董鹏程
副教授、硕导
个人简介：
董鹏程，博士，生物学博士后，副教授，硕士研究生导师。希腊雅典农业大学食品微生物学访问学者，欧盟“青年科学家创新培训项目（ITN-PROTECT）”学员。中国畜产品加工研究会会员、国家肉牛牦牛产业技术体系质量安全与营养品质评价岗位团队成员、山东省现代农业技术体系创新团队成员。主要从事中西式肉制品的加工贮藏及产品研发、畜禽食品加工过程中品质与安全的无损检测、风险评估及现代化控制措施、食品微生物对外界信号的感应、反应与效应过程中信号转导机制研究。先后在《Critical Reviews in Food Science and Nutrition》、《Trends in Food Science and Technology》等SCI期刊发表文章20余篇。指导大学生创新团队获得“正大杯”、“温氏杯”、“龙大杯”等创意大赛、创业计划等奖项多项。
主要研究方向：
中西式肉制品的产品研发、品质提升及贮藏保鲜。
基于波谱与数字信息技术的食品无损检测、分类分级。
畜禽加工全链条生物性危害的风险评估与靶向干预。
食品加工过程中腐败与致病微生物适应性（如抗逆性、群体感应、生物膜）的形成机制及防控策略
代表性科研项目：
科技部, 国家重点研发政府间合作专项（中国和欧盟研究创新旗舰合作计划）子课题, 2019YFE0103800, 基于数字信息技术的中欧食品安全过程控制体系的建设与示范, 2020.07-2023.12, 60万元。
山东省科技厅，山东省重点研发（乡村提振）计划子课题，2024TZXD031，肉牛绿色智能生产关键技术集成创新与示范, 2024.11-2027.10, 30万元。
国家自然科学基金委，冷却牛肉加工过程中沙门氏菌的诱导耐酸响应及其基于PhoP/Q调控的耐酸机制研究，31801609, 2019.1-2021.12, 25万元。
山东省自然科学基金委，基于氨基酸代谢及调控的牛肉源沙门氏菌诱导耐酸响应及机制的研究, ZR2017BC064, 2017.08-2019.12, 8万元。
代表性科研论文：
1. Yang, H.; Liu, Y.; Nychas, G.-J. E.; Luo, X.; Zhu, L.; Mao, Y.; Dong, P.; Zhang, Y. Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives. Trends in Food Science & Technology 2024, 152.
2. Jiang, X.; Zhang, Y.; Nychas, G. E.; Zhu, L.; Mao, Y.; Li, K.; Yang, X.; Luo, X.; Dong, P. Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data. Meat science 2024, 208, 109378.
3. Han, J.; Dong, P.; Holman, B. W. B.; Yang, H.; Chen, X.; Zhu, L.; Luo, X.; Mao, Y.; Zhang, Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2024, 64 (8), 2105-2129.
4. Han, J.; Gao, X.; Luo, X.; Zhu, L.; Zhang, Y.; Dong, P. The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7. Food microbiology 2023, 112, 104244.
5. Liu, Y.; Zhang, Y.; Zhu, L.; Niu, L.; Luo, X.; Dong, P. The acid tolerance responses of the Salmonella strains isolated from beef processing plants. Food microbiology 2022, 104, 103977.
6. Lang, C.; Zhang, Y.; Mao, Y.; Yang, X.; Wang, X.; Luo, X.; Dong, P.; Zhu, L. Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system. Food microbiology 2021, 95, 103716.
7. Dong, P.; Xiao, T.; Nychas, G. E.; Zhang, Y.; Zhu, L.; Luo, X. Occurrence and characterization of Shiga toxin-producing Escherichia coli (STEC) isolated from Chinese beef processing plants. Meat science 2020, 168, 108188.
8. Chorianopoulos, N.; Lytou, A.; Fengou, L.-C.; Kinoshita, S.; Dong, P.; Zhang, Y.; Tassou, C.; Mohareb, F.; Nychas, G.-J. From lab to market: Real-time food safety monitoring via spectroscopy, blockchain and artificial intelligence. Trends in Food Science & Technology 2025, 166.
9. Yang, H.; Luo, X.; Zhu, L.; Liang, R.; Mao, Y.; Yang, X.; Niu, L.; Zhang, Y.; Dong, P. The biological effect of a beef-derived Latilactobacillus sakei on beef steaks during chilled storage. Food Sci. Nutr. 2023, 11 (2), 1059-1072, Article.
10. Chen, X.; Zhao, J.; Zhu, L.; Luo, X.; Mao, Y.; Hopkins, D. L.; Zhang, Y.; Dong, P. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Research International 2020, 137.
联系方式：邮箱：dpch@dpch.cn
