1.承担项目 主持、参与国家级项目4项、省部级项目3项。部分项目如下： [1] 陕西科技大学高水平博士人才科研启动项目 [2] 科技部国家高端外国专家项目 [3] 陕西省重点研发计划项目 [4] 加拿大自然科学与工程研究理事会自然科学探索基金项目 [5] 加拿大大西洋沿岸机遇署与加拿大纽芬兰省研究与发展署项目
2.科研成果 在Trends in Food Science & Technology，Journal of Agricultural and Food Chemistry，Advanced Functional Materials，Food Chemistry，European Journal of Lipid Science and Technology，Food & Function，Food Production, Processing and Nutrition，Journal of Food Bioactives 等学术期刊发表论文20余篇，参与编写英文著作2部。部分论文如下： J. Wang*, H. Han, D. Wang, Y. Sun, J. Huang and F. Shahidi (2021). Stability and stabilization of omega-3 oils: A review. Trends in Food Science & Technology, 118, 17-35. (IF：12.563) J. Wang, L. Han, D. Wang, P. Li and F. Shahidi (2020). Conjugated fatty acids in muscle food products and their potential health benefits: a review. Journal of Agricultural and Food Chemistry, 68, 13530-13540. (IF：5.279) J. Wang and F. Shahidi (2018). Oxidative stability of marine oils as affected by added wheat germ. International Journal of Food Properties, 20, 3334-3344. (IF：2.727) J. Wang and F. Shahidi. (2013). Acidolysis of p-coumaric acid with omega-3 oils and antioxidant activity of phenolipid products in in vitro and biological model systems. Journal of Agricultural and Food Chemistry, 62, 454-461. (IF：5.279) J. Wang and F. Shahidi. (2011). Effect of enzymatic randomization on positional distribution and stability of seal blubber and menhaden oils. Journal of Agricultural and Food Chemistry, 59, 4232–4237. (IF：5.279) | 
