张洪超，副教授，学科方向：食品工程、果蔬加工与品质安全、中餐工业化

联系方式：hzhang18@cau.edu.cn (科研)      hzhang_cau@163.com (教学)

2005.09-2012.06          北京化工大学                生物化工                            学士、硕士

2012.08-2016.12          美国华盛顿州立大学      食品工程                            博士

2017.02-2017.10          美国华盛顿州立大学     食品工程                             博士后

2017.10-2021.01          美国马里兰大学            营养与食品科学                   博士后

2021.05至今                 中国农业大学                食品科学与工程                   副教授

1.     非热、柔性和协同的新型果蔬杀菌技术研究

2.     基于模型化、数字化和智能化的食品加工工程技术与装备研究

3.     预制中式菜肴、果蔬和其他食品的包装与货架期研究

1.     本科生课程：食品工厂设计、食品加工新技术、科学研究与创新素养

2.     研究生课程：现代食品包装、现代食品加工技术

1.     国家重点研发计划，食品制造与农产品物流科技支撑专项课题，2022-2026，主持。

2.     企业合作项目，箱装饮用水微生物生长与货架期预测，2021，主持。

3.     美国马里兰州农业试验站项目，新型光催化抗菌涂层来提高草莓的微生物安全性和货架期，2019-2021，主持。

1.     Hongchao Zhang, Abraham M. Montemayor, Stratton T. Wimsatt, Rohan V. Tikekar. Effect of combination of UV-A light and chitosan-gallic acid coating on microbial safety and quality of fresh strawberries. 2022. Food Control. 140, 109106.

2.     Hongchao Zhang, Rohan V. Tikekar. Air microbubble assisted washing of fresh produce: effect on microbial detachment and inactivation. Postharvest Biol. Technol.  2021, 181, 111687.

3.     Hongchao Zhang*, Shyam S. Sablani. Recent development in food packaging reinforced with fruit and vegetable waste and processing by products. 2021. Current Opinion in Food Science. 742.

4.     Armando Quintanilla, Hongchao Zhang, Joseph Powers, Shyam S. Sablani. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. 2021. Food Bioprocess Technol. 14, 804–816.

5.     Peihua Ma, Zhi Zhang, Shawn Tsai, Hongchao Zhang, Yuan Li, Fang Yuan, Qin Wang. Curcumin-loaded pickering emulsion formed by ultrasound and stabilized by metal organic framework optimization. 2021. Foods 10. 

6.     Hongchao Zhang, Shawn Tsai, Rohan V. Tikekar. Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and its impact on quality during storage. 2020. Food Control. 121, 107580

7.     Hongchao Zhang*, Qiao Ding, Andrea Gilbert, Sttraton Wimsatt, Rohan V. Tikekar. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food grade compounds. 2020. Comprehensive Review in Food Science and Food Safety, 19, 2110-2138.

8.     Hongchao Zhang, Siyuan Wang, Kasey Goon, Andrea Gilbert, Cuong Nguyen Huu, Martin Walsh, Nitin Nitin, Steven Wrenn, Rohan V. Tikekar. Inactivation of foodborne pathogen based on synergistic effects of ultrasound and natural compounds during fresh produce washing. 2020. Ultrasonics Sonochemistry, 64, 104983.

9.     Hongchao Zhang, Heather Leigh Dolan, Qiao Ding, Siyuan Wang, Rohan V. Tikekar. Antimicrobial action of octanoic acid against Escherichia coli O157: H7 during washing of baby spinach and grape tomatoes. 2019. Food Research International, 125, 108523.

10.  Juhi Patel, Saleh Al-Ghamdi, Hongchao Zhang, Renata Queiroz, Juming Tang, Tom Yang, Shyam S. Sablani. Shelf life study of ready-to-eat macaroni and cheese in oxygen scavenger and high barrier packaging sterilized via microwave-assisted thermal sterilization. 2019. Food and Bioprocess Technology. 12(9), 1516-1526.

11.  Hongchao Zhang, Juhi Patel, Kanishka Bhunia, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Carolyn Ross, Juming Tang, Shyam S. Sablani. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric pouches gas barrier during storage. 2019. Food Packging and Shelf Life, 21, 100324.

12.  Hongchao Zhang, Kanishka Bhunia, Nydia Munoz, Li Li, Juming Tang, Barbara Rasco, Shyam S. Sablani. Linking morphology changes to barrier properties of multi-layer films utilized for microwave-assisted thermal sterilized food. 2017. Journal of Applied Polymer Science, 45481.

13.  Nydia Munoz, Kanishka Bhunia, Hongchao Zhang, Gustavo Barbosa-Cánovas, Juming Tang, Shyam Sablani. Investigating oxygen as a hurdle to improve the safety of in-pack pasteurized food during storage at different temperatures. 2017. International Journal of Food Microbiology. 253, 29-35.

14.  Hongchao Zhang, Juming Tang, Barbara Rasco, Zhongwei Tang, Shyam S. Sablani. Shelf life modeling of microwave-assisted thermal sterilized mashed potato. 2016. Journal of Food Engineering.183, 65-73.

15.  Hongchao Zhang, Bhunia Kanishka, Pengqun Kuang, Juming Tang, Barbara Rasco, Mattinson Denise Scott, Shyam S. Sablani.Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato. 2016. Journal of Food and Bioprocess Technology. 9(2), 341-351.

16.  Bhunia Kanishka, Hongchao Zhang, Barbara Rasco, Juming Tang, Shyam S. Sablani. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization. 2016. Innovative Food Science & Emerging Technologies. 38,124-130.

1.     北京食品学会未来食品分会副秘书长

2.     中国食品学会果蔬分会、非热加工分会委员

3.     美国食品技术协会包装分部委员

4.     国际期刊Sustainability 客座编辑

1.     美国食品技术协会普吉特湾分区学术成就奖，2016

2.     美国农业与生物工程协会Boyd Scott学术竞赛一等奖，2016

1.     以工程技术为核心，基于多学科交叉的研究方法，努力解决食品产业相关的问题，助力人民生活品质的提高。

2.     主打“积极、兴趣、自驱”的研究氛围，长期招收学术型/专业硕士研究生以及科研助理，具备本科生创新创业项目、竞赛、毕设、出国等指导条件，欢迎同学们联系与咨询。