于淑娟教授，华南理工大学轻工与食品学院博士生导师，广东省国际糖业中心主任，中国制糖行业专家组成员和标准化委员会成员，SIT会员。《现代食品科技》副主编（EI收录）、《中国甜菜糖业》副主任编委、《华南理工大学学报自然科学版》（EI收录）、《甘蔗糖业》、《食品工程学报》、《食品工业科技》、《农产品加工》等8家杂志社的编委。多年来一直从事制糖工程、食品工程技术领域的科学研究和教学工作。近年来主要研究功能性碳水化合物及其衍生物衍生过程的食品化学理论、工程新技术、新产品；新型食品添加剂及其在食品中的功能性和安全性等。

依托系列专利技术开发系列高值化糖（制）品，构建多元化产品模式，实现产业优化升级，促进食品安全。负责起草轻工行业标准8项，如糖霜QB/T 4092-2010, 黄砂糖QB/T4095-2010，液体糖QB/T 4093-2010, 糖料甘蔗试验方法，GB/T 10499-2010，制糖工业术语，GB/T 9289-2010，金砂糖、黑糖等。

研发的技术成果引领产业发展，推动行业技术进步，其中“锅炉烟道气饱充技术”列入国家发改委《国家重点节能技术推广目录；“低碳低硫制糖新工艺”列入工信部《制糖清洁生产技术推进方案》；“低碳低硫制糖新工艺”、“高值化特种糖品”列入《制糖行业“ 十二五” 发展规划》。

近五年主持国家自然科学基金面上项目3项，国家自然科学基金重点项目子课题1项，科技部“十二五”科技支撑计划项目1项，科技部农转资金项目1项，国际合作科技攻关项目2项，企业委托项目6项，实到科研经费700多万元。省部级鉴定成果2项，

近五年主持的国家自然科学基金

2014-2015年发表的二区以上SCI收录论文

1.       Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of aMonoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.

2.       Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to    reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.

3.      Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.

4.      Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.

5.      Xu X B, Liu D B, Shu-Juan Yu*.  Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.

6.      Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.

7.     Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry，2014:（162）99-103

8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.

9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96

10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.

11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2013.

12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.

13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65

14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.

15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. FoodChemistry. 172 (2015) 92–98.

16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.