姓名：吳振強(qiáng)/ Zhenqiang Wu

學(xué)位：博士/Ph.D.  

職稱：教授，博士生導(dǎo)師、碩士生導(dǎo)師/Professor, Ph.D. / Master Supervisor

研究方向：發(fā)酵工程、生物工程、生物化工、微生物學(xué)、食品生物技術(shù)、環(huán)境生物技術(shù)，基于天然產(chǎn)物生物轉(zhuǎn)化的大健康產(chǎn)業(yè)領(lǐng)域理論與應(yīng)用

Email：btzhqwu@scut.edu.cn
辦公地址：B6-314

電話號碼：020-39380663

招生專業(yè)：

博士生：發(fā)酵工程、生物化工、微生物學(xué)

碩士生：發(fā)酵工程、生物化工、微生物學(xué)

專業(yè)學(xué)位碩士：生物工程、藥學(xué)

Biography

Prof. Wu got his B.Sc., M.Sc., Ph.D. degree in 1984, 1987 and 1997 from South China University of Technology (SCUT), respectively. He stared to work in SCUT since his graduation in 1987. During 1997 to 1998, he was invited to do collaboration research in the Hong Kong Polytechnic University and the Hong Kong institute of Biotechnology Ltd.. In 2007, he took the training courses in Dresden University of Technology, Germany. His research interests are in 1) the techniques and theories of modern solid-state fermentation, high-efficiency submerged fermentation, high cell density fermentation and extractive fermentation; 2) strain breeding for high productivity and prebiotics; 3) R&D of fermented health products from raw materials of natural plants and fruits and vegetables and traditional Chinese medicine (such as tea for lowing blood sugar or fat control, Chinese liquors with low intoxicating degree), natural edible pigment (such as astaxanthin, Monascus pigment, lycopene), enzymes for organic feed; 4) technologies and equipment for biological reaction and separation; 5) treatment technologies of recycling for the organic waste water and solid residues. He has presided over 40 research projects including the Natural Science Foundation of China, the Science and Technology Project of Guangdong Province, Major Project on Synergy Innovation in Enterprise-University-Institute of Guangzhou and Project from the enterprises. Prof. Wu has applied 21 Chinese patents with 7 innovation patents and 7 utility invention patents issued, and published 1 book and 1 textbook, as well as more than 150 research journal papers in which 70 were indexed by the ISI. He has supervised more than 60 graduated Master and Ph.D. students.

教育與工作經(jīng)歷
教育經(jīng)歷：

1984年獲華南理工大學(xué)學(xué)士
1987年獲華南理工大學(xué)碩士
1997年獲華南理工大學(xué)發(fā)酵工程專業(yè)博士
工作經(jīng)歷：

    1987年畢業(yè)留校于華南理工大學(xué)工作至今。多年來一直從事生物工程、發(fā)酵工程、生物化工、食品工程與環(huán)境工程等相關(guān)科研、教學(xué)及技術(shù)開發(fā)等工作。期間于1997-1998年先后應(yīng)邀赴香港理工大學(xué)和香港生物科技研究院進(jìn)行合作研究，2007年赴德國德累斯頓大學(xué)進(jìn)行學(xué)習(xí)培訓(xùn)。

教學(xué)與科研情況

教學(xué)：

    主講了研究生課程和本科生生物工程類專業(yè)課程8門，已培養(yǎng)博、碩士研究生60多名。

科研：

科研興趣

專注于現(xiàn)代固態(tài)發(fā)酵、高效液態(tài)發(fā)酵、高密度發(fā)酵、萃取發(fā)酵等新型發(fā)酵技術(shù)與理論、高產(chǎn)菌與益生菌選育、環(huán)境生物技術(shù)、新型生物反應(yīng)與分離裝備技術(shù)研究；重點(diǎn)研發(fā)天然產(chǎn)物與中藥發(fā)酵制品、大健康產(chǎn)業(yè)產(chǎn)品（降血糖茶及食品原料、降血脂茶及食品原料、低醉度健康酒）、天然食用色素（蝦青素、紅曲色素、番茄紅素）、飼用酶與有機(jī)飼料、生物農(nóng)藥與生物防腐劑、有機(jī)廢水與廢渣資源化處理與有機(jī)肥料、植物細(xì)胞與藻類細(xì)胞定向培養(yǎng)技術(shù)等。

科研項(xiàng)目

主持了國家自然基金、國家水專項(xiàng)子課題、省部產(chǎn)學(xué)研結(jié)合項(xiàng)目、廣州市科技支撐項(xiàng)目、企事業(yè)橫向項(xiàng)目等項(xiàng)目40多項(xiàng)，參與國家973項(xiàng)目、香港創(chuàng)新科技署創(chuàng)新及科技支援計(jì)劃、廣東省攻關(guān)項(xiàng)目、廣東省高新技術(shù)產(chǎn)業(yè)化項(xiàng)目、粵港招標(biāo)項(xiàng)目及其它項(xiàng)目30多項(xiàng)。

廣東省科技創(chuàng)新戰(zhàn)略專項(xiàng)-高水平院校聯(lián)合研發(fā)機(jī)構(gòu)建設(shè)，江門市泛亞生物工程與健康產(chǎn)品創(chuàng)制平臺，項(xiàng)目文號：江科[2018]352號，2019-2021

廣東省省級科技計(jì)劃項(xiàng)目-公益研究與能力建設(shè)專項(xiàng)，富黃酮苷元的番石榴葉原料及其降糖食品制造關(guān)鍵技術(shù)，2017B020207003，2017-2020

廣州市科技計(jì)劃項(xiàng)目-產(chǎn)學(xué)研協(xié)同創(chuàng)新重大專項(xiàng)，益生菌資源庫建設(shè)及產(chǎn)業(yè)化關(guān)鍵技術(shù)研究和應(yīng)用示范，201604046011，2016-2019

廣東省科技計(jì)劃項(xiàng)目-公益研究與能力建設(shè)專項(xiàng)，微生物轉(zhuǎn)化番石榴葉提升降血糖作用關(guān)鍵技術(shù)，2016A020210011，2016-2018

廣州市產(chǎn)學(xué)研協(xié)同創(chuàng)新重大專項(xiàng)，強(qiáng)效免疫抑制劑-他克莫司原料藥的研制，201508010012，2015-2017

國家自然科學(xué)基金項(xiàng)目，紅曲霉高密度萃取發(fā)酵色素代謝與分泌行為研究, 31271925，2013-2016

廣東省部產(chǎn)學(xué)研專項(xiàng)，紅曲霉一步法高密度發(fā)酵生產(chǎn)紅曲黃色素關(guān)鍵技術(shù)研發(fā)及產(chǎn)業(yè)化，2013B090600015，2014-2016

廣州市科技計(jì)劃專項(xiàng)，紅曲霉高密度發(fā)酵產(chǎn)紅曲黃色素及其安全性評價(jià)研究，2014J4100192，2014-2015

環(huán)境保護(hù)部、住房與城鄉(xiāng)建設(shè)部專項(xiàng),東江流域油漆油墨水污染防治技術(shù)評估與示范, 2009-2012

廣東省部產(chǎn)學(xué)研專項(xiàng)，聚賴氨酸發(fā)酵工藝與復(fù)合生物防腐劑產(chǎn)業(yè)優(yōu)化應(yīng)用研究, 2009-2011

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，紅曲黃色素液態(tài)發(fā)酵專利實(shí)施產(chǎn)品開發(fā)，2019-2021

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，枸杞多糖功能成分挖掘與開發(fā)，2019-2020

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，紅曲黃色素固態(tài)發(fā)酵專利實(shí)施產(chǎn)品開發(fā)，2018-2020

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，抗氧化健康白酒及泡酒浸肉工藝開發(fā)，2018-2019

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，黔產(chǎn)樹莓功能活性成分生物轉(zhuǎn)化與產(chǎn)品開發(fā)，2017-2019

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，以酒餅和低醉元素控制的健康米酒工藝開發(fā)，2017-2018

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，乙酰螺旋霉素片在比格犬中的生物等效性研究，2016-2018

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，泡酒肥肉高效浸制工藝優(yōu)化及成熟指標(biāo)制定，2016-2017

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，通氣攪拌調(diào)控白酒液態(tài)發(fā)酵菌群及其酸酯代謝，2016-2017

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，紅曲米酒發(fā)酵產(chǎn)品研制， 2016-2017

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，酒餅葉功能成分分析及在白酒發(fā)酵與勾兌調(diào)中應(yīng)用開發(fā)，2015-2016

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，白酒醉度評價(jià)標(biāo)準(zhǔn)體系的驗(yàn)證與應(yīng)用開發(fā)，2015-2016

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，大型米酒液態(tài)發(fā)酵罐研發(fā)中試，2014-2015

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，酒廠曲房自動(dòng)化控制技術(shù)開發(fā)，2013-2014

企事業(yè)單位委托技術(shù)開發(fā)項(xiàng)目，12000m3/D核苷酸基地廢水站擴(kuò)建工程技術(shù)方案優(yōu)化與施工設(shè)計(jì),2011-2013

代表性成果：

申報(bào)國家專利21件，其中已授權(quán)發(fā)明專利7件和實(shí)用新型專利7件；取得廣東省教學(xué)成果一等獎(jiǎng)1項(xiàng)、市級科技進(jìn)步獎(jiǎng)1項(xiàng)；發(fā)表學(xué)術(shù)論文150多篇，其中SCI論文70多篇；主編專著1部，參編高等學(xué)校專業(yè)教材1部；

論文：

Hailing Tan, Ziyi Xing, Gong Chen, Xiaofei Tian* and Zhenqiang Wu*. Evaluating Antitumor and Antioxidant Activities of Yellow Monascus Pigments from Monascus ruber Fermentation. Molecules (2018) 23:3242.

LuoYou, PengBin, LiuYan, WuYanan, Wu Zhenqiang*. Ultrasound extraction of polysaccharides from guava leaves and their antioxidant and antiglycation activity. Process Biochemistry (2018) 73: 228-234.

Qi Bei, Gong Chen, Yan Liu, Yuan Zhang, Zhenqiang Wu*. Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation. Journal of Functional Foods (2018) 47: 512-520. （Q2 Top）

Xiaofei Tian*, Rui Tang*, Gong Chen, Fan Zhang, Zhenqiang Wu**. Separation of Monascus pigments from extractive fermentation broth with a high concentration of triton X-100. Separation Science and Technology (2018) 53(16): 2601-2611.

Yin Qin, Lu Wang, Yufeng Liu, Qunying Zhang, Yongxia Li, Zhenqiang Wu*. Release of phenolics compounds from Rubus idaeus L. dried fruits and seeds during simulated in vitro digestion and their bio-activities. Journal of Functional Foods (2018) 46: 57–65.（Q2 Top）

Lu Wang, You Luo, Yanan Wu, Fenggeng Xia, Zhenqiang Wu*. Quickly verifying the antioxidant contribution of the individual composition in natural antioxidants by HPLC-free radical scavenging detection. LWT - Food Science and Technology (2018) 96: 461–468.

Jia Xie, Xiao-Fei Tian, Song-Gui He, Yun-Lu Wei, Bin Peng and Zhen-Qiang Wu*. Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters. Molecules (2018) 23: 1239.

Lu Wang, You Luo, Yanan Wu, Yan Liu, Zhenqiang Wu*. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea. Food Chemistry (2018) 264:189–198.（Q2 Top）

Lu Wang, You Luo, Yanan Wu, Zhenqiang Wu*. Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. Journal of Functional Foods (2018) 41:183–190. （Q2 Top）

Tao Huang, Hailing Tan, Fangjv Lu, Gong Chen, Zhenqiang Wu*. Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910. Microbial Cell Factories (2017) 16:208.   （Q1 Top）

Gong Chen, Meihua Wang, Xiaofei Tian, Zhenqiang Wu*. Analyses of Monascus pigment secretion and cellular morphology in nonionic surfactant micelle aqueous solution. Microbial Biotechnology (2018) 11(2): 409-419.

Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu*. Variations in Monascus pigment characteristics and biosynthetic gene expression using resting cell culture systems combinewith extractive fermentation. Applied Microbiology and Biotechnology (2018) 102(1): 117-126, （Q2 Top）

Gong Chen, Qi Bei, Tao Huang, Zhenqiang Wu *. Tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592. Microbial Cell Factories (2017) 16:172. （Q1 Top）

Qi Bei, Gong Chen, Fangju Lu, Sheng Wu, Zhenqiang Wu*. Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka. Food Chemistry (2018) 245: 297-304.（Q2 Top）

Lu Wang, Yanan Wu, Qi Bei, Kan Shi, Zhenqiang Wu*. Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities. Journal of Separation Science (2017) 40(19): 3817-3829.

Lu Wang, Yanan Wu, Yan Liu, Zhenqiang Wu *. Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves. Molecules (2017) 22(10): 1648.

Lu Wang, Yanan Wu, Tao Huang, Kan Shi, Zhenqiang Wu*. Chemical compositions, antioxidant and antimicrobial activities of essential oil of Psidium guajava L. leaves from different geographic regions in China. Chemistry & Biodiversity (2017) 14(9): e1700114.

Tao Huang, Hailing Tan, Gong Chen, Lu Wang, Zhenqiang Wu*. Rising temperature stimulates the biosynthesis of water-soluble fuorescent yellow pigments and gene expression in Monascus ruber CGMCC10910. AMB Express (2017) 7:134.

Lu Wang, Jia Xie, Tao Huang, Yi Ma, Zhenqiang Wu*. Characterization of silver nanoparticles biosynthesized using crude polysaccharides of Psidium guajava L. leaf and their bioactivities. Materials Letters (2017) 208: 126–129.

Kan Shi, Rui Tang, Tao Huang, Lu Wang, Zhenqiang Wu*. Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592. BMC Biotechnology (2017) 17:46.

Gong Chen, Tao Huang, Qi Bei, Xiaofei Tian, Zhenqiang Wu*. Correlation of pigment production with mycelium morphology in extractive fermentation of Monascus anka GIM 3.592. Process Biochemistry (2017) 58: 42–50.

Tao Huang, Meihua Wang, Kan Shi, Gong Chen, Xiaofei Tian, Zhenqiang Wu*. Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber. AMB Express (2017) 7: 79.

Gong Chen, Rui Tang, Xiaofei Tian, Peng Qin, Zhenqiang Wu*. Change of Monascus Pigment Metabolism and Secretion in Different Extractive Fermentation Process. Bioprocess and Biosystems Engineering (2017) 40: 857–866.

Qi Bei, Yan Liu, Lu Wang, Gong Chen, Zhenqiang Wu*. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods. (2017) 32: 185–194. （Q1 Top）

Lu Wang, Qi Bei, Yanan Wu, Wenzhen Liao, Zhenqiang Wu*. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. Journal of Functional Foods (2017) 32: 149–159. （Q1 Top）

Gong Chen, Qi Bei, Kan Shi, Xiaofei Tian, Zhenqiang Wu*. Saturation effect and transmembrane conversion of Monascus pigment in nonionic surfactant aqueous solution. AMB Express (2017) 7: 24.

Meihua Wang, Tao Huang, Gong Chen, Zhenqiang Wu*. Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910. Applied Microbiology and Biotechnology (2017) 101: 3121–3130. （Q2 Top）

Zhiqiang Wu, Xiaofei Tian, Songgui He, Lei Quan, Yunlu Wei, Zhenqiang Wu*. Evaluation of intoxicating effects of liquor products on drunken mice. MedChemComm (2017) 8: 122–129. （Cover Story）

Lu Wang, Wenhao Wei, Xiaofei Tian, Kan Shi, Zhenqiang Wu*. Improving bioactivities of polyphenol extracts from Psidium guajava L. leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM 2.139. Industrial Crops and Products (2016) 94: 206–215. （Q1 Top）

Ben Chen, Xiaofei Tian, Lian Yu, Zhengqiang Wu*. Removal of pigments from molasses wastewater by combining micro electrolysis with biological treatment method. Bioprocess and Biosystems Engineering (2016) 39: 1867–1875.

Kan Shi, Gong Chen, Marco Pistolozzi, Fenggeng Xia, Zhenqiang Wu*. Improved analysis of Monascus pigments based on their pH-sensitive Uv-Vis absorption and reactivity properties. Food Additives and Contaminants (Part A) (2016) 33(9): 1396-1401.

Lu Wang, Xiaofei Tian, Wenhao Wei, Gong Chen, Zhenqiang Wu*. Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods. Journal of Separation Science (2016) 39: 3906–3916.

Gong Chen, Kan Shi, Song Da, Lei Quan, Zhenqiang Wu*. The Pigment Characteristics and Productivity Shifting in High Cell Density Culture of Monascus anka Mycelia, BMC Biotechnology (2015) 15:72.

Bo Wang, Xuehong Zhang, Zhenqiang Wu*, Zhilong Wang*. Investigation of relationship between lipid and Monascus pigment accumulation by extractive fermentation. Journal of Biotechnology (2015) 212:167–173.

Kan Shi, Da Song, Gong Chen, Marco Pistolozzi, Zhenqiang Wu*, Lei Quan. Controlling Composition and Color Characteristics of Monascus pigments by pH and Nitrogen Sources in Submerged Fermentation. Journal of Bioscience and Bioengineering (2015) 120(2):145-154

Xu Xiong, Xuehong Zhang, Zhenqiang Wu*, Zhilong Wang*. Optimal Selection of Agricultural Products to Inhibit Citrinin Production during Submerged Culture of Monascus anka. Biotechnology and Bioprocess Engineering (2014) 19:1005-1013.

Lu Peng, Xiao He, Peng Zhang, Jing Zhang, Yuanyuan Li, Junzhe Zhang, Yuhui Ma, Yayun Ding, Zhenqiang Wu*, Zhifang Chai and Zhiyong Zhang*. Comparative Pulmonary Toxicity of Two Ceria Nanoparticles with the Same Primary Size. International Journal of Molecular Sciences (2014) 15(4): 6072-6085.

Long Huang, Ben Chen, Marco Pistolozzi, Zhenqiang Wu*, Jufang Wang. Inoculation and alkali coeffect in volatile fatty acids production and microbial community shift in the anaerobic fermentation of waste activated sludge. Bioresource Technology (2014) 153:87-94.（Q1 Top）

Zhiqiang Hu, Xuehong Zhang, Zhenqiang Wu*, Hanshi Qi, Zhilong Wang. Perstraction of intracellular pigments by submerged cultivation of Monascus in nonionic surfactant micelle aqueous solution. Applied Microbiology and Biotechnology (2012) 94:81–89.

Yao Mingjing, Wang Zhilong, Wu Zhenqiang*. Evaluating kinetics of enzymatic saccharification of lignocellulose by fractal kinetic analysis. Biotechnology & Bioprocess Engineering (2011) 16(6):1240-1247.

Yashu Kuang, Xiao He, Zhiyong Zhang, Yuanyuan Li, Haifeng Zhang, Yuhui Ma, Zhenqiang Wu*, and Zhifang Chai. Comparison Study on the Antibacterial Activity of Nano- or Bulk- Cerium Oxide. Journal of Nanoscience and Nanotechnology (2011) 11(5):4103-8.

Kai Lu, Zhiyong Zhang, Xiao He, Yuhui Ma, Kebin Zhou, Haifeng Zhang, Wei Bai, Yayun Ding, Zhenqiang Wu*, Yuliang Zhao, and Zhifang Chai. Bioavailability and Distribution and of Ceria Nanoparticles in Simulated Aquatic Ecosystems, Quantification with a Radiotracer Technique. Journal of Nanoscience and Nanotechnology (2010) 10(12):8658-8662(5)

Tao Pan, Zhilong Wang, Jian-He Xu, Zhenqiang Wu*, Hanshi Qi. Extractive fermentation in cloud point system for lipase production by Serratia marcescens ECU1010. Applied Microbiology and Biotechnology (2010) 85(6):1789-1796.

專利：

發(fā)明專利：一種番石榴果葉提取物的環(huán)狀糊精包合物的制備方法及應(yīng)用，申請?zhí)枺?01811012587.2

發(fā)明專利：一種富游離多酚燕麥及其制備方法與應(yīng)用，申請?zhí)枺?01711352087.9

發(fā)明專利：一種抗氧化番石榴葉營養(yǎng)餐條及其制備方法,申請?zhí)枺?01710514383.8

發(fā)明專利：從菌絲體中分離純化中分離純化他克莫司的方法及應(yīng)用,申請?zhí)枺?01710281185.1

實(shí)用新型專利：從發(fā)酵菌絲體中提取高純度他克莫司的裝置，專利號：201721400638.

發(fā)明專利：一種富含可溶性多酚以及黃酮苷元的番石榴葉及制備方法與應(yīng)用,申請?zhí)枺?01710383696.4

發(fā)明專利：利用大孔吸附樹脂分離水溶性紅曲色素的方法及其應(yīng)用,申請?zhí)枺?01610943653.2

發(fā)明專利：一種富降糖苷元的紅曲番石榴葉茶及制備方法與應(yīng)用,申請?zhí)枺?01510925108.6

發(fā)明專利：通過高碳源發(fā)酵獲得胞外水溶性紅曲黃色素的方法及應(yīng)用，專利號：201510450416.8

發(fā)明專利：一種高產(chǎn)胞外黃色素的紅曲霉菌株及其選育方法與應(yīng)用，專利號：201510449543.6

發(fā)明專利：一種去淀粉高抗氧化紅曲燕麥及其制備方法與應(yīng)用，專利號：201510317907.5

發(fā)明專利：一種檢測蒸餾酒醉度的方法及應(yīng)用，專利號：201510058545.2,

發(fā)明專利：一種紅曲霉及其固態(tài)發(fā)酵產(chǎn)色素方法與應(yīng)用.專利號201010226863.2

發(fā)明專利：一種利用啤酒麥糟制備蝦青素飼料添加劑的方法，專利號200910062635.3

發(fā)明專利：紅曲霉突變株及其發(fā)酵得到黃色素的方法.專利號200710032525.3

實(shí)用新型專利：一種藻類細(xì)胞培養(yǎng)反應(yīng)器.專利號201020630297.7

社會(huì)任職：

華南理工大學(xué)生物科學(xué)與工程學(xué)院副院長
廣東省經(jīng)濟(jì)科技發(fā)展研究會(huì)副會(huì)長,科技專業(yè)委員會(huì)主任

曾任（華南理工大學(xué)）廣州數(shù)園網(wǎng)絡(luò)有限公司董事長

曾任華南理工大學(xué)資產(chǎn)與實(shí)驗(yàn)室管理處處長、實(shí)驗(yàn)室與設(shè)備管理處處長

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