个人简介：

吴时敏，上海交通大学教授、博士生导师、课题组长（PI）。2005年12月，汉诺威大学食品化学博士毕业，获德国自然科学博士学位 (Dr. rer. nat.)；2006年1月，经人才引进，任职于上海交通大学农业与生物学院食品科学与工程系；现兼任联合国粮农组织（FAO）和世界卫生组织（WHO）食品添加剂联合专家委员会（JECFA）委员（2023-2027）。

曾获授德国DAAD奖、上海交大首届晨星学者奖、国际Eni奖提名、德国汉诺威大学Certificate of Appreciation、美国化学会ACS Membership Award、全国优秀粮油科技工作者等；学术兼职多个专业期刊编委，以及食品安全与质量、食品化学、油脂科学与工程等多个学术组织或行业专家委员、科普专家、常务理事或理事;长期担任国家、省部级或第三方基金奖励和人才计划等评审专家；受邀“食品加工与安全”专题，培训国内多个省市干部或企业高层逾数千人次。

主讲食品科学与工程研究生专业前沿课《现代食品分析方法进展》、专业基础课《高级食品化学》和本科生必修课《食品分析实验》课程；长期研究食品质量与安全，以非极性或弱极性分子为主要研究对象，采用多维全链、多学科交叉和组学技术，研究其分析制取、加工贮藏、质量安全、功能营养、品质控制和高值化绿色综合利用。

主要成果：

研究室既执着追求学术研究的质量、基础性和前瞻性，又着眼于踏实解决瓶颈技术难题和食品安全公益性问题，近十年连续主持圆满完成国际国内公益基础研究（含NSFC多项）和国内外企业R&D共 30多项。

主编出版了第一本系统论述功能性油脂的专著《功能性油脂》，已被引近600次。以第一或唯一通讯作者，在Trends in Food Science & Technology、Food Chemistry、Food Control、Journal of Agricultural and Food Chemistry、Food & Function、Journal of Dairy Science、Journal of Food and Drug Analysis、Critical Reviews in Food Science and Nutrition等发表论文100余篇。第一发明及责任人申请发明专利17项（其中已授权11项）；主要起草研究制定国家与行业标准3项（其中已颁布实施国家标准1项）。   

研究室在食（药）用功能性脂质、食用油脂及其副产品、天然香料和功能性天然食用精油及其相关交叉领域，如：食品、医药、饮料、日化、检测、环保、能源、机械和材料等，已具备深入开展相关科学研究和技术开发的理论积累、实践经验与技术平台。

特色文化：

衷心感谢学术同行、业界及各类计划的信任与支持，团队已形成相互关联的三个研究特色：（1）脂溶性化学危害物（如PAHs）的快速筛查、精准分析、形成机制、迁移变化、安全评估、阻抑控制、降害脱除和转化为宝；（2）天然食（药）用特色油脂或特殊脂质的绿色高效制备、功能发掘、特性表征、追溯鉴伪、质量控制与高值化开发；（3）天然食（药）用香精油的绿色高效制备、功能发掘和高值化开发。热诚欢迎学术界、企业及研发机构，就共同感兴趣的议题，开展坦诚愉快之交流合作！

本研究室秉持限量培养质量，鼓励勤于思考、敢于担当、开拓进取、追求卓越，指导毕业的硕士、博士和博士后，以及在本室完成PRP、科技创新、毕业课题等科研训练的学士，均乐观积极、能力突出、视野广阔，不断涌现出上海交大优秀毕业生、优秀博士后、上海市优秀毕业生、国际杰青学者等，广受海内外好评和欢迎。

团队秉承 “脂道香得” 文化：既包含研究室主攻关键词“脂&香”，又谐音寓意“道远知骥&相得益彰”。欢迎认同“脂道香得”价值观的博硕士研究生、热衷科创的本科生加盟！邮件请发至wu_shimin96@qq.com或wushimin@sjtu.edu.cn

近年指导发表的代表性论文（*: 唯一通讯）：

1. Li W, Wu SM* (2023). Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation. Trends in Food Science & Technology, 2023, 131:1−13. https://doi.org/10.1016/j.tifs.2022.11.015
2. Zhang LM, Wu SM* (2022). Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chemistry, 2022, 381:132309.    https://doi.org/10.1016/j.foodchem.2022.132309
3. Ma X, Wu SM* (2022). Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2146652
4. Li W, Wu SM* (2022). Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks. Food Control, 136: 108864.  https://doi.org/10.1016/j.foodcont.2022.108864
5. Ge YX, Wu SM*, Yan K (2022). Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies - a review. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2028717
6. Yan K, Li W, Wu SM* (2022). Dietary exposure and risk assessment of EU priority polycyclic aromatic hydrocarbons from milks and milk powders. Journal of Dairy Science, 105(8): 6536−6547. https://doi.org/10.3168/jds.2021-21438
7. Yousuf B, Sun YQ, Wu SM* (2021). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, https://doi.org/10.1080/87559129.2021.1876084
8. Zhang LM, Wu SM*, Jin XY (2021). Fatty acid stable carbon isotope ratios combined with oxidation kinetics for characterization and authentication of walnut oils. Journal of Agricultural and Food Chemistry, 69(23): 6701−6709.  https://doi.org/10.1021/acs.jafc.1c01843
9. Yousuf B, Wu SM*, Siddiqui MW (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108: 245–257. https://doi.org/10.1016/j.tifs.2021.01.016
10. Yan K, Wu SM*, Gong GY, Xin L, Ge YX (2021). Simultaneous determination of typical chlorinated, oxygenated and EU priority PAHs in milks and milk powders. Journal of Agricultural and Food Chemistry, 69(13): 3923–3931. https://doi.org/10.1021/acs.jafc.1c00283
11. Yousuf B, Wu SM*, Gao Y (2021). Characteristics of Karaya gum based films: Amelioration by inclusion of Schisandra Chinesis oil and its oleogel in the film formulation. Food Chemistry, 345:128859. https://doi.org/10.1016/j.foodchem.2020.128859
12. Gao Y, Wu SM* (2020). Development and evaluation of a novel oleogel system based on starch-water-wax-oil. Food & Function, 11: 7727–7735.  https://doi.org/10.1039/D0FO01785J
13. Sun YQ, Yan K, Wu SM*, Gong GY (2020). Occurrence, spatial distribution and impact factors of 16 polycyclic aromatic hydrocarbons in milks from nine countries. Food Control, 113: 107197. https://doi.org/10.1016/j.foodcont.2020.107197
14. Yan K, Wu SM*, Gong GY, Sun YQ (2020). A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oils. Food Chemistry, 316: 126344. https://doi.org/10.1016/j.foodchem.2020.126344 
15. Sun YQ, Wu SM* (2020). Analysis of PAHs in oily systems using modified QuEChERS with EMRLipid clean-up followed by GC-QqQ-MS. Food Control, 109: 106950.  https://doi.org/10.1016/j.foodcont.2019.106950
16. Teng C, Wu SM*, Gong GY (2019). Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils. Food Control, 105: 219–225. https://doi.org/10.1016/j.foodcont.2019.06.015 
17. Sun YQ, Wu SM*, Gong GY (2019). Trends of research on PAHs in food: A review and bibliometric analysis from 1997 to 2017. Trends in Food Science & Technology, 83: 86–98. https://doi.org/10.1016/j.tifs.2018.11.015
18. Gong GY, Wu SM*, Wu XJ (2019). Effects of storage time and temperature on toxic aldehydes and polycyclic aromatic hydrocarbons in flavouring oil gravy during storage. LWT-Food Science and Technology, 116: 108510. https://doi.org/10.1016/j.lwt.2019.108510
19. Gao Y, Wu SM* (2019). Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil. Food & Function, 2019, 10: 8056–8068. https://doi.org/10.1039/C9FO01727E
20. Gong GY, Wu SM*, Wu XJ (2018). Effects of light intensity on polycyclic aromatic hydrocarbons and 4-hydroxy-trans-alkenals in palm oil during storage. Journal of Agricultural and Food Chemistry, 66(42):11124–11132. https://10.1021/acs.jafc.8b04096
21. Zhao X, Gong GY, Wu SM* (2018). Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils. Food Chemistry, 239: 781–788. http://dx.doi.org/10.1016/j.foodchem.2017.07.016
22. Gong GY, Zhao X, Wu SM* (2018). Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control, 87: 117–125. https://doi.org/10.1016/j.foodcont.2017.12.012

合作编（译）专著和教材：

1. 吴时敏主编 (王兴国, 周祥山参编). 功能性油脂[M]. 北京: 中国轻工业出版社, 2001年4月.
2. 吴时敏主编 (马欣, 张立敏, 高媛参编). 食品分析与检验实验教程[M]. 上海: 上海交通大学出版社, 2022年6月.
3. Wu SM*, Gong GY, Yan K, Sun YQ, Zhang LM (2020). Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. Advances in Food and Nutrition Research, 93: 59-112, Elsevier, ISSN: 1043-4526.
4. 陆贻通, 吴时敏, 施春雷等译. 确保全球食品安全—探索全球协调[M]. 上海: 上海交通大学出版社, 2015年11月.
5. 杨月欣, 葛可佑主编（吴时敏等参编）. 中国营养科学全书 [M]. 北京: 人民卫生出版社, 2019年9月.
6. 金青哲主编 (吴时敏等参编). 功能性脂质 [M]. 北京: 中国轻工业出版社, 2013年8月.