周然，男，美国康奈尔大学博士后，上海交通大学博士，Journal of Food Industry和《食品与机械》杂志编委，国家自然科学基金评审专家。主持国家自然科学基金等项目10项。发表论文65篇。其中SCI论文20篇，影响因子大于5的一区论文14篇。授权发明专利5项，实用新型专利3项。 获得上海市雏鹰计划，上海市中小企业技术创新资金等多项项目支持。第七届金博奖华东赛区总决赛第二名的成绩。徐州日报和凤凰网等媒体对相关技术转化成果进行了报道。
一、代表性成果（近五年）：
(1)获得2021长城全国食品安全科学技术奖二等奖一项，2021年上海海洋大学科技进步三等奖一项。主持国家自然科学基金等项目10项。
1、Ran Zhou*, Pranabendu Mitra, Andrew Melnychenko, Syed S.H. Rizvi. Quality attributes and rheological properties of novel high milk protein-based extrudates made by supercritical fluid extrusion. International Journal of Food Science & Technology, 2021, 56(8), 3866–3875. (SCI, IF 2022: 3.612) (DOI:10.1111/ijfs.15003)
2、Feng, J., Zheng, Y., Zhang, X., Zhou, R.*, Ma, M.*. Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control, 2023, 143, 109225 (SCI, IF 2022: 6.652).
3、Zhang, X., Zheng, Y., Feng, J., Zhou, R.*, Ma, M.*.Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production.Food Research International, 2022, 160, 1 11672 (SCI, IF 2022: 7.425).
4、Zhang, X., Zheng, Y., Zhou, R.*, Ma, M.*.Comprehensive identifcation of molecular profles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantifcation of free amino acids. Food Chemistry, 2022, 386, 132740.(SCI, IF 2022: 9.231) (DOI:10.1016/j.foodchem.2022.132740)
5、Wang, Y., Zheng, Y., Zhou, R.*, Ma, M.*. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. Innovative Food Science & Emerging Technologies, 2022, 102915. (SCI, IF 2022: 7.104) (DOI:10.1016/j.ifset.2021.102915)
6、Wei, Q., Zheng, Y., Ma, R., Wan, J., Zhou, R.*, Ma, M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Research International, 2021, 140, 109850.(SCI, IF 2022: 7.425) (DOI:10.1016/j.foodres.2020.109850)
[1]周然.一种微胶囊的物理制备方法。专利授权号：Z.L.201911165042X
[2]周然.一种物理方法制备小微尺度微胶囊的装置。专利授权号：Z.L. 2019 2 0495974.X
[3]周然.一种收集水果或蔬菜产生的乙烯的装置和方法。专利授权号:Z.L.201720828740.3
[4]周然.一种益于水果蔬菜保鲜的按压式喷头装置。专利授权号：Z.L.201520811394.9