Assoc. Prof. Dr. Wenhua Tong | Metabolism | Best Researcher Award
Associate Professor | Sichuan University of Science and Engineering | China
Assoc. Prof. Dr. Wenhua Tong is a distinguished researcher and academic leader specializing in flavor chemistry and fermentation engineering, with a specific focus on the metabolic pathways of microorganisms in traditional brewing processes. Serving at a prominent state key laboratory for brewing science in China, his professional experience encompasses the advanced study of microbial community dynamics and the biosynthesis of aroma compounds such as pyrazines and esters. His research interests lie in decoding the molecular mechanisms of flavor formation in Baijiu (Chinese liquor) and optimizing industrial fermentation through bioaugmentation strategies involving Bacillus and Corynebacterium species. Assoc. Prof. Dr. Wenhua Tong possesses advanced technical skills in HS-SPME-GC-MS, molecular docking, and multi-spectral analysis, effectively bridging the gap between traditional food processing and modern biotechnology. His contributions have been recognized through the publication of high-impact research in top-tier journals like Food Research International and LWT, establishing him as a key contributor to the field of food science. In conclusion, Assoc. Prof. Dr. Wenhua Tong demonstrates exceptional potential for future leadership in green manufacturing and smart fermentation, driving innovation in the global food industry through his rigorous and impactful scientific inquiry.
Featured Publications:
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors. (2022). [Cited by 17]
Mechanism of molecular interaction between Pyrazine flavor substances and Lysozyme: Based on spectroscopy and molecular docking studies. (2023). [Cited by 15]
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers. (2023). [Cited by 8]
Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods. (2024). [Cited by 4]
Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21. (2024). [Cited by 1]
Spectroscopic studies on the interaction of a novel porphyrin derivative (PFP) and bovine serum albumin. (2020). [Cited by 1]