个人基本情况
姓 名： 吴涛 
性 别： 男 
出生年月： 1985年4月 
民 族： 汉 
政治面貌： 中共党员 
职称职务： 副教授
教育经历：
1. 2002年9月至2006年7月：安徽农业大学茶与食品科技学院，食品科学与工程学士； 
2. 2006年9月至2009年7月：集美大学食品与生物工程学院，食品科学硕士； 
3. 2010年9月至2014年3月：浙江大学生物系统工程与食品科学学院，食品科学博士。 
从事研究的学科专业领域及主要研究方向：
从事研究的学科专业领域：
1. 食品科学 
2. 功能性食品 
主要研究方向：
1. 食品营养
2. 天然产物对慢病的干预作用研究； 
3. 农副产物高值化利用技术 
参与的主要科研项目 

1. 国家自然科学基金项目-浆果花色苷对高脂膳食诱导氧化应激的干预作用及机制研究（31501475）， 2016/01-2018/12、24万元，主持、在研。
2. 天津市自然科学基金联合资助项目-浆果花色苷对脂肪代谢干预作用的构效关系及其机制研究（15JCQNJC46300）、2015/04-2018/03、6万元，主持、在研。
3. 北京食品营养与人类健康高精尖创新中心开放基金资助项目-花色苷对围绝经期综合生理状态的干预机制研究（20161025），2017/01-2018/12, 30万元，主持，在研。
4. 天津市高等学校基本科研业务费重点资助项目-黑蒜粉工业化生产及其产品应用技术研究(2017ZD02), 2017/05-2020/04、20万元，主持、在研

完成的主要论文
（1）     Tao Wu, Yaqian Meng, Weiyi Zhang, Rui Liu, Min Zhang.(2018) Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. Food Science and Technology Research. 24 (1), 145_150
（2）     Wu, T., Guo, X., Zhang, M., Yang, L., Liu, R., & Yin, J. (2017). Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function. 2017, 8, 3178–3186
（3）     Wu, T., Yin J., Zhang, G., Long, H., & Zheng, X. (2016). Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Molecular Nutrition & Food Research. 2016, 60 (3), 687–694.
（4）     Wu, T., Guo, Y., Liu, R., Wang, K., & Zhang, m. (2016). Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 2469–2478.
（5）     Wu, T., Chen, N., Liu, C., Liu, R., Zhang, J., Xie, X., & Zhang, M. (2017) Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. 31(23), 2814–2817.
（6）     Wu, T., Dai, S., Cong, X., Liu, R., & Zhang, M. (2017). Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation, 2017, 41(4). e13024 1-8.
（7）     Tao Wu, Jinjin Yin, Hairong Long, Xiaodong Zheng. Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice. International Journal of Food Sciences and Nutrition. 2016, 67(3), 257–664.
（8）     Wu, Tao, Tang, Q., Yu, Z., Gao, Z., Hu, H., Zheng, X., & Yu, T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014, 65(3), 351-359.
（9）     Wu, Tao, Yu, Z., Tang, Q., Song, H., Gao, Z., Chen, W., & Zheng, X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013, 4, 1654-1661
（10）    Wu, Tao, Qi, X., Liu, Y., Guo, J., Zhu, R., Zheng X., & Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem, 2013，141(1), 482-7.
（11）    Wu, Tao, Tang, Q., Gao, Z., Yu, Z., Song, H., Zheng, X., & Chen, W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one, 8(10), e77585.
（12）    Wu, Tao, Sun, L. C., Du, C. H., Cai, Q. F., Zhang, Q. B., Su, W. J., & Cao, M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry, 115(1), 137-142.
（13）    Li, Z., Yu, Y., Li, Z., Wu, T*., & Yin, J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23), 9732-9743.
（14）    Li, Z., Yu, Y., Li, Z., & Wu, T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry, 407(10), 2711-2726.
（15）    Yin, J. & Wu, T*. (2017) Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevents inflammation and increase fecal fatty acid in diet-induced obese rat. RSC Adv., 7, 47848-47853
（16）    Yun, L., Wu, T., Liu, R., Li, K., & Zhang, M. (2018). Structural variation and microrheological properties of a homogeneous polysaccharide from wheat germ. Journal of agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b04730 (Co-Fist）
（17）    Li, Q., Wu T., Liu, R., Zhang, M*.(2017) Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, DOI: 10.1002/mnfr.201700473 (Co-Fist）
（18）    Song H, Wu T, Xu D, Chu Q, Lin D, Zheng X, Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice, Nutrition, 2016, 32(7-8), 827–833
（19）    Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512-518. (Co-Fist）
联系方式
通信地址：天津市滨海新区开发第13大街29号天津科技大学食品工程与生物技术学院逸夫楼406
邮政编码：300457; 电 话：022-60912431
E-mail：wutaoxx@gmail.com；wutao@tust.edu.cn