陈跃文，男，1985年出生，博士，副教授，硕士生导师。师从朱蓓薇院士，获工学博士学位。2012年9月起任职于浙江工商大学食品与生物工程学院。现任浙江工商大学东海食品台州研究院副院长、食品与生物工程学院院长助理、浙江省食品科学技术学会副秘书长等职。

承担《食工专业综合实验》、《食品工艺学实验》、《现代食品工程技术》等理论及实验（践）课程的教学任务。近年来主持省级教改项目2项、校级教改项目7项。指导学生参加各类创新创业项目立项或获奖10余项，荣获省级、国家级学生大赛奖项6项。指导学生申请发明专利7项，发表论文10余篇。

（1）水产品加工技术与理论研究

（2）热加工过程中水产品蛋白质、脂肪的交互氧化作用及其调控机制

（3）食品真空低热加工技术研究与食品新产品开发

（1）食品加工技术理论

（2）食品新产品开发与产业化

先后荣获优秀学生科技创新导师、三育人优秀个人、省高层次拔尖人才等称号。

现代食品工程技术，研究生Seminar

代表性论文：

 [1] Feijian Liu, Shike Shen, Yuewen Chen*, Xiuping Dong, Jiarun  Han, Hujun Xie, Zhiwen Ding. Quantitative proteomics reveals the  relationship between protein changes and off-flavor in Russian sturgeon  (Acipenser gueldenstaedti) fillets treated with low temperature vacuum  heating. Food Chemistry, 2022, 370, 131371. 

 [2] Shike Shen, Qianyun Bu, Wentao Yu, Yuewen Chen*,  Feijian Liu, Zhiwen Ding, Junlong Mao (2022). Interaction and binding  mechanism of lipid oxidation products to sturgeon myofibrillar protein  in low temperature vacuum heating conditions: Multispectroscopic and  molecular docking approaches. Food Chemistry: X, 15, 100389.

 [3] Danli Jin, Yuewen Chen*, Xingde Hong, Tingting Chai, Shaotian Ren, Yangzhi Qu, Xingxin Huang, Haoben Hu (2022). Vibration mill‐assisted complex enzyme hydrolysis for flavoring of freeze‐dried sea cucumber powder. Journal of Food Biochemistry, 46(10), e14298.

 [4] Tingting Chai, Yuewen Chen*, Fanyu He, Rui  jiao, wenqiang Cai, Xiuping Dong, Feijian Liu, Shaotian Ren. Effects of  sorbitol, vacuum packaging and SVC treatment on the microbiota changes  and quality of Russian sturgeon (Acipenser gueldenstaedti). Food  Control, 2021: 108610. 

 [5] Feijian Liu, Xiuping Dong, Shike Shen, Yugang Shi, Yangzhi Ou, Wenqiang Cai, Yuewen Chen*,  Beiwei Zhu*. Changes in the digestion properties and protein  conformation of sturgeon myofibrillar protein treated by low temperature  vacuum heating during in vitro digestion. Food & Function, 2021,  12(15): 6981-6991 

 [6] Shike Shen, Yuewen Chen*, Xiuping Dong,  Feijian Liu, Wenqiang Cai, Jianling Wei, Fan Bai, Yugang Shi, Ping Li,  Yiran Wang. Changes in food quality and microbial composition of Russian  sturgeon (Acipenser gueldenstaedti) fillets treated with low  temperature vacuum heating method during storage at 4° C. Food Research  International, 2020, 138: 109665. 

 [7] Yue wen Chen*, Wenqiang Cai, Yugang Shi,  Xiuping Dong, Fan Bai Y, Shike Shen, Ru Jiao, Xiangyu Zhang, Xuan Zhu.  Effects of different salt concentrations and vacuum packaging on the  shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at  4° C. Food Control, 2020, 109: 106865. 

 [8] Wenqiang Cai, Jianling Wei, Yuewen Chen*,  Xiuping Dong, Jingna Zhang, Fan Bai, Lili Zheng, Yugang Shi. Effect of  low‐temperature vacuum heating on physicochemical properties of sturgeon  (Acipenser gueldenstaedti) fillets. Journal of the Science of Food and  Agriculture, 2020, 100(12): 4583-4591.