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谢明勇（中国工程院院士、南昌大学食品科学与技术国家重点实验室主任）  

     


       食品营养科学与技术专家，出生地江西分宜，籍贯江西宜春。1982年本科毕业于江西工学院（现南昌大学）化工系，1988年在华东工学院（现南京理工大学）获工学硕士学位，1997年获德国波恩大学营养学博士学位。现任南昌大学食品科学与技术国家重点实验室主任，兼任中国食品科学技术学会副理事长，国际食品科学院院士（Fellow of IAFoST）。
       长期从事食源性多糖与果蔬发酵研究，破解了食源性多糖结构解析与功能评价技术难题；突破果蔬发酵菌种筛选与菌剂制备关键技术瓶颈，建成首个果蔬发酵专用菌库；创制多糖和益生菌发酵果蔬系列营养健康产品，催生出全新的养胃食疗和果蔬发酵绿色制造产业。以第一或通讯作者发表SCI论文196篇，授权发明专利50件；以第一完成人获国家科技进步二等奖1项、国际食品亲水胶体基金会大奖、国家级教学成果奖二等奖2项、首届全国教材建设奖-全国优秀教材（高等教育类）二等奖；领衔的“食品科学与工程教师团队”入选全国高校黄大年式教师团队；全国优秀博士学位论文指导教师、全国优秀科技工作者。2018-2021连续4年入选科睿唯安全球“高被引科学家”榜单。
        2021年当选中国工程院院士。



Mingyong XIE, Academician of Chinese Academy of Engineering，director of State Key Laboratory of Food science and Technology in Nanchang University

      Mingyong Xie (February 10, 1957 - ), an expert in nutrition, food science and technology, was born in Fenyi, Jiangxi Province. He obtained the bachelor’s degree at the Department of Chemical Engineering in Jiangxi College of Technology (now Nanchang University) in 1982, the master's degree in Engineering at East China College of Technology (now Nanjing University of Technology) in 1988, and the doctoral degree in Nutrition at University of Bonn in Germany in 1997. He is currently the director of State Key Laboratory of Food science and Technology in Nanchang University, the vice president of Chinese Institute of Food Science and Technology (CIFST), and the Fellow of International Academy of Food Science and Technology (IAFoST).

     His work mainly focuses on food-derived polysaccharides, and probiotic fermentation of fruits and vegetables, which has solved the technical problems in the structural analysis and functional evaluation of food-derived polysaccharides; he broke through the bottlenecks of fruit and vegetable fermentation technology in strain screening and starter culture preparation, and built the first probiotics bank special for fruit and vegetable fermentation; he developed series of nutritional health products of polysaccharides and probiotic fermented fruits and vegetables, and facilitated the creation of brand-new green manufacturing industries of stomach nourishing food and fruit and vegetable fermentation. He has published 196 papers in SCI journal as the first/corresponding author, and has been authorized 50 invention patents. As the principal investigator, he has received the second prize of National Scientific and Technological Progress Award, the Trust Medal from Food Hydrocolloids Foundation, the second prize of National Teaching Achievement Award for twice, and the second prize in National excellent textbook (Higher Education).of the first National Textbook Construction Award. The Food Science and Engineering Teaching Team leading by him was honorably entitled as the National Huang Danian Type Teaching Team. He was the supervisor of the winner of National Excellent Doctoral Thesis, also a National Excellent Scientific and Technical Worker, and a Clarivate Analytics’ Highly Cited Researcher (2018 - 2021).

      In 2021, he was elected as an academician of the Chinese Academy of Engineering.