1991.9-1995.6 北京農(nóng)業(yè)大學(xué)，蔬菜科學(xué)專業(yè)，獲學(xué)士學(xué)位

1995.9-1998.6 中國農(nóng)業(yè)大學(xué)，農(nóng)產(chǎn)品貯藏與加工專業(yè)，獲碩士學(xué)位

2000.9-2003.6 中國農(nóng)業(yè)大學(xué)，農(nóng)產(chǎn)品加工及貯藏工程，獲博士學(xué)位

1998.7-2000.8 北京市蜂產(chǎn)品公司，助理工程師

2003.7-至今 中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院教師

2007.10-2008.6 美國俄亥俄州立大學(xué)訪問學(xué)者

2016.8-2017.3 美國克萊姆森大學(xué)訪問學(xué)者

中國食品科學(xué)技術(shù)學(xué)會(huì)青年委員會(huì)秘書長。

中國農(nóng)業(yè)工程學(xué)會(huì)會(huì)員。

北京食品學(xué)會(huì)會(huì)員。

國家有機(jī)食品認(rèn)證檢察員。

農(nóng)業(yè)部果蔬加工重點(diǎn)實(shí)驗(yàn)室副主任

國家果蔬加工產(chǎn)業(yè)創(chuàng)新戰(zhàn)略聯(lián)盟秘書長

中國綠色食品專家咨詢委員會(huì)委員

《Food Additives and Contaminants: Part A》和《食品質(zhì)量安全檢測學(xué)報(bào)》編委

1.本科生課程：食品安全與日常飲食、食品安全科學(xué)導(dǎo)論、食品安全的古今與未來

2.研究生課程：食品加工過程安全研究進(jìn)展

1. 果蔬營養(yǎng)與疾病干預(yù)；

2. 食品加工安全控制；

3. 果蔬加工技術(shù)

主持國家自然科學(xué)基金優(yōu)秀青年基金以及自然基金面上課題共3項(xiàng)，科技部科技支撐計(jì)劃課題2項(xiàng)，教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃課題、教育部科學(xué)研究計(jì)劃課題和北京市科技新星計(jì)劃課題等；作為研究骨干參加973、863計(jì)劃課題多項(xiàng)。

目前承擔(dān)的主要科研項(xiàng)目：

1. 國家自然科學(xué)基金面上項(xiàng)目，果膠熱降解對丙烯酰胺形成的抑制機(jī)制、2017/01-2020/12，主持。

2. 北京市科技計(jì)劃課題，果蔬營養(yǎng)健康食品研發(fā)公共服務(wù)平臺(tái)建設(shè)、2016/01-2018/12，主持。

共同主編《食品安全與日常飲食》和《膜分離技術(shù)與食品加工》，副主編《食品加工與保藏》、《糧食制品安全生產(chǎn)與品質(zhì)控制》和《農(nóng)產(chǎn)品深加工技術(shù)》。截至2017年，在國內(nèi)外學(xué)術(shù)期刊累計(jì)發(fā)表論文150余篇，SCI收錄論文80余篇，第一作者或通訊作者SCI論文38篇。

代表性論文：

Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F*. The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 2013, 41: 3260u20133267.

Zhao M, Li Y, Xu X, Wu J, Liao X, Chen F *. Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave Treatment. Agricultural and Food Chemistry, 2013, 61: 373-378.

Song J, Zhao M, Liu X, Zhu Y, Hu X, Chen F*. Protection of cyanidin-3-glucoside against oxidative stress inducedby acrylamide in human MDA-MB-231 cells. Food and Chemical Toxicology, 2013, 58: 306u2013310.

Liu J, Man Y, Zhu Y, Hu X, Chen F *. Simultaneous Analysis of Acrylamide and Its Key Precursors,Intermediates, and Products in Model Systems by Liquid Chromatography Triple Quadrupole Mass Spectrometry. Analytical Chemistry, 2013, 85 (19): 9262u20139271。

Li Y, Han L, Ma R, Xu X, Zhao C, Wang Z*, Chen F*, Hu X. Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. Journal of Food Engineering, 2012, 109: 274-280.

Zhang Y, Hou Y, Zhang Y, Chen J, Chen F *, Liao X, Hu X. Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment. Journal of Agricultural and Food Chemistry, 2012 92, (4): 743-750.

Zhang Y, Zhang Z, Chen F*, Zhang H, Hu X. Effect of sonication on eliminating of phorate in apple juice. Ultrasonics Sonochemistry, 2012, 19: 43-48.

Li Y, Xu X, Wang J, Wang Z, Chen F*. Kinetics and thermodynamics characteristics of microwaveassisted extraction of anthocyanins from grape peel. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(1): 326-332.

Zhang F, Dong P, Feng L, Chen F *, Wu J, Liao X, Hu X. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage. Food Bioprocess Technology, 2012, 5: 3170-3180.

Zhang L, Liu S, Cui X, Pan C, Zhang A, Chen F A review of Sample preparation methods for the pesticide residue analysis in foods. Central European Journal of Chemistry, 2012, 10(3): 900-925.

Liu J, Chen F*, Man Y, Dong J, Hu X. The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products. Food Chemistry, 2011, 128: 442-449.

Zhang L, Liu J, Zhang P, Yan S, He X, Chen F*. Ionic Liquid-Based Ultrasound-Assisted Extraction of Chlorogenic Acid from Lonicera japonica Thunb. Chromatographia, 2011, 73: 129u2013133.

Zhang Y, Hou Y, Chen F*, Xiao Z, Zhang J, Hu X*. The degradation of chlorpyrifos and diazinon in aqueous solution by ultrasonic irradiation: Effect of parameters and degradation pathway. Chemosphere, 2011, 82: 1109-1115.

Zhang Y, Xiao Z, Chen F*, Ge Y, Wu J, Hu X. Degradation behavior and products of malathion and chlorpyrifos spikedin apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 72u201377.

Zhang Y, Zhang W, Liao X, Zhang J, Hou Y, Xiao Z, Chen F*, Hu X. Degradation of diazinon in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17: 662u2013668.

Chen F, Zeng L, Zhang Y, Liao X, Ge Y, Hu X, Jiang L. Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chemistry, 2009, 112: 956u2013961.

Liu J, Zhao G, Yuan Y, Chen F.*, Hu X.. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Food Chemistry, 2008, 108 (2): 760-767.

Yuan Y, Zhao G, Chen F*, Hu X. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chemistry, 2008, 108 (3): 885-890.

Yuan Y, Zhao G, Hu X*, Wu J, Liu J, Chen F*. High correlation of methylglyoxal with acrylamide formation in glucose/asparagines Maillard reaction model. European Food Research and Technology, 2008, 226 (6): 1301-1307.

Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatographyu2013mass spectrometry. Ultrasonics Sonochemistry, 2007, 14 (6): 767-778.

Chen F, Wang Z, Zhao G, Cai T, Liao X, Guo L, Hu X. Purification process of octacosanol extracts from rice bran wax by molecular distillation. Journal of Food Engineering, 2007, 79 (1): 63-68.

Sun Y, Liao X, Wang Z, Hu X, Chen F*. Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry. European Food Research and Technology, 2006, 255 (3-4): 511-523.

Chen F, Cai T, Zhao G, Liao X, Guo L, Hu X. Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology. Journal of Food Engineering, 2005, 70 (1): 47-53.

Daotong Li，Pengpu Wang，Yinghua Luo，Mengyao Zhao，F(xiàn)ang Chen*. Health benefits of anthocyanins and molecular mechanisms: update from recent decade. Critical Reviews in Food Science and Nutrition. 2017, 57:1729-1741. (IF:5.492)

Mengyao Zhao, Fu Sheng Lewis Wang, Xiaosong Hu, Fang Chen*, Hing Man Chan*. Acrylamide-induced neurotoxicity in primary astrocytes and microglia: Roles of the Nrf2-ARE and NF-kB pathways. Food and Chemical Toxicology. 2017, 106, 25-35. (IF:3.778)

Daotong Li，Pan Wang，Pengpu Wang，Xiaosong Hu，F(xiàn)ang Chen*. The gut microbiota: A treasure for human health. Biotechnology Advances. 2016, 34:1210-1224. (IF:9.848)

Yuchen Zhu，Yinghua Luo，Pengpu Wang，Mengyao Zhao，Lei Li，Xiaosong Hu，F(xiàn)ang Chen*. Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chemistry. 2016, 194:643-649. (IF:4.052)

Mengyao Zhao，Pengpu Wang，Yuchen Zhu，Xin Liu，Xiaosong Hu，F(xiàn)ang Chen*. Blueberry anthocyanins extract inhibits acrylamide-induced diverse toxicity in mice by preventing oxidative stress and cytochrome P450 2E1 activation，Journal of Functional Foods. 2015, 14：95-101. (IF:3.973)

Yanbing Liu，Pengpu Wang，F(xiàn)ang Chen*，Yuan Yuan*，Yuchen Zhu，Haiyang Yan，Xiaosong Hu. Role of plant polyphenols in acrylamide formation and elimination. Food Chemistry. 2015, 186: 46-53. (IF:4.052)

1. 一種降低或脫除蝦中過敏原的方法。（專利號：ZL201210477089.1，第一發(fā)明人）

2. 花色苷提取物脂質(zhì)體及其制備方法。（專利號：ZL201210177952.1，第一發(fā)明人）

3. 一種降低果蔬汁中有機(jī)磷農(nóng)藥殘留的方法。（專利號：ZL200810224308.9，第一發(fā)明人）

4. 一種脫除番茄紅素油樹脂中溶劑殘留的方法。（專利號：ZL200810224307.4，第一發(fā)明人）

5. 一種降低豆奶中有機(jī)磷農(nóng)藥殘留的方法。（專利號：ZL20081 0224305.5，第一發(fā)明人）

6. 一種二十八烷醇提取物微膠囊粉末及其制備方法。（專利號：ZL200510076612.X，第一發(fā)明人）

1.2016年，獲中國食品科學(xué)技術(shù)學(xué)會(huì)技術(shù)進(jìn)步一等獎(jiǎng)（排名第1）

2.2014年，獲福建省科學(xué)技術(shù)進(jìn)步獎(jiǎng)二等獎(jiǎng)（排名第1）、獲中國商業(yè)聯(lián)合會(huì)全國商業(yè)科技進(jìn)步獎(jiǎng)一等獎(jiǎng)（排名第1）

3.2013年，獲國家科技進(jìn)步獎(jiǎng)二等獎(jiǎng)（排名第4）、農(nóng)業(yè)部中華農(nóng)業(yè)科技獎(jiǎng)一等獎(jiǎng)（排名第5）

4.2008年，獲教育部科學(xué)技術(shù)進(jìn)步獎(jiǎng)推廣類二等獎(jiǎng)（排名第4）、北京市科學(xué)技術(shù)獎(jiǎng)二等獎(jiǎng)（排名第4）

2007年，入選北京市“科技新星”支持計(jì)劃；2012年，獲國家自然科學(xué)基金優(yōu)秀青年科學(xué)基金,入選教育部“新世紀(jì)優(yōu)秀人才”支持計(jì)劃。獲第十九屆茅以升北京青年科技獎(jiǎng)（2016年）、中國食品科學(xué)技術(shù)學(xué)會(huì)杰出青年獎(jiǎng)（2015年）