孫大文_默認(rèn)分類_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：孫大文	性別：男
民族：漢族	出生年份：未填寫
最高學(xué)歷：研究生	學(xué)位：博士
歐洲人文和自然科學(xué)院（歐洲科學(xué)院）（Academia Europaea）院士，愛爾蘭皇家科學(xué)院（Royal Irish Academy）院士，國(guó)際食品科學(xué)院（IAFoST）院士。國(guó)際著名期刊《Food and Bioprocess Technology》（SCI一區(qū)TOP）創(chuàng)刊者和主編?，F(xiàn)任華南理工大學(xué)教授，博導(dǎo)，現(xiàn)代食品工程研究中心主任；愛爾蘭都柏林大學(xué)（UCD）食品和生物系統(tǒng)工程教授。　　1982年在華南理工大學(xué)機(jī)械工程專業(yè)獲學(xué)士學(xué)位，1985年獲碩士學(xué)位，1988年獲化學(xué)工程博士學(xué)位。1989年至1995年，分別在德國(guó)斯圖加特大學(xué)，英國(guó)貝爾法斯特女王大學(xué)，紐卡斯?fàn)柎髮W(xué)和謝菲爾德大學(xué)任職。1995年起，受聘于愛爾蘭國(guó)立都柏林大學(xué)（UCD），成為在愛爾蘭第一個(gè)獲得永久教職的華人，并以最短時(shí)間從講師晉升為高級(jí)講師、副教授和正教授，是愛爾蘭有史以來的第一位華人終身教授。2010年，光榮當(dāng)選為在愛爾蘭被視為最高榮譽(yù)與成就巔峰的愛爾蘭皇家科學(xué)院院士，時(shí)任中共中央政治局委員、中央書記處書記、中央組織部部長(zhǎng)現(xiàn)任中華人民共和國(guó)副主席李源潮同志特委托中組部發(fā)去賀信表示祝賀，盛贊孫大文“為中華兒女爭(zhēng)了光”，“為推動(dòng)中國(guó)食品技術(shù)的發(fā)展，培養(yǎng)年輕人才，付出了大量心血，做出了重要貢獻(xiàn)。”同年，又被推選為素有農(nóng)業(yè)工程界的“奧林匹克”之稱的國(guó)際農(nóng)業(yè)與生物系統(tǒng)工程委員會(huì)（International Commission of Agricultural and Biosystems Engineering，簡(jiǎn)稱CIGR，又譯“國(guó)際農(nóng)業(yè)與生物系統(tǒng)工程學(xué)會(huì)”）侯任主席，并于2013—2014年度擔(dān)任CIGR主席，成為自成立八十四年來首位出任該重要國(guó)際機(jī)構(gòu)主席的中國(guó)科學(xué)家。2011年再獲殊榮，被光榮增選為歐洲人文和自然科學(xué)院（Academia Europaea）院士，成為首次當(dāng)選該院院士的歐洲華人科學(xué)家，同時(shí)也成為歐洲歷史上首位擁有兩院院士的華人。2012年又當(dāng)選為國(guó)際食品科學(xué)院（IAFoST）院士，為全球共增選的22名院士中唯一來自愛爾蘭的學(xué)者。　　2000年，2006年和2016年三度被授予CIGR杰出獎(jiǎng)，2007年被授予印度食品科學(xué)家及技術(shù)人員協(xié)會(huì)會(huì)士榮譽(yù)稱號(hào)，2008年獲CIGR成就獎(jiǎng)，2010年被授予CIGR會(huì)士榮譽(yù)稱號(hào)，并于2004年被英國(guó)皇家機(jī)械工程師學(xué)會(huì)授予“食品工程師年度人物”大獎(jiǎng)。2010年12月底，被全球32個(gè)國(guó)家的152家中文媒體共同評(píng)為“2010年全球海外華人社區(qū)十大新聞人物”。2013年3月，獲頒由鳳凰衛(wèi)視，中國(guó)新聞社等兩岸三地富有影響力的十余家華文媒體共同評(píng)選的2012-2013世界因你而美麗——“影響世界華人大獎(jiǎng)”，與諾貝爾文學(xué)獎(jiǎng)得主莫言、神舟九號(hào)飛行乘組等獲獎(jiǎng)個(gè)人和團(tuán)體同臺(tái)領(lǐng)獎(jiǎng)。2013年5月，榮獲國(guó)際食品保護(hù)協(xié)會(huì)（IAFP）頒發(fā)的冷凍食品基金會(huì)冷凍研究獎(jiǎng)（Frozen Food Foundation Freezing Research Award），成為美國(guó)本土以外首位獲得該著名獎(jiǎng)項(xiàng)的科學(xué)家。2015年6月，被授予國(guó)際工程與食品協(xié)會(huì)（International Association of Engineering and Food，IAEF）終身成就獎(jiǎng)（IAEF Lifetime Achievement Award），這一獎(jiǎng)項(xiàng)是為表彰世界上杰出工程師為食品工程貢獻(xiàn)一生而設(shè)立的。2015年12月，榮獲“湯森路透2015高被引科學(xué)家”稱號(hào)。　　在世界著名雜志和國(guó)際會(huì)議上發(fā)表了800篇高水平論文，出版專著14部，共有超過400篇論文被SCI收錄（SCI的H指數(shù)為71）。論文他引總次數(shù)7000多次，每篇平均引用次數(shù)超過27次。特別是在計(jì)算機(jī)視覺、真空冷卻和CFD模擬等方面的論文已經(jīng)成為其他研究者的經(jīng)典參考文獻(xiàn)。ESI（基本科學(xué)指標(biāo)）農(nóng)學(xué)前1%的“被引用次數(shù)最多的科學(xué)家”位列第10名（2016.6），３3篇論文入選ESI農(nóng)學(xué)“高被引論文”，全球排名第2位（2016.6）。　　近三年主持國(guó)家“十二五”科技支撐計(jì)劃項(xiàng)目，國(guó)家國(guó)際科技合作專項(xiàng)，廣東省科技廳，農(nóng)業(yè)廳，教育廳，海洋與漁業(yè)局等科技計(jì)劃項(xiàng)目，廣州市科技計(jì)劃項(xiàng)目，企業(yè)合作項(xiàng)目等十多項(xiàng)，總科研經(jīng)費(fèi)超過兩千多萬；獲批“廣東省食品智能質(zhì)控與過程技術(shù)裝備國(guó)際暨港澳臺(tái)合作創(chuàng)新平臺(tái)”和“省級(jí)現(xiàn)代農(nóng)業(yè)（農(nóng)產(chǎn)品無損檢測(cè)及精深加工）產(chǎn)業(yè)技術(shù)研發(fā)中心”兩個(gè)省級(jí)科研平臺(tái)并擔(dān)任平臺(tái)負(fù)責(zé)人，以及“廣東省農(nóng)產(chǎn)品保鮮物流共性技術(shù)創(chuàng)新團(tuán)隊(duì)“并擔(dān)任首席專家；指導(dǎo)的碩士生獲國(guó)家獎(jiǎng)學(xué)金10人次，博士生獲國(guó)家獎(jiǎng)學(xué)金2人次，優(yōu)博基金資助12人次。　　他是致公黨中央委員，中國(guó)僑聯(lián)特聘專家，國(guó)務(wù)院僑務(wù)辦公室海外專家咨詢委員會(huì)委員，北京海外專家咨詢委員會(huì)主任委員，河北省人民政府咨詢委員會(huì)委員，廣東院士聯(lián)誼會(huì)常務(wù)理事，廣東省政協(xié)特聘委員。

　　科研項(xiàng)目

　　1. 項(xiàng)目負(fù)責(zé)人（孫大文/蒲洪彬），國(guó)家“十二五”科技支撐計(jì)劃項(xiàng)目：西部特果精選關(guān)鍵技術(shù)裝備研發(fā)與集成示范， 2015BAD19B03

　　2. 項(xiàng)目負(fù)責(zé)人，國(guó)家“十二五”科技支撐項(xiàng)目：水產(chǎn)設(shè)施養(yǎng)殖關(guān)鍵技術(shù)與裝備研究，2014BAD08B09

　　3. 項(xiàng)目負(fù)責(zé)人，國(guó)家國(guó)際科技合作專項(xiàng)：肉品安全高光譜無損快速現(xiàn)場(chǎng)檢測(cè)系統(tǒng)研發(fā)， S2015ZR1137

　　4. 項(xiàng)目負(fù)責(zé)人，廣東省對(duì)外科技合作項(xiàng)目：食品無損檢測(cè)技術(shù)研發(fā)與低碳體系建立，2013B051000010

　　5. 項(xiàng)目負(fù)責(zé)人，廣東省自然科學(xué)基金：基于高光譜成像魚肉新鮮度無損快速檢測(cè)機(jī)理及方法研究，2014A030313244

　　6. 項(xiàng)目負(fù)責(zé)人，廣東省海洋與漁業(yè)局，廣東優(yōu)勢(shì)魚類的氣調(diào)保鮮及新鮮度的快速標(biāo)識(shí)，A 201401C04

　　7. 項(xiàng)目負(fù)責(zé)人，廣州市科技計(jì)劃，現(xiàn)代華南城市典型蔬菜產(chǎn)地真空預(yù)冷處理關(guān)鍵技術(shù)與裝備，201508020097

　　1. Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition, 55(7): 1012-1025. (SCI一區(qū)Top, IF=5.492).

　　2. Cheng, J.-H., & Sun, D.-W.* (2015). Rapid quantification analysis and visualization of Escherichia coli loads in grass carp fish flesh by hyperspectral imaging method. Food and Bioprocess Technology, 8(5): 951-959. (SCI一區(qū)Top, IF=2.574, ESI高被引論文).

　　3. Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp as affected by frozen storage. Food Research International, 56(2): 190-198. (SCI二區(qū), IF=3.182, ESI高被引論文).

　　4. Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., & Wang, Q.-J., & Chen, Y.-N. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 171: 258-265. (SCI二區(qū)Top, IF=4.052, ESI熱點(diǎn)論文,ESI高被引論文).

　　5. Cheng, J.-H., Sun, D.-W.* (2015). Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis. LWT - Food Science and Technology, 62(2): 1060-1068. (SCI二區(qū), IF=2.711, ESI高被引論文).

　　6. Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Comparison of visible and long-wave near infrared hyperspectral imaging for colour measurement of grass carp (Ctenopharyngodon idella). Food and Bioprocess Technology, 7(11): 3109-3120. (SCI一區(qū)Top, IF=2.574).

　　7. Cheng, J.-H., Dai, Q., Sun, D.-W.*, Zeng, X.-A., Liu, D., & Pu, H.-B. (2013). Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology,34(1): 18-31. (SCI一區(qū)Top, IF=5.150).

　　8. Cheng, J.-H., Sun, D.-W.* (2014). Hyperspectral imaging as an effective tool for quality and safety analysis and control of fish and other seafoods: current research and potential applications. Trends in Food Science & Technology, 37(2): 78-91. (SCI一區(qū)Top, IF=5.150).

　　9. Cheng, J.-H., Sun, D.-W.*, Han, Z., & Zeng, X.-A. (2014). Texture and structure measurements and analysis for evaluation of fish and fillet freshness quality. Comprehensive Reviews in Food Science and Food Safety, 13(1): 52-61. (SCI一區(qū)Top, IF=4.903).

　　10. Cheng, J.-H., Sun, D.-W.* (2015). Recent applications of spectroscopic and hyperspectral imaging techniques with chemometric analysis for rapid inspection of microbial spoilage in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 14(4): 478-490. (SCI一區(qū)Top, IF=4.903).

　　11. Cheng, J.-H., Sun, D.-W.* (2016). Partial least square regression (PLSR) applied to NIR and HSI spectral data modeling to predict chemical properties of fish muscle. Food Engineering Reviews, accepted, doi10.1007/s12393-016-9147-1. (SCI一區(qū)Top, IF=4.375).

　　12. Cheng, J.-H., Sun, D.-W.*, Pu, H., & Zhu, Z. (2015). Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillet. Food Chemistry, 185: 245-253. (SCI二區(qū)Top, IF=4.052).

　　13. Cheng, J.-H., Sun, D.-W.*, & Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selecion of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. Food Chemistry, 197: 855-863. (SCI二區(qū)Top, IF=4.052).

　　14. Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2015). Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets. Journal of Food Engineering, 161: 33-39. (SCI二區(qū), IF=3.199).

　　15. Cheng, J.-H., Sun, D.-W.*, Qu, J.-H, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2016). Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering, 182: 9-17. (SCI二區(qū), IF=3.199).

　　16. Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Pu, H.-B. (2014). Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21: 179-187. (SCI二區(qū), IF=2.997).

　　17. Cheng, J.-H., Sun, D.-W.* (2015). Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet. LWT - Food Science and Technology, 63(2): 892-898. (SCI二區(qū), IF=2.711).

　　18. Dai, Q., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Advances in feature selecion methods for hyperspectral image processing in the food industry applications. Critical Reviews in Food Science and Nutrition, 55(10): 1368-1382. (SCI一區(qū), IF=5.492).

　　19. Dai, Q., Cheng, J.-H., Sun, D.-W.*, Pu, H. -B., Zeng, X. -A., & Xiong, Z. (2014). Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn. Journal of Food Engineering, 136(9): 64-72. (SCI二區(qū), IF=3.199).

　　20. Dai, Q., Cheng, J. -H., Sun, D. -W.*, Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2015). Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns. Journal of Food Engineering, 149(3): 97-104. (SCI二區(qū), IF=3.199).

　　21. Dai, Q., Cheng, J.-H., Sun, D.-W.*, Zhu, Z., & Pu, H.-B. (2016). Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (metapenaeus ensis). Food Chemistry, 197: 257-265. (SCI二區(qū)Top, IF=4.052).

　　22. Qu, J.-H, Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Wang, Q.-J & Ma, J. (2015). Discrimination of shelled shrimp among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique. LWT-Food Science and Technology, 62(1): 202-209. (SCI二區(qū), IF=2.711).

　　23. Cheng, W., Cheng, J.-H., Sun, D.-W.*, Pu, H.-B. (2015). Marbling analysis for evaluating meat quality: methods and techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5): 523-535. (SCI一區(qū)Top, IF=4.903).

　　24. Dai, Q., Sun, D.-W.*, Cheng, J.-H., Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2014). Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13(6): 1207-1218. (SCI一區(qū), IF=4.903).

　　25. Qu, J.-H, Liu, D., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Applications of near infrared spectroscopy in food safety evaluation and control: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 55(13): 1939-1954. (SCI一區(qū), IF=5.492).

　　26. Pan, T.-T, Sun, D.-W.*, Cheng, J.-H., & Pu, H. (2016). Regression algorithms in hyperspectral data analysis for meat quality detection and evaluation, Comprehensive Reviews in Food Science and Food Safety, 15(3): 529-541. (SCI一區(qū), IF=4.903).

　　27. Chen, Y.-N, Sun, D.-W.*, Cheng, J.-H., & Gao, W.-H. (2016). Recent advances for rapid identification of chemical information of muscle foods by hyperspectral imaging analysis, Food Engineering Reviews, 8(3): 336-350. (SCI一區(qū), IF=4.375).

　　28. Cheng, W., Sun, D.-W., & Cheng, J.-H. (2016). Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. LWT-Food Science and Technology, 73: 13-19. (SCI二區(qū), IF=2.711).

　　29. Li, J.-L., Sun, D.-W., & Cheng, J.-H. (2016). Recent advances in nondestructive analytical techniques for determining the total soluble solids in fruits: a review. Comprehensive Reviews in Food Science and Food Safety, accepted. (SCI一區(qū), IF=4.903).

　　30. Dai, Q., Sun, D.-W.*, Xiong, Z., Cheng, J.-H., & Zeng, X.-A. (2014). Recent advances in data mining techniques and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13(7): 891-905. (SCI一區(qū), IF=4. 903).

　　31. Wang, L., Sun, D.-W.*, Pu, H., & Cheng, J.-H. (2016). Quality analysis and classification and authentication of liquid foods by near-infrared spectroscopy. Critical Reviews in Food Science and Nutrition, doi: 10.1080/10408398.2015.1115954. (SCI一區(qū), IF=5.492).

　　32. Pu, H., Wang, L., Sun, D.-W.*, & Cheng, J.-H. (2016). Comparing four dimension reduction algorithms to classify algae concentration levels in water samples using hyperspectral imaging. Water, Air, & Soil Pollution, 227(9): 315 (SCI三區(qū), IF=1.551).

　　33. Pu, H.-B., Sun, D.-W.*, Ma, J., & Cheng, J.-H. (2015). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat Science, 99: 81-88. (SCI二區(qū), IF=2.801).

　　34. Pu, H.-B., Sun, D.-W.*, Ma, J., Liu, D., & Cheng, J.-H. (2014). Using wavelet textural features of visible and near infrared hyperspectral image to differentiate between fresh and frozen–thawed pork. Food and Bioprocess Technology, 7(11): 3088-3099. (SCI一區(qū), IF=2.574).

　　1. CIGR榮譽(yù)主席，2016. 國(guó)際農(nóng)業(yè)與生物系統(tǒng)工程學(xué)會(huì)(CIGR)

　　2. CIGR杰出獎(jiǎng)，2016. 國(guó)際農(nóng)業(yè)與生物系統(tǒng)工程學(xué)會(huì)(CIGR)

　　4. 湯森路透2015高被引科學(xué)家，2015.12

　　5. 終身成就獎(jiǎng)（IAEF Lifetime Achievement Award），2015. 國(guó)際工程與食品協(xié)會(huì)（International Association of Engineering and Food，IAEF）

　　6. 果汁果酒與水果提取物綠色加工技術(shù)與裝備. 2015. 廣東省科技進(jìn)步一等獎(jiǎng)

　　7. 影響世界華人大獎(jiǎng)，2013. 鳳凰衛(wèi)視

　　8. 國(guó)際冷凍食品基金會(huì)冷凍研究獎(jiǎng)（Frozen Food Foundation Freezing Research Award），2013. 國(guó)際食品保護(hù)協(xié)會(huì)（IAFP）

QM品茶坊阁楼_一品楼品凤楼官网_全国51茶楼信息网51龙凤茶楼论坛网_逍遥阁茶楼

孫大文

名師推薦

友情鏈接：

關(guān)于我們：