欧仕益，博士，教授，博士/硕士生导师。任中国食品学会理事，广东省食品安全委员会委员，广东省轻工业联合会常务理事，Front Chem、《中国食品学报》、《视屏业科技》、《现代食品科技》、《中国农业科技导报》等杂志的编委。主要研究领域为：（1）高温加工过程中的食品安全问题；（2）利用食品加工副产物制备功能性食品配料。主持各类科研项目20多项、发表SCI收录论文100多篇，累计引用2300多次，本学科高被引论文2篇，主编教材/专著3部（中国科学院优秀科普图书1部），获得中国发明专利授权15件、广东省科学技术奖二等奖1项（2011）、中国商业联合会科学技术奖一等奖（2014，第3）。已培养博士、硕士研究生50多人。

1980.9～1984.8，湖南农业大学植物保护专业，本科

1984.9～1987.6，湖南农业大学植物生理生化专业，硕士

1987.7～1992.5，湖南农业大学基础科学部任教（讲师、教研室副主任）

1992.6～1995.8，湖南小麦研究中心从事科研工作

1998.7～2001.2，暨南大学生命科技学院任教（副教授）

2001.3～2002.1，香港理工大学应用生物与化学科技系访问学者

1. Pei KH, Ou JY, Huang JQ, Ou SY*. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities. J Sci Food Agr, 2016, 96: 2952-2962. (高被引论文)

2. Di T, Chen GJ, Sun Y, Ou SY, Zeng XX, Ye H. Antioxidant and immunostimulating activities in vitro of sulfated polysaccharides isolated from Gracilaria rubra. J Func Foods, 2017, 28: 64-75. (高被引论文)

3. Jiang KY, Huang CH, Jiao R, Bai WB,Zheng J*, Ou SY*. Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. J. Hazard. Mater., 2019, 363: 26-33. (1区, Top, IF=6.434)

4. Huang JQ, Wang XQ, Tao GY, Song Y, Ho CT, Zheng J*, Ou, SY*. Feruloylated oligosaccharides from maize bran alleviate the symptoms of diabetes in streptozotocin-induced type 2 diabetic rats.Food & Funct., 2018, 9: 1779-1789. (1区, Top)

5. Zhao QZ, Ou JY, Huang CH, Qiu RX, Wang Y, Liu F, Zheng J*, Ou SY*. Absorption of 1-dicysteinethioacetal-5-hydroxymehthylfurfural (DCH) in rats, and its effect on oxidative stress and gut microbiota. J. Agric. Food Chem.2018, 66: 11451-11458. (1区, Top)

6. Liu F, Zheng J, Huang CH, Tang CH*, Ou SY*. Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals. Food Hydrocolloids, 2018, 82: 96-105. (2区, Top)

7. Wu HJ, Zheng J, Zhang GW, Huang CH*, Ou SY*. The formation of acrylamide from and its reduction by 3-aminopropanamide occur simultaneously during thermal treatment. J Food Sci, 2018, 83: 2662-2668.

8. Zhao QZ, Zou YY, Huang CH, Lan P, Zheng J, Ou SY*. Formation of a hydroxymethylfurfural-cysteine adduct and its absorption and cytotoxicity in Caco-2 Cells. J Agric Food Chem, 2017, 65: 9903-9909 (1区, Top).

9. Ou JY, Huang JQ, Wang MF*, Ou SY*. Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro. Food Chem, 2017, 221: 1057-1061 (2区, Top).

10. Huang JQ, Wang YJN, Yang L, Peng XC, Zheng J*, Ou SY*. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food Chem, 2017, 245: 974-980 (2区, Top).

11. Liu F, Ou SY*, Tang CH*. Ca2+-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization. Food Hydrocolloids, 2017, 65: 175-186. (2区, Top)

12. Zhao QZ, Yao SW, Ou SY*. Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran. Int J Food Prop, 2017, 20: 3266-3273.

13. Zhang ZH, Zou YY, Wu TG, Huang CH, Pei KH, Zhang GW, Lin XH, Bai, WB, Ou SY*. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. Food Chem, 2016 190: 832-835 (2区, Top).

14. Song Y, Wen LN, Sun JX, Jiao R, Peng XC, He Y, Ou SY*, Bai WB*. Cytoprotective mechanism of ferulic acid against high glucose-induced oxidative stress in cardiomyocytes and hepatocytes. Food Nutr Res, 2016, 60: 30323 (2区).

15. Ou JY, Huang JQ, Song Y, Yao SW, Peng XC, Wang MF, Ou SY*. Feruloylated oligosaccharides from maize bran modulated the gut microbiota in rats. Plant Foods Hum Nutr, 2016, 71: 123-128.

16. Zou YY, Pei KH, Peng XC, Bai WB, Huang CH*, Ou SY*. Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. Int J Food Sci Technol, 2016, 51: 1002-1009.

17. Zou YY, Huang CH, Pei KH, Cai Y, Zhang GW, Hu CY, Ou SY*. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. LWT - Food Sci Technol, 2015, 63: 275-280 (2区).

18. Cai Y, Zhang ZH, Jiang SS, Yu M, Huang CH, Qiu RX, Zou YY, Zhang QR, Ou SY*, Zhou Z, Wang Y, Bai WB, Li YQ. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. J Hazard Mater, 2014, 268: 1-5. (1区, Top, IF=6.434)

19. Yao SW, Wen XX, Huang RQ, He RR, Ou SY*, Shen WZ*, Huang CH, Peng XC. Protection of feruloylated oligosaccharides from corn bran against oxidative stress in PC 12 cell. J Agric Food Chem, 2014, 62: 668-674 (1区, Top).

20. Zhao SQ, Yao SW, Ou SY*, Lin J, Wang Y, Peng XC, Li AJ, Yu B. Preparation of ferulic acid from corn bran: Its improved extraction and purification by membrane separation. Food Bioprod Process, 2014, 92: 309-313.

1. 曾凡奎，欧仕益. 咖啡风味化学，暨南大学出版社，2014. （主编，2015年中国科学院优秀科普图书）

2. Ou SY, Teng JW, Zhao YY, Zhao J. P-Coumaric Acid Production From Lignocelluloses. In: Phenolic Acids: Composition, Applications and Health Benefits. Sergi Munné-Bosch（Ed）, Nova Sciences Publishers, Inc., 2011. （参编）

3. 食品化学实验双语教程，中国轻工业出版社，2010. （主编）

4. Food Chemistry Lab Manual，中国轻工业出版社，2007.（主编）

1.国家自然科学基金面上项目，油炸薯片中丙烯醛追踪研究，31871902，2018.

2.广东省科技计划项目，焙烤食品安全粤港联合创新平台，2018.

3.广州市民生科技攻关计划，L-半胱氨酸盐酸盐在焙烤食品中的应用技术研究，2018.

4.国家自然科学基金面上项目，食品中羟甲基糠醛-氨基酸加合物的形成与迁移机制研究，31671957，2016.

5.国家自然科学基金面上项目，绿原酸影响羟甲基糠醛形成的机理研究， 31371745，2013.

6.国家自然科学基金面上项目，酚类抗氧化剂抑制丙烯酰胺形成的机理， 31071596，2010.

中国食品学会理事

广东省轻工业联合会常务理事

广东省食品安全委员会委员

Front Chem、《中国食品学报》、《现代食品科技》、《中国农业科技导报》等杂志的编委