毕业于江南大学食品学院，获工学学士、硕士、博士学位，香港大学生命科学学院博士后。

1.食品微波加工技术基础，国家自然科学基金（优秀青年项目），31822038，2019-2021； 2.新型鱼糜及鱼糜制品关键技术研发与新产品创制，国家重点研发计划课题，2019YFD0902002，2019-2022； 3.微波烘焙中酸面团添加对改善面包质构的作用机制，国家自然科学基金（面上项目），31871841，2019-2022。

代表性文章 1. Yuan Tao, Bowen Yan, Daming Fan*, Nana Zhang, Shenyan Ma, Liyun Wang, Yejun Wu, Mingfu Wang, Jianxin Zhao, Hao Zhang. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties[J].Trends in Food Science & Technology, 2020, 99(5):593-607. 2. Nana Zhang, Yanfang Chen, Yueliang Zhao, Daming Fan*, Lijie Li, BowenYan, Guanjun Tao, Jianxin Zhao, Hao Zhang, Mingfu Wang. Caffeic Acid Assists Microwave Heating to Inhibit the Formation of Mutagenic and Carcinogenic PhIP[J].Food Chemistry, 2020, 317(7):126447. Daming Fan#, Lijie Li#, Nana Zhang, Yueliang Zhao*, Albert Ka-Wing Cheng, Bowen Yan, Qian Wang, Jianxin Zhao, Mingfu Wang*, Hao Zhang. A comparison of mutagenic PhIP and beneficial 3. 8-C-(E-phenylethenyl)quercetin and 6-C-(E-phenylethenyl)quercetin formation under microwave and conventional heating[J].Food & Function,2018, 9, 3853-3859 4. Xidong Jiao, Hongwei Cao, Daming Fan*, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang. Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment[J].Food Hydrocolloids, 2019, 94(9):164-173. 5. Hongwei Cao, Daming Fan*, Xidong Jiao, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye,Hao Zhang ,Wei Chen. Intervention of transglutaminase in surimi gel under microwave irradiation[J].Food Chemistry, 2018, 268(12):378-385. 6. Hongwei Cao, Daming Fan*, Xidong Jiao, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Hao Zhang. Effects of microwave combined with conduction heating on surimi quality and morphology[J].Journal of Food Engineering, 2018, 228(7): 1–11. 7. Daming Fan, Liyun Wang, Nana Zhang, Lei Xiong, Luelue Huang, Jianxin Zhao, Mingfu Wang*, Hao Zhang*. Full-time response of starch subjected to microwave heating[J].Scientific Reports, 2017; 7: 3967. 8. Daming Fan, Yishu Gao, Yanfang Chen, Mingfu Wang*, Xiaohong Gu, Liyun Wang, Huijie Shen, Huizhang Lian, Jianxin Zhao, Hao Zhang*. Non-additive response of starch systems in different hydration states: A study of microwave-absorbing properties[J].Innovative Food Science & Emerging Technologies, 2017, 44(12): 103-108. 9. Daming Fan, Yixiao Liu, Bo Hu, Lufen Lin, Luelue Huang, Liyun Wang, Jianxin Zhao, Hao Zhang, Wei Chen*. Influence of microwave parameters and water activity on radical generation in rice starch[J].Food Chemistry, 2016, 196(4):34-41. 10. Daming Fan, Huijie Shen, Luelue Huang, Yishu Gao, Huizhang Lian, Jianxin Zhao, Hao Zhang and Wei Chen* Microwave-Absorbing Properties of Rice Starch[J].Polymers, 2015, 7(9):1895-1904.

中国专利优秀奖各1项；以第1发明人获授权专利20项；