个人简介：
包怡红，工学博士，教授（四级），博士生导师。学科带头人，森林资源利用系系主任，2009年完成美国佛蒙特大学博士后研究。黑龙江省食品科学技术学会常务理事，黑龙江省天然产物学会常务理事，中国微生物学会终身会员，美国IFT学会会员。主要研究方向：林下资源的开发与精深加工、酶工程与生物技术、天然活性因子分离与应用等研究。主持和完成省、市各级自然科学基金、科技攻关项目20余项，横向联合实现技术成果转让项目12项。先后获得省、部级科技进步奖一等奖1项，省科技进步奖二等奖1项，三等奖5项，中国食品学会科技进步奖三等奖1项。出版专著3部，主编教材及学术著作7部，副主编或编委编写著作15部，国内外期刊发表学术论文150余篇。主讲食品微生物学、微生物代谢调控学等课程。截止目前指导毕业博士3人，硕士25人。
代表性成果：
1.大宗低值蛋白增值加工关键技术研究与示范，十二五科技支撑项目，子课题。
2.东北红松球果及松针生物活性物质高效制备及其作用机理，中央高校基本科研业务费专项资金项目。
3.偃松松仁蛋白的稳定处理及其产品研发，横向课题。
4.蓝靛果忍冬和黑加仑高附加值产品生产关键技术，横向课题。
5.Wang Wen-qiong, Bao Yi-hong*, Chen Ying, Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system, Food Chemistry, 2013,139 (3): 355-361.
6. Hongyan Xu, Yihong Bao* Response Surface Optimization of Extraction and Antioxidant Activity of Total Flavonoids from Seed Shell of Juglans mandshurica, Food Science and Technology Research, 2014, 20 (3): 715—724.
7.Yanqiu Liu , Xiangming Zou, Guangren Sun , Yihong Bao* Codonopsis lanceolata polysaccharide CLPS inhibits melanoma metastasis via regulating integrin ignaling, International Journal of Biological Macromolecules, 2017, Vol 103: 435-440 IF 3.671.
联系方式：
0451-8219514
baoyihong @nefu.edu.cn
Personal Introduction:
Name: Bao Yihong
Gender: Female
Doctor of Engineering,Professor, Doctoral supervisor.
Academic leader, Director of Department of Forest Resource Utilization.
Completed the post doctoral research in the University of Vermont in the United States in 2009.
Executive Member of the Heilongjiang Association for Food Science and Technology,
Executive Member of the Heilongjiang Natural Products Society,
Lifelong Member of the Chinese Society for Microbiology.
Member of the American IFT Society of Microbiology.
Main Research Areas:Developing and intensively processing of under-forest resources, enzyme engineering and biotechnology, isolation and application of the natural bio-active molecules etc.
Leading and having completed more than 20 provincial and Municipal projects including projects funded by Natural Science Foundation of China and key scientific and technological projects. Successfully transferred 12 technologies into market products through co-operations.
Won one time the First Prize of the Award of Scientific and TechnologicalAdvancementat the provincial and ministerial level.
Won one time the Second Prize of the Award of Scientific and TechnologicalAdvancementat the provincial level.
Won five times the Third Prize of the Award of Scientific and TechnologicalAdvancementat the provincial level.
Won one time the Third Prize of the Award of Scientific and TechnologicalAdvancementissued by Chinese Institute of Food Science and Technology
Having published 3 monographs; being the Editor-in-chief of 7 text books and academic monographs; being the Associate Editor or Editorial Board Member of 15 monographs; having published more than 150 papers on Chinese and international academic journals.
Serving as lecturer for courses including food microbiology and microbial metabolic regulation.
Having tutored 3 doctors and 25 masters till now.
Major Achievements:
1.Research and Demonstration on the Key Technologies of Value-Added Processing of Soybean Protein Resources. A project in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period. Sub-project.
2.Synthesis of High Performance Bioactive Substances from Cones and Needles of Northeast Pinus Koraiensis & Studies on Its Mechanism. A project supported by the Fundamental Research Funds for the Central Universities.
3.Synthesis of High Bioactive Production from Pine Nuts of Northeast Pinus Koraiensis & the Key Technologies for Its Industrial Manufacture. A project supported by Harbin Science and Technology Bureau Foundation for Distinguished Academic Leaders.
4.Stabilization of Pinus Pumila Kernel Protein & Research and Development on Its Production. Crossing research projects.
5.Key Technologies for Manufacture of High-value-added Product from Lonicera Edulis and Black Currant. Crossing research projects
6.Wang Wen-qiong, Bao Yi-hong*, Chen Ying,Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system, Food Chemistry, 2013,139 (3): 355-361
7. Hongyan Xu, Yihong Bao* Response Surface Optimization of Extraction and Antioxidant Activity of Total Flavonoids from Seed Shell of Juglans mandshurica, Food Science and Technology Research, 2014, 20 (3): 715--724
8.Yanqiu Liu , Xiangming Zou, Guangren Sun , Yihong Bao* Codonopsis lanceolata polysaccharide CLPS inhibits melanoma metastasis via regulating integrin ignaling, International Journal of Biological Macromolecules, 2017, Vol 103: 435-440
Contacts:
Tel: 0451-8219514
Email:baoyihong@163.com
