个人简介：

主要研究项目：主持国家自然科学基金面上项目1项，地区项目2项，云南省外国专家项目2项。申请国家发明专利12项，已获授权国家发明专利5项，转让国家发明专利1项；发表学术论文120多篇，其中以第一作者/通讯作者发表SCI论文78篇，中科院一区期刊论文26篇，二区期刊论文24篇。指导硕士研究生获得国家级、省级奖学金15人。指导了大学生创新创业项目国家级、省级项目共计6项，指导了互联网+大学生创新创业大赛5届，指导了"挑战杯"全国大学生系列科技学术竞赛3人次。

代表性成果：

1.Qin, Y., Yu, H., Chen, H., Zhuang, Y., Liu, Q., Cui, R., Zhang, C.*, Brennan, C.,* & Huang, Y. (2025). Preparation and characterization of Ag@ MOF-Amomum tsaoko essential oil/waterborne polyurethane composite films for strawberry preservation. Food Control, 111533.

2.Qin, Y., Yu, H., Chen, K., Cui, R.*, Cao, J., Wang, Z., Zhang Z. H*, & Soteyome, T. (2025). Effects of chitosan/eugenol-loaded IRMOF-3 nanoparticles composite films on reactive oxygen species metabolism and microbial community dynamics in postharvest strawberries. Food Bioscience, 63, 105652.

3.Jiang, K., Huang, Y., Cui, R., Qin, Y.*, Soteyome, T., Brennan, M., & Brennan, C*. (2025). Application of a new packaging material in the postharvest quality and spoilage microorganisms bacteria of morels. Food Control, 171, 111057.

4.Liu, Y., Jiang, K., Qin, Y.*, Brennan, M., Brennan, C.*, Cao, J., Wang, Z., & Soteyome, T. (2025). Prediction of the postharvest quality ofBoletuswild mushrooms stored with mesoporous silica nanoparticles antibacterial film using Long Short-Term Memory model combined with the Northern Goshawk Optimization (NGO-LSTM). Food Chemistry, 463 (4), 141490.

5.Qin, Y., Wang, Y., Huang, Y., Xiao, S., Cui, R.*, Yuan, M., Brennan, M., & Brennan, C. * (2024). Preparation and characterization of Ag@ MOF-eugenol/poly (lactic acid) composite films for zucchini preservation. International Journal of Biological Macromolecules, 136809.

6.Luo, M., Zhang, H., Wang, Z., Brennan, M., Soteyome, T., Qin, Y.*, & Brennan, C*. (2024). Effects of wheat bran flour, oat flour, andDictyophora indusiatapowder on physical, chemical, sensorial, andin vitrodigestibility of wheat noodles. International Journal of Food Science and Technology, 59(12), 9615-9625.

7.Qin, Y., Wang, Y., Tang, Z.*, Chen, K., Wang, Z., Cheng, G., Chi, H.*, & Soteyome, T. (2024). A pH-sensitive film based on chitosan/gelatin and anthocyanin fromZingiber striolatumDiels for monitoring fish freshness. Food Chemistry: X, 101639.

8.Qin, Y., Jiang, K., Song, J., Yu, H., Zhu, J., Tang, Z*.,Soteyome T.**,& Brennan, C. (2024). Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread. LWT, 116134.

9.Zhang, Z. H., Huang, X., Chen, J., Qin, Y.*, & Gao, X.* (2024). Recent research and prospects of non-thermal physical technologies in green and high-efficient extraction of natural pigments: A review. Innovative Food Science & Emerging Technologies, 103593.

10.Zhu, B., Liu, Y., Brennan, M., Brennan, C., Qin, Y.*, Li, L., & Chen, H. (2024). Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens). Food Control, 155, 110056.

11.覃宇悦,陈柯君,朱碧芬,查尔斯·布伦南,陈海燕，一种聚乳酸活性包装膜在青头菌保鲜中的应用，ZL 202310588559.X，2025年09月09日

招生专业：食品科学与工程

电子邮箱：68679982@qq.com