〖学习经历〗：

2007.09-2011.06湖北大学，生物技术专业，理学学士

2011.09-2014.06湖北大学，微生物学专业，理学硕士

2014.09-2019.06江南大学，发酵工程专业，工学博士

〖研究经历〗：

主要从事利用组学研究手段解析白酒化学组成及白酒对哺乳动物肠肝轴的作用机制。

2019.06-至今 江南大学博士后

〖主要荣誉〗：

〖主要论著〗（著作和论文）：

C. Fang, H. Du, X.J. Zheng, A.H. Zhao, W. Jia, & Y. Xu. Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses. The FASEB Journal, 2019, 33(6), 7274-88.

C. Fang, H. Du, W. Jia, & Y. Xu. Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics. Metabolites, 2019, 9(1), 2.

C. Fang, Q.H. Wang, J. N. Selvaraj, Y.L. Zhou, L.X. Ma, G.M. Zhang, & Y.H. Ma. High copy and stable expression of the xylanase XynHB in Saccharomyces cerevisiae by rDNA-mediated integration. Scientific Reports, 2017, 7(1), 8747.

Y.H. Lu,C. Fang (co-first author), Q.H. Wang, Y.L. Zhou, G.M. Zhang, & Y.H. Ma. High-level expression of improved thermo-stable alkaline xylanase variant in Pichia Pastoris through codon optimization, multiple gene insertion and high-density fermentation. Scientific Reports, 2016, 6: 37869.

〖学术及社会兼职〗：