教育经历：
1987.09-1991.07 无锡轻工业学院 本科
1991.09.-1993.12 无锡轻工业学院 硕士
1997.02-2001.01 无锡轻工大学 博士
2004.05-2005.05 加拿大奎尔夫大学 高访学者（对方出资）
2013.8-2013.10 美国克莱姆森大学 高访学者（CSC出资）
工作经历：
1994.01-1995.12 无锡轻工业学院 助教
1996.01-2000.12 无锡轻工大学 讲师
2001.01~2006.06 江南大学 副教授
2006.07~至今 江南大学 教授
2008.06~至今 江南大学 教授/博士生导师
学术兼职：
中国粮油学会食品分会常务理事；
速冻面米及调制食品产业技术创新战略联盟副理事长
研究方向：
面米及食品加工贮藏过程中组分变化与调控
新型谷物食品与加工装备研发
主要在研项目：
1.国家自然基金面上项目“小麦面筋蛋白在冻藏过程中品质劣变机理研究”（31471584）主持
2.农业部公益性行业（农业）科研专项“传统粮食加工制品产业化关键技术装备研究与示范”(201303070 )主持
3.江苏省青蓝工程创新团队，主持
3.国家863计划项目“稻米活性蛋白制备关键技术研究与开发”（2013AA102206-4）主持
4.国家科技支撑计划项目“方便米饭关键技术研究五”（2012BAD37B02-5）主持
5.国家科技支撑计划项目“商品米品质提升与高效利用关键技术研究与示范”（2012BAD34B02）主持
6.江南大学重大自主科研“玉米秸秆饲粮化生物可及性屏障破解机理研究”（JUSRP51302A）主持
7.农业部公益性项目农业专项“稻米加工特性研究与品质评价技术”（1024130201100060）主持
8.农业部技术示范项目“碎米高效利用关键技术装备集成与示范”（16162130106032003）主持
研究生招生专业：
食品科学与工程 粮食、油脂及植物蛋白工程
代表性学术成果（论文、专利等）：
学术论文
1. Na Yang, NanNan Zhang, Yamei Jin,Zhengyu Jin, & Xueming Xu. Development of a fluidic system for efficient extraction of mulberry leaves polysaccharide using induced electric fields. Separation and Purification Technology [J].2017.172, 318-325.
2. Na Yang, Yamei Jin, DanDan Li, Zhengyu Jin, & Xueming Xu. A reconfigurable fluidic reactor for intensification of hydrolysis at mild conditions. Chemical Engineering Journal [J].2017. 313, 599–609.
3. Na Yang, Yamei Jin,DanDan Li, YuYi Zhou, Zhengyu Jin, & Xueming Xu. Development of a series-parallel reaction system for rapid aqueous extraction of seed oil from yellow horn at mild condition. Food and Bioproducts Processing [J].2017. 102, 144–152.
4. Na Yang, LiJuan Zhu, Yamei Jin, Zhengyu Jin, & Xueming Xu. Effect of electric field on calcium content of fresh-cut apples by inductive methodology. Journal of Food Engineering [J].2016.182, 81-86.
5. Yamei Jin, Na Yang, QunYi Tong,Zhengyu Jin, & Xueming Xu. Intensification of sodium hydroxide pretreatment of corn stalk using magnetic field in a fluidic system. Bioresource Technology [J].2016.220, 1-7.
6. Na Yang.,Yamei Jin, Zhengyu Jin, & Xueming Xu. Electric-field-assisted extraction of garlic polysaccharides via experimental transformer device. Food and Bioprocess Technology [J].2016. 9(9), 1612-1622.
7. Na Yang, Yamei Jin,YaoQi Tian, Zhengyu Jin, & Xueming Xu. An experimental system for extraction of pectin from orange peel waste based on the o-core transformer structure. Biosystems Engineering [J].2016. 148, 48-54.
8. Yamei Jin, Na Yang, QunYi Tong, Zhengyu Jin, & Xueming Xu. Rotary magnetic field combined with pipe fluid technique for efficient extraction of pumpkin polysaccharides. Innovative Food Science and Emerging Technologies [J].2016. 35, 103-110.
9. Yamei Jin, Na Yang, QunYi Tong, Zhengyu Jin, & Xueming Xu. Effect of rotating magnetic field and flowing Ca2+ solution on calcium uptake rate of fresh-cut apple. LWT-Food Science and Technology [J].2016.66, 143-150.
10. DanDan Li,Na Yang, Yamei Jin, YuYi Zhou, ZhengJun Xie,, Zhengyu Jin, & Xueming Xu. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. Carbohydrate Polymers [J].2016.153, 535-541.
11. Qian Ma, Na Yang,Yamei Jin, JuanJuan Zhao, Zhengyu Jin, & Xueming Xu. Evaluating quality indices of pickled garlic based on electrical properties. Journal of Food Process Engineering [J] . 2016.39(1), 88-96.
12. Yamei Jin，Na Yang，Xiang Duan，Fengfeng Wu，QunYi Tong，Xueming Xu. Determining total solids and fat content of liquid whole egg products via measurement of electrical parameters based on the transformer properties. Biosystems Engineering [J] .2015, 129:70-77.
13. Pei Wang，Fengfeng Wu，Noeline Rasoamandrary，Zhengyu Jin，Xueming Xu. Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content. Journal of Cereal Science[J].2015, 62:159-162.
14. Pei Wang，Han Tao，Zhengyu Jin，Xueming Xu. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness.Journal of Cereal Science[J].2015, 63: 116-121.
15. Mehidi Nikoo，Joe Mac Regenstein，Mohammad Reza Ghomi，Soottawat Benjakul，Na Yang，Xueming Xu. Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system[J].2015, 60: 358-364.
16. Yamei Jin，Na Yang，Qian Ma，Fengfeng Wu，Xueming Xu; QunYi Tong. The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology. Food and Bioprocess Technology [J]. 2015, 8(4): 749-757.
17. Han Tao，Juan Yan，JianWei Zhao，YaoQi Tian，Zhengyu Jin，Xueming Xu. Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch. Plos One[J].2015, 10(5): e0127138.
18. Mehidi Nikoo，Soottawat Benjakul，Xueming Xu. Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chemistry[J],.2015, 181: 295-303.
19. Na Yang,Yamei Jin，HaoYue Wang，Xiang Duan，BaoCi Xu，Zhengyu Jin，Xueming Xu. Evaluation of conductivity and moisture content of eggs during storage by using transformer method. Journal of Food Engineering [J] .2015, 155: 45-52.
20. Han Tao，Pei Wang，Barkat Ali，Fengfeng Wu，Zhengyu Jin，Xueming Xu. Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles [J]. 2015, 67(7-8): 683-691.
21. Fengfeng Wu，YaPing Meng，Na Yang，Han Tao，Xueming Xu. Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT-Food Science and Technology[J].2015, 63(2): 1199-1205.
22. Yamei Jin，Na Yang，Fengfeng Wu. Effect of Magnetic Field and Flowing Saline Solution on Salt Content in Garlic During Brining. Food and Bioprocess Technology [J]. 2015, 8(12): 2495-2499.
23. Pei Wang , Zhengyu Jin, Xueming Xu. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives [J]. 2015, 46(2): 189-198.
24. Jie Gao, Ting Zhang, Zhengyu Jin, Xueming Xu, JinHui Wang, XueQiang Zha, HaiYing Chen. Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. Food Chemistry [J]. 2015, 169: 430-438.
25. Pei Wang; Fengfeng Wu; Noeline Rasoamandrary; Zhengyu Jin; Xueming Xu Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content, Journal of Cereal Science[J].2015,62,159-162.
26. Pei Wang; Han Tao; Zhengyu Jin; Xueming Xu, The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness, Journal of Cereal Science[J].2015,63,116-121.
27. Han Tao; Juan Yan; Jianwei Zhao; Yaoqi Tian; Zhengyu Jin; Xueming Xu, Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch, Plos One[J].2015,5,1-11.
28. Fengfeng Wu; Yaping Meng; Na Yang; Han Tao; Xueming Xu, Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion, LWT-Food Science and Technology[J].2015,63(2),1199-1205
29. Mehdi Nikoo; Joe M Regensteinb; Mohammad Reza Ghomic; Soottawat Benjakuld; Na Yang; Xueming Xu, Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system, LWT-Food Science and Technology[J], 2015,60(1),358-364.
30. Pei Wang; Zhengyu Jin; Xueming Xu, Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage e A review from gluten, glutenin and gliadin perspectives, Trends in Food Science & Technology[J], 2015,46(2),189-198
31. Yamei Jin; Na Yang; Qian Ma; Fengfeng Wu; Xueming Xu; Qunyi Tong, The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology, Food and Bioprocess Technology[J].2015,8(4),749-757
32. Yamei Jin; Na Yang; Fengfeng Wu; Liwei Gu; Qunyi Tong; Xueming Xu, Effect of Magnetic Field and Flowing Saline Solution on Salt Content in Garlic During Brining, Food and Bioprocess Technology[J].2015,8(12),2495-2499.
33. Na Yang; Yamei Jin; Haoyue Wang; Xiang Duan; Baocai Xu; Zhengyu Jin; Xueming Xu, Evaluation of conductivity and moisture content of eggs during storage by using transformer method, Journal of Food Engineering[J]. 2015,155,45-52.
34. Mehdi Nikoo; Soottawat Benjakul; Xueming Xu, Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince, Food Chemistry[J].2015,181,295-303.
35. Yamei Jin; Na Yang; Xiang Duan; Fengfeng Wu; Qunyi Tong; Xueming Xu, Determining total solids and fat content of liquid whole egg products via measurement of electrical parameters based on the transformer properties, Biosystems Engineering[J]. 2015,129,70-77
36. Jin Xu, Qiang Wang, Mohanad Bashari, Feng Chen, Ping Wang , Li Cui, JiuGang Yuan, Xueming Xu, Fan X. Branched limit dextrin impact on wheat and waxy starch gels retrogradation. Food Hydrocolloids [J].2014, 39: 136-143
37. Pei Wang, Lei Xu, Mehdi Nikoo, Denis Ocen, Fengfeng Wu, Na Yang,Zhengyu Jin, Xueming Xu. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids [J] .2014, 35: 238-246.
38. Pei Wang, Han Tao, Fengfeng Wu, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu. Effect of frozen storage on the foaming properties of wheat gliadin. Food Chemistry [J]. 2014, 164: 44-49.
39. Pei Wang, HaiYing Chen, Bashari Mohanad, Lei Xu, YaWei Ning, Jin Xu, Fengfeng Wu, Na Yang,Zhengyu Jin, Xueming Xu. Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids [J].2014, 39: 187-194.
40. Mehdi Nikoo, Soottawat Benjakul, Ali Ehsani, Jing Li, Fengfeng Wu, Na Yang, BaoCi Xu, Zhengyu Jin, Xueming Xu. Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin. Journal of Functional Foods [J]. 2014, 7: 609-620.
41. Xiang Duan, YuYi Zhou, Mei Li, Fengfeng Wu, Na Yang, Jin Xu, HaiYing Chen, Zhengyu Jin, Xueming Xu. Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides. Food Research International [J]. 2014, 62: 1008-1014.
42. Xiang Duan, Fengfeng Wu, Mei Li, Na Yang, ChunSen Wu, Yamei Jin, JingJing Yang, Zhengyu Jin, Xueming Xu. Naturally Occurring Angiotensin I-Converting Enzyme Inhibitory Peptide from a Fertilized Egg and Its Inhibitory Mechanism. Journal of agricultural and food chemistry [J]. 2014, 62(24): 5500-5506.
43. Xiang Duan , Denis Ocen, Fengfeng Wu, Mei Li, Na Yang, Jin Xu, HaiYing Chen, LiQun Huang, Zhengyu Jin, Xueming Xu.Purification and characterization of a natural antioxidant peptide from fertilized eggs. Food Research International [J]. 2014, 56: 18-24.
44. HaiYing Chen,Yamei Jin, XiangLi Ding, Fengfeng Wu, Mohanad Bashari, Feng Chen, ZengWei Cui, Xueming Xu. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids [J],.2014, 39: 104-112.
45. Fengfeng Wu; Na Yang; Alhassane Touré; Zhengyu Jin; Xueming Xu, Germinated brown rice and its role in human health, Critical Reviews in Food Science and Nutrition[J]. 2013, 53 (5): 451-463
46. Jin Xu; Wenxiu Zhao; Yawei Ning; Mohanad Bashari; Fengfeng Wu; Haiying Chen; Na Yang; Zhengyu Jin; Baocai Xu; Lixia Zhang; Xueming Xu，Improved stability and controlled release of omega 3/omega 6 polyunsaturated fatty acids by spring dextrin encapsulation，Carbohydrate Polymers [J].2013, 92(2): 1633-1640
47. Haiying Chen; Fengfeng Wu; Xiang Duan; Na Yang; Ying Xu; Baocai Xu; Zhengyu Jin; Xueming Xu, Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose, Food Hydrocolloids[J]. 2013, 30: 123-129
48. Jin Xu, XueRong Fan, YaWei Ning, Pei Wang, Zhengyu Jin, HuanHuan Lv, BaoCi Xu, Xueming Xu . Effect of spring dextrin on retrogradation of wheat and corn starch gels, Food Hydrocolloids[J].2013, 33(2):361-367.
49. Xiang Duan; Mei Li; Fengfeng Wu; Na Yang; Mehdi Nikoo; Zhengyu Jin; Xueming Xu, Postfertilization Changes in Nutritional Composition and Protein Conformation of Hen Egg, J. Agric. Food Chem [J].2013, 61 (49): 12092–12100
50. HaiYing Chen, Pei Wang, Fengfeng Wu, Jin Xu, YaoQi Tian, Na Yang, Abdoulaye I.Cissouma, Zhengyu Jin, Xueming Xu, Preparation of phosvitin-dextran conjugates under high temperature in a liquid system.Int J Biol Macromol[J]. 2013, 55: 258-63
51. Fengfeng Wu; Haiying Chen; Na Yang; Jinpeng Wang; Xiang Duan; Zhengyu Jin; Xueming Xu, Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars, Journal of Cereal Science[J].2013, 58(12): 263-271
52. Jin Xu; Wenxiu Zhao; Yawei Ning; Mohanad Bashari; Zhengyu Jin; Baocai Xu; Lixia Zhang; Xiang Duan; Haiying Chen; Fengfeng Wu; Xueming Xu, Can helical spring dextrin be composed of higher eight glucose units per turn, Journal of Molecular Structure[J]. 2013, 1036: 274-278
53. Fengfeng Wu; Haiying Chen; Xueming, Xu* et al., Germinated brown rice enhances antioxidant activities and immune functions in aged mice. Cereal Chemistry[J]. 2013, 90(6): 601-607
54. Mehdi Nikoo, Soottawat Benjakul, Denis Ocen, Na Yang,BaoCi Xu,L. Zhang, Xueming Xu, Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii), Journal of Applied Ichthyology [J].2013, 29(5): 943-950
55. Yawei Ning; Qiang Li; Feng Chen; Na Yang; Zhengyu Jin; Xueming Xu，Low-cost production of 6G-fructofuranosidase with high value-added astaxanthin by Xanthophyllomyces dendrorhous，Bioresource Technology[J].2012，104：660-667
56. Haiying Chen; Fengfeng Wu; Xiang Duan; Na Yang; Ying Xu; Baocai Xu; Zhengyu Jin; Xueming Xu, Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose. Food Hydrocolloids[J].2013, 30, 123-129
57. Jin Xu, WenXiu Zhao, YaWei Ning,Zhengyu Jin, BaoCi Xu, Xueming Xu，Comparative study of spring dextrin impact on amylose retrogradation, J Agric Food Chem[J]. 2012 May 16;60(19):4970-6
58. Fengfeng Wu; Na Yang; Haiying Chen; Zhengyu Jin and Xueming Xu，Effect of Germination on Flavor Volatiles of Cooked Brown Rice，Cereal Chemistry[J].2011,88(5): 497-503
专利：
1.徐学明，赵娟娟，杨哪，金征宇，金亚美，吴凤凤，周星，马倩.一种基于互感电压原理的咸蛋清盐分检测方法.专利号：ZL201310572333.7
2.徐学明，吕萍，杨哪，吴凤凤，吴雪莹，段翔，陶晗，金征宇.一种用发芽小麦制备面包天然风味添加剂的方法.专利号：ZL201410355200.9
3.徐学明，杨哪，金亚美，吴凤凤，杨纬金，孝英达，李静，任承龙.一种非发酵型浸渍调味榨菜的生产方法.专利号：ZL201410488497.6
4.杨哪，徐学明，金亚美，赵娟娟，马倩，吴凤凤，周星，王浩月，金征宇，王金鹏.一种基于互感原理的根茎类腌制蔬菜盐分的检测方法.专利号：ZL201310411984.8
5.徐学明，金亚美，杨哪，吴凤凤，田耀旗，焦爱权，王金鹏，金征宇.一种快速调味泡椒杏鲍菇的生产方法.专利号：ZL201410488083.3
6.徐学明,孟亚萍,吴凤凤,周星,焦爱权,金征宇,孝英达.一种鲜河粉的加工方法.专利号：ZL201310485780.9
7.杨哪,金亚美,徐学明,段翔,徐磊,焦爱权,吴凤凤,金征宇.一种基于恒稳磁场下的液态食品脱盐的设备及其脱盐方法.专利号：ZL201410161818.1
8.杨哪,徐学明,金亚美,吴凤凤,焦爱权,金征宇,周星,王浩月,薛丽萍.一种基于磁阱的程控弱电解质浸渍功能食品的加工方法.专利号：ZL201310411519.4
9.杨哪,徐学明,金亚美,吴凤凤,周星,金征宇,段翔,陈海英.一种基于函数信号控制的强电解质离子电流的食品浸渍加工方法.专利号：ZL201310411500.X
10.杨哪,徐学明,金亚美,吴凤凤,周星,金征宇,田耀旗,杨琰哲.一种基于径向旋转磁场下的食品益生菌或蛋白质富集的方法.专利号：ZL201310411440.1
11.吴凤凤,孟亚萍,徐学明,杨哪,焦爱权,王金鹏,金征宇,葛云,李静.一种加有芭蕉芋的保湿方便米粉的加工方法.专利号：ZL201310485755.0
12.杨哪,金亚美,徐学明,段翔,徐磊,焦爱权,吴凤凤,金征宇.一种基于恒稳磁场下的液态食品脱盐的设备.专利号：ZL201420196148.2
13.徐学明,吕一舟,杨哪,周星,金征宇,田耀旗,王金鹏,焦爱权,赵建伟.一种焙烤风味板栗的生产方法.专利号：ZL201210384209.3
14.徐学明,徐莹,杨哪,金征宇,焦爱权,王金鹏,田耀旗,周星,赵建伟,谢正军.一种低脂高稳定性大豆冰淇淋的制作方法.专利号：ZL201210384199.3
15.徐学明,邹冰清,杨哪,金征宇,周星,田耀旗,王金鹏,焦爱权,赵建伟,谢正军.一种发酵香肠用脂肪替代物的制备方法.专利号：ZL201210384196.X
16.徐学明,吕一舟,杨哪,金征宇,金亚美,张婷婷,谢正军,赵建伟.一种酶法去除板栗内皮的方法.专利号：ZL201110449917.6
17.徐学明，杨哪，马广婷，王古平，宁亚维，金亚美，金征宇.一种利用极低频交变磁场种子培养转化新科斯糖的方法.专利号：ZL201210045626.5
18.徐学明，徐进，赵文秀，杨哪，金征宇.一种采用α淀粉酶水解直链淀粉制备弹簧糊精的方法.专利号：ZL201210102710.6
19.徐学明，陈海英，杨哪，段翔，吴凤凤，金征宇，田耀旗.一种卵黄高磷蛋白-糖聚合物乳化剂及其制备方法.专利号：ZL201110432112.0
20.徐学明，涂雅俊，杨哪，金征宇，金亚美，张婷婷.一种水果风味面包及其制作方法.专利号：ZL201210077346.2
21.徐学明，徐进，赵文秀，杨哪，金征宇.直链淀粉或弹簧糊精微胶囊包埋亚油酸或亚麻酸的方法.专利号：ZL201210102732.2
22.徐学明，夏洁人，杨哪，田耀旗，金征宇，周星，王金鹏.一种辅助超声波处理生产低脂低糖莲蓉馅的方法.专利号：ZL201110399525.3
23.徐学明，徐进，赵文秀，杨哪，金征宇.一种反相高效液相色谱快速检测苯乳酸异构体的方法.专利号：ZL201110215766.8
24.吴凤凤，徐学明，杨哪，金征宇，谢正军，赵建伟.一种糙米或发芽糙米粽子及其加工方法.专利号：ZL201010182473.X
25.杨哪，徐学明，金亚美，金征宇，周星，焦爱权，田耀旗.一种基于感应离子电流的食品快速腌制方法.专利号：ZL201210153281.5
26.杨哪，徐学明，金亚美，潘康，马广婷，王古平，简浩彬.一种基于霍尔效应的食品腌制方法.专利号：ZL201210045627.X
27.徐学明，李杰平，杨哪，金征宇，吴凤凤，谢正军.一种速冻汤包面皮品质改良的方法.专利号：ZL201110094714.X
获奖及荣誉：
科研获奖
1. 大型智能化饲料加工装备的创制及产业化，国家科学技术进步奖二等奖，排名2，2017
2. 新型淀粉衍生物创制与传统淀粉衍生物的绿色制造，国家技术发明二等奖，排名3，2014
3. 淀粉衍生化关键技术及产业化，山东省科技进步奖一等奖，排名3，2013
4. 新型低聚糖和传统葡萄糖酶法制备与清洁分离关键技术，中国商业联合会科技进步奖特等奖，排名1，2013
5. 淀粉糖及其衍生物清洁制备与分离关键技术，排名4，2013
6. 农产品高值化挤压加工与装备关键技术研究及应用，国家科学技术进步奖二等奖，排名4，2011
主要荣誉
1. 2006年起，江苏省“333高层次人才培养工程”第三层次培养对象
2. 2007年成为教育部新世纪优秀人才计划支助对象
3. 2008年，无锡市第十六届“十大杰出青年”
4. 2009年，江南大学第五届“我最喜爱的老师”（10名之一）
5. 2013年，江苏省“六大人才高峰”高层次人才资助对象
