Welcome to the official website of School of Food and Biological Engineering, Jiangsu University! Chinese | Jiangsu University
WebSite: 首页 >> Faculty &Staff >> PhD Supervisor >> Content

Ouyang Qin


Name:Qin Ouyang

Address:Wenhua Building 403, School of Food & Biological Engineering, Jiangsu University





Ph.D.,Jiangsu University,2011-2014,Food Science and Engineering

M.S.,Jiangsu University,2009-2012,Food Science and Engineering

B.S.,Jiangsu University,2005-2009,Food Science and Engineering

Professional Experience

2021/07-Present, Jiangsu University, China, Professor,Doctoral supervisor

2018/12-2019/12,USDA/ARS, Visiting Scholar

2017/05-2021/07, Jiangsu University, China, Associate Professor

2014/07- 2017/05, Jiangsu University, China, Lecture

Scientific Research Field

Rapid,nondestructive&intelligent sensing food quality and safety

Internet of things perception& evaluation of early warningfor foodquality and safety

Social academic post and honor

Teaching Courses

For PhD students: Theoretical Basis for Food Nondestructive Detection Techniques

For MS students: Frontierdevelopment for Food Nondestructive Detection Techniques

For BS students:Nondestructive Detection Techniques for Food Quality,FoodSensoryEvaluation

Published papers

Her papers have been cited by SCI for more than 2500 times, with H index = 36. Some first author/corresponding author papers in recent years are as follows

1. Tunable multiplexed fluorescence biosensing platform for simultaneous and selective detection of paraquat and carbendazim pesticides. Food Chemistry, 2022, 388: 132950.

2. MIL-101(Cr)-induced nano-optical sensor for ultra-sensitive detection of enrofloxacin in aquatic products using a fluorescence turn-on mechanism via upconversion nanoparticles. Sensors and Actuators B: Chemical, 2022, 365: 131915.

3. Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork. LWT - Food Science and Technology, 2022, 160: 113304.

4. Recyclable flexible upconversion-luminescence sensing platform for quantifying sulfite based on inner filter effect. Analytica Chimica Acta, 2022, 1209: 339832.

5. Label-free Au NRs-based SERS coupled with chemometrics for rapid quantitative detection of thiabendazole residues in citrus. Food Chemistry, 2022, 375.

6. Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods. Sensors and Actuators B: Chemical, 2022, 350: 130843.

7. SERS-based Au@Ag NPs Solid-phase substrate combined with chemometrics for rapid discrimination of multiple foodborne pathogens. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2022, 270: 120814.

8. Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality. Food Chemistry, 2022, 371: 131100.

9. Regenerative Flexible Upconversion-Luminescence Biosensor for Visual Detection of Diethylstilbestrol Based on Smartphone Imaging. Analytical Chemistry, 2021, 93(47): 15667-15676.

10. Upconversion Nanoprobes Based on a Horseradish Peroxidase-Regulated Dual-Mode Strategy for the Ultrasensitive Detection of Staphylococcus aureus in Meat. Journal of Agricultural and Food Chemistry, 2021, 69(34): 9947-9956.

11. Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review. Trends in Food Science & Technology, 2021, 116: 815-828.

12. A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor. Food Chemistry, 2021, 349: 129157.

13. Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology. Food Chemistry, 2021, 350: 129141.

14. SERS Sensors Based on Aptamer-Gated Mesoporous Silica Nanoparticles for Quantitative Detection of Staphylococcus aureus with Signal Molecular Release. Analytical Chemistry, 2021, 93(28): 9788-9796.

15. Lanthanide ion (Ln3+)-based upconversion sensor for quantification of food contaminants: A review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(4): 3531-3578.

16. Upconversion nanoparticles-based FRET system for sensitive detection of Staphylococcus aureus. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2021, 255: 119734.

17. A SERS aptasensor based on AuNPs functionalized PDMS film for selective and sensitive detection of Staphylococcus aureus. Biosensors and Bioelectronics, 2021, 172: 112806.

18. Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia). Food Chemistry, 2021, 359: 129928.

19. A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition. Food Chemistry, 2021, 351: 129215.

20. Development of a bimodal sensor based on upconversion nanoparticles and surface-enhanced Raman for the sensitive determination of dibutyl phthalate in food. Journal of Food Composition and Analysis, 2021, 100: 103929.

21. Rapid and sensitive detection of diazinon in food based on the FRET between rare-earth doped upconversion nanoparticles and graphene oxide. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2020, 239: 118500.

22. Rapid prediction of caffeine in tea based on surface-enhanced Raman spectroscopy coupled multivariate calibration. Microchemical Journal, 2020, 159: 105431.

23. Ultra-sensitive detection of malathion residues using FRET-based upconversion fluorescence sensor in food. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2020, 241: 118654.

24. A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha. Journal of Food Engineering, 2020, 272: 109782.

25. Assessment of matcha sensory quality using hyperspectral microscope imaging technology. LWT - Food Science and Technology, 2020, 125: 109254.

26. Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics. LWT - Food Science and Technology, 2020, 118: 108768.

27. A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy. Microchemical Journal, 2020, 157: 105020.

28. Design of Physicochemical Factors for Regulating the Retention Mechanism of 4-Aminothiophenol in Surface-Enhanced Raman Scattering toward Nitrite Sensing. The Journal of Physical Chemistry C, 2020, 124(14), 7768-7776.

29. Detection of mites Tyrophagus putrescentiae and Cheyletus eruditus in flour using hyperspectral imaging system coupled with chemometrics. Journal of Food Process Engineering, 2020, 43(6), e13386.

30. Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms. Journal of Food Composition and Analysis, 2019, 75: 43-48.

Main Scientific Research Projects

1.Natural Science Foundation of China (32172289), Study on the dynamic changing regularity and the multi-sensor digital description of matcha drying quality

2.Natural Science Foundation of China(31801633), study on the mechanism of rapid and nondestructive testing matcha quality using hyperspectralmicroscopetechnology

3.National Key R&D Project of China(2017YFC1600801),Intelligent real-time monitoring and early warning technology for environmental impact factorsofanimal food spoilage

4.National Key R&D Project of China (2018YFD0700504), Research on evaluation technology onrefinedtea quality

5.Natural Science Foundation of Jiangsu Province (BK20190100), Study on rapid and nondestructive technologies of food quality and safety

6.Natural Science Foundation of Jiangsu Province (BK20150502),Research on bionic mechanismforintelligent evaluation ofChinese ricewine quality

7.China Postdoctoral Science Foundation (2016T90429),Research onmechanismfordata fusion ofvisual, olfactory and taste sensing informationin evaluation of Chinese ricewine quality

8.Open FundofState Key Laboratory ofTea Plant Biology and Utilization(SKLTOF20160101),Study on sensorsresponse mechanism and interactiveperceptual informationin the intelligentevaluation of teaquality

9.Advanced Talents Science Foundation of Jiangsu University (15JDG064),Research on intelligent evaluation ofChinese ricewine quality


Authorized more than 30 CN patents.

Scientific Research Achievements and Awards

Number of postgraduates under supervision


Number of supervised masters and Ph.D.


Number of supervised undergraduates


The above information updated

May 10, 2022

Copyright © 2020-2023 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail: spxy@ujs.edu.cn