〖学习经历〗：

2003-2009，中国农业大学食品科学与营养工程学院，博士。

〖研究经历〗：

2009-至今 江南大学 讲师、副教授，教授

2018-2019 美国莫奈尔化学感官中心 访问学者

〖主要荣誉〗：

科研：

主要从事酒类风味化学及感官科学领域的研究。近年来共发表研究论文90余篇，其中SCI论文50篇，参编英文专著1部；授权发明专利4项；参与制定国家（行业、团体）标准13项；近来主持国家自然科学基金、国家重点研发计划子课题、宁夏重点研发计划子课题、张裕等行业龙头企业横向课题等20余项；完成科研成果鉴定12项，成果先后获得山东科技进步二等奖1项（2024），宁夏科技进步二等奖1项（2023），中国商业联合会科技进步一等奖3项（2020，2019，2016），中国酒业协会科技进步一等奖3项（2023，2021，2018）。

教学：

主持校级教改项目2项，参与省级教改项目1项，参与校级卓越课程建设项目1项。其中代表性的奖励和成果如下：

第六届江苏省“互联网+”大学生创新创业大赛二等奖 指导教师

第十一届“挑战杯”江苏省大学生创业计划竞赛三等奖 指导教师

第二届全国大学生生命科学竞赛优胜奖 指导教师

江南大学2018年优秀教学奖（至善课程奖）

2017年全国高校生命科学类微课比赛制作奖

江南大学2017年微课教学比赛一等奖

江南大学第十一届“我最喜爱的老师”提名奖

〖主要论著〗（著作和论文）：

发表学术论文90余篇，其中SCI收录50余篇。

近五年代表性的著作和论文如下:

Jiaheng Lyu, Jianhua Fu, Shuang Chen, Yan Xu, Yao Nie*, Ke Tang*. (2022) Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines. Food Chemistry. 375: 131890 

Yue Ma, Yan Xu*, Ke Tang*. (2021) The Aroma of Icewine: A Review on How Environmental, Viticultural and Oenological Factors Affect the Aroma of Icewine. Journal of Agricultural and Food Chemistry. 69, 25, 6943–6957 （封面文章）

Y.Y Li, Q.Q Li , B.C Zhang, C.H Shen, Y. Xu*, K. Tang*. (2021) Identification, quantitation andsensorial contribution  of  lactones  in  brandies  between  China  and  France, Food Chemistry. 357: 129761.

J.H Lyu, S. Chen, Y. Nie, Y. Xu*, K. Tang*. (2021) Aroma release during wine consumption: Factors and analytical approaches. Food Chemistry. 346: 128957.  

Jiaheng Lyu, Shuang Chen, Yan Xu, Jiming Li, Yao Nie*, Ke Tang*. (2021) Influence of the tannin, human saliva and interaction between them on volatility of aroma compounds in the model wine. Journal of Food Science. 86(10): 4466-4478

Yulu Sun, Yue Ma, Shuang Chen, Yan Xu, Ke Tang*. (2021) Exploring the mystery of the sweetness of Baijiu by sensory evaluation, compositional analysis and multivariate statistical analysis. Foods. 10, 2843

K. Tang, J.N. Hu, W.L. Fan*, Y. Xu, J.M. Li. (2020) Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis. European Food Research and Technology. 246(1): 55-67.

K. Tang, X. Tian, Y. Ma, Y.L. Sun, X.C. Qi, C.P. Miu, Y. Xu*. (2020) Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC-O analysis. European Food Research and Technology. 246, 821-832.

J.H. Lyu; Y. Ma; Y. Xu; Y. Nie; K. Tang*. (2019) Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination and Omission Tests. Molecules. 24(16):2978.

K. Tang, Y.R. Xi, Y. Ma, H.N. Zhang, Y. Xu*. (2019) Chemical and Sensory Characterization of Cabernet Sauvignon wines from Chinese Loess Plateau region. Molecules. 24(6):1122.

L. Huang, Y. Ma, X. Tian, J.M. Li, L.X. Li, K. Tang*, Y. Xu. (2018) Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chemistry. 261: 66-74.  

Y. Ma, K. Tang*, Y. Xu, J.M. Li. (2017) Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Journal of Agricultural and Food Chemistry. 65: 394-401. 

专著：Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry, edited in Biochemistry of Wine and Beer Fermentation, Elsevier, 2016 （参编）

国际会议报告：

Research on the Aroma Characteristics and Impacts of the Nonvolatile Matrix Composition on the Aroma Release of Vidal icewine Based on Sensomics, the 252nd ACS National Meeting, Philadelphia, 2016. 8.21-2016.8.25

Sensory and Chemical Characterization of Cabernet Sauvignon Wines from Chinese Loess Plateau, the 254th ACS National Meeting, Washington, DC., 2017.8.20-2017.8.24

Volatile Compounds Related to ‘hawthorn’ Aroma Attributes in Cabernet Sauvignon Wines from the Loess Plateau in China, the 3rd International Flavor and Fragrance Conference, Viña der Mar, Chile, 2019.10.1-2019.10.4

〖学术及社会兼职〗：

《Journal of Agricultural and Food Chemistry》《Food Chemistry》《Food Research International》《食品与发酵工业》等杂志审稿专家  

中国食品科学技术学会葡萄酒分会副秘书长，食品风味分会专业委员会委员，中国酒业协会露酒分会副秘书长，露酒技术委员会委员，白兰地技术委员会委员，威士忌技术委员会委员，白酒国家评委，葡萄酒国家评委。