Talent Titles: Shennong Young Talent of the Ministry of Agriculture and Rural Affairs, Jiangsu Province "333" Three-level Talent, Key Teacher of Jiangsu Province Blue Project, Jiangsu Province PhD Talent Gathering Program, Outstanding Scientific and Technological Commissioner of Jiangsu Province
Education and Work Experience:
June 2023 - Present: Academic Dean, School of Food Science and Engineering, Tianjin University of Science and Technology
January 2021 - December 2023: Director, Zunyi Research Institute, Jiangnan University
2018.06–Present: Jiangnan University, School of Biotechnology, Professor;
2009.06–2018.06: Jiangnan University, School of Biotechnology, Associate Professor;
(Among them, 2012.05–2017.11 Assistant to the Dean, 2017.12–2018.12 Assistant Director of the President's Office)
2013.08–2015.02: Harvard University, Department of Chemistry and Chemical Biology, Postdoctoral Fellow;
2003.09–2009.07: South China University of Technology, School of Biological Science and Engineering, Major in Fermentation Engineering, Ph.D. in Engineering;
1998.09–2002.07: South China University of Technology, School of Food and Biological Engineering, Major in Bioengineering, Bachelor of Engineering.
Social Positions:
Deputy Director of the Expert Committee of the Brewing Branch of the Chinese Society for Microbiology
Standing Committee Member of the Biochemical Process Modeling and Control Professional Committee of the Chinese Society for Microbiology
Chief Expert of the Fermented Food Expert Consulting Team of the China Association for Science and Technology
Standing Committee Member of the Agricultural Product Processing and Storage Branch of the Chinese Society of Agricultural Sciences
Director of the National International Cooperation Base for Health Biotechnology
Executive Deputy Director of the Tianjin “Future Food Precision Manufacturing” Academician Expert Collaborative Innovation Center
Member of the Technical Committee of the China Fermentation Industry Association
Research Disciplines and Fields:
1. Food Science
2. Food Safety
Main Research Directions:
1. Future Fermented Foods
Based on evolutionary analysis, using synthetic biology and computational biology methods to identify, analyze interactions, and reconstruct core microorganisms in traditional fermented foods, aiming to address issues such as food safety and flavor enhancement in industrial practice.
2. Synthetic Biological Manufacturing of Active Macromolecules
For health-related active macromolecules such as lipopeptides, hydrolytic enzymes, and Monacolin K, use computational biology and synthetic biology methods to solve problems in synthesis, expression, and modification, and apply them in the field of life and health.
Research Projects:
In the past five years, it has undertaken 5 national projects such as the National Key R&D Program and Projects, the National Natural Science Foundation of China, the Strategic Consulting Project of the Chinese Academy of Engineering, and the Jiangsu Industry-University-Research Joint Fund, and 6 projects at or above the provincial and ministerial levels.
Among them, the representative scientific research projects are as follows:
1. Research on Key Technologies for Green Biomanufacturing of Functional Vitamins (National Key R&D Program-2023YFF1103700), Principal Investigator, 2023-2027.
2. Molecular Mechanism of Biogenic Amine Metabolism in Rice Wine Based on Evolutionary Analysis of Synthetic Microbial Ecosystem (National Natural Science Foundation-31972064), Principal Investigator, 2020-2023.
3. Mining and Modification of High-performance Biological Textile Enzyme Genes (National Key Research and Development Program-2021YFC2104001), Principal Investigator, 2021-2025.
4. Technical status, development trend and problems of fermented food industry (Chinese Academy of Engineering-2019-XY-29-01), Chair, 2019-2020.
5. Demonstration Research on the Application of Dynamic Regulation of Endogenous Hazards in Characteristic Rice Wine (National Key R&D Program-2018YFC1604106), Principal Investigator, 2018-2021.
Scientific Research Achievements and Awards:
In the past five years, it has won a total of 8 awards, including the second prize of the Ministry of Education's Science and Technology Progress Award, the first and third prizes of the Light Industry Federation, and the first and second prizes of Jiangsu Province's Teaching Achievements. Among them, the representative achievements and awards are as follows:
1. Xia Xiaole, Xie Guangfa, Xu Ganrong, et al., Key Technologies and Industrialization of Green and Safe Processes for Intelligent Brewing, Special Prize for Science and Technology Progress of China Chamber of Commerce, 2022
2. Zhou Jingwen, Xia Xiaole, Chen Jian, et al., Key Technologies and Industrialization of Efficient and Safe Production of Traditional Brewed Food, Second Prize of Science and Technology Progress Award of the Ministry of Education, 2021
3. Xia Xiaole, Zheng Zhiyong, Zhan Xiaobei, Zhang Bin, et al., Key Technologies for Efficient and Safe Production of Traditional Brewed Food Based on Nitrogen Metabolism Regulation, First Prize of Science and Technology Progress Award of China Light Industry Federation, 2018
4. Xia Xiaole, Zheng Zhiyong, Zhan Xiaobei, Yang Hailin, et al., Integration and Industrialization of Key Production Technologies of Traditional Fermented Foods, Second Prize of Science and Technology Progress Award of China Chamber of Commerce, 2016
5. Du Guocheng, Rao Zhiming, Yin Jian, Xia Xiaole, Gao Minjie, The First Prize of Jiangsu Province Teaching Achievement in the Construction and Practice of Innovative Talent Training System for Modern Industrial Fermentation Characteristic Bioengineering, 2017
Scientific Research Papers:
In the past five years, he has published 53 high-level papers and completed 2 monographs. Among them, representative works and papers are as follows:
, Yongchao Cai,Zehua Zhang, Huimin Zhou, YuDeng, Shuang Du, MaiTu, WeiFang, Xiaole Xia*. Tailoring industrial enzymes for thermostability and activity
evolution by the machine learning-based iCASE strategy. Nature Communications, 2025, 16(640): 2-13. DOI: 10.1038/s41467-025-55944-5（JCR 一区，IF 14.7）
2. Qingtong Zhou*, Zheng Zhang, Ling Gao, Guanyi Li, Yue Zhang, Weili Yang, Yaxue Zhao, Dehua Yang, Ming-Wei Wang*, Zhaofeng Luo*, Xiaole Xia*. Computation-Enabled Structure-Based Discovery of Potent Binders for Small-Molecule Aptamers. Journal of Chemical Theory and Computation, 2025, 324, 169129. DOI: 10.1016/j.jmb.2025.169129.（JCR 一区，IF 5.70）
3. Nan Zheng#, Mengfei Long#, Zehua Zhang, Tolbert Osire, Qijia Zan, Huimin Zhou, Shuang Du, Xiaole Xia*. Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase. Food Hydrocolloids, 2023, 139, 108594. DOI: 10.1016/j.foodhyd.2023.108594. （JCR 一区，IF 11.0）
4. Hui Liao, Yi Luo, Xinlei Huang, Xiaole Xia*. Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: interactions between the metabolome and microbiome. Food Chemistry, 2023, 405: 134936. DOI: 10.1016/j.foodchem.2022.134936. （JCR 一区，IF 8.50）
5. Nan Zheng#, Mengfei Long#, Zehua Zhang, Qijia Zan, Tolbert Osire, Huimin Zhou, Xiaole Xia*. Protein-glutaminase engineering based on isothermal compressibility perturbation for enhanced modification of soy protein isolate. Journal of Agricultural and Food Chemistry, 2022, 70(43):13969–13978. DOI: 10.1021/acs.jafc.2c06063. Cover Story（JCR 一区，IF 5.70）
6. Hao Wang, Bianbian Zhao, Yufei Ye, Xiaoyu Qi, Yuting Zhang, Xiaole Xia*, Xiaoli Wang*, Nandi Zhou. A fluorescence and surface-enhanced Raman scattering dual-mode aptasensor for rapid andsensitive detection of ochratoxin A, Biosensors and Bioelectronics, 2022, 207, 114164. DOI: 10.1016/j.bios.2022.114164（JCR 一区，IF 10.7）
7. Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin*, Xiaole Xia*. Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods[J]. Critical Reviews in Food Science and Nutrition, 2022, DOI: 10.1080/10408398.2021.2025035. （JCR 一区，IF 7.3）
8. Ling Gao, Xiaodan Wu, Xiaole Xia*, Zhengyu Jin*. Fine-tuning ethanol oxidation pathway enzymes and cofactor PQQ coordinates the conflict between fitness and acetic acid production by acetobacter pasteurianus. Microbial Biotechnology, 2020, 1–13. DOI: 10.1111/1751-7915.13703. （JCR 一区，IF 4.8）
9. Yi Luo, Linghua Kong, Ruiqi Xue, Liangjie Duan, Xiaole Xia*. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends in Food Science & Technology, 2020, 96, 222-232. DOI: 10.1016/j.tifs.2019.12.026. （JCR 一区，IF 15.10）
In recent years, a total of 53 invention patents have been granted, among which the representative patents are as follows:
1. Xia Xiaole, Gao Ling, A recombinant Bacillus subtilis for synthesizing Surfactin and its application, 2024, CN118516292A. (Transferred)
2. Xia Xiaole, Zhang Bin, Zhang Qingwen, Xia Meifang, Jin Xinhua, Wang Wu, A low-biogenic amine production process for brewing yellow wine, 2017, CN104694332B. (Assigned)
3. Xia Xiaole, Zan Qijia, Gao Ling, Zheng Nan, A bifunctional urease mutant that degrades urea and ethyl carbamate and its application, 2024, CN116855482B.
4. Xia Xiaole, Zheng Nan, Long Mengfei, Gao Ling, Wang Yingyu, A method for redesigning enzymes based on perturbation of isothermal compressibility, its application, and mutants screened by this method, 2023, CN114220492B.
5. Xia Xiaole, Xu Ruixian, Duan Liangjie, Li Ran, A method for producing γ-aminobutyric acid from red yeast rice fermented yellow wine processing by-products, 2021, CN110205345B.
Ji Wei, Xia Xiaole, Yao Yongqi, Wu Mengyao, Gao Ling, Luo Yunchuan, Wang Yuqian, Deng Chong, Luo Yi, A movable intelligent rotary koji tray, 2024, CN221797430U. (Transferred)
Contact Information:
Mailing Address: No. 9, 13th Street, Tianjin Economic and Technological Development Area
