人物经历

1982年毕业于华南工学院后，至2001年在四川省食品发酵工业研究设计院从事科研开发工作，曾任总工程师等职。2001年华南理工大学获博士学位。2003年11月四川大学轻工技术与工程博士后流动站出站后，入职于四川大学。

社会兼职

中国微生物学会工业微生物专业委员会委员，四川省食品科学学会理事，国家注册咨询工程师（投资）等。

学术成果

近年先后主持或参与完成了国家自然科学基金、863等科研项目5项，主持完成了省部级科研项目项5项，工程设计与工程询项目10项。己发表论文80余篇，其中Sci收录20篇，申请发明专利9项，获授权2项，获授权实用新型专利2项。

获奖情况

先后获四川科技进步一等奖，二等奖各1项。

发表论文

1.Jin-Song Zhao,Jia Zheng,Rong-Qing Zhou*,Bi Shi, Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit, Journal of the Institute of Brewing 2013,118(4):356-360.

2.Xiaofei, Ding. Chongde Wu., Jun Huang., Hui Li.,Rongqiang Zhou*, Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses. Food research international 2014, 62:1047-1053.

3.Chongde Wu, Jun Huang,Rongqing Zhou*.Progress in engineering acid stress resistance of lactic acid bacteria Appl Microbiol Biotechnol mini-review 2014,98 1055－1063.

4.Rui-Ying Cui, Jia Zheng. Chong-De Wu,Rong-qing Zhou*. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy suace moromi Eur Food Res Technol 2014:239:321-331.

5Qiang Xia, Chongde Wu, Jun Huang,Rongqing Zhou*. Selection and application of potential whole- cell enzymes in the esterification of Huangshuui, a by-production formed during Chinese liquor –making.Institute of Brewing &Distilling, 2014: 120 45-51.

6.Qiang Xia, Huawei Yuan, Chongde Wu, Jia Zheng Suyi, Zhang , Caihong Shen, Bin Yi andRongqing Zhou*. An improved and validated samples cleanup method for analysis of ethyl carbamate in Chinese liquor. Journal of Food Science 2014: 9: 1854-1860.

7.Liqiang Zhang , Chongde Wu, Xiaofei Ding, Jia Zheng,Rongqing Zhou*.Characterisation of microbial community in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.World J Microbiol Biotechnol, 2014: 30:3055-3063.

8.Jia Zheng Chongde Wu, JunhuangRongqing Zhou*, Xue pin Liao Spatial distribution of bacterial communities and related biochemical properties in Luzhou-flavor liquor-fermented grains IF 1.791 Journal of food science 2014, 12:

9. Xiao fei Ding, Chong de, WU, Li qiang, Zhang, Jia Zheng.,Rongqing, ZhouCharacterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou –flavor liquor by nested PCR-DGGE. World J Microbiol Biotechnol, 2014: 30:605-612

10.Jia Zheng, Ru liang, Jun Huang, Rui Ping, Zhou, Zhe –Jun Chen, Chong de Wu ,Rongqing Zhou*, Xue pin Liao Volatile compounds of raw spirits from different distilling of Luzhou-flavor spirit .Food science and technology research, 2014,20: 283-293.