基本信息
 孔保华
性 别: 出生年月: 1963-03-01
职 称: 教授 工作单位: 食品学院
招生学科1: 畜产品加工工程 招生学科2:
办公电话: 045155191794 E-mail: kongbh@163.com
 开设研究生课程情况
课程编号 课程名称 课程级别 学时
肌肉食品质量特征 硕士课 36
高级肉品科学 博士课 36
水产品加工新技术 硕士课 36
 近五年主持科研项目概况

1. 国家十二五科技支撑计划,课题名称:动物源食品加工过程中质量安全控制技术研究 编号2012BAD28B0220121201512月,课题主持人.

2. 国家高技术研究发展计划863项目,专题名称:现代食品生物工程技术,课题名:乳源蛋白抗氧化肽和降血压肽的生物制备技术。申请号:SQ2007AA10Z334777;课题编号 2008AA10Z315 2008.32010.10

    3. 国家自然科学基金 微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究,2013-2016,课题编号 31271897,主持人

4. 国家自然科学基金,蛋白氧化引起的乳清蛋白结构及功能性变化的研究,项目批准号:308718182009.12011.12,主持人。

5. 国家公益性行业(农业)科研专项经费项目,肉类生产与加工质量安全控制技术。项目编号200903012-02。起止:2009.1-2013.12,子课题负责人。

6.黑龙江省杰出青年基金,肌肉蛋白凝胶特性及其改进技术的研究,合同编号JC200702 2008.12010.12

7. 黑龙江省自然科学基金重点项目,蛋白氧化引起的乳清蛋白质功能性变化及其机理的研究,编号ZJN0605-01 2007.012009.12,主持人

8. 东北农业大学创新团队(项目)新型肉制品加工关键技术研究,主持人,2009.1-2011.12 CXZ011

9. 冷冻和缓化对淡水鱼肌原纤维蛋白结构和功能特性影响机理的研究,项目编号201023251100112010年度高等学校博士学科点专项科研基金,孔保华主持人。

10. 高教强省创新平台计划,黑龙江省优势农产品生产与加工研发平台产业化项目,亚硝基血红蛋白复合色素产业化技术。2010-2012年,主持人。 

11. 2010年度黑龙江省高等学校科技创新团队建设计划项目(项目编号2010td11)。团队名称乳蛋白,活性肽分子改造和细胞调控创新团队。项目名称:乳蛋白,活性肽分子改造技术和细胞调控作用机理的研究;项目编号2010td11,排名第三

12.与黑龙江省宝迪合作进行科研成果中试及产业化研究,糖基化亚硝基血红蛋白复合色素制备技术,2010-2012年年,主持人

13. 黑龙江省十一五科研项目:复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究,2006.12008.12,任务书编号:GB06B4031

14. 2011年度国家农业科技成果转化资金项目“冷却肉气调包装和抗菌涂膜保鲜技术的产业化研究”。 合同编号:2011GB2B200011,第二.

15. 哈尔滨市科技创新人才研究专项资金项目,发酵肉制品直投式发酵剂制备及其对肉制品品质影响的研究,课题编号2012RFXXN1052012.6-2014.12.

16 公益性行业(农业)科研专项经费,项目名称:传统腌腊肉制品生产关键技术装备研究与示范,子课题:传统腌腊肉制品(风干肠)加工过程中亚硝胺的控制技术。项目编号:201303082-8。起止:2013.1-2016.12,经费30万元。the Science Foundation of National Public Beneficial Vocation in China (Grant No: 201303082)

17. 黑龙江省科技计划项目,中式肉灌制品现代化连续生产及品质控制技术,2013.1-2015.12 50万元,主持人。任务书编号GC13B212. Foundation of Science and Technology in Heilongjiang (grant No. GC13B212)

 近五年项目获奖概况

1. “生鲜食品气调包装贮藏保鲜机理及工艺装备研究以产业化应用“,国家教育部科技进步二等奖,2011.1.25. 第二

2. 复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究.2013.11获得黑龙江省科技进步三等奖。孔保华,刘骞,孙瑶,王雅静,夏秀芳,于长青,施雪. 证书编号2013-215-01.

3. “生鲜食品气调保鲜包装技术及装备研究开发与产业化应用”,中国商业联合会科技进步一等奖. 第三

4. “畜产品加工储藏新技术”获得第十一届黑龙江自然科学技术学术成果二等奖(著作类),2009617. 第一

5. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. 获得第十二届黑龙江自然科学技术学术成果一等奖. 2011620. 第二

6. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. 获得第十二届黑龙江自然科学技术学术成果三等奖. 2011620. 第一

7. 安全冷却肉生产技术及质量控制技术,20093月获得黑龙江省高校科技进步二等奖. 第一

8.2013年《食品科学与工程类专业实践教学体系的创新与实践》 获黑龙江省高等教育教学成果一等奖,第四;

9.2011年《乳品工程专业创新人才培养模式的研究与实践》 获黑龙江省高等教育教学成果二等奖,第一;

10.2009年《食品科学与工程专业创新实验区平台构建与实践》 获黑龙江省高等教育教学成果二等奖,第一;

 近五年代表性著作、论文

近五年第一或者通讯作者发表论文185篇,  其中SCI论文30篇,EI论文18.著作4部。

SCI 论文

1. Liu, Q., Kong, B. H.*, Jiang, L., Cui, X., & Liu, J. (2009). Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer. LWT-Food Science and Technology, 42(5), 956-962. 引用5次,SCI IF=2.292

2. Peng, X., Xiong, Y. L., & Kong, B. H.*. (2009). Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry, 113(1), 196-201. 引用58次,SCI IF=3.334

3. Xia, X., Kong, B. H.*, Liu, Q., & Liu, J. (2009). Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freezethaw cycles. Meat Science, 83(2), 239-245. 引用10次,SCI IF=2.754

4. Zhang, H., Kong, B. H.*, Xiong, Y. L., & Sun, X. (2009). Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 АC. Meat Science, 81(4), 686-692. 引用24次,SCI IF=2.754

5. Liu, Q., Kong, B. H.*, Xiong, Y. L., & Xia, X. (2010). Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry, 118(2), 403-410. 引用34次,SCI IF=3.334

6. Peng, X., Kong, B.H.*, Xia, X., & Liu, Q. (2010). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 20(5), 360-365. 引用5次,SCI IF=2.333

7. Xia, X., Kong, B. H.*., Xiong, Y., & Ren, Y. (2010). Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science, 85(3), 481-486. 引用4次,SCI IF=2.754

8. Kong, B. H., Zhang, H., & Xiong, Y. L. (2010). Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science, 85(4), 772-778. 引用3次,SCI IF=2.754

9. Liu, Q., Kong, B. H.*., Li, G., Liu, N., & Xia, X. (2011). Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology.  SCI IF=3.01 2011, 49, 1316–1321

10. Cui, X., Xiong, Y. L., Kong, B. H.*, Zhao, X., & Liu, N. (2012). Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties. Food and Bioprocess Technology, 5(6):2454-2461. DOI: 10.1007/s11947-011-0515-9. 引用2,SCI IF=4.101

11. Xia, X., Kong, B. H.*., Liu, J., Diao, X., & Liu, Q. (2012). Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT-Food Science and Technology. 46, 280-286. SCI IF=2.546 doi:10.1016/j.lwt.2011.09.018

12. Jia, N., Xiong, Y. L., Kong, B.-H*., Liu, Q., & Xia X.-F. (2012. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cells proliferation via induction of apoptosis. Journal of functional food. 2012, 382-390. doi:10.1016/j.jff.2012.01.009. SCI IF=2.632.

13. Jia, N., Kong, B. H.*, Liu, Q., Diao, X., & Xia, X. Antioxidant activity of black currant (Ribes nigrum L.) extract with aqueous ethanol and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 2012, 91: 533–539. DOI:10.1016/j.meatsci.2012.03.010 SCI IF=2.754.

14. Kong, B. H., Sun, Y., Jiang, L., Liu, Q., & Xia, X. Inhibition of oxidant-induced chemical and structural changes of whey protein by BHA and α-tocopherol. International Journal of Dairy Technology. 2012, 65, (3): 353–359. doi: 10.1111/j.1471-0307.2012.00833.x IF=1.179

15. Kong, B. H., Peng, X., Xiong, Y. L., Zhao, X. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1–2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chenmistry. 2012, 135, 540–547. IF=3.334 http://dx.doi.org/10.1016/j.foodchem.2012.04.122

16. Kong, B. H., Xiong, Y. L., Cui, X., & Zhao, X. (2013). Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties. Food and Bioprocess Technology, 6, 169–176. DOI:10.1007/s11947-011-0674-8 SCI IF=4.101

17. Li, P.J., Kong, B. H.*, Zheng, D., & Chen, Q. (2013). Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitute in meat products. Meat Science, 93, 67–72. http://dx.doi.org/10.1016/j.meatsci.2012.08.003 SCI IF=2.754

18. Kong, B.H.,* Guo Y.Y., Xia, X.F., Liu, Q., Li, Y.Q., & Chen, H.S. (2013). Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze-thaw cycles in common carp (Cyprinus carpio) surimi. Food Biophysics, 8, 104–111.  DOI 10.1007/s11483-012-9281-0 SCI IF=1.642

19. Li, Y.Q., Kong B.H., *, Xia, X.F., Liu, Q., & Diao, X.P. (2013). Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochemistry, 48, 863–870. http://dx.doi.org/10.1016/j.procbio.2013.03.015 SCI IF=2.414

20. Huang, L., Kong B.H., * Huang, X. G., & Li, J. (2013). Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat science 95, 295–301. doi: 10.1016/j.meatsci.2013.04.034 SCI IF=2.754

21. Li, Y. Q., Kong B. H., * Xia, X.F., Liu, Q., & Li, P.J. (2013). The inhibition of frozen storage-induced protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein. International journal of Food Science and Technology. 48, 1916–1923. doi:10.1111/ijfs.12171. SCI IF=1.240

22. Chen, H. S., Kong B. H., * Guo, Y. Y., Xia, X. F., & Diao, X. P. (2013). The effectiveness of cryoprotectants in inhibiting multiple freeze–thaw-induced functional and rheological changes in the myofibrillar proteins of common carp (Cyprinus carpio). Food Biophysics, 8:302–310. DOI 10.1007/s11483-013-9305-4. SCI IF=1.642

23. Peng, X. Y., Kong B.H., *,Kong, B.H.*, Yu, H. Y., & Diao, X. P. 2014. Protective effect of whey protein hydrolysates against oxidative stress in D-galactose-induced aging rats. International Dairy Journal, 34, 80-85. http://dx.doi.org/10.1016/j.idairyj.2013.08.004 SCI IF=2.333

24. Qian Liu, Baohua Kong, Jianchun Han, Qian Chen & Xueying He. (2014). Effects of superchilling at –3°C with cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: microbial growth, oxidation, and physiochemical properties. LWT-Food Science and Technology, 57,165-171. DOI: 10.1016/j.lwt.2014.01.008.

25. Liu, Q., Kong B.H., *, Li, J., Sun, C. Y., Jin, Z., & Li, P. J. Structure and antioxidant activity of whey protein isolates conjugated with glucose via the dry-heating Maillard reaction. Food Structure. 2013.12.9 Online. http://dx.doi.org/10.1016/j.foostr.2013.11.004, SCI

26. Liu, Q., Li, J., Kong B.H., * Yang, H. H., Xia, X. F. Physicochemical and antioxidant properties of Maillard reaction products formed by whey protein isolate and reducing sugar. 2013.10.20 submit to International Journal of Dairy Technology. doi: 10.1111/1471-0307.12110, SCI IF=1.179 online

27. Liu, Q., Li, J., Kong B.H., * Jia, N., Li, P. J. Chemical characterization and antioxidant properties of Maillard reaction products formed by porcine plasma protein hydrolysate and reducing sugar. Food Science and Biotechnology, accepted. DOI 10.1007/s10068-014-0, SCI IF=0.695

28. Guo, Y. Y., Kong B.H., *,Kong, B. H.*, Xia, X. F., Yu, T., Liu, Q. (2013). Changes in physicochemical and protein structural properties of common carp (Cyprinus carpio) muscle subjected to different freeze–thaw cycles. Journal of Aquatic Food Product Technology, IF=0.737. DOI:10.1080/10498850.2012.741663. online: 24 Jun 2013

29. Changyan Sun, Dehai Li, Qian Liu, Baohua Kong*. Improvement of antioxidant activity of whey protein hydrolysate by conjugation with glycosylation. Asian Journal of Chemistry. Volume 26 (2014). Accepted.

30. Qian Liu, Qian Chen, Baohua Kong, Xueying He, Jianchun Han. The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT-Food Science and Technology. Accepted. DOI: 10.1016/j.lwt.2014.02.023.

EI论文

1. Li, P. J., Kong, B. H*., Zheng, D. M., Zhao, Y. D>, Liu, Q., Xia, X. F., & Zhang, H. W. (2011).Production of cured meat pigment by Staphylococcus xylosus in a model system. The 5th International Conference on Bioinformatics and Biomedical Engineering, (ICBBE 2011):5175-5178. EI 检索

2. Li, X., Ma L. Z., Tao, Y., Kong, B. H., & Li, P. J. (2012). Low field-NMR in measuring water mobility and distribution in beef granules during drying process. Advanced Materials Research. Vols. 550-553: 3406-3410. doi:10.4028/www.scientific.net/AMR.

3. Li, P. J., Kong, B. H., Zhang, H. T., Li, N., Zheng, D. M., Yang, H. H., Xia, X. F., Zhang, H. W., & Zhang, H. T. (2012). Preparation of glycosylated nitrosohemoglobin by maillard reaction and its stability under fluorescent light at 20°C. Advanced Materials Research, 550-553: 1094-1098. doi:10.4028/www.scientific.net/AMR.

   4. Chang, Z., Zheng, D. M., Xia X. F.,, Kong B. H.* (2012). Quality attributes of four major retails cuts from Songjiang cattle. Advanced Materials Research, 554-556: 1160-1164. doi:10.4028/www.scientific.net/AMR. 554-556,1160

   5. Chen Qian, Li Pei-jun, Kong Bao-hua *, Liu Qian, Xia Xiu-fang, Li Jing. (2012). Effect of Staphylococcus xylosus and Lactobacillus fermentum inoculation on raw pork batters and optimization of the fermentation conditions. Advanced Materials Research, 554-556: 1133-1139.  doi:10.4028/www.scientific.net/AMR. 554-556, 1133

   6. Li Jing, Liu Qian, Kong Bao-hua *, Chen Qian. (2012). Characteristics and antioxidant activity of Maillard reaction products from porcine plasma protein hydrolysate-galactose model system. Advanced Materials Research, 554-556: 1042-1048.

doi:10.4028/www.scientific.net/AMR. 554-556, 1042

   7. Liu Qian, Wang Rui, Kong Bao-hua *, Zhang Yong-gen. (2012). Effect of superchilling storage on quality characterizes of beef as compared with chilled and frozen preservation. Advanced Materials Research, 554-556: 1195-1201.

doi:10.4028/www.scientific.net/AMR.554-556.1195

   8. Liu Shi-xin, Xia Xiu-fang, Kong Bao-hua *, Fu Yu. (2012). Influence of pre-fried time and temperature on the quality of microwave beef kebabs. Advanced Materials Research, 554-556: 1081-1085. doi:10.4028/www.scientific.net/AMR.554-556.1081

   9. Xia Xiufang, Kong Baohua*, Jiang Lianzhou, Li Peijun, Chen Qian. Changes in structural properties of porcine myofibrillar protein induced by frozen storage. Advanced Materials Research, 554-556: 1395-1399. doi:10.4028/www.scientific.net/AMR.554-556.1395

10. Yang Hehong, Li Peijun, Kong Baohua *, Li Yanqing, Zhao Juyang, Zhang Hongtao, Chang Zhao, Yu Caifeng, Liu Shixin. (2012). Improvements in functionalities of porcine serum protein hydrolysates induced by free hydroxyl radical. Advanced Materials Research, 554-556: 1487-1492. doi:10.4028/www.scientific.net/AMR.554-556.1487

11. Yu Cai-feng, Liu Qian, Kong Bao-hua *, Zhang Hong-wei, Yang He-hong, Zhao Ju-yang, Liu Shi-xin, Yu Yan-hong. (2012). Effect of different kinds of cornstarch on quality characteristics of microwave-reheating popcorn chicken. Advanced Materials Research, 554-556: 1252-1257. doi:10.4028/www.scientific.net/AMR.554-556.1252

12. Zhang Hongtao, Li Peijun, Kong Baohua *, Liu Qian, Chang Zhao, Yang Hehong, Jiang Yanan. (2012). Application of Glycosylated nitrosohemoglobin in meat batters: color formation and antimicrobial activity. Advanced Materials Research, 554-556: 1057-1063.

doi:10.4028/www.scientific.net/AMR.554-556.1057

13. Zhao Juyang, Li Peijun, Kong Baohua *, Yang Hehong, Liu Shixin, Yu Caifeng, Zhang Hongtao, Chang Zhao, Liu Ming. (2012). Effect of different starching recipes on quality of fried shredded meat in Chinese cuisine. Advanced Materials Research, 554-556:1421-1428. doi:10.4028/www.scientific.net/AMR.554-556.1421

14. 崔旭海,孔保华*. 自由基引起的氧化对牛乳清蛋白凝胶特性的影响. 农业工程学报. 2009, 25(S1): 222-227.

15. Zhang Hongtao, Li Peijun, Kong Baohua, Liu Qian, Yang Hehong, Zhao Juyang, JiangYanan. (2013). Effect of glycosylated nitrosohemoglobin on quality of cooked meat batters during chill storage. Advance Journal of Food Science and Technology, 5(1): 19-23.

16. Yang Hehong, Li Yanqing, Li Peijun, Liu Qian, Kong Baohua, Huang Xu, Wu Zengbao. (2013). Physicochemical changes of antioxidant peptides hydrolyzed from porcine plasma protein subject to free hydroxyl radical system. Advance Journal of Food Science and Technology, 5(1): 14-18.

17. Zhao Juyang, Li Peijun, Kong Baohua, Zhang Mingcheng, Liu Ming. (2013). Oxidation level of vacuum-packaged shredded meat treated with different concentrations of potassium sorbate, sodium diacetate and Nisin. Advance Journal of Food Science and Technology, 5(1): 24-28.

18. Jin Zhong, Liu Qian, Kong Baohua*, Li Jing, Chen Qian. (2013). Antioxidant activity of Seabuckthorn (Hippophae rhamnoides) leaves extracts on pork patties during refrigerated storage. Advanced Materials Research 781-784: 1500-1507

著作:

1. 孔保华主编, 刘骞、熊建华副主编, 食品质量安全检测新技术, 科学出版社, 65万字, 2013.07.

2. 孔保华、韩建春主编, 夏秀芳、岳喜庆、刘骞、孙卫青副主编, 肉品科学与技术, 中国轻工业出版社, 55.6万字, 2011.07.

3. 孔保华主编, 夏秀芳、李洪军副主编, 低温西式肉制品加工技术, 中国农业出版社, 17万字, 2013.12.

4. 周光宏主编, 彭增起、张兰威、马美湖、徐幸莲、孔保华、吴菊清副主编, 畜产品加工学, 中国农业出版社, 57.8万字, 2011.03.

 近五年授权的专利等情况

1. 发明专利,复合食品着色防腐剂及其制备方法. 专利号ZL 2007 1 0072776.4。授权日2010.10.27,第一

2. 发明专利,利用复合发酵剂生产的发酵牛肉干及其生产工艺,授权日2010.12.8,专利号ZL 2008 1 0064191.2,第一

3. 发明专利,具有抗氧化活性的血清蛋白及其制备方法. 专利号ZL 2007 1 0072775.X, 授权日2011.04.27,第一

4. 发明专利,一种能够快速发酵风干肠的直投型复合发酵剂和制作方法. 专利号ZL 2008 1 0064192.7,授权日2011.8.17,第一

5. 发明专利,乳状液预处理澄清剂及其制备方法. 专利号ZL 2008 1 0137088.6,授权日2010.12.15,第二

6. 发明专利,微生物发酵法猪血清蛋白抗氧化肽的方法及其产品. 专利号ZL200910148244.3 授权日2012.5.23,第一

7. 发明专利,具有抗氧化活性的乳清蛋白抗多肽及其制备方法.专利号ZL200910129243.4 授权日2012.5.23,第一

8. 发明专利,一种烘焙食品抗氧化剂及其制备方法. 专利号ZL200810064826.9,授权日2012.01.11,第二

9. 发明专利,肉制品着色剂及其制备方法. 专利号ZL 200910148243.9,授权日2012.10.03,第一

10. 发明专利,木糖葡萄球菌A2的高密度培养的培养基及培养方法. 专利号 ZL 201110258768.5, 授权日2012.11.1,第一

11. 实用新型专利,一种用后可以密封的绞肉机. 专利号 ZL 2012 20271824.0.授权公告日2012.11.07,第二

12. 实用新型专利,一种鱼丸机. 专利号 ZL 2012 2 0215209.6., 授权日2012.11.07,第二

13. 实用新型专利,一种台式切骨机. 专利号 ZL 2012 2 0213372.9. 授权日2012.11.07,第二

14. 实用新型专利,实验室预约和使用管理系统,ZL 2012 2 0347302.2 授权日2013.03.06,第二

15. 发明专利,具有抗氧化活性的糖基化乳清蛋白多肽及其制备方法和应用.专利号CN201210085711.4,授权日2013.9.22,第一

16. 发明专利,一种应用于冰温鱼糜中的天然保鲜剂及利用其进行鱼糜冰温保鲜的方法. 专利号: CN201210166565.8,授权日2013.7.17,第三

17. 实用新型专利,食品烘烤柜. 专利号ZL201220278239.1,授权2013.0508,第二

18. 实用新型专利,电加热烧烤设备. 专利号ZL 201220278236.8 3,授权2013.03.13,第二

19. 发明专利,发酵板蓝根饲料添加剂及其应用,专利号201210449873.1授权日2013.9.11,第三

20. 发明专利,发酵黄芩饲料添加剂,专利号 201210449857.2,授权日2013.9.22,第三

21. 发明专利,发酵茯苓饲料添加剂及其应用,专利号 201210449853.4,授权日2014.2.19,第三

 其他获奖及荣誉称号

1. 孔保华负责人. 国家教育部人才培养模式创新实验区建设项目:乳品工程“31”人才培养教学模式创新实验区,2007200950万元;

2. 孔保华主持,肉品科学与技术,黑龙江省精品课程建设,20075月;

3. 孔保华为黑龙江省“畜产品加工教学团队”负责人;

4. 孔保华主持.食品科学与工程专业创新实验区平台构建与实践。黑龙江省新世纪高等教育教学改革工程项目。20082009年;

5. 2009年获得东北农业大学博士研究生优秀导师称号;

6. 2009年获得东北农业大学“巾帼女杰”称号;

7. 20104月获得东北农业大学第四届“振兴东农教学质量优秀奖”一等奖;

8. 20115月年获得东北农业大学第三届教学名师奖;

9.荣获中国食品和包装机械行业科技进步奖,由中国食品和包装机械工业协会颁发;

10.获得中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。 

11.2012年获得黑龙江省教育厅全省高校师德先进个人

12. 201210月获得中国肉类产业科技领军人物称号,由中国肉类协会颁发。

13. 200910月荣获中国食品和包装机械行业科技进步奖,由中国食品和包装机械工业协会颁发。

14. 201111月获得中国食品杂志社颁发的为中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。