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孟宗，男，1984.10，博士，教授，中國(guó)糧油學(xué)會(huì)青年工作委員會(huì)委員，獲全國(guó)糧油優(yōu)秀科技工作者（2018年）、高校“青藍(lán)工程”優(yōu)秀青年骨干教師（2018年）等榮譽(yù)稱號(hào)，美國(guó)油脂化學(xué)家協(xié)會(huì)（AOCS）會(huì)員。目前主要從事脂質(zhì)科學(xué)與技術(shù)方面的教學(xué)與科研工作。主要承擔(dān)本科生《專用油脂》、《油料科學(xué)原理》的教學(xué)工作，主要研究領(lǐng)域?yàn)榱惴词�、低飽和脂肪酸功能性食品工業(yè)專用油脂的開發(fā)，具體研究方向包括：⑴食用脂肪的結(jié)構(gòu)與功能；⑵脂肪及脂肪乳化體系結(jié)晶及結(jié)晶控制研究；⑶食用脂肪酯交換、分提等改性研究；⑷零反式、低飽和脂肪酸食品專用油產(chǎn)品開發(fā)與應(yīng)用。先后主持國(guó)家自然科學(xué)基金面上項(xiàng)目3項(xiàng)、青年基金項(xiàng)目1項(xiàng)、“十三五”重點(diǎn)研發(fā)子課題等項(xiàng)目10余項(xiàng)，發(fā)表學(xué)術(shù)論文17篇，授權(quán)國(guó)家發(fā)明專利8項(xiàng)。研究成果獲中國(guó)糧油學(xué)會(huì)科技進(jìn)步一等獎(jiǎng)1項(xiàng)（排名第2），教育部科技進(jìn)步二等獎(jiǎng)1項(xiàng)（排名第3）。

科研項(xiàng)目

1國(guó)家自然科學(xué)基金面上項(xiàng)目（31471678），主持

學(xué)術(shù)論文

1.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Comparative analysis of lipid composition and thermal, polymorphic, andcrystallization behaviors of granular crystals formed in beef tallow and palmoil, Journal of Agricultural and Food Chemistry, 2011, 59:1432-1441 (SCI，IF=2.816)

2.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Characterization of graininess formed in all beef tallow-based shortening,Journal of Agricultural and Food Chemistry, 2010, 58:11463-11470（SCI，IF=2.816）

3.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Fengyan Wang , Xingguo Wang*. Specialtyfats from beef tallow and canola oil: establishment of reaction conditions,characterization of products, and evaluation of crystal stability, FoodBiophysics, 2011, 6:115-126（SCI，IF=2.187）

4.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Xingguo Wang*. Reduction of graininessformation in beef tallow-based plastic fats by chemical interesterification ofbeef tallow and canola oil, Journal of the American Oil Chemists' Society,2010, 87:1435-1442（SCI，IF=1.587）

5. Yuanfa Liu,Zong Meng*,Liang Shan, Qingzhe Jin, Xingguo Wang*. Preparation of specialty fats from beeftallow and canola oil by chemical interesterification physico-chemicalproperties and bread applications of the products, European Food Research andTechnology, 2010, 230:457-466（SCI，IF=1.585）

6. Yuanfa Liu,Zong Meng*,Fuqing Zhang, Liang Shan, Xingguo Wang*. Influence of lipid composition,crystallization behavior and microstructure on hardness of palm oil-based margarines,European Food Research and Technology, 2010, 230:759-767 (SCI，IF=1.585）

7. Fengyan Wang, Yuanfa Liu, Liang Shan，Qingzhe Jin,Zong Meng, Xingguo Wang*. Effect of fat composition ontexture and bloom of lauric compound chocolate, European Journal of LipidScience and Technology, 2010, 112:1270-1276 (SCI，IF=1.487）

8. Fengyan Wang, Yuanfa Liu, Qingzhe Jin,Zong Meng, Xingguo Wang*. Characterization of cocoa buttersubstitutes, milk fat and cocoa butter mixtures, European Journal of LipidScience and Technology, 2011, 113:1145-1151 (SCI，IF=1.487）

9. Fengyan Wang, Yuanfa Liu, Qingzhe Jin, Jianhua Huang,Zong Meng, Xingguo Wang*.Kinetic analysis of isothermal crystallization in hydrogenated palm kernelstearin with emulsifier mixtures, Food Research International, 2011,44:3021-3025 (SCI，IF=2.416）

10. Lu Han,Zijian Xu, Jianhua Huang,Zong Meng,Yuanfa Liu*, Xingguo Wang*. Enzymatically catalyzed synthesis of low-caloriestructured lipid in a solvent-free system: optimization by response surfacemethodology, Journal of Agricultural and Food Chemistry, 2011, 59:12635-12642(SCI，IF=2.816)

承擔(dān)教學(xué)

1本科生課程：《油料科學(xué)原理》、《專用油脂脂質(zhì)深加工》、《食品工藝學(xué)實(shí)驗(yàn)》

研究生培養(yǎng)

1．魏松麗（2017屆）—河南省農(nóng)科院農(nóng)副產(chǎn)品加工研究所

2．祁珂宇（2018屆，獲研究生國(guó)家獎(jiǎng)學(xué)金）—豐益全球研發(fā)中心

3．郭穎（2019屆）—蒙牛乳液常溫研發(fā)中心