吴修宝，男，博士、讲师，2019年毕业于韩国龙仁大学食品营养学专业，主讲课程：无机及分析化学等。主要研究方向为食品开发、食品感官评价。

近年来发表的代表性论文（“*”通讯作者）：

1.Kang, Name;Wu, Xiu Bao;Kim, Eunkyung;Kim, Haeyoung*;Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder,Journal of the Korean Society of Food Culture, 2020, 35(1):117-125.

2.Wu, Xiubao;Kim, Eunkyung;Choi, Kunyoung;Kim, Haeyoung*, Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants,

2018,33(1):62-69

3.Xiubao Wu; Kim Eun ; KyungHa-Na Ra;변양수; Kim, Haeyoung *;Antioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder,Korean J Food Cook Sci,2016,32(5):600-608，

E-mail：zzwxb_2019@163.com