姜晴晴，2019年留学回国入职555050注册大白菜，是上海市重点创新团队—水产品高质化加工与利用团队的主要成员。入选上海市启明星项目（扬帆专项）、晨光计划项目，主持及参与国家重点研发计划、国家科技支撑计划等多项研究。现为上海市食品学会青年工作委员会成员、中国水产学会会员、水产品精深加工与高值化利用烟台市工程研究中心高级专家、国际食育交流促进协会骨干、留日博士总会会员及国内外多期刊审稿人。
联系方式：食品学院317室，qqjiang@shou.edu.cn
研究方向：水产品高质化加工与利用、水产食品化学等
主持项目：
（1）国家科技部，国家重点研发计划子课题，2022YFD2100902，2023-2026
（2）上海市科技，上海市科技委员会，“科技创新行动计划”启明星项目（扬帆专项），23YF141660，2023-2026
（3）上海市教育委员会 上海市教育发展基金会，晨光计划项目，20CG58，2021-2023
（4）上海高校青年教师培养资助计划, 2022-2023；555050注册大白菜中青年人才培育项目, 2022；555050注册大白菜青年教师科研启动基金, 2021-2022
代表著作：
（1）Jiang Qingqing, Huang Shiyu, Du Yufan, Xiao Jianbo, Wang Mingfu, Wang Xichang, Shi Wenzheng*, Zhao Yueliang*. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chemistry, 2023, 406, 135097. (JCR Q1)
（2）Jiang Qingqing, Huang Shiyu, Ma Jianrong, Du Yufan; Shi Wenzheng; Wang Mingfu, Wang Xichang, Zhao Yueliang*. Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives. Food Chemistry: X, 2023, 17, 100589. (JCR Q1)
（3）Jiang Qingqing, Du Yufan, Huang Shiyu, Gu Jinhui, Shi Wenzheng, Wang Xichang, Wang Zhihe*. Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage. Journal of the Science of Food and Agriculture, 2023, 103: 308–316. (JCR Q1)
（4）Jiang Qingqing, Du Yufan, Nakazawa Naho, Hu Yaqin, Shi Wenzheng, Wang Xichang, Osako Kazufumi, Okazaki Emiko*. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. International Journal of Food Science and Technology, 2022, 57: 3069–3077. (JCR Q2)
（5）Jiang Qingqing, Nakazawa Naho, Hu Yaqin, Wang Xichang, Osako Kazufumi, Okazaki Emiko*. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. LWT-Food Science and Technology, 2021, 149, 111848. (JCR Q1)
（6）Jiang Qingqing, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko*. Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles. Food Chemistry, 2019, 293: 178-186.(JCR Q1)
（7）Jiang Qingqing, Jia Ru, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko*. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chemistry, 2019, 271: 550-560.(JCR Q1)
（8）Jiang Qingqing, Nakazawa Naho, Hu Yaqin, Osako Kazufumi, Okazaki Emiko*. Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting. LWT-Food Science and Technology, 2019, 100: 213-219. (JCR Q1)
（9）黄诗钰，施文正，王锡昌，姜晴晴*. NaCl对水产品品质的影响及减盐调控技术研究进展. 食品科学, 2022.(EI 收录)
（10）e水産学シリーズ（日语书籍，出版中），参与编写