顾　林，男，1956年8月出生， 1982年2月毕业于无锡轻工业学院（现江南大学），扬州大学旅游烹饪学院（食品科学与工程学院）教授、硕士生导师。长期从事农产品加工学、食品机械的教学与科研工作。主要研究方向：农产品深加工技术及副产品开发利用。主持和参加了多项国家、部、省、市级科研项目。获得江苏省科技进步二等奖1项、市级科技进步一等奖2项、二等奖1项、三等奖1项。近年来在国内核心期刊发表研究论文二十余篇。

　　Prof. lin GU

　　Research Area:

　　Processing and Technology of Agricultural Products

　　Processing and Technology of Food

　　Selected Publications:

　　GU Lin, QIAN Jian-ya, ZHENG Rui-chang. Effects of Extrusion on Peservation of The Wheat Germ. Journal of Yangzhou University (Agricultural Life Sciences Edition),2002, 22(3):65-68.

　　GU Lin, LU Mao-lin, JIANG Jun, ZHOU Xue-lan. Study on the Polyphenol Oxidase Enzymology and Anti-browning Effects of Yam .Food & Machinery.2006,22(6):26-29

　　GU Lin, JIANG Jun, CHEN Li, SUN Jing. Viscosity Character in the Processing of Yam. Journal of the Chinese cereals and oils association 2007, 22(3):134-136

　　GU Lin, JIANG Jun. Study on Constitutes, Separation and Purification Technology of Yam Polysoccharides. Food Science,.2007,28(9):158-160.

　　GU Lin, JIANG Jun, SUN Jing. Isolation, Purification and Structure Detemination of The Yam. Food Science and Technology,.2007,(5):109-112.

　　GU Lin, SUN Jing, JIANG Jun. Preliminary Study on Enzyme Hydrolysis of Squeeze Junk form Fish Powder Production . Food Science,.2007,28(7):121-124.

　　GU Lin, SUN Jing. Preliminary Study on Enzymatic Hydrolysis of Crucian Carp Protein and Its Antioxidant Activities. Food Science,.2007,28(10),184-187.

　　GU Lin,SUN Jing. Enzymatic Hydrolysis of Crucian Meat and Antioxidant Properties of Its Hydrolysate by Nutrase. Food Science. 2008,29 (8),177-180.