姓名：赵国忠

性别：男

学历：博士研究生

职称：教授

工作单位：天津科技大学

教育情况：

1. 2019.11 - 2020.11 新加坡国立大学 食品科学与工程系  访问学者

2. 2008.09-2013.06  天津科技大学食品工程与生物技术学院，博士 

3. 2004.09-2008.06  天津科技大学食品工程与生物技术学院，本科 

工作经历：

1. 2022.01 - 今      天津科技大学  食品科学与工程学院 教授

3. 2017.07 - 2021.12  天津科技大学 食品科学与工程学院  副教授 
4. 2013.07 - 2017.06  江南大学 食品学院  副教授

所受奖项：

1. “功能性益生乳酸菌的开发及产业化应用”中国商业联合会一等奖

2. “农用酶复合肥的开发及应用”全国博士后创新创业大赛金奖

主要研究方向：

发酵调味品风味提升，发酵食品，食品微生物学

代表性著作：

赵国忠等，《酱油风味与酿造技术》，中国轻工业出版社，30万字。

Kaili Ding, Xinyun Zhou, Hadiatullah Hadiatullah, Yulin Lu, Guozhong Zhao*, Shiru Jia, Rongfei Zhang, Yunping Yao*. Removal performance and mechanisms of toxic hexavalent chromium (Cr(VI)) with ZnCl2 enhanced acidic vinegar biochar. Journal of Hazardous Materials, 2021, 420, 126551. (1区top，IF 14.588)

Xinyun Zhou, Ting Guo, Yulin Lu, Hadiatullah Hadiatullah, Pei Li, Kaili Ding, Guozhong Zhao*. Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce. Food Chemistry, 2022, 133289. (1区top，IF 9.514)

Guozhong Zhao, Li-Li Ding, Zhi-Hui Pan, De-Hua Kong, Hadiatullah Hadiatullah, Zhen-Chuan Fan*. Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae. Food Chemistry, 2019, 271: 606-613. (1区top，IF 9.514)

Guozhong Zhao, Li-Li Ding, Hadiatullah Hadiatullah, Shu Li, Xiaowen Wang, Yunping Yao*, Jinyu Liu, Shengping Jiang. Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Food Chemistry, 2020, 312: 126054. (1区top，IF 9.514)

Yunping Yao, Xinyun Zhou, Hadiatullah Hadiatullah, Jian Zhang, Guozhong Zhao*. Determination of microbial diversities and aroma characteristics of Beitang shrimp paste. Food Chemistry. 2020, 344: 128695. (1区top，IF 9.514)

Tingting Liu#, Kaili Ding#, Xinyun Zhou, Zhi-Hui Pan, Guozhong Zhao*, Yunping Yao*. Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor. LWT-Food Science and Technology, 2021, 149: 111914. (1区top，IF 4.952)