教育经历 2017.01 – 2017.12 University of Kentucky 访问学者 2004.09 – 2008.12 吉林大学 生物与农业工程学院 博士 2001.09 – 2004.06 吉林大学 生物与农业工程学院 硕士 1997.09 – 2001.06 吉林大学 生物与农业工程学院 学士 工作经历 2015.09 – 至今 吉林大学 食品科学与工程学院 副教授/研究生导师 2012.09 – 2015.08 吉林大学 生物与农业工程学院 副教授/研究生导师 2006.09 – 2012.08 吉林大学 生物与农业工程学院 讲师 2004.06 – 2006.08 吉林大学 生物与农业工程学院 助教 社会及学术兼职 （1）吉林大学首届兼职心理健康指导教师 （2）教育部学位论文评审专家 （3）Journal of LWT-Food science and technology、Meat Science 等SCI 期刊审稿人

基于人工智能传感技术的食品品质快速检测方法研究；食品加工计算机测试及加工过程控制与自动化。

Shaoping Jiang, Xiaodan Wang, Maosong Yu, Jiaxue Tian, Ping Chang, Shijie Zhu. Bitter Peptides in Fermented Soybean Foods - A Review. Plant Foods for Human Nutrition. 2023, 78:261–269. Xiaodan Wang*, Feng Hu, Jiahui Jin, Yue Huang**, Xianming Zhu, Yanli Dong, Cuilian Wang, Duo Wu. A non-destructive detection method for evaluating beef taste quality basedon electrochemical PVC membrane sensor. LWT - Food Science and Technology. 2022: 154 (2022) 112666 Xing Li, Xiaodan Wang*, Dengyong Liu*, Yanli Dong and Feng Hu. A rapid and non-destructive method for detecting the water-holding capacity of pork using composite film. International Journal of food engineering. 2021, 17(6): 465–472 Yue Leng, Yonghai Sun, Xiaodan Wang*, Jumin Hou, Xutong Zhao, Yuxia Zhang. Electrical impedance estimation for pork tissues during chilled storage. Meat Science，2020, 161: 108014. Xiaodan Wang*, Yanli Dong, Ruijia Wu, Dengyong Liu, Feng Hu, Cuilian Wang, Duo Wu. A method to improve water-holding capacity of beef during freezing-thawing process using ultrasound treatment. Journal of food processing and preservation. 2020;00:e15004:1-7. Xiaodan Wang*, Feng Hu, Lingtao Zhu, Dengyong Liu, Yanli Dong, Cuilian Wang, Duo Wu. N,N’-Diphenylthiourea electrochemical sensor for the detection of L-glutamate and Aspartate in beef. Journal of food science. 2020, 85(11): 3852-3857. Xiaodan Wang*, Jinjiao Duan, Yingming Cai, Dengyong Liu, Xing Li, Yanli Dong, Feng Hu. A modified nanocomposite biosensor for quantitative L-glutamate detectionin beef. Meat Science，168 (2020) 108185 Lipingxu，Xiaodan Wang*,Yue Huang, Ying Wang, Lingtao Zhu, Ruijia Wu. A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses. Food Research International. 122(2019)16-24. Xiaodan Wang*, Ruijia Wu, Yingming Cai, Chunqiang Li, Ying Wang, Lingtao Zhu, Liping Xu, Xing Li, Jinjiao Duan. Nondestructive detection method for beef water holding capacity using modified test paper. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2019, 15:1-9. Hongmei Wang, Xiaodan Wang*, Dengyong Liu*, et al. Evaluation of beef flavor attribute based on sensor array in tandem with support vector machines[J]. Journal of Food Measurement and Characterization. 2019, 13(4): 2663-2671.