Guo Yuanxin,1970year9Born，Zhangye from Zhangye, Gansu。Doctor of Engineering，Professor，Master's tutor，National registrationQMSandfsmsSystem reviewer，former member of the Academic Committee of Anhui Science and Technology College，Director of the Academic Committee of the School of Food Engineering，Director of Food Analysis and Inspection Center，Provincial key majors“Food Science and Engineering”The person in charge，The person in charge of the provincial key subject agricultural product storage and processing project and the Anhui Institute of Science and TechnologyDirector of the Institute of Special Agricultural Products Processing Technology。Teaching and research work mainly engaged in agricultural product processing technology and food quality control，Food processing technology、Development of bud food，Especially the enrichment of functional ingredients has more in -depth research。

øLearning experience

1990.09 - 1994.06University of Northwest Agriculture and Forestry TechnologyStorage and transportation and processing of agricultural and livestock productsProfessional, Bachelor of Engineering;

1997.07 - 2005.01 Enterprise Management of Anhui University of Finance and Economics，Master of Management (on -the -job application);

2008.09 - 2011.12 Nanjing Agricultural University Food Science, Ph.D. in Engineering;

2013.09 - 2013.12, the University of Bridge Potter in the United States, visiting scholars.

øWork experience

1994.07 - 1997.07, Zhangye Sugar Factory Making Workshop, Assistant Engineer;

1997.08 - 2019.01The School of Food Engineering, Anhui University of Science and Technology，His lecturer、Associate Professor、Professor;

2019.01 -The School of Food, Jiangsu University of Science and Technology, professor

øTeaching situation

Driven food science and engineering、Food Quality and Safety and related undergraduate majors "Food Crafts"、"Grain and Oil Processing Technology"、"Storage and Transportation and Processing of Agricultural Products"、"Oil Craft"、"Food ingredients"、"Food Test Design and Statistics Analysis"、"Food Quality Control Management"、"Food Sensory Evaluation"、"Food Safety Management System"、"Grain Processing Technology"、"Food Enterprise Management Management"、"Food Technology Economics"、Theoretical teaching of courses such as "Food Commodity"、Experimental teaching and curriculum internship。Driven Master's Graduate Student "The topic of food quality and safety control"、"Food Processing Case Analysis" course teaching work。w88 sports bettingAmong them, "Food Crafts" is Anhui Provincial Excellent Course，Provincial levelMOOCDemonstration and promotion project.

øResearch results

Host Natural Science Research Project11, of which the Provincial Natural Science Foundation2item, provincial major special special1Item, Star Fire Plan1Item, Education Department Project2item. Authorized invention patent6item, practical new type6items, provincial results5item, transfer patent1item. Host teaching and research project10, won the school -level teaching achievement award3Item, Excellent Teaching Award2item, school multimedia courseware third prize1item. Published academic papers with the first author or communication author30余, of whichSCIIndex4Chapter,eiIncluding1Chapter,CSCDCore14.

1, Hosted Scientific Research Topics (Part)

（1) Anhui Natural Science Foundation:naClCoercion germination bitter collectionγ-Research on key genes in the process of amino p -orblotic acid (number1808085mc72), start and end time2018-2021Research.

（2) Major specialty of science and technology in Anhui Province: High production of endogenous enzyme activation methodγ-Amino -p -Dittonium rice products key technology integration and industrialization (number15czz03103), start and end time2015-2017, knotted.

（3) Anhui Province Natural Science Foundation: Salt and low oxygen coercion to cause buds to buck buckwheatγ-Research on the Rich Collection and Regulation Mechanism (Number1308085mc32), start and end time2013-2015, knotted.

（4) Anhui Provincial Department of Education Natural Science Research Project: richγ-Amino -Bentonic acid buckwheat tea beverage development (numberKJ2010B056), start and end time2010-2012, has been ended, excellent.

（5) Anhui Provincial Department of Education's Natural Science Research Project: Research on the Track Bart -Bart -Brain Series Health Food Processing Technology (Project Approval Number:2005kj318zc), start and end time2005-2007, the question has been completed.

（6National Star Fire Program Project: Sesame oil feet residual oil extraction process and factory production key technology research (S2013C300099), start and end time2013-2015, the question has been ended;

（7) Luzhou Science and Technology Plan Project: Xiaogang Black Bean Deep Processing Technology Integration and Demonstration, starting and ending time2014.1-2015.12, I have finished the question

（8) Bengbu Science and Technology Plan Project: Richγ-Antonic acid germination glutinous meal powder factorized production key technology research (Genkeee[2013] 9No.), start and end time2013.8-2015.7, I have finished the question

（9) Bengbu City Social Science Planning Project: Bengbu Agricultural Products Processing Industrial Cluster Layout and Development Model Research (Project Approval Number:BB17W002), start and end time2017.1-2017.12, knotted.

2, scientific research results

（1) National Invention Patent:A kind of germination glutinous nutrition rice noodles and their preparation technology（201110166784.1), ranked first;

（2) National invention patent: richγ-Antonic acid germination bitter lobwa medicine meal composite powder and their preparation technology，（201410225196.4), ranked first;

（3) National Invention Patent: Gexy glutinous brown rice, soybean composite nutrition powder and its production method (201410233051.9), ranked first;

（4National invention patent: a high concentration and high stability of one yuan peroxide disinfection agent and its preparation method (201410542587.9), ranked second;

（5) National Invention Patent: A richγ-Eggplant Sweet Pepper Sauce and Preparation Methods of aminoocyte (201410648204.6ranked third;

（6) National invention patent: a selenium -rich、Processing method of zinc non -fried potato crisp chips (201410648244.0), ranked fourth;

（7) Provincial achievements: Functional Nutritional Reinforcement Research on key technology for whole wheat powder，Certificate Number:14-345-03ranked third;

（8) Provincial achievements: Send bud bitter buckwheat under salt and low oxygen coercionγ-Research on the Rich Collection and Regulation Mechanism, Certificate Number:2018F021J000194, ranked first;

（9) Provincial achievements: High production of endogenous enzyme activation methodγ-Amino -p -p -aminoic acid hair buds of buds of brown rice key technology integration and industrialization，Certificate Number:2018F063Y000730, ranked first;

（10) Formulate local standards:DB34/T3124-2018，"Rice-Duck-Ziyunying”Technical procedures for production of green mode, participate

3, host teachingProject

（1) Anhui Provincial Provincial Quality Engineering Project: Provincial levelMOOCDemonstration Project-Food Crafts (Anhui Church Secrets [2016]189No.),2017-2018；

（2) Anhui Technical Teachers College Teaching and Research Project: Professional High School Food Major& lt;Professional and Technical Course& gt;Curriculum system and teaching materials teaching method (Teaching Word[2001] 64No.), start and end time2002-2003；

（3) Teaching and Research Project of Anhui University of Science and Technology: The role of the innovative education system in the reform of food science and engineering、Construction and Practice Study (Teaching Word[2005] 46No.), start and end time2005-2006；

（4) Anhui University of Science and Technology Teaching and Research Project: Construction of School -level Key Course "Food Safety and Quality Control"2011]22No.), start and end time2011-2012；

（5) Teaching and Research Project of Anhui University of Science and Technology:Composition of the application ability of food science and engineering students based on market demand、Training and practice(Teaching characters [2012]36No.), start and end time2012-2014；

（6) Teaching and Research Project of Anhui University of Science and Technology:Development of professional standards for food science and engineering（X2012117), start and end time2013-2014；

（7）Quality Engineering Project of Anhui University of Science and Technology:Application sharing class-Food Craft（xj201337), start and end time2014-2016；

（8) Professional service industrial capacity improvement project: food science and engineering，2013.07-2016.7；

（9）Quality Engineering Project of Anhui University of Science and Technology:Specialty Construction Point-Food Engineering Major（xj201406), start and end time2015-2017；

（10）Quality Engineering Project of Anhui University of Science and Technology:Teacher Teaching Development Property Trainer-Food professional teacher development ability training(ProjectApproval number:xj201448, starting and ending time2015-2017。

4, participate in natural science projects

（1) National Natural Science Foundation: germination soybeansγ-Research on the Rich Collection and Regulation of Amino (31071581), start and end time2011.1-2013.12(ranked second, mentor first);

（2) Anhui Provincial Key Research and Development Plan: Tongling White Ginger Refidary Processing Key Technology Integration and Industrialization (1704A07020089), start and end time2017-2019(ranking second);

（3) National Star Fire Program Project: Export -type black bean raw grains standardized production and deep processing key technologies and industrialization (2012 Ga710077), start and end time2012-2013(ranking second);

（4) National Star Fire Program Project: Microwave treatment control warehousing and procedure of grain moldy technology (2015ga710020), start and end time2015-2017(ranking second);

（5) Annual focus of the Department of Science and Technology of the Anhui Provincial Department of Science12070303033), start and end time2012-2013(ranking second);

（6) Anhui Provincial Department of Education's Natural Science Provincial Key Project: Development and Industrialization Development of Corn Three -color Noodles (KJ2008A042C), start and end time2008-2010(ranking second);

（7) Bengbu Science and Technology Plan Project: New Noodle Product Development (2007BK06), Time2007(ranking second);

（8) Anhui Provincial Department of Education Project: Evaluation of Nutritional Value and Products (KJ2013Z051), start and end time2013-2014(ranked fourth);

（9) Bengbu Science and Technology Plan Project: Research and Development of Selenium Reinforcement Flour and Products[2012] 48No.), Time2012-2013(ranked second).

5, teaching achievements and awards

（1) The role of the innovative education system in the reform of food science and engineering is、Construction and practice won the third prize of school -level teaching achievements (2010year, host)

（2) Food Engineering Professional Practice Teaching System Construction and Reform won the second prize of school -level teaching achievements (2010year, ranking fourth)

（3) Research on the Dual Legal Curriculum Model of Vocational Education won the third prize of school -level teaching achievements (2008year, ranking fifth)

（4）“Food Safety and Quality Control”Won the third prize of the school multimedia courseware competition (2010year, rank first)

6、Published main research papers (part，All are the first author or communication author)

[1] Guo yx, chen H, song y, GU ZX,Effects of soaking and AERATION TREATMENT on γ-AminobuTyric Acid Accumulation in Germinated Soybean (Glycine Max l.) [J], EUROPEAN FOOD Research and Technology ，2011,(5),787-795.（SCI);

[2] Guo yx , yang RQ, chen H, song y, GU ZX. Accumulation of γ-aminoBUTYRID in Germinated soybean (Glycine Max (L.) Merr.) Oxidase Activity Induced by Addictives During Hypoxia [J]. EUROPEAN FOOD Research and Technology. EUROPEAN FOOD Research and Technology 2012,234 (4): 679-687. （SCI）

[3] yang RQ, Guo YX, wang sf, et al. CA2+ And AminoGuanidine on γ-aminoRic Acid Accumulation in Germinating Soybean Under Hypoxia – Nacl Stress [J]. Journal of Food ND DRUG Analysis, 2015,(23): 287-292. （SCI, common first author)

[4] Guo yx, zhu yh, Chen CX, Et Al. Effects of Auration Treatment on γ-AMINOTYACID Accumulating in Germinated Tartary Buckwheat (Fagopyrum TataRicum). hemistry ,2016 (ID4576758，http://dx.doi.org/10.1155/2016/4576758). （SCI）

[5] Chen Chunxu, Wang Liqin,Guo Yuanxin et al..Salt coercion against germination brown rice richGaba The influence of the change in the protein group[j].Food Science,2018,39 (5): 87-92. （CSCD, Communication Author)(EI,Communication Author)

[6] Zhu Yunhui,Guo Yuanxin*, Du Chuanlai, etc.. Low oxygen combined with salt coercionCA2+Budburn buckwheatGabaEffects of the rich[j]. Journal of China Grain and Oil, 2017,32 (1): 17-22. （CSCD, Communication Author)

[7] Zhu Yunhui, Guo Yuanxin*. Budburn buckwheatGabaEnlightenment and changes in nitrogen -containing such as amino acids [j]. Food and fermentation industry, 2015, (2): 85-88. （CSCD, Communication Author)

[8]Chen Chunxu, Guo Yuanxin*.Changes in the physical and chemical characteristics of starch during the spa -lobwa buds[j]. Food Science, 2015,36 (13): 69-73. （CSCD,Communication Author)

[9]Zhu Yunhui, Guo Yuanxin*.Response face method Optimize salt coercion and buds buckwheatγ-Cultivation conditions for amino p -p -p -libinic acid[j]. Food Science, 2015,36 (19): 96-100. （CSCD, Communication Author)

[10] Zhu Yunhui, Yan Hui, Duan Yuanfeng, Guo Yuanxin*.Development of Sprout Bart -Brain Buckwheat Peanut Compound Nutrition Powder [j]. Food Industry Technology, 2015, 36 (23): 234-238. （CSCD, Communication Author)

[11]Zhu Yunhui,Guo Yuanxin*.Research Progress of the Development and Utilization of Buckwheat Resources in my country[j]. Food Industry Technology, 2014, 35 (24): 360-365. （CSCD, Communication Author)

[12]Zhu Yunhui,Guo Yuanxin*. A response face method Optimize germination and buckwheatγ-Cultivation conditions for amino p -p -p -libinic acid[j]. Journal of Northwest Agricultural Forestry University of Science and Technology (Natural Science Edition), 2016，44（11）: 141-148. （CSCD, Communication Author)

[13] Guo Yuanxin,Zhang Chengzi,Cheng Bing, etc.. During the solem of buckwheatGabaFull of flavonoids and changes in other physiological indicators[j]. Journal of Anhui University of Science and Technology, 2013,27(2),29-33.

[14] Chen Chunxu,Li Qi,Guo Yuanxin et al.. Research on Substitute Bud Badba -Badwater Transcript based on high -throughput sequencing[j]. Biotechnology Report, 2016, 32 (7): 1-6. （CSCD, Communication Author)

[15] Guo Yuanxin, Song Yu, Yang Runqiang, Chen Hui, Gu Zhenxin.During the germination process, soybean physiological indicators andGabaResearch on changes in material content and other material content[j]. Food and fermentation industry, 2011, 37(6)：55-59. （CSCD）

[16] Guo Yuanxin, Yang Runqiang, Gu Zhenxin, Han Yongbin. Using biological conversion technology to enrich soybean productsγ-The research progress of amino butthonic acid[j]. Food and fermentation industry,2011，37(11)：154-158. （CSCD）

[17] Guo Yuanxin, Yang Runqiang, Chen Hui, Song Yu. Gu Zhenxin. Salt coercion rich germination soybeansγ-Process optimization of aminobutyric acid[j].Food Science,2012,33（10）:1-5。（CSCD）

[18] Guo Yuanxin, Sun Peiran, Li Fengxia, Ye Hua. Research on the process of germination buckwheat green tea composite beverage[j]. Food Industry Technology，2012，33（8):271-273. （CSCD）

[19] Guo Yuanxin,Zhang Bingquan,Ye Hua,Shen Deyan. Based onqfdThe quality improvement of the quality of lob -buckwheat tea beverage[j].Food Science,2012,33（12）: 33-37.（CSCD）

[20] Guo Yuanxin,. Application of Value -based customer perception value pricing strategies in food companies[j]. Food Industry Technology,2008,(10),305-307. (CSCD)

7, guide college students to innovate entrepreneurs

1、2017Name of the third prize work of the Anhui University Student Food Design Innovation Competition:“Stomach Companion”Development of beverages

2、2018The third prize of the third prize of the Food Design Innovation Competition of the Anhui Provincial College Student Food Design Innovation Contest:

3、2018The second prize of the second prize of the Food Design Innovation Competition in Anhui University Student Food Design Innovation Contest:C"Stomach”Debut

4、2018National College Student Innovation and Entrepreneurship Training Program: Development of Red Damsa Yama Pharmaceutical Ginger Jaya