基本信息：赵驰，男，贵州遵义人，中共党员，博士研究生，2025年9月毕业于华南理工大学，师从罗立新教授，博士期间留学加拿大麦吉尔大学（QS30），师从Xiaonan Lu教授。

主讲课程：《白酒工艺学》、《白酒生产与分析实验》、《自然科学中的发酵美学》。

研究方向：白酒酿造微生物群体发酵机理解析；传统发酵食品风味形成机理及品质控制；传统酿造食品微生物资源挖掘与开发应用。

科研情况：主持贵州省科技厅基础研究计划（自然科学）面上项目、国家留学基金委员会项目、茅台学院科研启动经费项目及企业横向项目等多项课题；以一作身份发表学术论文10篇，其中SCI论文8篇，一区TOP论文10篇，高被引论文1篇，授权专利2项；担任SCI期刊《Journal of Future Foods》青年编委，并承担Food Microbiology、Food Research International等十余家高水平SCI期刊审稿人。

代表性成果：

[1] Zhao Chi, Yuxiang Zhang, Shuangshuang Li, et al. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. Food Chemistry. 10.1016/j.foodchem.2024.138396（一区TOP）

[2] Zhao Chi, Jiayi Lin, Yuxiang Zhang, et al. Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches. Food Research International. 10.1016/j.foodres.2024.114079（一区TOP）

[3] Zhao Chi, Wei Su, Yingchun Mu, et al. Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2022.110012（一区TOP）

[4] Zhao Chi, Wei Su, Yingchun Mu, et al. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. Food Research International. https://doi.org/10.1016/j.foodres.2020.109800（一区TOP，高被引）

[5] Zhao Chi, Yuxiang Zhang, Fangmin Lan, et al. Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation. Food Research International. https://doi.org/10.1016/j.foodres.2025.116363（一区TOP）

[6] Zhao Chi, Wei Su, Yingchun Mu, et al. Integrative metagenomics metabolomics for analyzing the relationship between microorganisms and non-volatile profiles of traditional Xiaoqu. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2020.617030（二区）

[7] Zhao Chi, Mengyu Zhang, Jiaxuan Lan, et al. Prevalence of Toxoplasma gondii in Retail Venison in Montreal Detected Using a Nested PCR Method. Journal of Agriculture and Food Research. https://doi.org/10.1016/j.jafr.2025.101691（二区TOP）

[8] Jiayi Lin, Zhao Chi(共一), Jvliang Dai, et al. Unravelling the response mechanism of extracellular polysaccharides synthesis and salt stress resistance in Tetragenococcus halophilus JY1 biofilm formation. Food Bioscience. https://doi.org/10.1016/j.fbio.2025.106327（二区TOP）

[9] 赵驰, 苏伟, 母应春, 郑璞, 王涵钰. 不同原料对酱香大曲微生物群落结构及多样性的影响[J]. 食品科学. https://doi.org/10.3389/fmicb.2020.617030（EI，中国领军期刊）

[10] 赵驰, 苏伟, 母应春, 陈仁远, 李晓波, 郑璞, 王涵钰. 刺梨蜂蜜果酒酿造工艺优化[J]. 食品与发酵科技. https://doi.org/10.3969/j.issn.1674-506X.2020.06-005（CA，中国科技核心期刊）