个人简介：

张琦，汉族，工学博士，1994年生，中共党员，硕士生导师，云南省国际科技特派员，云南省“三区”科技人才。2023年8月以高层次人才身份入职昆明理工大学食品科学与工程学院。目前主持科研项目2项，包括国家自然科学基金青年基金（青年项目C类）1项（32502375）。作为核心骨干成员参与“十三五”国家重点研发计划项目、国家自然科学基金面上项目（32472434、32172241、31871869）、云南省重大科技专项（202402AE090040）等多项国家及省部级科研项目。担任《Food Science of Animal Products》、《食品研究与开发》及《保鲜与加工》青年编委。以第一及通讯作者发表学术论文10篇，ESI高被引论文1篇；授权发明专利2项，其中美国专利1项；参与编写学术专著《鱼类资源：加工与利用》。主持校级研究生教改项目1项，国家级大学生创新创业训练计划项目1项。

代表性研究成果：

[1]Zhang, Q.; Liu,P.; Ma,Y.; Diao,Y.; Gu, Y.*; Fan X*. (2025).Research progress ongeneration, detection and control of hazards in baked foods during thermal processing.FoodChemistry: X, 32: 103252.

[2] Duan, J., Gao, S., Diao, Y.,Zhang, Q.*, Gu, Y.*, & Wang, S. (2025). Effects of heat treatment on liquid milk quality and safety: Nutritional changes, hazardous substances and control strategies. Food Control, 176, 111377.

[3]Zhang, Q.; Chen,B.; Ma,P.; Yi,L.; Gu, Y.*; Wang,S. (2026).Emerging insights

into lipid oxidation in dry-cured meats: Adverse effects on product quality and safety, Journalof Future Foods.

[4] Chen, H., Miao, X., Chen, X., Wang, N., Fan, X.,Zhang, Q.*, Dong, W.*, & Yi, L.*(2025). Integrating GC‐TOF‐MS, ROAV and chemometrics to understand the flavour characteristics of arabica coffee varieties in yunnan. Flavour and Fragrance Journal, 40(6), 923-936.

[5]Zhang, Q., Ding, Y., Gu, S., Zhu, S., Zhou, X.*, & Ding, Y.* (2020). Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Research International, 137, 109339. (ESI高被引论文)

[6]Zhang, Q., Ding, Y., Jia, S., Zhou, L., Zhou, X.* (2023). Characterization of the action of the lipid oxidation product 4-hydroxyhexenal on Lactiplantibacillus plantarum, the dominant bacterium in dry-cured fish. Food Bioscience, 51, 102320.

[7]Zhang, Q., Jia, S., Ding, Y., Li, D., Ding, Y., Zhou, X.* (2022). Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish. Frontiers in Microbiology. 13, 979388.

[8]Zhang, Q., Chen, X., Ding, Y., Ke, Z., Zhou, X.*, & Zhang, J.* (2021). Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (mylopharyngodon piceus) during storage. Food Microbiology,

[9]Zhang, Q., Jia, S., Bai, Y., Zhou, X.*, & Ding, Y.* (2021). Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals. Journal of Future Foods, 1(2), 203-210.

[10]王栋,张琦,陈玉峰,柯志刚,丁玉庭,周绪霞*.干腌肉制品低盐加工技术及其减盐机制研究进展[J].食品科学,2022,43(07):222-231.（EI收录）

招生专业：食品科学，生物与医药-食品工程

电子邮箱：zhangqi0309@kust.edu.cn