凯，博士（后），副教授，硕士研究生导师

研究方向为水产品贮藏保鲜与品质控制，主要围绕智能活性包装功能填料开发、智能活性包装体系构建及应用、水产品脂质氧化调控开展研究工作。

邮箱：xhknufe@163.com; xiehongkai@nufe.edu.cn

工作经历

2023.09-至今，南京财经大学，讲师、副教授

2021.09-2023.08，南京财经大学，助理研究员/师资博士后

教育经历

2016.09-2021.06，中国农业大学，食品科学，博士（大连工业大学国家海洋食品工程技术研究中心联培）

2019.11-2020.11，美国麻省大学阿默斯特分校，食品科学，国家公派联培博士

2014.09-2016.06，山东农业大学，食品加工与安全，硕士

2010.09-2014.07，山东农业大学，食品科学与工程，学士

教育教学

主讲本科生《食品化学》和研究生《高级食品化学》《现代食品加工技术》《工程伦理》等课程。

指导本科生获第十届、第十一届全国大学生生命科学竞赛国家级一等奖、二等奖，国家级、省级大学生创新创业训练计划项目各1项，南京财经大学优秀本科毕业论文1篇，南京财经大学“挑战杯”大学生课外学术科技作品竞赛、中国大学生创业计划竞赛二等奖各1项；指导江苏省研究生科研与实践创新计划项目2项。

科研项目

主持国家自然科学基金青年科学基金项目（32202133）、江苏省高等学校基础科学（自然科学）研究面上项目（22KJB550007）、南京市留学人员科技创新项目、南京财经大学科研创新课题重点课题及企业横向课题。

学术兼职

担任《Journal of Food Safety and Food Quality》《Food Science of Animal Products》《食品研究与开发》青年编委；担任《Food Research International》《LWT》《Foods》等SCI期刊审稿人。

科研成果

1、第一/通讯作者代表性论文：

[1]Bilayer pH-responsive intelligent active packaging film based on gelatin/Na-doped rice bran carbon dots and chitosan/shikonin for real-time salmon freshness monitoring and preservation.Food Packaging and Shelf Life, 2026, 56: 101797.

[2] Multifunctional trilayer films based on gelatin-dextran incorporated with defatted rice bran-derived carbon dots for scallop preservation.Food Chemistry, 2025, 496: 146808.

[3] Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation.Food Chemistry: X, 2025, 29: 102816.

[4] Preparation of gelatin/gelatin-dextran/gelatin-based three-layer films with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation.LWT, 2024, 213: 117067.

[5] Effects of papain hydrolysate of pseudosciaena crocea roe on the physical and oxidative stability of water-in-oil emulsions.LWT, 2024, 210: 116734.

[6] Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation.Food Bioscience, 2024, 61: 104909.

[7] Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage.LWT, 2020, 134: 110214.

[8] Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage.Food & Function, 2020, 11, 2349-2357.

[9] Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.Food Chemistry, 2019, 295: 423-431.

[10] Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process.Food Chemistry, 2019, 281: 251-260.

[11] Changes in lipid profiles of dried clams (Mactra chinensis Philippi and Ruditapes philippinarum) during accelerated storage and prediction of shelf life.Journal of Agricultural and Food Chemistry, 2018, 66, 7764-7774.

2、第一发明人代表性专利：

[1] A triple-layer composite film based on gelatin-chitosan and its application in the preservation of seafood, 2025,卢森堡发明专利, LU508944

[2] Degradable preservative film and preparation method thereof, 2025,荷兰发明专利, 2030139

[3] Antioxidant method based on gallic acid and its alkyl esters and its application in marine food preservation, 2025,卢森堡发明专利, LU508948

[4]一种水产品用包装膜及其制备方法, 2025,中国发明专利, ZL202411483607.X

[5]脱脂米糠碳点-明胶-葡聚糖三层膜及其制备方法和应用, 2025,中国发明专利, CN202510496739.4

[6]一种水产品喷淋保鲜装置, 2026,中国实用新型专利, ZL202522159829.2

奖励及荣誉

[1]山东省乡村振兴首席专家（2025）

[2]江苏省科技副总（2025）

[3]中国农业大学优秀毕业生（2021）