秦子涵，女，山东日照人，本硕分别毕业于中国海洋大学和中国农业大学，2018年3月于丹麦哥本哈根大学获得食品设计与消费者行为学博士学位，博士期间在英国雷达大学访学3个月。2018年6月起任职于浙江工商大学食品与生物工程学院。主要科学研究方向食品感官科学、食品消费行为分析、食品风味化学。

主要科学研究方向为食品感官科学、食品消费行为分析、食品风味化学。

代表性论文：

[1] 左齐乐，张文瑶，秦子涵等. 糖醇类甜味剂甜味与副味影响因素研究[J]. 食品与生物技术学报,2023,42(3).

[2] 张林祥, 张蕾, 秦子涵,等. 顶空-固相微萃取-气质联用法分析玫瑰醋挥发性风味物质及特征[J]. 食品与发酵工业, 2022, 48(21):7.

[3] L Zhang, Z Qin, L Zhang, Y Jiang, J Zhu. Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics[J]. Food Chemistry, 2023, 404: 134702.

[4] Z Qin, M Petersen, W Bredie. (2018). Flavor profiling of apple ciders from the UK and Scandinavian region. Food Research International 105, 713-723.

[5]  Z Qin, X Pang, D Chen, H Cheng, X Hu, J Wu. (2013). Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level. Food Research International 53 (2), 864-874.

[6]  Z Qin, X Guo, Y Lin, J Chen, X Liao, X Hu, J Wu. (2013). Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate. Journal of the Science of Food and Agriculture 93 (5), 1105-1111 .

[7] G Liu, C Carøe, Z Qin, D M E Munk, M Crafack,M A Petersen, L Ahrné.(2020). Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. LWT- Food Science and Technology, 109370.

[8] S Yang, G Liu, D M E Munk, Z Qin, M A Petersen, D R Cardoso , J Otte, L Ahrné.(2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science & Emerging.Technologies, 102378.

1.       S Yang, G Liu, Z Qin, D Munk, J Otte, L Ahrné. (2019). Chapter 2：Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products. Effect of Emerging Processing Methods on the Food Quality, 27-67.