刘昆仑，男，1982年11月生，博士，教授，博士生导师，粮油食品学院院长、粮食和物资储备学院院长。荣获全国粮食行业青年拔尖人才、河南省高层次人才特殊支持“中原英才计划—中原青年拔尖人才”、河南省优秀青年科学基金获得者、河南省高等学校青年骨干教师、河南省教学标兵、河南省文明教师、河南工业大学十佳师德标兵；食品科学与加工技术学科方向带头人，小麦和玉米深加工国家工程研究中心副主任、粮食储运国家工程研究中心主任，河南省食品蛋白质加工工程研究中心副主任。
近年来，主持国家自然科学基金项目4项，主持全国粮食行业青年拔尖人才专项、河南省优秀青年科学基金、“十四五”重点研发计划子课题、河南省科技攻关项目、河南省高等学校重点科研项目计划基础研究专项、河南省高等学校青年骨干教师培养计划项目、河南省教育厅科学技术研究重点项目等20余项；获教育部高等学校科学研究优秀成果奖、中国粮油学会科学技术奖、中国机械工业科学技术奖、山东省机械工业科学技术奖、河南省高等教育教学成果奖（学位与研究生教育）各1项，获河南省自然科学优秀学术论文奖4项；发表论文140余篇，其中SCI收录论文50余篇。指导硕士、博士研究生、合作博士后等36人。
职称/职务：教授，粮油食品学院院长、粮食和物资储备学院院长
联系电话：0371-67758850；Email: knlnliu@126.com
研究方向：食品加工与营养；蛋白质化学与蛋白质组学；粮食储藏理论与技术。
学术兼职
《Grain & Oil Science and Technology》编委、《河南工业大学学报（自然科学版）》编委、《Frontiers in Nutrition》客座编辑，Food Chemistry、Journal of Agricultural and Food Chemistry 等20余个期刊审稿人。
教育与工作经历
2005.09—2010.06，南京农业大学，食品科技学院，食品科学专业，博士
2010.07—2012.12，河南工业大学，粮油食品学院，讲师
2012.12—2020.01，河南工业大学，粮油食品学院，副教授
2019.11—2022.07，河南工业大学，粮油食品学院，副院长
2020.01—2020.07，North Carolina State University，访问学者
2020.01—至今，河南工业大学，教授
2022.07—至今，河南工业大学，粮食和物资储备学院，院长
研究领域与方向
食品加工与营养；蛋白质化学与蛋白质组学；粮食储藏理论与技术。
教授课程
主讲本科生课程：食品分析、功能性食品、试验设计与数据处理
主讲硕士生课程：试验设计与数据处理（省级精品课程）、食品科学专题
主讲博士生课程：试验设计、食品化学进展
研究成果
（一）主持科研项目
国家自然科学基金：基于多组学的富硒稻谷储藏过程中蛋白质氧化及聚集行为研究（32172259）
国家自然科学基金：花生储藏期油脂氧化产物-蛋白质相互作用及其对储藏品质的影响机理（U1904110）
国家自然科学基金：食源性富硒抗氧化肽的构效关系及其稳定性研究（31601417）
国家自然科学基金：硒-蛋白质相互作用对稻谷储藏期脂质氧化的抑制作用研究（U1404333）
全国粮食行业青年拔尖人才专项：基于多组学的稻谷储藏期品质劣变机理及调控（LQ2018102）
河南省优秀青年科学基金：热作用下富硒大米中硒的消化吸收及功能特性变化机制（212300410033）
“十四五”重点研发计划子课题：浅圆仓智能防分级及出仓技术工艺研究与应用（2021YFD2100603-2）
河南省科技攻关项目：硒-蛋白质相互作用提高稻谷储藏品质关键技术研究（192102110208）
河南省教育厅重点项目：热加工对富硒糙米中硒生物利用率及构效关系的影响机制（19zx013）
“十三五”重点研发计划子课题任务：玉米胚芽深加工技术研究（2018YFD0401102-01-02）
国家粮食局粮油食品加工技术研究中心开放课题：传统加工过程中大米主要营养品质变化机制研究（GA2018005）
河南省科技攻关项目：食源性富硒活性肽高效富集关键技术研究（162102110059）
主持其他科研项目10余项
（二）代表著作与论文 (第一作者或通讯作者)
Muhammad Tayyab Rashid, Kunlun Liu, Mushtaq Ahmed jatoi, Bushra Safdar, Dingyang Lv. Energy efficient drying technologies for sweet potatoes: Operating and drying mechanisms, quality-related attributes. Frontiers in Nutrition, 2022, 9:1040314.
Huamin Liu, Sen Ma, Hongshun Yang, Kunlun Liu. Editorial: Nutrition and chemistry of cereal macromolecules in cereal-based products. Frontiers in Nutrition, 2022, 9:1097060.
Minghui Zhang, Kunlun Liu. Lipid and protein oxidation of brown rice and selenium-rich brown rice during storage. Foods, 2022, 11(23): 3878.
Muhammad Tayyab Rashid, Kunlun Liu, Simeng Han, Mushtaq Ahmed Jatoi. The effects of thermal treatment on lipid oxidation, protein changes, and storage stabilization of rice bran. Foods, 2022, 11(24): 4001.
Mengqing Han, Kunlun Liu. Selenium and selenoproteins: their function and development of selenium-rich foods. International Journal of Food Science and Technology, 2022, 57 (11): 7026-7037.
Minghui Zhang, Kunlun Liu. Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review. Food Science and Biotechnology. 2022, 31: 1111–1122.
Muhammad Tayyab Rashid, Kunlun Liu, Mushtaque Ahmed Jatoi, Bushra Safdar, Dingyang Lv, Dengzhong Wei. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. Ultrasonics Sonochemistry. 2022, 86: 106047.
Ying Liu, Kunlun Liu, Yan Zhao. Effect of storage conditions on the protein composition and structure of peanuts. ACS Omega. 2022, 7 (25): 21694-21700.
Kunlun Liu, Runfeng Du, Yan Zhao. Protective effect and mechanism of SeMet-Pro-Ser on K2Cr2O7-induced toxicity in L-02 hepatocytes. Journal of Functional Foods. 2022, 95: 105148.
Muhammad Tayyab Rashid, Bushra Safdar, Mushtaque Ahmed Jatoi, Najamuddin Solangi, Asif Wali, Nawazish Ali, Kunlun Liu. Structure, rheology, and tribology of date fruit paste procured from different date palm cultivars. Journal of Food Process Engineering. 2021, 44 (12): e13891.
Kunlun Liu, Mengru Ning. Antioxidant activity stability and digestibility of protein from Se-enriched germinated brown rice. LWT - Food Science and Technology. 2021, 142: 111032
Yajing Guo, Ying Liu, Kunlun Liu. Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidity. International Journal of Food Science and Technology. 2021, 56 (12): 6359-6367.
Kunlun Liu, Jiabao Zheng, Fusheng Chen. Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions. Journal of Food Science and Technology. 2020, 58 (4): 1368-1377.
Kunlun Liu, Runfeng Du, Fusheng Chen. Stability of the antioxidant peptide SeMet-Pro-Ser identified from selenized brown rice protein hydrolysates. Food Chemistry. 2020, 319: 126540.
Runfeng Du, Kunlun Liu, Shuang Zhao, Fusheng Chen. Changes in antioxidant activity of peptides identified from brown rice hydrolysates under different conditions and their protective effects against AAPH-induced oxidative stress in human erythrocytes. ACS Omega. 2020, 5 (22): 12751-12759.
Kunlun Liu, Jiaobao Zheng, Xiaodan Wang, Fusheng Chen. Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice. Food Chemistry. 2019, 280: 59-64.
Kunlun Liu, Jiabao Zheng, Fusheng Chen. Effect of domestic cooking on rice protein digestibility. Food Science & Nutrition. 2019, 7 (2): 608-616.
Kunlun Liu, Ying Liu, Fusheng Chen. Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts. Food Science & Nutrition. 2019, 7 (7): 2280-2290.
Kunlun Liu, Runfeng Du, Fusheng Chen. Antioxidant activities of Se-MPS: A selenopeptide identified from selenized brown rice protein hydrolysates. LWT - Food Science and Technology. 2019, 111: 555-560.
Kunlun Liu, Jiabao Zheng, Fusheng Chen. Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice. Journal of the Science of Food and Agriculture. 2018, 98 (10): 3829-3835.
Kunlun Liu, Shuang Zhao, Yang Li, Fusheng Chen. Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels. Journal of the Science of Food and Agriculture. 2018, 98 (6): 2295-2301.
Kunlun Liu, Ying Liu, Fusheng Chen. Effect of gamma irradiation on the physicochemical properties and nutrient contents of peanut. LWT - Food Science and Technology. 2018, 96: 535-542.
Yang Li, Kunlun Liu, Fusheng Chen, Yongqiang Cheng. Comparative proteomics analysis reveals the effect of germination and selenium enrichment on the quality of brown rice during storage. Food Chemistry. 2018, 269: 220-227.
Kunlun Liu, Jiabao Zheng, Fusheng Chen. Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice. LWT - Food Science and Technology. 2017, 82: 429-436.
Kunlun Liu, Yang Li, Fusheng Chen, Fang Yong. Lipid oxidation of brown rice stored at different temperatures. International Journal of Food Science & Technology. 2017, 52 (1): 188-195.
Yang Li, Kunlun Liu, Fusheng Chen. Effect of selenium enrichment on the quality of germinated brown rice during storage. Food Chemistry. 2016, 207: 20-26.
Kunlun Liu, Yan Zhao, Fusheng Chen, Yong Fang. Purification and identification of Se-containing antioxidative peptides from enzymatic hydrolysates of Se-enriched brown rice protein. Food Chemistry. 2015, 187: 424-430.
Zhifeng Fang, Kunlun Liu, Fusheng Chen, Lifen Zhang, Zhen Guo. Cationic surfactant-assisted microwave-NaOH pretreatment for enhancing enzymatic hydrolysis and fermentable sugar yield from peanut shells. Bioresources. 2014, 9 (1): 1290-1302.
Kunlun Liu, Yan Zhao, Fusheng Chen, Zhenxin Gu, Guanhao Bu. Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice. European Food Research and Technology. 2012, 234 (1): 61-68.
Kunlun Liu, Fusheng Chen, Yan Zhao, Zhenxin Gu, Hongshun Yang. Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins. Food Chemistry. 2011, 127 (4): 1526-1531.
Kunlun Liu, Zhenxin Gu. Selenium accumulation in different brown rice cultivars and its distribution in fractions. Journal of Agricultural and Food Chemistry. 2009, 57 (2): 695-700.
Kunlun Liu, Xiaohong Cao, Qingyun Bai, Huanbin Wen, Zhenxin Gu. Relationships between physical properties of brown rice and degree of milling and loss of selenium. Journal of Food Engineering. 2009, 94 (1): 69-74.
奖励与荣誉
荣获全国粮食行业青年拔尖人才，河南省高层次人才特殊支持“中原英才计划—中原青年拔尖人才”，河南省优秀青年科学基金获得者，河南省高等学校青年骨干教师，河南省教学标兵，河南省文明教师，河南工业大学“十佳师德标兵”，河南工业大学“优秀教师”“优秀班主任”“优秀教育工作者”“优秀指导教师”“研究生教育工作先进个人”“工会工作先进个人”等。
获教育部高等学校科学研究优秀成果奖、中国粮油学会科学技术奖、中国机械工业科学技术奖、山东省机械工业科学技术奖、河南省高等教育教学成果奖（学位与研究生教育）各1项，获河南省自然科学优秀学术论文奖4项，获金龙鱼青年教师奖等。
