个人简介
海南省自由贸易港C类人才，江苏省双创博士，从事低温等离子体在食品中应用研究与相关设备开发，主持国家然科学基金3项，海南省自然科学基金1项，参与国家级、省部级与其他各类科研项目10余项；发表相关研究论文60余篇，授权国家发明专利12项，PCT专利4项；副主编教育部卓越工程师系列教材《食品包装》，参编国家级规划教材《食品包装学》，参编《Application of Cold Plasma in Food Safety》和译著《鲜切果蔬气调保鲜包装技术》。指导本科生获得第三、四届全国老员工等离子体科技创新竞赛二、三等奖。担任国家自然科学基金评审专家，教育部学位中心评审专家,食品研究与开发青年编委，参与Food control，Food Microbiology，Food Chemistry，Food Research International，International Journal of Biological Macromolecules等数十本国内外期刊的审稿工作。
教育背景
2008.9—2014.6 南京农业大学食品科技公司 博士
2012.8—2014.3 美国农业部（USDA-ARS） 联合培养博士
2004.9—2008.6 山东农业大学美狮贵宾会 学士
工作经历
2023.1——至今 美狮贵宾会 教授
2015.8——2022.12 美狮贵宾会 副教授
2014.7——2015.7 浙江海洋公司食品与医药公司 讲师
科研项目
1)海南省国际科技合作研发：低温等离子体非热杀菌协同生物基活性膜对海南热带特色水产品保鲜关键技术研究，2025.-2028., 70万元，主持，
2)国家自然科学基金地区科学基金项目，低温等离子体对罗非鱼片中脂质氧化和风味品质影响及机理研究，2021.-2024.， 35万元。 主持
3)国家自然科学基金地区科学基金项目，低温等离子体活化水抑制铜绿假单胞菌生物膜形成的分，2023.-2026， 33万元。主持
4)海南省重点研发项目：低温等离子体冷杀菌保鲜和冷链物流消杀关键技术装备研发及应用示范，2022.09-2025.09， 70万元。 子课题主持
5）海南省自然基金青年基金，基于CP激发条件产生RS对鱼肉致腐菌的杀菌作用机制研究，2019-2021，5万元。 主持
6）山东省自然基金重点项目，海水鱼低温等离子体冷杀菌的安全品质控制，2021-2023, 30万元，参与
文章著作
1) Tingting Yang, Xinming Zhang, Chenhan Huang, Guanghua Xia, Haohao Shi, Xueying Zhang, & Jiamei Wang. (2025). Comprehensive characterization of cold plasma/nanoparticles-functionalized gelatin active film and its application in tilapia fillets. Food Research International, 218, 116940. https:// doi. org/ 10.1016/ j. foodres. \2025.116940.
2) Tingting Yang, Xinming Zhang, Feifei Wang, Liming Zhang, Dawei Yu, Xueying Zhang, & Jiamei Wang. (2026). Development of biodegradable multifunctional zein-curcumin-quercetin-chondroitin sulfate nanoparticles with cold plasma-modified chitosan-based active film for tilapia preservation. Food Hydrocolloids, 170, 111733. https://doi.org/10.1016/j.foodhyd.2025.111733.
3) Zhicheng Cai, Wenhao Zhang, Gaohao Liao, Chenhan Huang, Jiamei Wang, & Jianhao Zhang. (2025). Inhibiting mechanism of Pseudomonas aeruginosa biofilm formation - An innovational reagent of plasma-activated lactic acid. Journal of Water Process Engineering, 69, 106613. https://doi.org/10.1016/j.jwpe.2024.106613.
4) Yuanyuan Wang, Jiamei Wang*, Zhicheng Cai, Xiaohan Sang, Wentao Deng, Lixian Zeng, Jianhao Zhang*. Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation. Food Chemistry 443 (2024) 138584. https://doi.org/10.1016/j.foodchem.2024.138584
5) Yuanyuan Wang, Zhicheng Cai, Xiaohan Sang, Wentao Deng, Lixian Zeng, Jiamei Wang *, Jianhao Zhang. Lc-ms-based lipidomics analyses revealed changes in lipid profiles in Asian sea bass (Lates calcarifer) with dielectric barrier discharge (DBD) atmospheric plasma treatment. Food Chemistry 439 (2024) 138098. https://doi.org/10.1016/j.foodchem.2023.138098
6) Yuanyuan Wang, Zhicheng Cai, Xiaohan Sang, Wentao Deng, Lixian Zeng, Jiamei Wang*, Jianhao Zhang. LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment. Food Research International 177 (2024) 113866. https://doi.org/10.1016/j.foodres.2023.113866
7) Liu, C., Wang, J.*, Su, W., Chen, G., & Zhang, J. (2024). Effects of mango and patridge tea extracts on microbial, physical, and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage. Food Quality and Safety, fyae001. https://doi.org/10.1093/fqsafe/fyae001
8) Sang, X.; Wang, Y.; Wang, J.* ;Cai, Z.; Zeng, L.; Deng, W.; Zhang, J.;Jiang, Z. Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma. Foods 2024, 13, 165. https://doi.org/10.3390/foods13010165
9) Zhicheng Cai, Jiamei Wang, Yuanyuan Wang, Xiaohan Sang, Lixian Zeng, Wentao Deng, Jianhao Zhang. Effect of different process conditions on the physicochemical and antimicrobial properties of plasma-activated water. Plasma Science and Technology. 25 (2023) 125501. https://doi.org/10.1088/2058-6272/acde34
10) Liu, C.; Wang, J.*; Wang, Y.;Chen, G. Effects of Cold Plasma Treatment Conditions on the Lipid Oxidation Kinetics of Tilapia Fillets. Foods 2023, 12, 2845. https://doi.org/10.3390/foods12152845
11) Yuanyuan Wang, Xiaohan Sang, Zhicheng Cai, Lixian Zeng, Wentao Deng, Jianhao Zhang, Zhumao Jiang, Jiamei Wang*.Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage. Journal of the Science of Food and Agriculture, 2023. 13159 https://doi.org/10.1002/jsfa.13159
12) Cai Z, Wang J*, Liu C, Chen G, Sang X, Zhang J. Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage. Foods. 2022; 11(17):2706. https://doi.org/10.3390/foods11172706
13) Jiamei Wang, Tengfei Fu, Xiaohan Sang, Yafu Liu. Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration. International Journal of Food Microbiology, (2022) 375, 109738. https://doi.org/10.1016/j.ijfoodmicro.2022.109738.
14) Jiamei, Wang, Tengfei Fu, Yuanyuan Wang, and Jianhao Zhang. 2022. Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets. Foods (2022),11, (16): 2398. https://doi.org/10.3390/foods11162398
15) Yafu Liu, Jiamei Wang,* Chencheng Liu, Gu Chen, Zhicheng Cai, Xiaohan Sang, Jianhao Zhang**.TMT-based proteomic analysis of the inactivation effect of high voltage atmospheric cold plasma treatment on Pseudomonas aeruginosa. LWT - Food Science and Technology 169 (2022) 113981. https://doi.org/10.1016/j.lwt.2022.113981
获奖
传统蛋制品纳米涂膜保鲜-品质控制关键技术装备研发及应用示范，中国食品科学技术学会科技创新奖-技术发明奖， 二等奖， 2020
专利
1) 美国发明专利US10,450,098 B2：Synergistic cold sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis,
2) 美国发明专利US 11,833,264 B2：DEVICE COLD PLASMA STERILIZATION,
3) 日本发明专利NJJH-00102_NJP:52002653060：高压电场低温等离子体冷杀菌生产线.
4) 澳大利亚发明专利2020103824：Low-Salt Pickle Preservation Method by High-Voltage Electric Field Cold Plasma-Based Sterilization.
5) 发明专利ZL201410347682. 3：生鲜肉高压电场等离子体协同纳米光催化杀菌保鲜方法.
6) 发明专利ZL201510182548.7：一种等离子体协同纳米材料光催化的包装内冷杀菌方法，
7) 实用新型ZL201821835707.4：一种高压电场低温等离子体冷杀菌试验装备，
8) 实用新型ZL201821835714.4：一种高压电场低温等离子体冷杀菌生产线设备
承担教学
(1)本科生课程：《食品工艺学》，《食品包装学》，《食品工厂设计与环境保护》，《食品工厂设计课程设计》
(2)研究生课程：《现代食品加工技术》、《水产品加工与贮藏工程进展》、《工程伦理》
公司产品
目前在读博士研究生1人，硕士研究生7人，毕业研究生11人。 欢迎对水产品加工与贮藏、食品非热加工技术领域感兴趣的同学报考我的研究生。
