陈赶林，男，1980年11月生，安徽太湖县人。现任广西亚热带作物研究所所长、党委副书记，三级研究员，享受国务院特殊津贴专家。曾任广西农业科学院农产品加工研究所所长、生物技术研究所所长、科技处副处长。
担任国家现代农业产业技术体系广西特色水果产业创新团队首席专家，兼任农业农村部亚热带果品蔬菜质量检验测试中心主任、农业农村部农产品质量安全风险评估实验室（南宁）主任、农业农村部亚热带果品蔬菜质量安全控制重点实验室主任、广西亚热带特色水果质量安全控制重点实验室主任、广西亚热带水果加工工程技术研究中心主任。
目前为国家科技专家库专家、农业农村部农产品加工标准化技术委员会委员、广西食品安全地方标准审评委员会委员、广西食品安全风险评估专家委员会委员、广西科技专家库专家、广西标准化专家、广西“十百千”知识产权（专利）中青年专家、领军人才；中国热带作物学会常务理事、中国热带作物学会坚果专业委员会主任、中国农学会农产品贮藏加工分会常务委员、中国农业生物技术学会理事、广西标准化协会副理事长等。
先后主持和参加省部级项目80余项。先后获省部级科技进步奖励8项次，地厅级与社会力量奖励30余项次。主持获国家发明专利5件、参与获国家专利25余件；主持获国家注册商标4项；主持和参加编制发布广西地方标准20余项。在LWT、foods、Frontiers in Nutrition、ACS Omega、食品科学、食品与发酵工业等发表论文90余篇，其中SCI收录论文20余篇，合编著作4本。
主要研究领域
大宗农产品发酵产品开发；药食同源作物资源化利用等方面。
代表性论文
1. Feifei Wu, Bo Lin, Jing Chen, Fengjin Zheng, Yuxia Yang, Usman Rasheed, Ganlin Chen*. Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking. Foods. 2024 Oct 24;13(21):3379. doi: 10.3390/foods13213379. PMID: 39517163; PMCID: PMC11545288.
2. Gan-Lin Chen, Jing Chen, Bo Lin, Ling-Zhi Zhao, Feng-Jin Zheng, Krishan K. Verma & Yang-Rui Li, Research Overview on Sugarcane Deep Processing and Comprehensive Utilization in China. Sugar Tech 26, 982–991 (2024). https://doi.org/10.1007/s12355-024-01431-y.
3. Gan-Lin Chen*, Bo Lin, Feng-Jin Zheng, Xiao-Chun Fang , Yu-Xia Yang , K K. Verma, Li-Fang Yang. Assessment of acid production efficiency and aroma volatile compounds by immobilized fermentation of different carriers on sugarcane original vinegar, LWT, https://doi.org/10.1016/j.lwt.2024.116285
4. Feifei Wu,Bo Lin,Jing Chen,Fengjin Zheng,Xiaochun Fang,Lianfeng Luo, Haisheng Chen, Krishan K. Verma, Ganlin Chen*. Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine.Fermentation, 2024, (9),449-449.
5. Yuxia Yang, Jing Chen, Fengjin Zheng, Bo Lin, Feifei Wu, Krishan K. Verma, Ganlin Chen*. Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane.Fermentation, 2024, (12),628-628.
6.Gan-Lin Chen*; Feng-Jin Zheng; Bo Lin; Yu-Xia Yang; Xiao-Chun Fang; Krishan K. Verma; Li-Fang Yang*.Vinegar A potential source of healthy and functional food with special reference to sugarcane vinegar[J].Frontiers in Nutrition,2023，10:1145862.
7. Gan-Lin Chen*, Jing Chen, Bo Lin, Ling-Zhi Zhao, Feng-Jin Zheng, KK. Verma, Yang-Rui Li. Research Overview on Sugarcane Deep Processing and Comprehensive Utilization in China. https://doi.org/10.1007/s12355-024-01431-y.
8. Chen GL, Lin Bo, Zheng FJ, et al. Comparison of different drying methods to asparagus (Asparagus cochinchinensis (Lour) Merr.) root volatile compounds as revealed by gas chromatography ion mobility spectrometry[J]. Front. Nutr, 2022,9:868209. DOI: 10.3389/fnut.2022.868209（IF 6.59）
9. Gan-Lin Chen, Feng-Jin Zheng, Bo Lin, et al. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar[J]. ACS Omega, 2020, 5(47):30587−30595.（IF 4.123）
10. GanLin Chen, FengJin Zheng, Jian Sun, ZhiChun Li, Bo Lin, YangRui Li. Production and Characteristics of High Quality Vinegar from Sugarcane Juice[J]. Sugar Tech, 2015, 17(1):89-93.
11. GanLin Chen, FengJin Zheng, Bo Lin, TianShun Wang and YangRui Li. Preparation and Characteristics of Sugarcane Low Alcoholic Drink by Submerged Alcoholic Fermentation [J]. Sugar Tech, 2013, 15(4):412–416.
12. Feng-Jin Zheng; Bo Lin; Yu-Xia Yang; Xiao-Chun Fang; Krishan K. Verma; Gan-Lin Chen*. Efficacy and functionality of sugarcane original vinegar on micer[J].Frontiers in Microbiology,2023，10:1224666.
13. FJ Zheng, Bo Lin, YX Yang, GL Chen*, et al. Efficacy and functionality of sugarcane original vinegar on mice[J]. Front. Microbiol. 2023, 14:1224666. 10.3389/fmicb.2023.1224666. （IF 5.2）
14. Jing Chen, Bo Lin, FJ Zheng, Chen GL*, et al. Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics[J]. ACS Omega, 2023,8:12538-12547. DOI: 10.1021/acsomega.3c00862. （IF 6.59）
15. Li ZC, Chen GL*, Zheng FJ, et al. Effects of sugarcane vinegar supplementation on oxidative stress and weight reduction in hyperlipidaemic mice[J]. International Food Research Journal, 27(6): 1121 - 1131 (December 2020).（IF 1.169）