吴本刚，男，出生年月：1985年2月，副教授，博士生导师。
研究领域：
主要从事食品农产品物理加工新技术及机制研究和设备开发。
研究技术：红外技术（红外干法烫漂、干燥技术，红外除虫和杀菌技术）；超声波技术（超声波清洗、解冻技术，蛋白酶解，有效成分提取）；干燥技术（红外、微波、热空气、喷雾、滚筒和冷冻干燥）。
产品开发：果蔬干、果蔬脆产品；蛋白多肽产品（植物蛋白肽、动物蛋白肽、海洋资源蛋白肽）；海洋食品（红外烘烤，超声解冻）和谷物食品（干燥，杀虫）的开发。
工程应用：食品生产线及加工设备系统设计，工厂精益管理及生产工艺优化，食品质量、安全和营养的评价和控制。
学术社会兼职及荣誉：
2016年10月，被评为江苏省“双创博士”（科技副总）；
2022年12月，被评为江苏省泰州市“凤城英才计划”双创人才；
2022年6月，被评为广东省韶关市 “丹霞英才计划”专业技术人才。
主要论著：
已在国内外期刊发表论文60余篇，其中SCI收录论文40余篇，影响因子10以上3篇，中科院一区论文18篇；近五年发表论文如下（10篇代表作）：
[1] Yasmine Bouhile, Yiting Guo, Bengang Wu*, et al. Research progress in the application of infrared blanching in fruit and vegetable drying process. Comprehensive Reviews in Food Science and FoodSafety, 2025(24), e70112.
[2] Yiting Guo, Bengang Wu*, Haile Ma, et al. Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features, Ultrasonics Sonochemistry, 2024: 107088
[3] Bengang Wu, Yuanjin Ma, Yiting Guo*, et al. Research progress in the application of catalytic infrared technology in fruit and vegetable processing, Comprehensive Reviews in Food Science and Food Safety, 2024(23),1-22.
[4] Bengang Wu, Kun Gao, Yiting Guo*, et al. Research progress on extraction of active components from apple processing waste, Critical Reviews in Food Science and Nutrition, 2024, 64(23): 8384-8398.
[5] Bengang Wu, Yuanjin Ma, Yiting Guo*, et al. Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization, Innovative Food Science & Emerging Technologies, 2023, 88, 103444
[6] Bengang Wu, Chengcheng Qiu, Yiting Guo*, et al. Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure, Food Research International, 2022(157): 111484
[7] Yiting Guo, Bengang Wu*, Haile Ma, et al. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms, Food Chemistry, 2022, 384
[8] Bengang Wu, Chengcheng Qiu, Yiting Guo*, et al. Comparative Evaluation of Physicochemical Properties, Microstructure, and Antioxidant Activity of Jujube Polysaccharides Subjected to Hot Air, Infrared, Radio Frequency, and Freeze Drying, Agriculture-basel, 2022, 12(10): 1606.
[9] Bengang Wu*, Xiuyu Guo, Haile Ma, et al. Enhancing jackfruit infrareddrying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure, Food chemistry, 2021, 358
[10] Yiting Guo, Bengang Wu*, Zhongli Pan, et al. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations, LWT - Food Science and Technology, 2020, 126
科研成果及奖励：
获安徽省科学技术二等奖一项；获中国食品工业协会科学技术二等奖一项；获江苏省轻工业协会科技进步奖一项。
