个人简历

肖作兵，博士，教授，博士生导师，“国家重点研发计划”纳米科技重点专项首席科学家。国家百千万人才、全国优秀教师、国务院政府特殊津贴专家、上海市领军人才、上海市五一劳动奖章获得者、上海市优秀曙光学者。获国家科技进步二等奖、上海市教学成果特等奖等10多项。
现任：
香料香精技术与工程学院院长
上海香料所所长
上海市日用化学工业研究所所长
主要奖项
（1）2017年度上海市教学成果奖特等奖《中国顶级香精技术人才培养体系的创建与实践》（排名1）
（2）2014年度国家科技进步奖二等奖《新型香精制备与香气品质控制关键技术及应用》（排名1）
（3）2013年度上海市科技进步奖一等奖《高品质香精制备与品质控制关键技术及应用》（排名1）
（4）2006年度上海市科技进步奖二等奖《新型合成天然肉味香精的研究与开发》（排名1）
（5）2013年度中国轻工业联合会科技发明三等奖《新型香精技术及应用》（排名1）
荣誉称号
（1）2006年获上海市优秀曙光学者称号
（2）2007年获全国优秀教师称号
（3）2008年获上海市“五一”劳动奖章
（4）2008年获上海市领军人才称号
（5）2009年入选新世纪百千万人才工程国家级人选
（6）2011年获国务院特殊津贴

研究领域

主要从事香精技术及应用（食用、烟草、日用）、食品风味化学领域的研究工作"承担的主要项目
（1）国家重点研发计划《芳香纳米材料制备与应用研究》（2016YFA0200300）经费3520万，2016 .07- 2021.06
（2）国家自然科学基金面上项目《长效缓释香精分子设计与香气控释机制研究》经费64万，2018.01-2021.12
（3）“十二五”国家科技支撑计划课题《缓释型食用香精制备与品质控制关键技术》(2011BAD23B01) 经费120万，2010.12-2015.12
（4）国家973前期基础研究基金《绿色高效的棉织品加香整理用缓释香精分子设计与作用机理研究》（2009CB226104）经费62万，2009.4-2011.8
（5）国家自然科学基金面上项目《花果类天然产物特征香气组成与香韵结构的相互协同作用机制研究》（21476140）经费90万，2015.01-2018.12
（6）国家自然科学基金面上项目《缓释香精粒径大小分布与体系流变特性的关系研究》（21276157）经费85万，2013.1-2016.12
（7）国家自然科学基金面上项目《绿色高效棉织品加香中纳米缓释香精作用机理研究》（21076125）经费40万，2011.1-2013.12
（8）国家自然科学基金面上项目《新型纳米缓释香精的制备方法及其规律研究》（20876097）经费22万，2009.1-2011.12
（9）上海市科委重点项目《咸味食品香精的新技术研究》（063912046）经费70万，2006.12-2008.11
（10）上海市“登山计划”国际合作项目《高品质咸味香精的制备与品质控制关键技术研究》（08430703300），经费30万，2008.5.30-2010.9.30
（11）上海市纳米专项《新型纳米缓释香精制备关键技术研究》（0952nm06100）经费40万，2009.5.30-2011.6.30
（12）河南双汇集团项目《肉制品用咸味食用香精系列产品开发》经费100万

近期论文

（1）Zuobing Xiao,etc. Preparation and sustained-releasing characterization of aromaticwallpaper. Progress in Organic Coatings, 2017, 104, 50–57.
（2）Zuobing Xiao,etc. Preparation of micro-encapsulated strawberry fragrance and its application in the aromatic wallpaper. Polish Journal of Chemical Technology, 2017, 19, 89-94.
（3）Zuobing Xiao,etc. Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material. Food Sci. Technol, Campinas, 2017, 37, 613-619.
（4）Zuobing Xiao,etc. Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression. Journal of Chromatography B, 2017, 1063, 226–234.
（5）Zuobing Xiao,etc. Odor-active compounds of different lavender essential oils and their correlation with sensory attributes. Industrial Crops & Products, 2017, 108, 748–755.
（6）Zuobing Xiao,etc. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography，Food Analytical Methods, 2017, 10, 596-609.
（7）Zuobing Xiao,etc. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography−Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. Journal of Agricultural and Food Chemistry. 2017, 65, 8392-8401.
（8）Zuobing Xiao,etc. Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression，Flavour and Fragrance Journal, 2017, 32, 265–276.
（9）Zuobing Xiao,etc. Preparation and application of Citral–monochlorotriazine-β-cyclodextrin Inclusion Complex nanocapsule, Journal of The Textile Institute, 2016,107(1):64-71
（10）Zuobing Xiao,etc. Study of production and the stability of styrallyl acetate nanocapsules using complex coacervation, Flavour and fragrance journal, 2016, 31(4):283-289.
（11）Zuobing Xiao,etc. Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance, Polish Journal of Chemical Technology, 2016,18(2):1-8
（12）Zuobing Xiao,etc. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes Journal of Chromatography B, 2016,1009-1010:152–162
（13）Zuobing Xiao,etc. Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation, Flavour and Fragrance Journal, 2016,31(3):217-227
（14）Zuobing Xiao,etc. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in Cherry wines，Journal of Chromatography B, 2015, 978-979C, 122-130
（15）Zuobing Xiao,etc. Contribution of Chicken Base Addition to Aroma Characteristics of Maillard Reaction Products Based on Gas Chromatography- Mass Spectrometry, Electronic Nose, and Statistical Analysis, Food Science Biotechnology, 2015, 24(2): 411-419
（16）Zuobing Xiao,etc. Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies,Natural Product Research,2015,29, 2007–2012
（17）Zuobing Xiao,etc. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis,Natural Product Research,2015, 29, 656–662
（18）Zuobing Xiao,etc. Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine, Food Chemistry, 2015, 186:69–73
（19）Zuobing Xiao,etc. Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds, Food Science and Technology Research, 2015，21 (3), 371_380
（20）Zuobing Xiao,etc. Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds, International Journal of Food Properties, 2015, 18(6):1272-1287
（21）Zuobing Xiao,etc. Effect of wall materials and core oil on the formation and properties of styralyl acetate microcapsules prepared by complex coacervation, Colloid and Polymer Science, 2015,293（5）：1339-1348
中国香料香精化妆品工业协会副理事长
全国香料香精化妆品标准化技术委员会秘书长
上海市烟草学会副理事长
上海化学化工学会精细化工专业委员会主任等职