张健，校聘副教授，硕导

联系信息 

电子邮箱：four-leaf-clover@njtech.edu.cn

教育背景

国家公派联合培养博士：IATA-CSIC，西班牙瓦伦西亚，2022.10-2023.10

博士：南京农业大学，食品科技学院，江苏南京，2019.09-2023.12

硕士：宁波大学，食品与药学学院, 浙江宁波，2016.09-2019.06

学士：山东农业大学，食品科学与工程学院，山东泰安，2012.09-2016.06

工作经历

2026.05-至今：校聘副教授，南京工业大学，食品与轻工学院，江苏南京

2024.02-2026.01：师资博士后，南京工业大学，食品与轻工学院，江苏南京

研究方向

肉制品风味及其形成机制

超声技术与肉制品品质

荣誉和奖项

[1] 国家建设高水平大学公派研究生项目 2022.07

[2] 中国肉类科技大会优秀会议论文 2020.10

[3] 宁波大学优秀毕业论文 2019.09

[4] 宁波大学优秀毕业生 2019.03

[5] 山东农业大学优秀毕业生 2016.06

[6] 突出贡献党员 2016.06

科研成果

科研及资助项目（主持7项）

[1] 国家自然科学基金-青年科学基金项目（C类），主持，2026-2028

[2] 江苏省自然科学基金-青年基金项目，主持，2025-2028

[3] 江苏省高等学校基础科学(自然科学)研究-面上项目（A类），主持，2025-2027

[4] 博士后科研业绩评估考核三档资助，主持，2025.11

[5] 国家资助博士后研究人员计划（C档），主持，2024-2026

[6] 江苏省卓越博士后计划，主持，2024-2026

[7] 南京工业大学食品与轻工学院学科基金，主持，2025-2026

[8] 十四五国家重点研发计划课题，参与，2022-2027

二、代表性学术论文（截止至2026年6月）

[1] Zhang, J., et al. (2024). Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology. Ultrasonics Sonochemistry, 107139. SCI一区

[2] Zhang, J., et al. (2024). Benefits of ultrasonic technology application in meat field and its influential mechanism: A review. Critical Reviews in Food Science and Nutrition, 65(28), 5726-5751. SCI一区

[3] Zhang, J., et al. (2024). Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage. LWT, 199, 116132. SCI一区

[4] Zhang, J., et al. (2023). Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon. Ultrasonics Sonochemistry, 98, 106490. SCI一区

[5] Zhang, J., et al. (2023). Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics. Food Chemistry, 135764. SCI一区

[6] Zhang, J., et al. (2022). Insight into ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free quantitation technology. Journal of Agricultural and Food Chemistry, 70(33), 10259-10270. SCI一区, 封面文章

[7] Zhang, J., et al. (2021). Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS. Ultrasonics Sonochemistry, 80, 105807. SCI一区

[8] Zhang, J., et al. (2021). Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon. Food Chemistry, 365, 130411. SCI一区

[9] Zhang, J., et al. (2021). Recent advantage of interactions of protein-flavor in foods: perspective of theoretical models, protein properties and extrinsic factors. Trends in Food Science & Technology, 111, 405-425. SCI一区, 高被引文章

[10] Zhang, J., et al. (2021). Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage. LWT, 136, 110359. SCI一区

[11] Zhang, J., et al. (2020). Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. Innovative Food Science & Emerging Technologies, 62, 102365. SCI一区

[12] Zhang, J., et al. (2019). The changes of the volatile compounds derived from lipid oxidation of boneless dry-cured hams during processing. European Journal of Lipid Science and Technology, 121(10), 1900135. SCI三区

[13] Zhang, J., et al. (2019). ¹H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing. Food Research International, 122, 114-122. SCI一区

[14] Zhang, J., et al. (2018). ¹H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams. Food Research International, 113, 140-148. SCI一区

三、学术任职

[1]《Food Science of Animal Resources》副主编 (SCI 期刊，IF=3.7)

[2]《Processes》客座编辑 (SCI 期刊，IF=2.8)

[3]《Food Science and Animal Product》青年编委 (Scopus期刊)