王敏，博士，我校副校长，太阳成集团tyc7111cc教授，博士生导师。食品营养与安全省部共建国家重点实验室方向带头人，天津市教委“传统发酵食品” 创新团队带头人。国务院特贴专家，国务院学位委员会学科评议组成员，教育部生物技术、生物工程类专业指导委员会委员。入选国家重点人才计划，天津市杰出津门学者。目前担任中国调味品协会科学技术委员会副主任委员，全国调味品领域标准委员会副主任委员，中国发酵工程技术工作委员会委员，中国生物发酵产业协会微生物育种与应用分会副理事长。担任《Food Safety and Health 》副主编，《食品科学》、《中国粮油学报》、《食品与发酵工业》、《饮料工业》等期刊编委。
主讲课程
本科生：《生物制药工艺学》，《酒类风味化学与品评技术》
研究生：《生物制药技术》，《发酵工程前沿技术》
主要教学研究及成果情况
先后主持或参与教育教学研究与教学改革项目10余项，发表教改论文10余篇，主编或参编教材或专著8部。教学成果荣获国家教学成果二等奖2项、天津市教学成果奖特等奖2项、一、二等奖5项。
科研领域及方向
[1] 具有重要食品与医药价值的工业微生物菌种筛选与改良
[2] 微生物细胞催化反应与过程调控
[3] 传统发酵食品生产菌种的功能分析与发酵技术研究
[4] 发酵食品的营养和健康因子解析、营养保健功能评价和作用机制研究
近5年主持的科研项目情况
[1] 国家重点研发计划：甾体激素重头合成途径的设计与验证，2020-2024
[2] 国家重点研发计划：传统酿造调味食品风味调控与优良菌种选育，2016-2020
[3] 国家自然科学基金项目：传统食醋酿造乳酸合成代谢网络及其发酵机制研究，2016-2020
[4] 宁夏自治区重点研发计划：枸杞发酵代谢网络的重构与合成微生物组创制，2022-2024
[5] 山东省重点研发计划：高血脂症非全营养配方食品开发及关键技术研究，2019-2021
主要学术成果和科技奖励
先后在Food Chemistry, Food & Function, Green Chemistry、Bioresource Technology等国际期刊发表论文150余篇，授权发明专利100余项。科研成果分别获得中国专利优秀奖2项，天津市科技进步奖一、二、三等奖7项，山西省科技进步奖，中国食品工业协会科学技术一等奖等。
近5年发表的主要学术论文有：
[1] Wang, Z., Zhao, Y., Wang, D., Zhang, X., Xia, M., Xia, T., Zheng, Y., & Wang, M. (2022). Exploring polymerisation of methylglyoxal with NH3 or alanine to analyse the formation of typical polymers in melanoidins. Food chemistry, 394, 133472.
[2] Song, J., Wang, J., Wang, X., Zhao, H., Hu, T., Feng, Z., Lei, Z., Li, W., Zheng, Y., & Wang, M. (2022). Improving the Acetic Acid Fermentation of Acetobacter pasteurianus by Enhancing the Energy Metabolism. Frontiers in bioengineering and biotechnology, 10, 815614.
[3] Xia, T., Zhang, Z., Zhao, Y., Kang, C., Zhang, X., Tian, Y., Yu, J., Cao, H., & Wang, M. (2022). The anti-diabetic activity of polyphenols-rich vinegar extract in mice via regulating gut microbiota and liver inflammation. Food chemistry, 393, 133443.
[4] Xia, T., Fang, B., Kang, C., Zhao, Y., Qiang, X., Zhang, X., Wang, Y., Zhong, T., Xiao, J., & Wang, M. (2022). Hepatoprotective Mechanism of Ginsenoside Rg1 against Alcoholic Liver Damage Based on Gut Microbiota and Network Pharmacology. Oxidative medicine and cellular longevity, 2022, 5025237.
[5] Wang, Z., Zhang, Z., Li, S., Zhang, X., Xia, M., Xia, T., & Wang, M. (2021). Formation mechanisms and characterisation of the typical polymers in melanoidins from vinegar, coffee and model experiments. Food chemistry, 355, 129444.
[6] Jia, H., Cao, S., Wu, Y., Zhu, W., Luo, J., Shen, Y., & Wang, M. (2021). Genomewide Transcriptome Responses of Arthrobacter simplex to Cortisone Acetate and its Mutants with Enhanced Δ1-Dehydrogenation Efficiency. Journal of agricultural and food chemistry, 69(43), 12773–12784.
[7] Xia, T., Duan, W., Zhang, Z., Li, S., Zhao, Y., Geng, B., Zheng, Y., Yu, J., & Wang, M. (2021). Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice. Food research international (Ottawa, Ont.), 140, 110064.
[8] Ma, Q., Gao, X., Bi, X., Han, Q., Tu, L., Yang, Y., Shen, Y., & Wang, M. (2020). Dissolution and deacetylation of chitin in ionic liquid tetrabutylammonium hydroxide and its cascade reaction in enzyme treatment for chitin recycling. Carbohydrate polymers, 230, 115605.
[9] Zhang, X. L., Zheng, Y., Xia, M. L., Wu, Y. N., Liu, X. J., Xie, S. K., Wu, Y. F., & Wang, M. (2020). Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC. Foods (Basel, Switzerland), 9(2), 166.
[10] Xia, T., Zhang, B., Li, Y., Fang, B., Zhu, X., Xu, B., Zhang, J., Wang, M., & Fang, J. (2020). New insight into 20(S)-ginsenoside Rh2 against T-cell acute lymphoblastic leukemia associated with the gut microbiota and the immune system. European journal of medicinal chemistry, 203, 112582.
[11] Zhou, X., Zhang, Y., Shen, Y., Zhang, X., Zan, Z., Xia, M., Luo, J., & Wang, M. (2020). Efficient repeated batch production of androstenedione using untreated cane molasses by Mycobacterium neoaurum driven by ATP futile cycle. Bioresource technology, 309, 123307.
[12] Tang, R., Shen, Y., Xia, M., Tu, L., Luo, J., Geng, Y., Gao, T., Zhou, H., Zhao, Y., & Wang, M. (2019). A highly efficient step-wise biotransformation strategy for direct conversion of phytosterol to boldenone. Bioresource technology, 283, 242–250.
[13] Zhou, X., Zhang, Y., Shen, Y., Zhang, X., Xu, S., Shang, Z., Xia, M., & Wang, M. (2019). Efficient production of androstenedione by repeated batch fermentation in waste cooking oil media through regulating NAD+/NADH ratio and strengthening cell vitality of Mycobacterium neoaurum. Bioresource technology, 279, 209–217.
[14] Xia, T., Zhang, J., Yao, J., Zhang, B., Duan, W., Zhao, C., Du, P., Song, J., Zheng, Y., & Wang, M. (2018). Shanxi Aged Vinegar Protects against Alcohol-Induced Liver Injury via Activating Nrf2-Mediated Antioxidant and Inhibiting TLR4-Induced Inflammatory Response. Nutrients, 10(7), 805.
获奖情况
荣获全国五一巾帼标兵、霍英东教育基金会高等院校青年教师奖、天津市三八红旗手、天津市最美女教师、天津青年科技奖、天津市优秀科技工作者等。
联系方式
办公地点：天津经济技术开发区第十三大街29号太阳成集团tyc7111cc
邮政编码：300457
办公电话：022-60601256，022-60600045
传 真：022-60602298
Email：minw@tust.edu.cn
