饶平凡，1957年8月生，福建福州人，教授，博士生导师。福州大学轻工业系（1982），同年考取教育部公派出国留学生，1986获日本国立广岛大学大学院食品工程化学科攻读硕士学位后，进入日本国立大阪大学蛋白质研究所攻读生物化学博士课程，1989 年获理学博士学位。回国后，多年在福州大学从事食品的教学与科研，已培养了众多的海内外研究生，现工作于英美日等国家。多次应邀在美国、加拿大、德国、法国、比利时、瑞士、哥斯达黎加、英国、日本、韩国、马来西亚、澳大利亚、南非、巴西、爱尔兰、荷兰、新西兰、新加坡、泰国、印度、台湾、香港等国家和地区食品科技年会做大会主题报告，在国际食品科技界具有极为重要的影响力。迄今已获国际专利5项，国内专利22项，发表论文200余篇，SCI收录80余篇，总影响因子1267。
工作经历：
(1) 1989-10至2013-01，福州大学，生物科学与工程学院，副教授、教授，期间担任福州大学生物科学与工程学院院长，福州大学副校长
(2) 2013-02至现在，浙江工商大学，bepaly体育，教授，现任现代食品安全于营养协同中心的主任。
社会兼职：
英国Nature子刊nature partner journal Science of Food主编；
中国食品科学技术学会副理事长（2001年至今）；
日本大阪大学杰出校友；
国际食品科学院院士（2008年2017）；
国际食品科学技术联盟（IUFoST）主席（2012-2014）；
国际食品科学技术联盟（IUFoST）特邀执委（2004-2012）。
荣誉及奖励：
获国家人事部突出贡献的回国留学人员称号（1991）；当选福建省十大杰出青年（1991）；获国家人事部教育部“优秀归国留学人员”称号（1993）；获福建省“优秀中青年专家”称号（1997）；列入国家人事部、科技部“百千万人才工程”培养计划（1998）；获福建省科学进步奖二等奖（2001年）；获福建省科学进步奖三等奖（2007，2011）；获福建省专利奖三等奖（2010）；获中国食品工业杰出贡献奖（2004）。
主要研究领域：
涉及蛋白质、酶、生物活性肽、食品与中药加工过程纳米结构的形成与功能、人体的自由基通道（涉及经络体系和淋巴系统）等。现已建成“食品超分子复合物的结构与功能”、“靶向递送食品抗氧化剂的结构与功能”和“人体经络的物质基础及其与食物生理活性相关性的研究”三个技术平台。
目前主要研究方向是从食品抗氧化的角度，重点研究：（1）加工过程中食品抗氧化纳米体系的形成；（2）人体超氧自由基通道的研究（经络与淋巴）；（3）以纳米抗氧化体系及跨膜自由基清除酶为探针，研究食品抗氧化体系对人体超氧自由基通道的作用。
目前承担课题：
1.“十三五”国家重点研发专项课题, 典型食品加工条件下组分多尺度结构变化与品质功能调控机制，（201607-202012，1260万元）
近期代表论文：
1、Zhou, J., Gao, G., Zhang, S., Wang, H., Ke, L., Zhou, J., Rao, P., Wang, Q., & Li, J. (2020). Influences of calcium and magnesium ions on cellular antioxidant activity (CAA) determination. Food Chemistry, 320, 126625.
2、Ke, L., Xu, Y., Gao, G., Wang, H., Yu, Z., Zhou, J., Rao, P., Wang, Q., & Yu, J. (2020). Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation. Food Research International, 133(2020), 1?8.
3、Ke, L., Yang, D., Gao, G., Wang, H., Yu, Z., Rao, P., Zhou, J., & Wang, Q. (2020). Rapid Separation and Quantification of Self-assembled Nanoparticles from A Liquid Food System by Capillary Zone Electrophoresis. Food Chemistry, 319, 126579.
4、Yu, Z., Gao, G., Wang, H., Ke, L., Zhou, J., Rao, P., Chen, T., Peng, Z., Zou, J., & Luo, S. (2020). Identification of protein-polysaccharide nanoparticles carrying hepatoprotective bioactives in freshwater clam (Corbicula fluminea Muller) soup. International Journal of Biological Macromolecules, 151(2020), 781?786.
5、Wang, H., Gao, G., Ke, L., Zhou, J., Rao, P., Jin, Y., He, L., Wan, J., & Wang, Q. (2019). Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage. Journal of Functional Foods, 54(2019), 403?411.
6、Zhou, J., Zhang, J., Gao, G., Wang, H., He, X., Chen, T., Ke, L., Rao, P., & Wang, Q. (2019). Boiling Licorice Produces Self-Assembled Protein Nanoparticles: A Novel Source of Bioactive Nanomaterials. Journal of Agricultural and Food Chemistry, 67(33), 9354?9361.
7、Guo, J., Xu, H., Liu, S., Wang, Z., Dai, Y., Lu, J., Zheng, S., Xu, D., Zhou, J., Ke, L., Cheng, X., Xu, M., Zhang, X., Guo, Y., Lin, Y., Ding, W., Gao, G., Wang, H., Chen, Q., … Rao, P. (2019). Visualising reactive oxygen species in live mammals and revealing of ROS-related system. Free Radical Research, 53(6748), 1?11.
8、Wang, H., Gao, G., Ke, L., Zhou, J., & Rao, P. (2018). Isolation and characterization of a lectin-like protein (SBLP) from the dried roots of scutellaria baicalensis (Lamiaceae). Natural Product Communications, 13(12), 1409?1414.
9、Ke, L., Wang, H., Gao, G., Rao, P., He, L., & Zhou, J. (2017). Direct interaction of food derived colloidal micro/nano-particles with oral macrophages. Npj Science of Food, 1(1), 3.
10、Lin, D., Du, Q., Wang, H., Gao, G., Zhou, J., Ke, L., Chen, T., Shaw, C., & Rao, P. (2017). Antidiabetic Micro-/Nanoaggregates from Ge-Gen-Qin-Lian-Tang Decoction Increase Absorption of Baicalin and Cellular Antioxidant Activity In Vitro. BioMed Research International, 2017, 9217912.
11、Zhou, J., Liu, J., Lin, D., Gao, G., Wang, H., Guo, J., Rao, P., & Ke, L. (2017). Boiling-induced nanoparticles and their constitutive proteins from Isatis indigotica Fort. root decoction: Purification and identification. Journal of Traditional and Complementary Medicine, 7(2), 178?187.
12、Pan, J., He, H., Su, Y., Zheng, G., Wu, J., Liu, S., & Rao, P. (2017). In Vivo Radioprotective Activity of Cell-Permeable Bifunctional Antioxidant Enzyme GST-TAT-SOD against Whole-Body Ionizing Irradiation in Mice. Oxidative Medicine and Cellular Longevity, 2017, 2689051.
13、Chen, X., Liu, S., Deme, B., Cristiglio, V., Marquardt, D., Weller, R., Rao, P., Wang, Y., & Bradshaw, J. (2017). Efficient internalization of TAT peptide in zwitterionic DOPC phospholipid membrane revealed by neutron diffraction. Biochimica et Biophysica Acta - Biomembranes, 1859(5), 910?916.
14、Guo, J. K., Xu, M. M., Zheng, M. F., Liu, S. T., Zhou, J. W., Ke, L. J., Chen, T. B., & Rao, P. F. (2016). Topical Application of TAT-Superoxide Dismutase in Acupoints LI 20 on Allergic Rhinitis. Evidence-Based Complementary and Alternative Medicine, 2016, 3830273.
15、Chen, X., Liu, S., Rao, P., Bradshaw, J., & Weller, R. (2016). Topical application of superoxide dismutase mediated by HIV-TAT peptide attenuates UVB-induced damages in human skin. European Journal of Pharmaceutics and Biopharmaceutics, 107, 286?294.
16、Pan, J., He, H., Su, Y., Zheng, G., Wu, J., Liu, S., & Rao, P. (2016). GST-TAT-SOD: Cell Permeable Bifunctional Antioxidant Enzyme - A Potential Selective Radioprotector. Oxidative Medicine and Cellular Longevity, 2016, 5935080.
17、Ke, L., Gao, G., Shen, Y., Zhou, J., & Rao, P. (2015). Encapsulation of Aconitine in Self-Assembled Licorice Protein Nanoparticles Reduces the Toxicity In Vivo. Nanoscale Research Letters, 10(1), 1?8.
18、Gao, G., Wang, Q., Zhou, J., Wang, H., Ke, L., & Rao, P. (2015). Isolation and Identification of a Polygalacturonase Inhibiting Protein from Isatidis root. Natural Product Communications, 10(2), 273?276.
19、Xu, M. M., Guo, J. K., Xu, J. Sen, Zhang, C. X., Liu, S. T., Liao, R. T., Lin, C. T., Guo, J. H., & Rao, P. F. (2015). Monitoring the effects of acupoint antioxidant intervention by measuring electrical potential difference along the meridian. Evidence-Based Complementary and Alternative Medicine, 2015, 286989.
20、Zhou, J., Gao, G., Chu, Q., Wang, H., Rao, P., & Ke, L. (2014). Chromatographic isolation of nanoparticles from Ma-Xing-Shi-Gan-Tang decoction and their characterization. Journal of Ethnopharmacology, 151(3), 1116?1123.
21、Lu, W., Guo, J., Zhou, J., Ke, L., Liu, S., Gao, G., Wang, H., Ding, W., & Rao, P. (2012). Hypothesis review: The direct interaction of food nanoparticles with the lymphatic system. Food Science and Human Wellness, 1(2012), 61?64.
22、Ke, L. J., Zhou, J. W., Gao, G. Z., Shao, B., Wang, H. Q., & Rao, P. F. (2012). Revealing the secret of soups’ healing power: Nanostructures and their functions. Journal of Food and Drug Analysis, 20(1), 275?279.
23、Ke, L., Zhou, J., Lu, W., Gao, G., & Rao, P. (2011). The power of soups: Super-hero or team-work? Trends in Food Science and Technology, 22(9), 492?497.
联系方式：pingfan.rao@gmail.com
