个人简介：女，1994年生，傣族，中共党员，云南弥勒人，工学博士，硕士生导师。本硕博均就读于云南农业大学，2023年6月博士毕业。主持云南省教育厅项目1项，校级双创项目2项；参与国家基金项目2项，云南省重大科技专项2项，农业联合专项1项。以第一作者在Journal of Agricultural and Food Chemistry、Journal of Dairy Science、Food Chemistry、Food Research International、LWT、《食品工业科技》等期刊发表论文10余篇，获授权实用新型专利2项，申请国家发明专利2项。获第八届国际“互联网+”大赛国家级银奖、铜奖各1项（均排名第二）。2023年8月以高层次人才引进到昆明理工大学食品科学与工程学院工作。

研究项目：

（1）2023.08-2031.08，昆明理工大学高层次人才引进项目，主持，在研；

（2）2021.03-2022.02，云南省教育厅项目，油炸乳扇中丙烯酰胺形成及影响因素研究，2020Y193，主持，已结题。

教改项目：

（1）2024.06-2026.06，云南省级大学生创新创业训练计划项目，富含γ-氨基丁酸的副干酪乳杆菌发酵乳研制，S202410674170，指导教师。

代表性成果：

[1]Zhang T, Bao X, Yang S, Lu C,Zhao Q*, Gu Y*, Wang S. Caseinolytic Mechanism of Serine Protease MCP746 from Tamarillo (Solanum betaceaCav.) and Potential Application in Fresh Cheese.Journal of Agricultural and Food Chemistry, 2025, 73(31):19495-19504.

[2]Zhao Q, Fu X, Zheng W, Huang A*. Characterization of whey proteins and their derived peptides in Binglangjiang versus Dehong buffalo milk.Journal of Dairy Science, 2025,108(12):13054-13070.

[3]Zhang T, Yang Z, Zhang Y, Yi L, Duan F,Zhao Q*, Gu Y*, Wang S. Proteomics-guided isolation of a novel serine protease with milk-clotting activity from tamarillo (Solanum betaceum Cav.).Food Chemistry,2025, 465(1):141956.

[4]Zheng W, Li Y, Wang Y, He J,Zhao Q*, Huang A*. Identification of a novel peptide with anti-inflammatory activity from Binglangjiang buffalo fermented milk and its potential inhibitory mechanism in lipopolysaccharide-stimulated RAW264.7 cells.Food Chemistry,2025,468:142451.

[5]Zhao Q, Zheng W, Yuan Z, Wang X, Huang A*. Anti-inflammatory effect of two novel peptides derived from Binglangjiang buffalo whey protein in lipopolysaccharide-stimulated RAW264.7 macrophages.Food Chemistry, 2023, 15; 429:136804.

[6]Zhao Q, Li K, Jiang K, Yuan Z, Xiao M, Wei G, Zheng W, Wang X, Huang A*. Proteomic approach-based comparison of metabolic pathways and functional activities of whey proteins derived from Guishan and Saanen goat milk.Journal of Dairy Science, S0022-0302(23)00084-X.

[7]Zhao Q, Huang A, Wu G, Guo Q, Li M, Wang X*. Identification, structure, and caseinolytic properties of milk-clotting proteases fromMoringa oleiferaflowers.Food Research International, 2022, 159:11598.

[8]Zhao Q, He L, Wang X*, Ding X, Li L, Tian Y, Huang A. Characterization of a Novel Antimicrobial Peptide Isolated fromMoringa oleiferaSeed Protein Hydrolysates and Its Membrane Damaging Effects onStaphylococcus aureus.Journal of Agricultural and Food Chemistry, 2022, 70, 20:6123-6133.

[9]ZhaoQ, WeiG, LiK, WangX, HuangA*.Identification and molecular docking of novelα-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein.LWT, 2022,156(15),113062.

[10]Zhao Q, Zhao C, Shi Y, Wei G, Yang K, Wang X, Huang A*.Proteomics analysis of the bio-functions ofDregea sinensisstems provides insights regarding milk-clotting enzyme.Food Research International, 2021, 110340.

[11]傅汐,陈金叶,顾颖,赵琼*.蛋白质组学技术在解析牛乳清蛋白代谢途径和生物功能中的应用研究进展.乳业科学与技术,2025,48(01):60-68.

[12]赵琼,王庭伊,黄艾祥*.逐级盐析结合双水相法纯化贯筋藤凝乳酶.食品工业科技, 2020,41(01):44-49.

招生专业：食品科学、农产品加工与贮藏、食品工程

电子邮箱：zhaoqiong713@126.com

欢迎对乳品加工（奶酪、酸奶）、蛋白酶和益生菌研究感兴趣的同学报考研究生，亦欢迎感兴趣的本科生加入团队开展相关大学生竞赛和毕业论文设计等。