2018年获吉林大学学士学位；2023年获吉林大学博士学位，2021-2022年加拿大麦吉尔大学联合培养博士，2023年9月加入青岛大学公共卫生学院微生物检验与生物安全系，主要研究方向为食品微生物。
一、主要研究方向
1. 食源性致病菌抑制机制
2. 食品中微生物多样性及演变规律
3. 食品和人群中食源性致病菌的流行性及分子特征
二、代表性研究成果
1. Mengyuan Qi, Qingyan Liu and Ying Liu, et al. (2022). Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation. International Journal of Food Microbiology, 362, 109499.
2. Mengyuan Qi, Ying Liu and Su Su Shi, et al. (2022). Inhibition mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus through ROS-mediated oxidative stress. LWT - Food Science and Technology, 155,112990.
3. Mengyuan Qi, Haiyang Yan, Yan Zhang, et al. (2022). Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food control, 137, 108918.
4. Mengyuan Qi, Ruoqing Zhao, Qingyan Liu, et al. (2021). Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems. Food Control, 120, 107566.
5. Yuan Yuan, Mengyuan Qi, Huangyou Liu, et al. (2019). Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid. International Journal of food science and technology, 54: 2700-2710.
6.齐梦圆, 刘卿妍, 石素素, 等. (2022). 高压电场技术在食品杀菌中的应用研究进展. 食品科学，43(11): 284-292.
三、联系方式
E-mail：mengyuanqi77@126.com
