Lecturer; Master’s supervisor

ADDRESS：

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：2024049@zzuli.edu.cn

Research Field and Interests：

Processing of agricultural products and formation mechanism of flavor quality; Baijiu (Chinese liquor) flavor

Education Background：

[1] 2012-9 to 2016-6: Shaanxi University of Science and Technology, Food Science and Engineering, Bachelor's degree

[2] 2016-9 to 2019-6: Northwest A&F University, Grain, Oil and Plant Protein Engineering, Master's degree

[3]2019-9 to 2022-12: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Utilization of Agricultural Products, Ph.D. (joint training between China and abroad)

[4] 2023-1 to 2024-1: University of Liège, Agricultural and Biological Engineering, Ph.D.

Teaching Courses：

Food Sensory Evaluation;Professional English for Food Science; Baijiu Tasting and Blending Technology

Publications：

[1]Min Gou, Jinfeng Bi*, Gege Liu, Marie-Laure Fauconnier, Qinqin Chen*, Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods, Journal of Food Composition and Analysis, 2024, 135(106694).

[2]Min Gou, Qinqin Chen*, Xinye Wu, Gege Liu, Marie-Laure Fauconnier, Jinfeng, Bi*, Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis, Food Chemistry, 2023, 410.

[3]Min Gou, Qinqin Chen*, Yening Qiao, Xinwen Jin, Jingjian Zhang, Hui Yang, Marie-Laure Fauconnier, Jinfeng Bi*, Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying, Journal of Food Composition and Analysis, 2023, 116(105072).

[4]Min Gou, Qinqin Chen*, Yening Qiao, Jiaxin Li, Jie Long, Xinye Wu, Jingjian Zhang, MarieLaure Fauconnier, Xinwen Jin, Jian Lyu, Jinfeng Bi*, Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao, Journal of Food Composition and Analysis, 2022, 112(104665).

[5]Min Gou, Jinfeng Bi*, Qinqin Chen*, Xinye Wu, Marie-Laure Fauconnier, Yening Qiao, Advances and perspectives in pruits and vegetables flavor based on molecular sensory science, Food Reviews International, 2021, 39(6): 3066-3079.

[6]Min Gou, Qinqin Chen*, Xinwen Jin, Gege Liu, Marie-Laure Fauconnier, Jinfeng Bi*. Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature. Drying Technology, 2025, 43(11–12), 1700–1714.

[7]Min Gou, Hao Wu, Ahmed S.M.Saleh, Luzhen Jing, Yu Liu, Kun Zhao, Chunyan Su, Bo Zhang, Hao Jiang, Wenhao Li*. Effects of repeated and continuous dry heat treatments on properties of sweet potato starch. International Journal of Biological Macromolecules, 2019, 129, 869-877.

[8]Min Gou, Yuxiang Gu, Wenhao Li, Jianmei Zheng*, Hao Jiang*. Physicochemical characteristics, antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy. Drying Technology, 2020, 38(10), 1300-1312.

[9] Jiang Hao, Gou Min, Xia Tianyu, et al.A method for ripening potatoes based on radio frequency treatment. Granted, ZL 201811517573.6.

Projects

[1]. The 77th General Project of China Postdoctoral Science Foundation (2025M772969);

[2]. Doctoral Research Fund of ZhengzhouUniversity of Light Industry (13501050110);

[3]. Science and Technology Deputy GeneralManager Project of Henan Province

(22109030025).

Professional Affiliations：

[1] 2025-11 to present: Henan Caihongfang Liquor Co., Ltd.,Deputy General Manager for Science and Technology

[2] 2025-07 to present: Journal of Future Foods,Youth Editorial Board Member