冯涛，湖北松滋人，博士，教授，博士生导师，中国香料香精化妆品行业协会常务理事。

2007年6月毕业于江南大学食品学院，同年7月到上海应用技术大学香料学院参加工作，2012.5-2013.8到美国普度大学食品科学系任访问学者，2014年破格晋升教授。2015年获上海市“曙光学者”人才称号。于2016年组建“食用菌深加工协同创新平台”校级科研团队，共有副教授1名，讲师2名，上海千人学者1名。该团队自组建以来，累积获得省部级以上科研项目4项，企业委托科研项目8项，累积科研到款约500余万。2015.1.1至2018.5月，团队共发表SCI论文30余篇，EI论文20余篇，申请国家发明专利30余项，授权10余项。

研究领域

食用菌风味物质的高值化开发与应用、葡萄酒风味与酿造技术，新型卷烟风味制剂的开发与应用，风味物质的控制释放技术等。目前从事的研究课题：（1）食用菌风味增强肽的开发与研究；（2）基于直链淀粉的风味物质的控释技术；（3）果酒酿造及其菌种选育；(4)、咸味或甜味香精的开发与制备。

论文与著作

1、Books

Book Chapters

[1] Wenhua Lin, Xueyan You, Tao Feng:Review of Brettanomyces of grape wine and its inhibition methods. AdvancedEngineering and Technology, 03/2014: pages 635-640; , ISBN: 978-1-138-02636-0,DOI:10.1201/b16699-99

[2] Tao Feng, Ran Ye: Handbook ofBiopolymer-Based Materials: From Blends and Composites to Gels and ComplexNetworks. Handbook of Biopolymer-Based Materials, 04/2013: pages 673-698; ,ISBN: 9783527328840, DOI:10.1002/9783527652457.ch22

2、Journal Publications

[1] Tao Feng: In vitro digestibleproperties and quality characterization of nonsucrose gluten-free Lentinusedodes cookies. Journal of Food Processing and Preservation 08/2017;,DOI:10.1111/jfpp.13454

[2] Tao Feng, Hui Wang, Ke Wang, Yi Liu,Zhiwei Rong, Ran Ye, Haining Zhuang, Zhimin Xu, Min Sun: Preparation and StructuralCharacterization of Different Amylose-Flavour Molecular Inclusion Complexes.Starch - Starke 07/2017;, DOI:10.1002/star.201700101

[3] Tao Feng, Ke Wang, Haining Zhuang,Deepak Bhopatkar, Marcelo A Carignano, Sung Hyun Park, Fangling Bing: MolecularDynamics Simulation of Amylose-Linoleic Acid Complex Behavior in Water. Journalof Nanoscience and Nanotechnology 07/2017; 17(7):4724-4734.,DOI:10.1166/jnn.2017.13444

[4] Tao Feng, Min Sang, Haining Zhuang,Zhimin Xu: In vitro and in vivo antioxidative and radioprotective capacities ofpolysaccharide isolated from Mesona Blumes gum: Bioactivities of Mesona Blumespolysaccharide. Starch - Starke 06/2017;, DOI:10.1002/star.201700056

[5] Haining Zhuang, Zhongqiu Chen, TaoFeng, Yan Yang, Jingsong Zhang, Guodong Liu, Zhaofeng Li, Ran Ye:Characterization of Lentinus edodes β-glucan influencing the in vitro starchdigestibility of wheat starch gel. Food Chemistry 06/2017; 224:294-301.,DOI:10.1016/j.foodchem.2016.12.087

[6] Tao Feng, Ke Wang, Fangfang Liu, RanYe, Xiao Zhu, Haining Zhuang, Zhimin Xu: Structural characterization andbioavailability of ternary nanoparticles consisting of amylose, α-linoleic acidand β-lactoglobulin complexed with naringin. International journal ofbiological macromolecules 03/2017; 99., DOI:10.1016/j.ijbiomac.2017.03.005

[7] T. Feng, K. Wang, J. Zhou, B. Deepak,F. Chen, O. Campanella, B.R. Hamaker, M. Carignano, H. Zhuang: Moleculardynamics simulation of self-assembling process of ternary nanoparticle.DOI:10.11975/j.issn.1002-6819.2017.03.041

[8] Z.-Y. Yi, T. Feng, X.-B. Li, F.-L.Bing: Preliminary study on the glycosidically bound aroma compounds frompomegranate juice. DOI:10.13982/j.mfst.1673-9078.2017.1.034

[9] T. Feng, Z.-W. Zhang, H.-N. Zhuang,J.-J. Zhou, Z.-M. Xu, M. Sun: Developments of Kokumi substances in food.DOI:10.13982/j.mfst.1673-9078.2016.12.056

[10] Shiqing Song, Qi Tang, Li Fan,Xiaodong Xu, Ze Song, Khizar Hayat, Tao Feng, Yifei Wang: Identification ofpork flavour precursors from enzyme - treated lard using Maillard model systemassessed by GC-MS and partial least squares regression. Meat Science 10/2016;124., DOI:10.1016/j.meatsci.2016.10.009

荣誉与奖励

主要奖项：

（1）2018年5月获上海市教学成果特等奖（R5）；

（2）2014年1月获上海市教学成果一等奖（R4）。

主要荣誉称号：

（1）上海市奉贤区“滨海青年英才”——2018年

（2）上海市曙光学者——2016年

（3）上海市晨光学者——2008年