朱鳳妹，女，1978年生，博士，教授，2008年畢業于沈陽農業大學食品科學專業。河北省食品科學技術學會理事，河北省人民政府學位委員會學科評議組成員，中國食品學會高級會員。獲得河北省“三三三人才”工程第二層次人選榮譽稱号。國際期刊《International Journal of Wine Research》編委會委員，《Food Chemistry》、《International Journal of Food Science and Technology》和《食品安全質量檢測學報》等學術期刊的審稿人。
多年以來，一直從事食品生物技術、食品分析檢測相關的教學與科研工作，承擔國家自然科學基金項目1項、河北省自然科學基金項目1項、河北省科技廳農業關鍵共性技術攻關專項1項、河北省科技支撐計劃1項，河北省教育廳重點項目和青年基金各1項，并取得10餘項科研成果，先後獲得河北省科技進步二等獎1項（第3名）、河北省科技進步三等獎1項（第2名）。在國内外學術刊物上發表學術論文50餘篇，其中SCI索引11篇，EI收錄論文3篇。出版學術著作2部、國家規劃教材2部。
研究方向：食品生物技術、食品分析檢測、食品中天然活性活性物質
代表性成果：
一、期刊論文
1.Fengmei Zhu, Bin Du & Baojun Xu.Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review.Critical Reviews in Food Science and Nutrition,2018，58（8）：1260-1270
2.Fengmei Zhu, Bin Du, Yange Ma, Jun Li*, The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications, Phytochem Rev，2017, 16:565-571
3.Fengmei Zhu, Bin Du, Baojun Xu*, A Critical Review on Production and Industrial Applications of Beta-Glucans, Food Hydrocolloids, 2016, 52: 275-288
4.Fengmei Zhu, Bin Du, Lihong Zheng, Jun Li*. Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chemistry. 2015, 186:207-212
5.Fengmei Zhu, Baojiang He, Xiyan Zhao, Bin Du, Shaojun Liu. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of Chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi-Tech. 2015, 26(2): 42-45.
6.Fengmei Zhu, Bin Du, Zhaoxiang Bian, Baojun Xu*. Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities. Journal of Food Composition and Analysis. 2015, 41:165-173.
7.Fengmei Zhu, Baojiang He, Xiyan Zhao, Bin Du, Shaojun Liu. Influence of ultrafine grinding treatment on the physicochemical and antioxidant properties of Chinese ginger (Zingiber officinale Roscoe) dietary fiber. Agro Food Industry Hi-Tech. 2015, 26(2): 42-45.
8.Feng-Mei Zhu, Bin Du, Jun Li, Aroma enhancement and enzymolysis regulation of grape wine usingβ-glycosidase, Food Science & Nutrition, 2014, 2(2): 139-145
9.Feng-Mei Zhu, Bin Du,Jun Li, Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace. Food Science and Technology International, 2014, (2): 55-62
10.Feng-mei Zhu, Bin Du, Peng-bao Shi, Feng-ying Li, Phenolic Profile and Antioxidant Capacity of Ten Dry Red Wines from Two Major Wine-producing Regions in China, Advance Journal of Food Science and Technology, 2014, 6 (3): 344-349
11.Feng-Mei Zhu, Bin Du,and Jun Li,Improvement ofβ-GlucosidaseProductionbyProtoplast Fusant between Aspergillus oryzae3.481and Aspergillus niger.3.316using responseSurfaceMethodology, Biotechnology & Biotechnological Equipment, 2012, 6: 3378-3384
12.Feng-Mei Zhu, Bin Du, Feng-Ying Li, Jian-Cai Zhang & Jun Li, Measurement and analysis of mineral and heavy metal components in grape cultivars by inductively coupled plasma-optical emission spectrometer (ICP-OES), Journal of Consumer Protection and Food Safety,2012, 7 (2): 137-140
13.Feng-Mei Zhu, Bin Du, Hai-Sheng Gao, Chang-Jiang Jiu, Jun Li*, Purification and Characterization of an Intracellularβ-Glucosidase from the Protoplast Fusant of Aspergillus oryzae and Aspergillus niger, Applied Biochemistry and Microbiology, 2010, 46(6): 626-632
二、專著
(1)Fengmei Zhu,Bin Du, Jun Li, Grape and Wine Biotechnology (Aroma Compounds in Wine), InTech, 2016.
(2)Fengmei Zhu, Bin Du, Baojun Xu*, Polysaccharides (Preparation and Characterization of Polysaccharides from Mushrooms), Springer International Publishing, 2015
三、獲得學術獎勵
朱鳳妹(3/7), 釀酒葡萄産業化技術體系研究, 河北省人民政府, 河北省科技進步二等獎, 2017
（李軍, 許文濤,朱鳳妹, 齊永順, 張進傑, 崔宗岩, 劉銳萍）
朱鳳妹(2/5), β-葡萄糖苷酶生産工藝技術及其在葡萄酒中的應用, 河北省人民政府, 河北省科技進步三等獎, 2013
（李軍,朱鳳妹, 杜彬, 侍朋寶, 劉素穩）
在研項目：
1.國家自然基金，黑曲黴高效表達異源耐熱β-葡萄糖苷酶分子策略和代謝機制研究，項目号31470542
2.河北省科技廳農業關鍵共性技術攻關專項，生鮮即食根莖類蔬菜加工共性關鍵技術及産業化，項目号ZD2015052
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