Disciplinary direction: Food Science and Engineering

Department: College of Food Science

Personal Information

Yin Wan, holds a PhD and is the professor and doctoral supervisor at the National Key Laboratory of Food Science and Resources and the School of Food Science at Nanchang University. Jiangxi Province's high-level and high skilled leading talents, Jiangxi Province's model women's achievements, and members of the national women's civilized post food processing and safety teaching and research team. National-level first-class course lecturer, member of provincial high-level undergraduate teaching team. Also the Registered Dietitian of the Chinese Nutrition Society. the expert for national Food Production License (SC) and Health Food Production License. Jiangxi Province Special Food Technology Expert,  Jiangxi Province High tech Enterprise Certification and Evaluation Expert, Visiting Scholar at Clemson University, the United States.

Teaching Courses

Food toxicology, Food Physical Properties, Food toxicology and hygiene, Food flavor chemistry, Food chemistry experiments, Speciality Comprehensive Experiment (3).

Educational  Experience

-         2003 Sep – 2007 Jun: Nanchang University, Nanchang, China.

PhD in Food Science

 -        1998 Sep – 2001 Jun: Nanchang University, Nanchang, China.

MS in Food Science

 -        1992 Sep – 1996 Jun: Nanchang University, Nanchang, China.

BS in Food Chemistry

Work Experience

-         2018 Dec – Now: State Key Laboratory of Food Science ＆Technology and College of Food Science ＆ Technology, Nanchang University.                               

Professor

-         2013 Jul – 2014 Aug: Department of Food, Nutrition, and Packaging Sciences, Clemson University, The United State.

Visiting Scholar

-         2008 Dec – 2018 Dec: State Key Laboratory of Food Science ＆Technology and College of Food Science ＆ Technology, Nanchang University.

Associate professor

-         2003 Jul – 2008 Nov: State Key Laboratory of Food Science ＆Technology, College of Life Food, Nanchang University.

Lecturer

-         2001 Jul – 2003 Jul: School of Life Science and Food Engineering, Nanchang University.

Assistant

-         1996 Dec – 1998 Aug: Bureau of Aquatic Products of Nanchang County, Jiangxi Province, China.

Technologist

Awards/Honors:

-         2024  Provincial Science and Technology Progress Award (Jiangxi, 3/15), First Prize

-         2023  Jiangxi Province Women's Merit Model

-         2023  Member of the National Women's Civilization Post "Food Processing and Safety Teaching and Research Team"

-         2021  Jiangxi Province High Level and High Skilled Leading Talents

Research Direction:

Extraction and Development of Functional Components from Food and Pharmaceutical Resources, Food Processing, and Mechanisms of Microbial Influence on Food Composition and Flavor.

Research Projects:

-    National Key R&D Program Project: Key Technologies for Full Value Utilization of Spices By products (2023YFD2100504),  2023.12- 2028.11.

-    National Natural Science Regional Foundation Project: The influence mechanism of diCQAs compounds in Artemisia selengensis Turcz on intestinal transport ability and intestinal flora degradation of uric acid (No. 32060540), 2021.1.1 -2024.12.31. 

-    National Natural Science Regional Foundation Project：Mechanism of sesame oil and its thermal decomposition products on aroma production by roasted Maillard reaction (No. 31360391)，2014.1.1-2017.12.31.

-    National Natural Science Regional Foundation Project：In vivo metabolism of verbascoside and its molecular mechanism of lowering blood uric acid level (No. 31160316), 2012.1.1-2015.12.31.

Representative Papers:

1)  Unveiling the Flavor Secrets of Ginger Peel: Insights from GC-MS and GC-IMS[J]. Journal of Food Composition and Analysis, 2025, 108414. https://doi.org/10.1016/j.jfca.2025.108414

2)  The physical and chemical properties of geniposide-heat treated soybean protein isolate complexes and its effect on the bioavailability of geniposide[J]. J Sci Food Agric, 2025, 9: 70205.  DOI: 10.1002/jsfa.70205

3)  Untargeted metabolomics and network pharmacology reveal the uric acid-lowering effects of alcohol extract of Gnaphalium affine and its extracts in hyperuricemic rats[J]. Food Bioscience, 2025, 68 (June 2025),106471. 

4)  3,5-Dicaffeoylquinic acid promotes intestinal urate excretion via the MAPK signaling pathway based on Caco-2 Cell model[J]. Food Bioscience, 2025, 63: 105559. DOI:10.1016/j.fbio.2024.105559.

5)  Combination of Artemisia selengensis Turcz leaves polysaccharide and dicaffeoylquinic acid could be a potential inhibitor for hyperuricemia[J]. International Journal of Biological Macromolecules, 2024, 271 (26 May), 132687. 

6)  Study on the mechanism of lactic acid bacteria and their fermentation broth in alleviating hyperuricemia based on metabolomics and gut microbiota[J]. Frontiers in nutrition, 2024,11,1495346.  DOI:10.3389/fnut.2024.1495346

7)  Transcriptomic and metabonomic to evaluate the effect mechanisms of the growth and aroma-producing of Pichia anomala under ethanol stress[J]. Food Bioscience, 2023,56,103176. 

8)  Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress[J]. Flavour and Fragrance Journal, 2023, 56, 0882-5734.    doi:10.1002/ffj.3763 

9)  Effects of superheated steam pretreatment on phenolics and its antioxidant activity in camellia oleifera oil[J]. LWT, 2023,185,115028.     DOI:10.1016/j.lwt.2023.115028.  

10)  Effects of Torulaspora delbrueckii on physicochemical properties and volatile flavor compounds of navel orange wine[J]. Journal of Food Composition and Analysis, 2023,121,105328. 

11)  Fabrication of casein-crocin nanocomplexes: Interaction mechanism, impact on stability and bioavailability of crocin[J]. Food Hydrocolloids, 2023, 136 (Part A): 108279. 

12)  Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical paramet-ers of fermented grains during the brewing of Chinese special-flavor baijiu[J]. J Sci Food Agric, 2023, 103(1), 273-282.

13)  Effect of Lactobacillus acidophilus fermentation on the composition of chlorogenic acids and anti-hyperuricemia activity of Artemisia selengensis Turcz[J]. Food & Function, 2022, 22: 11780-11793.    

14)  Effects of Daqu inoculated with Aspergillus niger and Saccharomyces cerevisiae on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing process of Chinese special-flavor Baijiu [J]. Journal of the science of food and agriculture, 2022,103(1):273-282. 

15)  Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment[J]. Food Chemistry, 2022, 392: 133208.

16)  Optimization of Synthesis Conditions and Antioxidant Activity of Fru-Gly Compounds[J]. Journal of Chinese Institute of Food Science and Technology, 2020,20(05):120-129.