罗永康，中国农业大学食品科学与营养工程学院教授、博士、博士生导师。山东省泰山学者蓝色产业计划专家，国家现代农业产业技术体系大宗淡水鱼加工研究室岗位科学家，国家淡水鱼加工技术研发分中心（北京）主任。爱思唯尔高被引中国学者（食品科学与工程）。

电话：010-62737385；E-mail:luoyongkang@cau.edu.cn

通信地址：北京海淀区清华东路17号中国农业大学112信箱。

学术兼职

中国水产学会水产加工和综合利用专业委员会委员，全国水产品标准化技术委员会水产品加工分技术委员会委员，中国畜产品加工研究会常务理事，中国水产学会《鱼类产品质量安全与营养健康》科学传播专家团队首席专家，《Food Microbiology》《中国农业大学学报》等期刊编委。

教育经历

1983.9-1987.7：浙江大学（原浙江农业大学）畜牧专业，获学士学位

1987.9 - 1990.7：东北农业大学动物食品科学专业，获硕士学位

1993.9 - 1996.6：东北农业大学动物食品科学专业，获博士学位

工作经历

1996-1997：日本中央水产研究所，联合国大学特别研究员。

1998-2000：日本中央水产研究所，日本科技厅特别研究员。

1990-2004：中国农业大学食品科学与营养工程学院，助教、讲师、副教授。

2004-至今：中国农业大学食品科学与营养工程学院，教授，博士生导师。

研究领域及方向

畜水产品原料中功能成分的分离提取及功能特性的研究；水产资源高效利用技术与理论研究；畜水产品贮藏保鲜与质量控制技术；动物源蛋白(肽)的开发与功能评价；畜水产品加工副产物高值化利用技术研究与产品开发；畜水产品深加工技术与产品开发；

教授课程

主讲研究生课程：《水产品加工技术研究进展》；本科生课程：《水产品加工工艺学》。

研究成果

主持了国家重点研发计划课题《鲜活水产品贮运过程中品质变化的分子机制和菌群变化规律》《淡水鱼精细分割与绿色贮运保鲜关键技术研究及产业化示范》、国家自然科学基金《基于特定腐败菌作用的冷藏淡水鱼肉蛋白质降解机制》等国家和省部级及企业委托各类科技项目80多项，获得授权发明专利30多项，在国内外期刊上发表学术论文600多篇，其中国际主流期刊上发表SCI收录论文260余篇，爱思唯尔高被引中国学者（食品科学与工程），《淡水鱼品质精准控制与绿色加工关键技术创新及应用》等多项研究成果获教育部及省市科技成果奖，培养了博士后、博士、硕士研究生150多名。

（一）主要科研项目：

1、国家大宗淡水鱼产业技术体系加工研究室质量安全与营养品质评价岗位专家；

2、国家自然科学基金项目：《草鱼贮藏过程肌细胞凋亡对鱼肉品质的影响机制研究》《基于特定腐败菌作用的冷藏淡水鱼肉蛋白质降解机制》《淡水鱼肉贮藏过程中基于氨基酸侧链修饰的蛋白质氧化分子机制》《淡水鱼贮藏过程鱼肉体系中肌苷酸变化规律及调控机制研究》《牛乳发酵过程中乳蛋白过敏原变化规律及机制研究》《牛乳发酵过程中乳蛋白过敏原变化规律及机制研究》《牛乳发酵过程中乳蛋白过敏原变化规律及机制研究》等项目

3、国家重点研发和科技支撑课题：《淡水鱼精细分割与绿色贮运保鲜关键技术研究及产业化示范》《鲜活水产品贮运过程中品质变化的分子机制和菌群变化规律》《水产品加工后贮运过程中品质控制与危害消减技术研究与示范》《海洋动物蛋白精深加工关键技术研究与产业化示范》《食品营养及生物活性物质的健康功能作用研究》《畜禽屠宰加工设备与骨血产品开发及产业化示范》《功能因子生物活性稳态化技术研究》《乳蛋白基料在婴儿奶粉加工过程中的质量变化》《营养配餐（水产品）研究与示范》等项目

4、省市及企业项目：《生鲜鱼类贮运过程品质控制及预报预警技术研究》《淡水鱼冷藏过程中鱼肉体系腐败菌的互作效应及调控机制研究》《我国淡水鱼不同养殖模式环境污染物残留风险评估》《骨血高值化利用技术引进与利用》《蛋白源功能因子数据库构建与系列产品开发》《蛋白肽系列产品的开发与工艺设计》《胶原三肽关键肽段的鉴定及功能评价》《动物源蛋白肽的研究开发与功能评价》《血液深加工生物产品开发》《初乳中活性成分分离及质量控制》《基于水生生物为原料的功能蛋白研究与开发》《水产品加工副产物高值化利用关键技术研究与产品开发》《海洋蛋白多肽开发及产业化生产》《人工养殖鳄鱼资源综合利用技术研究与产品开发》《野生冬虫夏草营养品质控制技术及功能因子数据库构建与评价》等项目。

（二）近几年论文与代表作：

1.    Song Gao, Shuai Zhuang, Longteng Zhang, René Lametsch, Yuqing Tan, Bo Li, Hui Hong, Yongkang Luo. Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. Food Chemistry, 2024, 433: 137312.

2.    Song Gao, Zixin Fu, Longteng Zhang, Bo Li, Yuqing Tan, Hui Hong, Yongkang Luo. Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage. Food Chemistry, 2023, 428: 136747.

3.    Yan Li, Longteng Zhang, Shuai Zhuang, Dapeng Li, Hui Hong, René Lametsch, Yuqing Tan, Yongkang Luo. Shelf-life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi. Food Bioscience, 2023, 54: 102853.

4.    Qing Li, Xiaoyue Sun, Elliot Mubango, Yanyan Zheng, Yueyue Liu, Yihan Zhang, Yuqing Tan, Yongkang Luo, Hui Hong. Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Food Chemistry, 2023, 423: 136238.

5.    Kai Wang, Lihua Han, Yuqing Tan, Hui Hong, Hongbing Fan, and Yongkang Luo. Novel Hypocholesterolemic Peptides Derived from Silver Carp Muscle: The Modulatory Effects on Enterohepatic Cholesterol Metabolism In Vitro and In Vivo. Journal of Agricultural and Food Chemistry, 2023, 71(14): 5565-5575.

6.    Song Gao, Yueyue Liu, Zixin Fu, Huijuan Zhang, Longteng Zhang, Bo Li, Yuqing Tan, Hui Hong, Yongkang Luo. Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation. Food Chemistry, 2023, 414: 135714.

7.    Samad Tavakoli, Shijie Liang, Yuqing Tan, Yueyue Liu, Song Gao, Yang Zhao, Hui Hong, Yongkang Luo. The potential application of a novel biodegradable film activated with co-encapsulated epsilon-poly-l-lysine and Spirulina platensis extract for fish fillets preservation. Food Packaging and Shelf Life, 2023, 39: 101158.

8.    Elliot Mubango, Samad Tavakoli, Yueyue Liu, Yanyan Zheng, Xinrou Huang, Soottawat Benjakul, Tan Yuqing, Yongkang Luo and Hui Hong. Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions. Reviews in Fisheries Science & Aquaculture, 2023, 31(2): 233-258.

9.    Shuai Zhuang, Yueyue Liu, Song Gao, Yuqing Tan, Hui Hong, Yongkang Luo. Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes. Food Chemistry, 2023, 403: 134309.

10.   Samad Tavakoli, Elliot Mubango, Li Tian, Yves Bohoussou ŃDri, Yuqing Tan, Hui Hong, Yongkang Luo. Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chemistry, 2023, 402: 134203.

11.   Kai Wang, Lihua Han, Yuqing Tan, Hui Hong, Yongkang Luo. Generation of novel antioxidant peptides from silver carp muscle hydrolysate: Gastrointestinal digestion stability and transepithelial absorption property. Food Chemistry, 2023, 403: 134136.

12.   Shuai Zhuang, Li Tian, Yueyue Liu, Luxin Wang, Hui Hong, Yongkang Luo. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food chemistry, 2023, 399: 133989.

13.   Xin Xiong, Yuqing Tan, Elliot Mubango, Ce Shi, Joe M. Regenstein, Qingfeng Yang, Hui Hong, Yongkang Luo. Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective. Trends in Food Science & Technology, 2022, 129: 61-73.

14.   Peipei Dou, Yuqing Tan, Kaifeng Li, Hui Hong, Beiwei Zhu, Qi-An Han and Yongkang Luo. MicroRNA expression profile of cholesterol metabolism analysis mediated by Thelenota ananas desulfated holothurin A saponin in RAW264. 7 macrophage-foam cells. Food & Function, 2022, 13(21): 11049-11060.

15.   Longteng Zhang, Qian Li, Yulong Bao, Yuqing Tan, René Lametsch, Hui Hong and Yongkang Luo. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2022: 1-20.

16.   Kai Wang, Jing Shi, Song Gao, Hui Hong, Yuqing Tan, Yongkang Luo. Oyster protein hydrolysates alleviated chronic alcohol-induced liver injury in mice by regulating hepatic lipid metabolism and inflammation response. Food Research International, 2022, 160: 111647.

17.   Song Gao, Jing Shi, Kai Wang, Yuqing Tan, Hui Hong and Yongkang Luo. Protective effects of oyster protein hydrolysates on alcohol-induced liver disease (ALD) in mice: based on the mechanism of anti-oxidative metabolism. Food & Function, 2022, 13(16): 8411-8424.

18.   Shuai Zhuang, Yuqing Tan, Hui Hong, Dapeng Li, Longteng Zhang, Yongkang Luo. Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach. Food Research International, 2022, 152: 110926.

19.   Song Gao, Yueyue Liu, Longteng Zhang, Yuqing Tan, Bo Li, Hui Hong, Yongkang Luo. Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanisms. Food Research International, 2022, 152: 110915.

20.   Yan Li, Yutian Lei, Yuqing Tan, Jingbin Zhang, Hui Hong, Yongkang Luo. Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei). Food Chemistry, 2022, 370: 130924.

21.   Samad Tavakoli, Joe M. Regenstein, Ehsan Daneshvar, Amit Bhatnagar, Yongkang Luo, and Hui Hong. Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood. Critical Reviews in Food Science and Nutrition, 2022, 62(22): 6055-6068.

22.   Longteng Zhang, Qian Li, Hui Hong, Yongkang Luo. Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions. Food chemistry, 2021, 365: 130510.

23.   Dapeng Li, Witoon Prinyawiwatkul, Yuqing Tan, Yongkang Luo, Hui Hong. Asian carp: A threat to American lakes, a feast on Chinese tables. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(3): 2968-2990.

24.   Jingbin Zhang, Yan Li, Xiaoxue Yang, Xiaochang Liu, Hui Hong, Yongkang Luo. Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). LWT, 2021, 147: 111609.

25.   Yan Li, Kangni Chen, Qingfeng Yang, Hui Hong, Ligeng Feng, Yongkang Luo. Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products. LWT, 2021, 141: 110886.

26.   Kai Wang, Qinwen Luo, Hui Hong, Huaigao Liu, Yongkang Luo. Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion. Food Research International, 2021, 139: 109908.

27.   Kai Wang, Lihua Han, Hui Hong, Jing Pan, Huaigao Liu, Yongkang Luo. Purification and identification of novel antioxidant peptides from silver carp muscle hydrolysate after simulated gastrointestinal digestion and transepithelial transport. Food Chemistry, 2021, 342: 128275.

28.   Shuai Zhuang, Hui Hong, Longteng Zhang, Yongkang Luo. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1): 252-288.

29.   Shuai Zhuang, Xiaochang Liu, Yan Li, Longteng Zhang, Hui Hong, Jun Liu, Yongkang Luoa. Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets. Food Chemistry, 2021, 336: 127683.

30.   Longteng Zhang, Qian Li, Hui Hong, Yongkang Luo, Ren´e Lametsch. Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy. Food Research International, 2020, 137: 109678.

31.   Hui Hong, Yanyan Zheng, Sijia Song, Yuqi Zhang, Chi Zhang, Jun Liu, Yongkang Luo. Identification and characterization of DPP-IV inhibitory peptides from silver carp swim bladder hydrolysates. Food Bioscience, 2020, 38: 100748.

32.   Kangni Chen, Qingfeng Yang, Hui Hong, Ligeng Feng, Jun Liu, Yongkang Luo. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose. Food chemistry, 2020, 333: 127489.

33.   Shuai Zhuang, Yan Li, Hui Hong, Yueyue Liu, Rui Shu, Yongkang Luo. Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 ℃. Food Chemistry, 2020, 324: 126886.

34.   Yan Li, Shiliang Jia, Hui Hong, Longteng Zhang, Shuai Zhuang, Xiaohui Sun, Xiaochang Liu, Yongkang Luo. Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation. Food microbiology, 2020, 91: 103495.

35.   Yan Li, Shuai Zhuang, Yueyue Liu, Longteng Zhang, Xiaochang Liu, Hao Cheng, Jun Liu, Rui Shu, Yongkang Luo. Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage. Food Microbiology, 2020, 91: 103492.

36.   Shiliang Jia, Hui Hong, Qingfeng Yang, Xiaochang Liu, Shuai Zhuang, Yan Li, Jun Liu, Yongkang Luo. TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system. Food microbiology, 2020, 90: 103494.

37.   Longteng Zhang, Qian Li, Hui Hong, Yongkang Luo. Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products. Food Chemistry, 2020, 316: 126343.

38.   《生物活性肽功能与制备》中国轻工业出版社,2019

39.   《胶原蛋白与胶原蛋白肽的功能与应用》中国轻工业出版社,2021

 (三)授权发明专利：

作为第一发明人已获得授权发明专利30多项，主要有：

1、《一种可以促进益生菌生长和抗氧化的鱼蛋白糖肽及其制备方法和应用》ZL202110191981.2

2、《具有DPP-IV抑制功能的鱼皮蛋白肽及其制备方法和应用》ZL201710429486.4

3、《一种具有DPP-IV抑制和抗疲劳功能的鱼肉蛋白肽及其制备方法》ZL201810644982.6

4、《一种具有ACE抑制功能的鱼肉蛋白肽及制备方法》ZL201610977166.8

5、《一种鱼皮抗冻蛋白及其制备方法和应用》ZL201310542186.9

6、《一种鱼皮酶解物保鲜剂及其制备方法与保鲜方法》ZL201110107557.1

7、《一种鱼肉腐败菌氨基酸脱氨能力的检测方法》ZL201911050546.7

8、《一种鱼肉腐败菌氨基酸脱羧能力的检测方法》ZL201911050898.2

9、《一种鱼肉保鲜组合物及其制备方法与应用》ZL202111506143.6

10、《一种淡水鱼鱼体保鲜剂及其制备方法与保鲜方法》ZL201110071278.4 

11、《一种快速无损伤检测淡水鱼鲜度的方法》ZL201110180216.2

12、《一种低致敏乳蛋白粉的制备方法》ZL201510131763.4

13、《一种低敏性的乳清蛋白水解物及制备方法》ZL200810103444.2

14、《一种血红蛋白多肽粉及其制备方法》ZL200810222237.9

15、《种浓缩固体鱼虾肉场料及制备方法》ZL201010231767.7

获得奖励

1、《淡水鱼品质精准控制与绿色加工关键技术创新及应用》2022年教育部科技进步二等奖（第1完成人）

2、《淡水鱼保鲜与精深加工关键技术研究及产业化》2015年中华农业科技一等奖（第2完成人）

3、《特色乳制品现代化加工关键技术研究及产业化》2014年北京市科技进步三等奖（第3完成人）

4、《畜禽血液高值化利用关键技术研究与产业化生产》2012年吉林省科技发明三等奖（第1完成人）

5、《鱼蛋白多肽生产关键技术研究与系列产品开发》2011年辽宁省科技进步三等奖（第1完成人）

6、《新型乳制品加工关键技术集成创新与产品开发》2008年教育部科技进步二等奖（第2完成人）

实验室简介

畜水产品加工实验室主要从事畜水产品原料中功能成分的分离提取及功能特性的研究，水产资源高效利用技术与理论研究，水产品的质量安全与营养品质评价研究，畜水产品贮藏保鲜与质量控制技术，动物源蛋白(肽)的开发与功能评价，畜水产品加工副产物高值化利用技术研究与产品开发，畜水产品深加工技术与产品开发。承担完成的各类国家、省部级及企业委托项目80多项，实验室已培养了博士、硕士研究生150多名，目前在读博士后、博士及硕士研究生近40名。实验室然后有40多名硕士和博士研究生获得了国家公派出国留学，分别去美国康奈尔大学、加拿大阿尔伯特大学、丹麦哥本哈根大学、日本东京大学、芬兰赫尔辛基大学、荷兰瓦格宁根大学、荷兰格罗宁根大学、爱尔兰都柏林大学、美国路易斯安那州立大学等大学攻读博士学位或联合培养。