 | 学位：博士 |
研究中心：酿造科学与技术研究中心 | |
研究领域：农产品加工；食品真实性鉴别 | |
邮箱：gaofeifei@shzu.edu.cn | |
办公电话： | |
通讯地址：新疆石河子市石河子大学食品学院212 | |
职位： |
个人简介
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高飞飞，工学博士，副教授，硕士生导师，国家一级品酒师、酿酒师，自治区“天池英才”，兵团第八师石河子市高层次人才。主要从事果汁饮料、果酒加工关键技术研发及品质调控，食品真实性鉴别及产地溯源，发酵食品过程控制及风味解析等方向研究。主持省部级项目5项、厅局级项目1项，公开发表学术论文40余篇，其中以第一或通讯作者身份在Critical Reviews in Food Science and Nutrition、Food Research International、Food Chemistry等期刊发表SCI论文22篇，申请发明专利2项，参与制订果酒团体行业标准2项，指导学生获奖10余项。
社会兼职
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新疆博士联合会理事，新疆葡萄酒协会理事，兵团食品安全委员会专家，国际食品营养与安全协会秘书，AgriFood期刊编委，Plants和Microorganisms期刊客座编辑，Critical Reviews in Food Science and Nutrition、Food Research International、Food Chemistry、Food Frontiers、LWT等20余本国际学术期刊审稿专家。
科研学术工作经历与教育背景
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2023.10 -至今, 石河子大学，食品学院，副教授
2022.7 - 2023.9 石河子大学，食品学院，讲师
2018.9 - 2022.6 西北农林科技大学，葡萄与葡萄酒学，博士
2015.9 - 2018.6 石河子大学，农产品加工及贮藏工程，硕士
2011.9 - 2015.6 甘肃农业大学，食品科学与工程，学士
研究方向：
1．植物基饮料加工关键技术研发及品质调控；
2．食品真实性鉴别及产地溯源；
3．发酵食品过程控制及风味解析。
科研项目
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1. 兵团重点领域科技攻关“青番茄功效成分提制及高值化利用关键技术研发与示范”，项目编号2025AB076，2025-2028，子课题负责人；
2. 兵团重点领域科技攻关“新疆酿酒葡萄高效定向生产技术集成与应用”，项目编号2025AB013，2025-2028，子课题负责人；
3. 自治区天池英才青年博士人才项目，项目编号2023，2024-2026，项目主持人；
4. 兵团指导性科技计划项目“基于多元素分析的新疆葡萄酒产地溯源研究”，项目编号2022ZD059，2022-2025，项目主持人；
5. 石河子大学高层次人才科研启动项目“新疆不同产地赤霞珠葡萄酒风味特征解析
及产地溯源研究”，项目编号RCZK202347，2023-2026，项目主持人。
学术论文
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1. Luyang Han, Tiantian Fu, Menglin Zhou, Manxi Wu, Han Yang, Jinping Cao, Jinhu Tian, Chongde Sun, Yaqun Liu*, Feifei Gao*, Yue Wang*. Recent advances in the bioactive compounds of prunes (Prunus domestica L.) and their health benefits. Food Frontiers, 2026, 7, e70209.
2. Yiwen Chen, Yue Hu, Yun Xie, Miao Cui, Jianqiao Jiang, Yongkang Li, Jingyi Guo, Mengjie Xiang, Zheng Tian, Jianming Niu, Weidong Cheng* & Feifei Gao*. A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends. Critical Reviews in Food Science and Nutrition, 2025.
3. Yiwen Chen, Yongkang Li, Yue Hu, Yun Xie, Miao Cui, Jianqiao Jiang, Jingyi Guo, Mengjie Xiang, Zheng Tian, Jianming Niu, Weidong Cheng*, Feifei Gao*. The effect of co-fermentation of Lactobacillus paracasei subsp. paracasei and Streptococcus thermophilus on functional components, aroma compounds and non-volatile metabolites in ‘Summer Black’ grape juice. LWT, 2025, 237, 118745.
4. Feifei Gao*, Guihua Zeng, Xiaoyun Hao, Hua Wang, Hua Li*. Variation and fractionation of δ2H, δ18O, and δ17O stable isotopes from irrigation water to soil, grapes, and wine for the traceability of geographical origins. Food Chemistry, 2025, 462, 141012.
5. Jianqiao Jiang, Yun Xie, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Jianming Niu, Weidong Cheng*, Feifei Gao*. Exploring the effect of inoculation strategies with Saccharomyces cerevisiae and Lactobacillus paracasei SMN-LBK on chemical, ffavor and metabolic proffles of prune wine. Food Research International, 2025, 217, 116867.
6. Miao Cui, Yun Xie, Junbo Zhang, Jie Feng, Yiwen Chen, Yongkang Li, Yue Hu, Jianming Niu, Weidong Cheng*, Feifei Gao*. Characterization of differences in physicochemical properties, volatile organic compounds, and vitro digestion properties of turnips by inoculation of lactic acid bacteria. Food Bioscience, 2025, 69, 106877.
7. Miao Cui, Yun Xie, Jianqiao Jiang, Qirui Yu, Yiwen Chen, Yongkang Li, Yue Hu, Weidong Cheng, Jianming Niu*, Feifei Gao*. The effect of different processing methods on the physicochemical properties, volatile organic compounds and non-volatile metabolites of Turnip (Brassica rapa L.). LWT, 2025, 220, 117540.
8. Yiwen Chen, Jianqiao Jiang, Yongkang Li, Yun Xie, Miao Cui, Yue Hu, Ruonan Yin, Xiaomei Ma, Jianming Niu, Weidong Cheng*, Feifei Gao*. Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation. LWT, 2024, 209, 116791.
9. Guihua Zeng, Xiaoyun Hao, Hua Wang, Hua Li*, Feifei Gao*. Effects of geographical origin, vintage, and soil on stable isotopes and mineral elements in Ecolly grape berries for traceability. Food Chemistry, 2024, 435, 137646.
10. Yun Xie, Jianqiao Jiang, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Ruonan Yin, Xiaomei Ma, Jianming Niu, Weidong Cheng*, Feifei Gao*. Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine. Food Chemistry: X, 2024, 24, 101978.
11. Jianqiao Jiang, Yun Xie, Miao Cui, Xiaomei Ma, Ruonan Yin, Yiwen Chen, Yongkang Li, Yue Hu, Weidong Cheng, Feifei Gao*. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation. Food Chemistry, 2024, 452, 139616.
12. Jianqiao Jiang, Ruonan Yin, Yun Xie, Xiaomei Ma, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Jianming Niu, Weidong Cheng*, Feifei Gao*. Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine. Food Chemistry: X, 2024, 22, 101502.
13. Chenxu Xi, Junbo Zhang, Fengming Zhang, Dong Liu, Weidong Cheng, Feifei Gao*, Ping Wang*. Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines. Food Chemistry: X, 2024, 22, 101503.
14. Ruonan Yin, Jianqiao Jiang, Xiaomei Ma, Yun Xie, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Weidong Cheng*, Feifei Gao*. Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation. Food Bioscience, 2024, 59, 104042.
15. Feifei Gao*, Lingxiao Guan, Guihua Zeng, Xiaoyun Hao, Hua Li, Hua Wang*. Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China. Food Chemistry: X, 2024, 21, 101091.
16. Feifei Gao, Xiaoyun Hao, Guihua Zeng, Lingxiao Guan, Hao Wu, Liang Zhang, Ruteng Wei, Hua Wang*, Hua Li*. Identification of the geographical origin of Ecolly (Vitis vinifera L.) grapes and wines from different Chinese regions by ICP-MS coupled with chemometrics. Journal of Food Composition and Analysis, 2022, 105, 104248.
17. Feifei Gao, Guihua Zeng, Bin Wang, Jing Xiao, Liang Zhang, Weidong Cheng, Hua Wang, Hua Li**, Xuewei Shi*. Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model. LWT, 2021, 145, 111333.
18. Feifei Gao, Jiluan Chen, Jing Xiao, Weidong Cheng, Xiaoji Zheng, Bin Wang*, Xuewei Shi*. Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China. Food Research International, 2019, 122, 348-360.
获奖
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第三届正官庄杯红参食品创新大赛二等奖指导教师（2025）
石河子大学食品学院优秀本科生生产实习指导教师（2025）
石河子大学校级优秀本科毕业论文指导教师（2025）
石河子大学食品学院讲课比赛二等奖（2025）
Food Frontiers期刊优秀审稿人（2025）
第十五届全国大学生电子商务“创新、创意及创业”挑战赛二等奖指导教师（2025）
兵团大学生暑期文化科教卫生“三下乡”社会实践“优秀团队”指导教师（2024）
石河子大学首届科普作品创作大赛一等奖指导教师（2024）
石河子大学2023年度突出贡献奖（2024）
石河子大学第九届“互联网+”大学生创新创业大赛三等奖指导教师（2023）
石河子大学第十八届“挑战杯”大学生课外学术科技作品竞赛三等奖指导教师（2023）
承担教学
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主要承担《葡萄酒工艺学》、《葡萄酒化学》、《葡萄酒鉴赏与文化》、《发酵食品工艺学》等本科生课程。
研究生培养
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每年招收硕士研究生1-2名。
