姓 名 谭锋 性 别 男
政治面貌 中共党员 出生年月 1964年11月
民 族 汉 职 务 国际学院总支书记
籍 贯 北京 职 称 副教授
最高学历 大学本科 最高学位 学士
联系方式 80799502 E-mailtanfeng@bua.edu.cn
一、学习工作经历
1981-1985年，天津科技大学食品工程系发酵工程本科专业学习
1985年7月以来，曾任食品科学系系主任、食品科学与工程学科带头人、国际学院院长，
现担任年国际学院党总支书记。
二、社会职务
三、主讲课程
Food Biotechnology
Food Processing, Preservation and Packaging
四、研究领域和方向
曾从事食品发酵领域研究，主要方向为液体发酵制酱生产工艺研究，突破了传统的甜面酱固体发酵生产模式，实现液体深层发酵，改造传统的开放式生产工艺，使生产过程封闭化、机械化和自动化，提高生产效率和食品安全性。
目前从事食品安全与质量管理领域的研究，主要研究方向为生鲜食品供应链中微生物污染的控制与管理，着重研究食品供应链温度对生鲜蔬菜中微生物生长的影响和变化规律，以及食品供应链的生产、加工、储运、销售等环节中影响食品品质与安全的因素和相应的管理与控制关键点，明确管理要素，建立管理体系，探索经济有效的食品质量管理与安全控制方法。目前的科研工作主要是以国际合作研究的形式与英国哈珀亚当斯大学共同开展。
五、奖励及其他
2001年获北京市高等教育教学成果一等奖
六、近五年科研经历（含承担研究项目、发表论文、出版专著、获得专利、获批品种等情况）
2008年至现在，主持与英国哈珀亚当斯大学合作科研项目“食品工业与供应链管理的研究”。主要发表论文：
[1] 谭海丽，谭锋*等，2009，液态发酵面酱生产工艺，食品工业科技，Vol 30 （12）：297-299
[2] 谭锋等，2010，超市生鲜蔬菜供应链特征及损耗控制，食品工业科技，Vol 31 （01）：330-333
[3] 张刚，任发政，谭锋*等，2011，NaCl对成品Mozzarella干酪质构及功能特性的影响，食品科学，Vol.32 (15): 49-53
[4]谭锋等，2011，气相色谱-质谱法分析甜面酱香气成分，食品科学，Vol. 32(增2): 71-73
[5] 曾恋之，谭锋*等，2011，细菌在生菜基质中生长的影响因素，食品科学，Vol. 32(增2): 18-21
[6] 徐扬，谭锋*等，2011，中国葡萄酒市场与供应链分析，食品科学，Vol. 32(增2): 93-96
[7] 曾恋之,谭锋*等，2012，温度对细菌在生菜基质中生长的影响，安徽农业科学，2012(13):7916-7918
Chinese name：谭锋 Pinyin：TAN Feng
Associate Professor on Food Fermentation and Food Safety Control in Supply Chain Management
Chairman of International College Council Coordinator of International Programme
Contact Information
Englishname: Tan
Nickname:
Office: 1-1021(Building 1)
Email: tanfeng@bua.edu.cn
Office Phone: 0086 10 80799502
Office Fax: 0086 10 80799003
Recruitment Status: accepting graduate students (prefer international joint programme)
Websites: http://www.bua.edu.cn
Education & Experience:
1981-1985, Study Fermentation Engineering at Tianjin University of Science and Technology
Research Interests:
It was a research area in food fermentation focused on a novel technique explored to replace solid fermentation by liquid fermentation which gave a more sanitary, automatic and controllable processing of fermented flour sauce.
Since 2008, the research area has been covered in an international joint programme with Harper Adams University College: Food industry and Supply Chain Management (Funded by Harper Adams University College, UK). As a part of the programme, my research is currently focused on food safety control and quality management in fresh produce supply chain such as factors affect microbial contamination on leafy vegetable in the supply chain and practice that minimise risk in production of fresh vegetables.
Primary Teaching Area:
Food Biotechnology, Food Processing, Preservation and Packaging
Positions & Employment:
1985-now, Working at Beijing University of Agriculture:
Lecture (1985-1996)
Associate Professor (1996-now)
Dean of Food Science Department (1994-2001)
Director of International College (2003-2011)
Chairman of International College Council (2011-now)
Honors: 1st Prize on Beijing Higher Educational Academic Achievement 2001 (Awarded by Beijing Government)
Profile:(Only 500 Words)
Teaching experience:
1985-2004(at Food Science Department): Beverage processing technology, Food fermentation technology, Food Packaging
2004-now(at International College): Food biotechnology, Food processing preservation and packaging. (In joint programme between Beijing University of Agriculture and Harper Adams University UK, all teaching and assessment in English Language)
Research experience:
1995-1997 Research on Utilization of Yeast
2000-2002 Research on Milk Fermentation Associated with Yeast
2003-2008 Research on Technique of Fermented Flour Sauce in Liquid Fermentation
2008-ongoing. Research on Food Safety Control in Supply Chain Management
Management Experience:
Coordinating and managing academic activities and researches in higher education system of China and the UK.
Selected Publications:
[1] Tan H.L. & Tan F*. el. (2009) Technique of fermented flour sauce in liquid fermentation Science and Technology of Food Industry Vol.30 No.12 p297-299
[2] Tan F. & Revell B.R. el. (2010) Wastage characteristics and control of fresh vegetables in supermarket chains Science and Technology of Food Industry. Vol. 31 No.01 p330-332
[3] Zhang G. & Tan F.* el. (2011) Effect of NaCl on Texture and Functional Characteristics of Mature Mozzarella Cheese Food Science, Vol.32 (15): 49-53
[4] Tan F. el. (2011) Analysis of Aroma Components in Sweet Flour Sauce by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry Food Science, Vol. 32(Ex 2): 71-73
[5] Zeng L.Z. & Tan F.* el. (2011) Factors for Bacterial Growth in Lettuce Food Science, Vol. 32(Ex 2): 18-21
[6] Xu Y. & Tan F.* el. (2011) Analysis Wine Market and Supply Chain in China Food Science, Vol. 32(Ex 2): 93-96
[7] Zeng L.Z. & Tan F.* el. (2012) Effect of Temperature on the Bacterial Growth in Lettuce Substrate Journal of Anhui Agricultural Sciences, 2012(13): 7916-7918.
