于修烛，男，1974年生，博士（后），教授，博士生导师，西北农林科技大学青年学术骨干，中国粮油学会会员，从事功能性油脂及其安全检测研究。近年来，主持和参与各类课题10余项；参加编写各类著作及教材9部，其中全英文专著1部；发表论文130余篇，其中第一作者SCI/EI论文40余篇；获国家发明专利9项，其中获第一发明人国家发明专利5项、实用新型专利1项。
一、教育经历:
[1] 2004/9 - 2008/5，西北农林科技大学，食品科学，博士；
[2] 2001/9 - 2004/7，西北农林科技大学，粮食、油脂及植物蛋白工程，硕士；
[3]1995/9 - 1999/7，河南工业大学，油脂工程，学士。
二、工作经历：
2009/7 - 至今，西北农林科技大学食品学院，副教授、教授。
期间：2014/1 - 2015/1，美国Iowa州立大学，食品科学与人类营养系，访问学者；
2010/10 - 2012/10, 西北农林科技大学，生物学博士后流动站，博士后；
2006/6 - 2007/6，加拿大McGill大学，食品科学与农业化学系，访问学者。
三、主持科研项目：
[1]食用油氧化过程自由基引发机制与顺反异构化关系研究-国家自然基金面上项目，31671819, 2017/01-2020/12，63万元，在研，主持。
[2]亚麻籽油深加工技术与推广-企业横向，2010/05-2015/05, 14万元，在研，主持。
[3]水剂法核桃油提取加工关键技术研究-陕西省农业科技攻关项目，2016NY-159，2016 /01-2017/12，10万元，在研，主持。
四、开设课程：
主要承担食品科学与工程专业、食品质量与安全专业《食品质量管理学》、《食品标准与法规》、《油脂加工学》以及《食品企业品控与安全管理》教学实习等课程的教学和实习任务。
五、近5年来发表主要论文：
[1]Liu, Lei; Yu, Xiuzhu*; Zhao,Zhong; Xu,Lirong; Zhang, Rui. Efficient Salt-aided Aqueous Extraction of Bitter Almond Oil. Journal of The Science of Food and Agriculture, 2017, DOI: 10.1002/jsfa.8245
[2]Yu, Xiuzhu*; Gao, Yuan; Zhao, Zhong; Zhang, Rui. Rapid determination of amino acids in Chinese wolfberry (Lycium bararum L.) fruit by using Fourier transform infrared spectroscopy and partial least square regression. Food Analytical Methods, 2017, DOI: 10.1007/s12161-017-0802-9.
[3] Li,QI; Yu,Xiuzhu; Gao, Jimg-ming. A novel method for determining Total Sugar of Goji Berry Using FT-NIR Spectroscopy with Effective Wavelength Selection. International Journal of Food Properties,2017,DOI: 10.1080/10942912.2017.1299759
[4]Yu,Xiuzhu*; Zhao,Zhong; Zhang, Rui. Simple Synthesis Hydrogenated Castor Oil Fatty Amide Wax and Its Coating Characterization. Journal of Oleo Science.2017,DOI: 10.5650/jos.ess16213.
[5]Li, Qi; Yu, Xiuzhu*;Xu, Lirong; Gao, Jin-Ming. Novel method for the producing area identification of Zhongning Goji berries by electronic nose, Food Chemistry,2017,221,1113-1119.
[6] Xu, Lirong; Yu, Xiuzhu*; Liu, Lei; Zhang, Rui. A novel method for qualitative analysis of edible oil oxidation using an electronic nose, Food Chemistry,2016,202,229-235.
[7] Wang, Ning; Ma, Tian; Yu, Xiuzhu*; Xu, Lirong ; Zhang, Rui. Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method, Food Analytical Methods, 2016,9,1412-1417.
[8] Wang, Yage; Gao, Yuan; Yu, Xiuzhu* ;Wang, Yuanyuan ; Deng, Shan; Gao, Jin-ming.Rapid Determination of Lycium Barbarum Polysaccharide with Effective Wavelength Selection Using Near-Infrared Diffuse Reflectance Spectroscopy, Food Analytical Methods,2016,9,131-138.
[9]Xu, Lirong; Yu, Xiuzhu*; Liu, L Liu, Lei ; Li, Mengjun ; Zhang, Zhang, Rui A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell, Analytical Methods,2016,8,5117-5122.
[10] Liu, Lei ; Wang, Ning; Xu, Lirong; Yu, Xiuzhu* ; Zhang, Rui ; Wang, Tong. A Novel Method of Determining Wax Cohesiveness by Using A Texture Analyzer. Journal of Texture Studies,2016,47(2):161-166.
[11] Xu, Lirong; Zhu, Xufei; Chen, Chen, Xiumei; Sun, Daijun ; Yu, Xiuzhu*.Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film, Food Chemistry, 2015,185503-508.
[12] Dong, Xiaobin; Li, Qinghua; Sun, Daijun; Chen, Xiumei ; Yu, Xiuzhu*.Direct FTIR Analysis of Free Fatty Acids in Edible Oils Using Disposable Polyethylene Films. Food Analytical Methods,2015,8(4):857-863.
[13] Gao, Yuan; Yu, Xiuzhu*; Xu, Xu, Lirong; Wang, Ning ; Zhang, Rui. A novel approach to discriminate Lycium barbarum from the Zhongning area using FT-IR spectroscopy and chemometrics.Analytical Methods,2015,7(21):9108-9113.
[14] Xu, Lirong; Fei, Tao;Li, Qinghua; Yu, Xiuzhu* ; Liu, Lei. Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh "cell", Analytical Methods,2015,7(10):4328-4333.
[15] Yu, Xiuzhu* ; Li, Qinghua ; Sun, Daijun; Dong, Xiaobin ; Wang, Tong Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films. Analytical Methods, 2015,7(5):1727-1731.
[16] Chen, Xiumei; Yu, Xiuzhu*; Wang, Yage; Yang, Yandie; Zhang, Jingya. Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy. Journal of Oleo Science,2015,64(3):255-261.
[17] Yang, Yandie; Li, Qinghua ;Yu, Xiuzhu*; Chen, Xiumei; Wang, Wang, Yage. A novel method for determining peroxide value of edible oils using electrical conductivity. Food Control, 2014,203198-203.Y
[18] Wang, Yage ; Yu, Xiuzhu*; Chen, Xiumei; Yang, Yandie; Zhang, Zhang, Jingya Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils. Analytical Methods.2014,6(19):7628-7633.
[19] Yu, Xiuzhu* ; Li, Qinghua; Du, Du, Shuangkui ; Zhang, Rui; Xu, Xu, Chunjin. A novel process for the aqueous extraction of oil from Camellia oleifera seeds and its antioxidant activity. Grasas y Aceites,2013,64(4):407-414. SCI 1.08
[20] Yu, Xiuzhu*; Yang, Che; Du, Shuangkui ; Gao, Jin-ming. A New Method for Determining Free Fatty Acid Content in Edible Oils by Using Electrical Conductivity. Food Analytical Methods,2012,5(6):407-414.
[21] Yu, Xiuzhu*; de Voort, F. R. van; Sedman, Jacqueline; Gao, Jin-ming. A new direct Fourier transform infrared analysis of free fatty acids in edible oils using spectral reconstitution.Analytical and Bioanalytical Chemistry, 2012,401(1);315-324.
[22] Yu, Xiuzhu*; Du, Shuangkui; Zhang, Jianxin; Song, Lijuan. Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil International Journal of Food Engineering, 2012，7(2)1-10.
六、近5年已授权国家发明专利：
[1]于修烛，孙黛君，朱旭菲，等. 一种基于涂膜食用油红外透射光谱采集方法，2013.4，ZL201310123450.5；
[2]于修烛，李清华，杜双奎，等. 一种基于电导率的食用过氧化值测定方法，2012.10，ZL201210324117.6。
七、联系方式：
通讯地址：陕西杨凌西农路22号 西北农林科技大学食品学院；邮编：712100
联系电话：029-87092486（办）
E-mail: xiuzhuyu@nwafu.edu.cn
