教学方向：
承担本科生及研究生葡萄酒品质定向酿造等课程
研究方向：
主要开展葡萄酒酿造方向研究
1.葡萄酒颜色形成机制控制；
2.葡萄酒品质控制及提升。
社会兼职：
中国酒业协会国家级果酒评酒委员
食品工业协会葡萄酒、果酒国家评委
国际葡萄酒大赛评委
Horticulturae专刊编委
Journal of Future Foods青年编委
1、2024-2026年主持 国家自然科学基金青年科学基金项目：红葡萄酒致黄的新型衍生色素的形成机制及控制研究
2、2024-2026年主持北京市青年人才托举工程项目
3、2023年-2026年参与宁夏回族自治区重点研发计划“揭榜挂帅项目”
4、2022-2023年主持 ‘京津冀’地区红葡萄酒颜色品质提升的关键技术研究
5、2021-2023年 主持 红葡萄酒中关键辅色素的挖掘应用
6、2015-2018年 参与国家自然科学基金面上项目：干红葡萄酒陈酿过程中花色苷衍变聚合机制研究
7、2018-2021年 参与国家自然科学基金面上项目：红葡萄酒中酰基化花色苷辅色作用机制的研究
8、2023-2024年 主持横向研发项目：长城葡萄酒酚源化合物品质提升技术研究
9、2022-2024年 主持横向研发项目：凤凰庄园葡萄酒品质提升关键技术集成研发子课题
10、2017-2020年 参与横向研发项目：南方葡萄沟刺葡萄特色优质葡萄酒生产关键技术研究
1、2018年授权发明专利：一种藜麦乳饮品及其制备方法
2、2018年授权发明专利：一种代餐藜麦乳饮品及其制备方法
3、2018年授权发明专利：大豆蛋白在蛋制品中的应用以及蛋制品及其制备方法
4、2017年授权发明专利：抗氧化剂和/或金属离子螯合剂在去除蛋制品蛋腥味中的应用及蛋制品蛋腥味的脱除方法
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12、Song, X., Yang, W., Qian, X.,Zhang, X., Ling, M., Yang, L., Shi, Y., Duan, C., & Lan, Y. (2023). Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.Foods, 12(5), 1110.（IF2022= 5.20）
13、Qi, M.-Y., Huang, Y.-C., Song, X.-X., Ling, M.-Q.,Zhang, X.-K., Duan, C.-Q., Lan, Y.-B., & Shi, Y. (2023). Artificial Saliva Precipitation Index (ASPI): an efficient evaluation method of wine astringency.Food Chemistry, 135628.（IF2022= 8.8）
14、Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B.,Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review.Food Chemistry, 134467.（IF2022= 8.8）
15、Tong, W., Sun, B., Ling, M.,Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., & Lan, Y. (2022). Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines.Food Chemistry, 134341.（IF2022= 8.8）
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24、曹鹏,张波,张欣珂,刘月,何非, &段长青. (2019).陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响.中国食品学报, 2019(007), 153-160. (doi:10.16429/j.1009-7848.2019.07.020)
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