李大伟，男，中共党员，毕业于南京农业大学食品科学与工程专业，博士，现任亳州学院生物与食品工程系食品营养教研室主任。主要研究方向为食品加工与安全、肉制品加工与质量安全控制，一作发表科研论文6篇（其中SCI论文4篇），主持亳州学院科研项目1项。主讲课程食品工艺学、食品分析、营养与代谢等。
联系方式：1398052447@qq.com
主要成果：
一、发表论文
1、Li Dawei, Zhang Wangang*. Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins. Food Additives & Contaminants: Part B Surveillance, 2023, 16, 143–160.
2、Li Dawei, Zhang Wangang*. Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou). Food Science and Biotechnology, 2023, 1472.
3、Li Dawei, Ma Yanli*, Liang Jingjing, Shi Ruiqin, Wang Jie, Guo Shuxian, Li Xiuting. Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation. Journal of Food Processing and Preservation, 2020, 44(8), e14597.
4、Li Dawei, Liang Jingjing, Shi Ruiqin, Wang Jie, Ma Yanli*, Li Xiuting. Occurrence of biogenic amines in sufu obtained from Chinese market. Food Science and Biotechnology, 2019, 28(2):319-327.
5、Liang Jingjing, Li Dawei, Shi Ruiqin, Wang Jie, Ma Yanli*, Xiong Ke. Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships. LWT-Food Science & Technology, 2019, 113, 108323.
6、Liang Jingjing, Li Dawei, Shi Ruiqin, Wang Jie, Guo Shuxian, Ma Yanli*, Xiong Ke. Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation. LWT-Food Science & Technology, 2019, 114, 108379.
7、Liang Jingjing, Li Dawei, Shi Ruiqin, Wang Jie, Ma Yanli, Xiong Ke. Characterization of the changes in opened sufu bottles during storage with mathematical model. American Journal of Biochemistry and Biotechnology, 2018, 14(4):285-297.
二、指导学生获奖
2024年安徽省大学生食品设计创新大赛二等奖1项