Guiming Fu, Ph.D., is the Professor and Ph.D. Supervisor at Nanchang University, and  serves as the academic leader (Food Fermentation Direction) at the State Key Laboratory of Food Science and Resources. He is the member of the Jiangxi Provincial Teaching Guidance Committee (Bioscience & Engineering Majors), and the vicepresident of the Jiangxi Food Safety & Quality Association., and the Registered Dietitian of the Chinese Nutrition Society. the expert for national Food Production License (SC) and Health Food Production License

Research areasTechnology of Food Fermentation and Brewing , Food microbiology, and manufactur&Utilization of Food-processing By-product, Food flavor chemistry & sensory evaluation.

• 2003.09-2007.06 Ph.D., Food Science, Nanchang University, China
• 1998.09-2001.06 M.Sc., Food Science, Nanchang University, China
• 1990.09-1994.06 Bachelor's Degree, Grain Engineering, Nanchang University, China

• [1] 2010.12-Present Professor Nanchang University
• [2] 2019.07-2025.07 Executive Deputy Dean, International Institute for Food Innovation, Nanchang University
• [3] 2017.06-2023.03 Head of Department of Food Fermentation & Bioengineering, College of Food Science and Technology, Nanchang University
• [4] 2016.04-2024.03 Chair of Professors’Committee, College of Food Science and Technology, Nanchang University
• [5] 2009.12-2010.12 Postdoctoral Researcher The Ohio State University

• [1]National Natural Science Foundation of China — ROS-mediated metabolic compensation against combined lactic acid–ethanol stress and its regulation of ester metabolism in Wickerhamomyces anomalus
• [2]National Natural Science Foundation of China — ROS-activated MAPK signaling mediated metabolic response mechanism of Saccharomyces cerevisiae under lactic acid stress
• [3]National Natural Science Foundation of China — Multi-omics mechanism of ethanol-induced ester metabolism of Wickerhamomyces anomalus during Te-flavor Baijiu brewing
• [4]National Natural Science Foundation of China — Effect of N-glycosylation on folding structure and thermodynamic stability of tannase
• [5]National Natural Science Foundation of China — Structural conformation changes and mechanism of glyphosate-degrading rate-limiting enzyme under high-salt stress