2019年9月-2024年3月 列日大学 农学与生物工程博士

2019年9月-2022年10月 中国农业科学院农产品加工研究所

2016年9月-2019年6月 东北农业大学 工学硕士

2011年9月-2015年6月 渤海大学 工学学士

肉品加工与质量安全控制

食品风味化学与品质调控

(1) 国家自然科学基金（面上项目），线粒体损伤对宰后早期牛肉嫩化的调控机理，参与。

(2) 国家自然科学基金（面上项目），多因素胁迫传统速冻肉馅品质劣变的分子机制及控制技术，参与。

(3) “十三五”国家重点研发计划项目，西式培根绿色制造关键技术与装备开发及示范，参与。

(4) 中国农业科学院农产品加工研究所“N专项”，我国酱卤肉制品风味数据库构建与应用，参与。

(1) Deng, S., Liu, J., Han, D., Yang, X., Liu, H., Zhang, C., & Blecker, C. (2024). Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit. Journal of Hazardous Materials, 463, 132898.

(2) Deng, S., Liu, Y., Huang, F., Liu, J., Han, D., Zhang, C., & Blecker, C. (2021). Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time. Food Chemistry, 357, 129765.

(3) Deng, S., Shi, S., & Xia, X. (2022). Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Science, 191, 108872.

(4) Deng, S., Bai, X., Li, Y., Wang, B., Kong, B., Liu, Q., & Xia, X. (2021). Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. Meat Science, 181, 108604.

(5) Deng, S., Liu, H., Zhang, C., Yang, X., & Blecker, C. (2022). LMOF serve as food preservative nanosensor for sensitive detection of nitrite in meat products. LWT-Food Science and Technology, 169, 114030.

(6) Han, D¹., Deng, S¹., Wang, H., Huang, F., Fauconnier, M., Li, H., Zheng, J., Meng, L., Zhang, C., & Li, X. (2023). Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food & Function, 14(14), 6554–6569.

(7) Liu, H., Zhu, W., Zhang, N., Ji, Z., Deng, S^*., & Yang, X. (2023). Rapid assessment of the quality attributes of beef musculus longissimus lumborum during chilled storage using fluorescence spectra excited at 340 nm. Food Control, 152, 109881.