欧隽滢，教授，博/硕士生导师。主要从事热加工食品安全及功能性食品开发研究。主持国家基金委青年C和面上项目等科研项目5项，获发明专利授权3件，参著Elsevier出版社的专著2章。在Trends in Food Science & Technology，Journal of Hazardous Materials、Journal of Agricultural and Food Chemistry和Food Chemistry等权威期刊发表论文50篇（其中IF>10的论文24篇，高被引论文3篇），引用2400多次，H-index 22。担任杂志食品工业科技杂志青年编委、广东省食品行业协会调味品专家委员。

2010.09～2014.06，华南农业大学生物科学专业，本科

2014.09～2018.12，香港大学食品与营养专业，博士

2019.10 入职暨南大学食品安全与营养研究院。

食品危害物（活泼羰基化合物，RCS）的形成机制、控制及风味形成

食品天然活性组分挖掘与功能评价

食品保鲜与智能监测材料开发

1] Ou, J., Liu, F., Huang, C., Zheng, J., & Ou, S. (2026). Application of Cysteine for Flavour Enhancement, Contaminant Mitigation, Anti-Browning in Foods, and the Underlying Mechanisms. Trends in Food Science & Technology, 105734. (IF 17.4)

[2] Guo, H., Zhao, X., Tang, J., Huang, C., Zheng, J., Liu, F., Ou, S., Zou, X., Liu, Z., Ou, J. (2026). In situ 3D-printable bigel with co-delivered hydrophilic/hydrophobic natural bioactives for enhanced diabetic wound healing. Advanced Composites and Hybrid Materials. https://doi.org/10.1007/s42114-026-01994-2. (IF 15.5)

[3] Liu, Y., Liang, Y., Qiu, R., Huang, C., Zheng, J., Liu, F., ... & Ou, J. (2025). Formation of amino acid–based imidazole salts considerably increased the determined level of fluorescent advanced glycation end products in biscuits. Food Chemistry, 466, 142227. (IF 10.4)

[4] Yang, C., Li, Y., Huang, J., Liu, H., Ou, S., Qian, L., & Ou, J. (2025). Co-modification of amylase by acrolein with formaldehyde or methylglyoxal: Impact on enzyme function, structure, and cellular stress in two cell lines. Food Chemistry, 146026. (IF 10.4)

[5] Guo, H., Luo, H., Huang, C., Zheng, J., Liu, F., Ou, J.*, & Ou, S*. (2025). High loading of anthocyanin on chitosan films by acrolein for sensitive monitoring of meat freshness. Food Chemistry, 477, 143468. (IF 10.4)
 [6] Hu, J., Jiang, K., Huang, C., Zheng, J., Zhou, H., Ou, J.*, & Ou, S*. (2022). Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts. Food Chemistry, 369, 130952. (IF 10.4)

[7] Jiang, K., Zhou, P., Zheng, J., Huang, C., Hu, J., Guo, H., Ou, J.*, & Ou, S*. (2022). Design of a naphthalimide-based probe for acrolein detection in foods and cells. Journal of Hazardous Materials, 426, 128118. (IF 14.2)

[8] Li, G., Chen, P., Zhao, Y., Zeng, Q., Ou, S., Zhang, Y., ... & Ou, J. (2021). Isolation, structural characterization and antioxidant activity of a novel polysaccharide from garlic bolt. Carbohydrate Polymers, 267, 118194. (IF 10.7)

[9] Yin, Z., Jiang, K., Shi, L., Fei, J., Zheng, J., Ou, S., & Ou, J. (2020). Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention. Journal of Hazardous Materials, 387, 121686. (IF 10.1)

[1] Ou, J. (2021). Incorporation of polyphenols in baked products. In Advances in food and nutrition research (Vol. 98, pp. 207-252). Academic Press.

[2] Zheng, J., Ou, J., & Ou, S. (2019). Alpha-dicarbonyl compounds. Chemical hazards in thermally-processed foods, 19-46.

主持国家自然科学基金面上及青年项目各1项，广东省基础与应用基础研究项目等省部级项目2项，海外博士后人才支持项目1项，中国博士后基金面上项目1项

《食品化学》、《食品标准与法规》、《食品科学概论》、《食品专业英语》、《学术道德与写作》（硕士）、《学术道德与工程技术研究规范》（博士）。