个人简历

博士，校聘副教授，硕士生导师
在食品领域主流期刊如Journal of Agricultural and Food Chemistry、Food Chemistry、Journal of Food Engineering、LWT-Food Science and Technology等发表SCI论文10余篇，其中第一作者SCI论文10篇，ESI高被引热点论文（ESI前0.1%）2篇，ESI高被引论文（ESI前1%）2篇，获授权发明专利5项。
教育工作经历：
2017.08-2018.08 哥本哈根大学 食品科学 联合培养博士
2014.09-2018.09 华南理工大学 食品科学 博士
2011.09-2014.06 华南理工大学 制糖工程 硕士
2007.09-2011.06 河南科技大学 食品科学与工程 本科
2019年4月南京财经大学食品科学与工程学院校聘副教授
专利：
（1）罗志刚, 程玮玮, 扶雄. 一种直链淀粉大豆卵磷脂包合物的制备方法. 201410201516 .2
（2）罗志刚, 程玮玮, 扶雄, 王新阁. 一种直链淀粉包结络合载体的制备方法. 201410201538.9
（3）罗志刚, 姬广银, 扶雄, 程玮玮. 淀粉基补铁营养强化剂的制备方法. 201410201574.5
（4）罗志刚, 邹金凤, 扶雄, 程玮玮. 一种淀粉基富锌营养强化剂的制备方法. 201410201553.3
（5）孙大文, 程玮玮, 蒲洪彬. 基于近红外双波段比的快速预测冷冻猪肉贮藏时间的方法. 201610609046 .2

研究领域

"主要从事光谱快速检测、纳米材料合成修饰、化学传感器构建、天然高分子修饰改性等方面的研究工作"

近期论文

(1) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2018a). Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. Food chemistry, 239, 1001-1008. (IF=5.399, ESI高被引热点论文)
(2) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2018b). Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage. Food chemistry, 248, 119-127. (IF=5.399, ESI高被引热点论文)
(3) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q. (2017). Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods. Food chemistry, 221, 1989-1996. (IF=5.399, ESI高被引论文)
(4) Cheng, W., Sun, D.-W., & Cheng, J.-H. (2016). Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. LWT - Food Science and Technology, 73, 13-19. (IF=3.714, ESI高被引论文)
(5) Cheng, W., Luo, Z., Li, L., & Fu, X. (2015). Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes. Journal of Agricultural and Food Chemistry, 63(2), 634-641. (IF=3.571)
(6) Cheng, W., Cheng, J.-H., Sun, D.-W., & Pu, H. (2015). Marbling Analysis for Evaluating Meat Quality: Methods and Techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5), 523-535. (IF=8.738)
(7) Cheng, W., Sun, D.-W., Pu, H., & Liu, Y. (2016). Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat. LWT - Food Science and Technology, 72, 322-329. (IF=3.714)
(8) Cheng, W., Sun, D.-W., Pu, H., & Wei, Q.(2019). Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging. Journal of Food Engineering, 246, 200-208. (IF=3.625)
(9) Cheng, W., Sørensen, K M., Engelsen, S B., Sun, D.-W., & Pu, H. (2019). Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Relationship between thiobarbituric acid reactive substances value and ice crystal growth and distribution, Journal of Food Engineering, 263, 311-319. (IF=3.625)
(10) Cheng, W.; Sørensen, K. M.; Mongi, R. J.; Khakimov, B.; Ndabikunze, B. K.; Chove , B. E.; Sun, D.-W.; Engelsen, S. B. A comparative study of mango drying method by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA). (2019). LWT - Food Science and Technology, 112. (IF=3.714)
(11) Luo, Z., Cheng, W., Chen, H., Fu, X., Peng, X., Luo, F., & Nie, L. (2013). Preparation and Properties of Enzyme-Modified Cassava Starch–Zinc Complexes. Journal of Agricultural and Food Chemistry, 61(19), 4631-4638.( IF=3.571)
(12) Yang, Q., Sun, D.-W., & Cheng, W. (2017). Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process. Journal of Food Engineering, 192, 53-60. (IF=3.625, ESI高被引论文，2017年中国百篇优秀论文)