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景浩：博士，教授
现任中国农业大学食品科学与营养工程学院教授，博士生导师。教学工作，营养科学进展(主讲), 博士研究生课程，食品安全seminar(主持), 博士研究生课程，食品毒理学(主讲), 本科生课程，人体生理学 (参讲), 本科生课程
研究方向：
食品毒理学与食品安全;
生物活性物质与功能性食品
承担的主要科研项目
功能因子生物活性稳态化技术的研究 (“十一五”国家科技支撑计划“功能性食品的研制和开发”重点项目, 子科题参与)
蛋白与多糖反应产物对越桔花青素的稳定性作用的研究 (雀巢公司和中国农业大学合作项目)
Bioavailability of anthocyanin containing plant extracts and effect on intestinal and adipocyte cell signaling花青素提取物的生物利用度及对肠和脂肪细胞内信号转导的影响 (新加坡国立大学和中国农业大学合作项目)
Interaction of proteins and anthocyanins and their structure and functional stability (英国素里大学和中国农业大学合作项目)
研究成果
近年发表的主要文章：
Jing, H., and Nakamura, S. (2005). Production and Use of Maillard Products as Oxidative Stress Modulators. Journal of Medicinal Food, 8(3), 291-298.
Nakamura, S., Hata, J., Kawamukai, M., Matsuda, H., Ogawa, M., Nakamura, K., Jing, H., Kitts, D. D., and Nakai, S. (2004). Enhanced Anti-Rotavirus Action of Human Cystatin C by Site-Specific Glycosylation in Yeast. Bioconjugate Chemistry, 15(6), 1289 – 1296.
Jing, H., and Kitts, D.D. (2004). Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Archives of Biochemistry and Biophysics, 429(2), 154-163.
Jing, H., and Kitts, D.D. (2004). Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells. Food and Chemical Toxicology, 42(11), 1833-1844.
Jing, H., and Kitts, D.D. (2004). Redox-related cytotoxic responses to different casein-glycation products in Caco-2 and Int-407 cells. Journal of Agricultural and Food Chemistry, 52(11), 3577-3582.
Jing, H., and Kitts, D.D. (2003). Chemistry of Maillard reaction products. Recent Research Development in Molecular and Cellular Biochemistry, 1, 59-75.
Jing, H., and Kitts, D.D. (2003). Bioactive properties of Maillard reaction products. Recent Research Development in Molecular and Cellular Biochemistry, 1, 77-95.
Ogawa, M., Jing, H., Kitts, D.D., Nakai, S., and Nakamura, S. (2003). In vitro Anti-Cancer Activities In Caco-2 and HCT-116 Cells of Recombinant Cystatin C Prepared from a Pichia Expression System. Journal of Medicinal Food, 6(4), 317-322.
Jing, H., and Kitts, D.D. (2002). Chemical and biochemical properties of casein-suga Maillard reaction products. Food and Chemical Toxicology, 47, 1007-1015.
Ogawa, M., Nakamura, S., Scaman, C.H., Jing, H., Kitts, D.D., Dou, J., Nakai, S. (2002). Enhancement of Proteinase Inhibitory Activity of Recombinant Human Cystatin C Using Random-Centroid Optimization. Biochimica et Biophysica Acta – Proteins and Proteomics, 1599, 115-124.
Jing, H., and Kitts, D.D. (2000). Comparison of the antioxidative and cytotoxic properties of glucose-lysine and fructose-lysine Maillard reaction products. Food Research International, 33(6), 509-516.