Name: Yueming Hu

Gender: Male

Date of Birth: January 1990

Highest Academic Degree: Doctor

Professional Title: Associate Researcher

Advisor Qualification: Doctoral Supervisor

Affiliation: State Key Laboratory of Food Science and Resource Exploitation, Nanchang University

Department: Food Science and Resource Exploitation National Key Laboratory

Office Address: Rooms 113 & 524, State Key Laboratory of Food Science and Resource Exploitation, North Campus of Qingshan Lake, Nanchang University

Discipline Directions: Food Science and Engineering; Food Nutrition and Safety

Research Directions:

Glycosylation reaction of proteins under different processing treatments, its impact on the nutritional quality of the system, and the underlying molecular mechanisms;

Processing and high-value utilization of aquatic products;

Functional proteins/peptides;

Extraction and utilization of active ingredients from food resources.

Contact Information:

E-mail: huyueming@qy.ncu.edu.cn; mingyuehu321@126.com

Mobile Phone: +86 18201550596

Office Tel: +86 0791-88304447

Key Academic & Social Roles:

Academic and Technical Leader of Key Disciplines under "Ganpo Juncai" Program

Jiangxi Provincial Agricultural Science and Technology Commissioner

Excellent Innovation and Entrepreneurship Tutor of Jiangxi Province

Contracted Member of "Hundred Doctors for Hundred Enterprises" Program (Jian City)

Young Post Expert of Nanchang University

Ganjiang Young Scholar of Nanchang University

Deputy Director of Nanchang University-Jinggangshan Transformation Center for New Quality Productivity of Green Food

• 2014.09-2018.06 Educational Experience PhD student
• 2011.09-2014.06 Educational Experience graduate student
• 2007.09-2011.06 Educational Experience undergraduate

• [1] 2023.02- Work Experience Jiangxi Normal University
• [2] 2023.12- Work Experience State Key Laboratory of Food Science and Resource Exploitation, Nanchang University
• [3] 2018.07-2023.12 Work Experience State Key Laboratory of Food Science and Resource Exploitation, Nanchang University

• [1]Key Technology Research and Industrialization Demonstration of Quality Improvement, Efficiency Enhancement and Loss Reduction in Freshwater Fish Processing
• [2]R&D and Demonstration of Key Technologies for Intelligent Green Manufacturing of Traditional Sauce-Marinated Duck Products
• [3]Digital Flavor Analysis of Grass Carp and Asparagus Products
• [4]Development of Environmentally Friendly Nano-Modified Materials
• [5]Protein Structure Characterization Implementation