Xiong Tao, Professor (Level II), M.D., Ph.D. Supervisor, Nanchang University, Executive Deputy Director of the State Key Laboratory of Food Science and Resources of Nanchang University, Leader of the Food Fermentation Engineering Discipline in the Food Science Special Zone, and Director of the First-Level Discipline Doctoral Program of Bioengineering. He also holds the positions of Vice Chairman of the Jiangxi Provincial Committee of China Democratic League and Standing Committee Member of the Jiangxi Provincial Committee of the Chinese People's Political Consultative Conference. He is a Member of the New Century Talents Project, a National Young and Middle-Aged Expert with Outstanding Contributions, a Recipient of the Special Government Allowance of the State Council, and was awarded the Medal for Celebrating the 70th Anniversary of the Founding of the People's Republic of China. In recent years, he has presided over more than 50 scientific research projects, including the National High-Tech Research and Development Program of China (863 Program). He has secured 32 invention patents, among which 2 are international patents. He has published 196 academic papers in core journals at home and abroad, with 98 indexed by SCI, and has authored 1 monograph and textbook. His main research fields cover probiotics and high-value utilization of bulk fruits and vegetables.

• 1988.09-1992.07 Bachelor of Engineering-Tianjin University of Science & Technology Undergraduate
• 2009.09-2012.06 Ph.D.-Nanchang University Postgraduate

• [1] - 1992.09-2025.07 Nanchang University Assistant Experimentalist, Experimentalist, Associate Professor, Professor
• [2] - 2007.04-2008.04 University of Toronto, Canada Visiting Scholar
• [3] - 2015.09-2020.12 College of Food Science and Technology, Nanchang University Vice Dean
• [4] - 2022.06-Present National Key Laboratory of Food Science and Resources Exploration, Nanchang University Executive Deputy Director

• [1]High-Throughput Screening and Functional Verification of Immunomodulatory Functional Probiotics
• [2]Jiangxi Vegetable Industry Technology System (Position Expert): (No. JXARS-04), 2025.01–2027.12, Funding: ¥900,000.
• [3]Jiangxi Provincial Key R&D Program (Key Project): "Research and Application of Key Technologies for Hypoglycemic Probiotic-Fermented Fruits and Vegetables" (No. 20243BCC31004), 2024.09–2027.08, Funding: ¥2,400,000.
• [4]National Key R&D Program of China (Sub-project): "Fermentation Process Regulation and Efficient Expression of Cell-Synthesized Functional Lipids" (No. 2023YFF1103501-3), 2023.12–2027.12, Funding: ¥975,400.
• [5]National Natural Science Foundation of China (General Program): "Succession of Active Microorganisms and Metabolic Formation Mechanism of Characteristic Aroma during the Fermentation of Traditional Chinese Old Vat Pickled Mustard Tuber" (No. 32372303), 2024.01–2027.12, Funding: ¥500,000.