个人简历

缪松，男，博士，福建省闽江学者特聘讲座教授，现为爱尔兰农业部农业与食品发展局TEAGASC食品研究中心终身高级研究员、主任研究官，爱尔兰国立大学（UCC）博导。长期从事食品材料及贮藏加工技术领域基础理论和科学应用研究。先后在爱尔兰国家生物技术中心从事博士后研究。
研究经历：
1）博士后期间：承担欧盟科研项目，从事益生菌包埋、保活及干燥加工技术研究；
2）联合利华研发总部工作期间：多次主持和参与了联合利华全球攻关项目和产品研发项目，解决了公司在粉料加工、风味包埋、乳液结构设计及应用等方面的问题，获得极具商业价值的授权发明专利；
3）爱尔兰国家食品研究中心供职以来：牵头食品结构设计、食品物性及材料学研究团队，运用食品材料学原理，研究原料配方加工技术及贮藏条件对食品结构的影响，探究结构变化机理及食品结构对食品功能性的影响，优化食品结构设计,特别是在结构乳液控制风味及活性物质释放、食品结构及传递体系设计、粉末和干燥技术等研究领域，取得了创新性成果，多次主持、合作主持和参与企业和国家科技攻关项目，近3年发表SCI论文40多篇。
工作经历：
2009年5月–-至今:爱尔兰农业部农业与食品发展局TEAGASC食品研究中心，终身高级研究员，博导，主任研究官
2014年11月--至今：福建农林大学，福建省闽江学者讲座教授，金山学者讲座教授
2010年5月--至今：爱尔兰国立科克大学，博士生导师
2006年2月--2009年5月:荷兰联合利华研发总部食品结构设计单元，全球研发经理、研究专员
2005年1月-–2006年2月:爱尔兰国家生物技术中心，博士后研究员
2001年10月--2004年12月:爱尔兰国立科克大学，博士研究生
2001年1月---2001年10月：美国萊施RAAS血制品上海公司生产部
1994年9月—2000年12月:上海水产大学食品科学与技术系，讲师及研究人员
硕士生招生专业:
1.食品科学
2.农产品加工及贮藏工程
3.水产品加工及贮藏工程
4.食品工程硕士
5.农业推广硕士（食品加工与安全领域）

研究领域

食品物性材料学，益生菌和活性物包埋，乳品技术，食品干燥与造粒，食品加工,食品结构及传递体系设计，功能食品配料，粉末技术，食品安全。

近期论文

Ji,J.,Fitzpatrick,J.,Cronin,K.,Fenelon,M.A.,&Miao*,S.(2016).Theeffectsoffluidisedbedandhighshearmixergranulationprocessesonwateradsorptionandflowpropertiesofmilkproteinisolatepowder.JournalofFoodEngineering,192,19-27.(IF3.199)

Lu,W.,Kelly,A.L.,&Miao*,S.(2016).Emulsion-basedencapsulationanddeliverysystemsforpolyphenols.TrendsinFoodScience&Technology,47,1-9.(IF5.150)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Characterizationofmechanicalandencapsulationpropertiesoflactose/maltodextrin/WPImatrix.FoodHydrocolloids,inpress.DOI:10.1016/j.foodhyd.2016.08.033.(IF3.858)

Zeng,H.,Miao,S.,Zhang,Y.,Lin,S.,Jian,Y.,Tian,Y.,&Zheng,B.(2016).Isolation,preliminarystructuralcharacterizationandhypolipidemiceffectofpolysaccharidefractionsfromFortunellamargarita(Lour.)Swingle.FoodHydrocolloids,52,126-136.(IF3.858)

Ji,J.,Fitzpatrick,J.,Cronin,K.,Crean,A.,&Miao,S*.(2016).Assessmentofmeasurementcharacteristicsforrehydrationofmilkproteinbasedpowders.FoodHydrocolloids,54,151-161.(IF3.858)

Ji,J.,Fitzpatrick,J.,Cronin,K.,Maguire,P.,Zhang,H.,&Miao,S*.(2016).Rehydrationbehavioursofhighproteindairypowders:Theinfluenceofagglomerationonwettability,dispersibilityandsolubility.FoodHydrocolloids,58,194-203.(IF3.858)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Theeffectofwaterplasticizationandlactosecontentonflowpropertiesofdairymodelsolids.JournalofFoodEngineering,170,50-57.(IF3.199)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Flavorreleasefromspray-driedamorphousmatrix:Effectoflactosecontentandwaterplasticization.FoodResearchInternational,86,147-155.(IF3.182)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Rolesofparticlesizeonphysicalandmechanicalpropertiesofdairymodelsolids.JournalofFoodEngineering,173,69-75.(IF3.199)

Ji,J.,Cronin,K.,Fitzpatrick,J.,Maguire,P.,Zhang,H.,&Miao,S*.(2016).Thestructuralmodificationandrehydrationbehavioursofmilkproteinisolatepowders:Theeffectofgranulegrowthinthehighsheargranulationprocess.JournalofFoodEngineering,189,1-8.(IF3.199)

Zhang,L.,Huang,X.,Miao,S.,Zeng,S.,Zhang,Y.,&Zheng,B.(2016).Influenceofultrasoundontherehydrationofdriedseacucumber(Stichopusjaponicus).JournalofFoodEngineering,178,203-211.(IF3.199)

Fitzpatrick,J.J.,vanLauwe,A.,Coursol,M.,O'Brien,A.,Fitzpatrick,K.L.,Ji,J.,&Miao*,S.(2016).Investigationoftherehydrationbehaviouroffoodpowdersbycomparingthebehaviouroftwelvepowderswithdifferentproperties.PowderTechnology,297,340-348.(IF2.759)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Influenceofpre-crystallisationandwaterplasticizationonflowpropertiesoflactose/WPIsolidssystems.PowderTechnology,294,365-372.(IF2.759)

Li,R.,Roos,Y.H.,&Miao*,S.(2016).Physicalandmechanicalpropertiesoflactose/WPImixtures:effectofpre-crystallisation.InternationalDairyJournal,56,55-63.(IF1.938)

Zeng,C.,Zhang,L.,Miao,S.,Zhang,Y.,Zeng,S.,&Zheng,B.(2016).Preliminarycharacterizationofanovelβ-agarasefromThalassospiraprofundimonas.SpringerPlus,5(1),1.(IF0.982)

Zhao,Y.,Wang,W.,Zheng,B.,Miao,S.,&Tian,Y.(2016).MathematicalModelingandInfluenceofUltrasonicPretreatmentonMicrowaveVacuumDryingKineticsofLotus(NelumbonuciferaGaertn.)Seeds.DryingTechnology,inpress.DIO:10.1080/07373937.2016.1193512.(IF1.854)

Fitzpartrick,J.J.,Salmon,J.,Ji,J.,&Miao*,S.(2016).Charaterisationofwettingbehaviourofpoorwettingfoodpowdersandtheinfluenceoftemperature.KONAPowderandParticle,inpress.(IF1.78)

Zhang,L.,Huang,X.,Miao,S.,ZengS.,Zhang,Y.,&Zheng,B.(2016).Ultrasound-assistedrehydrationofdriedseacucumber(Stichopusjaponicus)–kinetics.InternationalJournalofFoodEngineering,inpress.DOI:10.1515/ijfe-2016-0116.(IF0.712)

Zhang,M.,Chen,H.,Mujumdar,A.S.,Tang,J.,&Miao,S.(2015).Recentdevelopmentinhigh-qualitydryingofvegetables,fruitsandaquaticproducts.CriticalReviewsinFoodScienceandNutrition,inpresess.DIO:10.1080/10408398.2014.979280.(IF5.492).

Ji,J.,Cronin,K.,Fitzpatrick,J.,Fenelon,M.,&Miao*,S.(2015).Effectsoffluidbedagglomerationonthestructuremodificationandreconstitutionbehaviourofmilkproteinisolatepowders.JournalofFoodEngineering,167,175-182.(IF3.199)

Mao,L.,&Miao*,S.(2015).Structuringfoodemulsionstoimprovenutrientdeliveryduringdigestion.FoodEngineeringReviews,7,439-451.(IF4.375)

Mao,L.,Roos,Y.H.,Biliaderis,C.G.,&Miao*,S.(2015).FoodEmulsionsasDeliverySystemsforFlavorCompounds―AReview.CriticalReviewsinFoodScienceandNutrition,inpress.DIO:10.1080/10408398.2015.1098586.(IF5.492)

Mao,L.,Roos,Y.H.,&Miao*,S.(2015).Effectofmaltodextrinsonthestabilityandreleaseofvolatilecompoundsofoil-in-wateremulsionssubjectedtofreeze–thawtreatment.FoodHydrocolloids,50,219-227.(IF3.858)

Lu,X.,Zeng,S.,Zhang,Y.,Guo,Z.,Tian,Y.,Miao,S.,&Zheng,B.(2015).Effectsofwater-solubleoligosaccharidesextractedfromlotus(NelumbonuciferaGaertn.)seedsongrowthabilityofBifidobacteriumadolescentis.EuropeanFoodResearchandTechnology,241,459-467.(IF1.433)

Zeng,H.,Miao,S.,Zheng,B.,Lin,S.,Jian,Y.,Chen,S.,&Zhang,Y.(2015).MolecularStructuralCharacteristicsofPolysaccharideFractionsfromCanariumalbum(Lour.)RaeuschandTheirAntioxidantActivities.JournalofFoodScience,80,H2585-H2596.(IF1.649)

Zeng,H.,Zhang,Y.,Zhao,Y.,Tian,Y.,Miao,S.，Zheng,B.(2015).Extractionoptimization,structureandantioxidantactivitiesofFortunellamargaritaSwinglepolysaccharides.InternationalJournalofBiologicalMacromolecules,74,232-242.(IF3.138)

Zeng,H.,Zhang,Y.,Jian,Y.,Tian,Y.,Miao,S.,&Zheng,B.(2015).RheologicalProperties,MolecularDistribution,andMicrostructureofFortunellamargarita(Lour.)SwinglePolysaccharides.JournalofFoodScience,80,E742-E749.(IF1.649)

Zeng,H.,Zhang,Y.,Lin,S.,Jian,Y.,Miao,S.,&Zheng,B.(2015).Ultrasonic–microwavesynergisticextraction(UMSE)andmolecularweightdistributionofpolysaccharidesfromFortunellamargarita(Lour.)Swingle.SeparationandPurificationTechnology,144,97-106.(IF3.299)

Mao,L.,Boiteux,L.,Roos,Y.H.,&Miao*,S.(2014).Evaluationofvolatilecharacteristicsinwheyproteinisolate–pectinmixedlayeremulsionsunderdifferentenvironmentalconditions.FoodHydrocolloids,41,79-85.(IF3.858)

Mao,L.,Calligaris,S.,Barba,L.,&Miao*,S.(2014).Monoglycerideself-assembledstructureinO/Wemulsion:formation,characterizationanditseffectonemulsionproperties.FoodResearchInternational,58,81-88.(IF3.182)

Mao,L.,Roos,Y.H.,&Miao*,S.(2014).Flavourreleasefrommonoglyceridestructuredoil-in-wateremulsionsthroughstaticheadspaceanalysis.FoodBiophysics,9,359-367.(IF1.605)

Mao,L.,Roos,Y.H.,&Miao*,S.(2014).Studyontherheologicalpropertiesandvolatilereleaseofcold-setemulsion-filledproteingels.JournalofAgriculturalandFoodChemistry,62,11420-11428.(IF2.857)

Mao,L.,Roos,Y.H.,&Miao*,S.(2013).Volatilereleasefromself-assemblystructuredemulsions:effectofmonoglyceridecontent,oilcontent,andoiltype.JournalofAgriculturalandFoodChemistry,61,1427-1434.(IF2.857)

Mao,L.,Roos,Y.H.,O’Callaghan,D.J.,&Miao*,S.(2013).VolatileReleasefromWheyProteinIsolate–PectinMultilayerStabilizedEmulsions:EffectofpH,Salt,andArtificialSalivas.JournalofAgriculturalandFoodChemistry,61,6231-6239.(IF2.857)

Mao,L.,O'Kennedy,B.T.,Roos,Y.H.,Hannon,J.A.,&Miao*,S.(2012).Effectofmonoglycerideself-assembledstructureonemulsionpropertiesandsubsequentflavorrelease.FoodResearchInternational,48,233-240.(IF3.182)

Miao,S.,Mills,S.,Stanton,C.,Fitzgerald,G.F.,Roos,Y.,&Ross,R.P.(2008).Effectofdisaccharidesonsurvivalduringstorageoffreezedriedprobiotics.DairyScienceandTechnology,88,19-30.(IF1.435)

Pehkonen,K.,Roos,Y.,Miao,S.,Ross,R.,&Stanton,C.(2008).Statetransitionsandphysicochemicalaspectsofcryoprotectionandstabilizationinfreeze‐dryingofLactobacillusrhamnosusGG(LGG).JournalofAppliedMicrobiology,104,1732-1743.(IF2.156)
在荷兰联合利华研发中心任全球研发经理及研发专员。现任欧盟框架项目FoodandAgricultureCOSTACTIONFA1001和Materials,PhysicalandNanosciencesCOSTACTIONMP1305(MCmember)管理委员会委员，担任JournalofFoodScience,FoodReasearchInternational,CarbohydrateBiopolymers，TrendsinFoodScienceandTechnology,JournalofAgriculturalandFoodChemistry,JournalofFoodChemistry;FoodandBioproductsProcessing;JournalofFoodEngineering,FoodBiophysics，FoodEngineeringReview等期刊特约审稿人。