教育及工作经历2004年-2008年，天津大学，化工学院，工学博士 2008年-2010年，天津科技大学，博士后 2009年-2010年，英国格拉斯哥大学，访问学者 2010年-至今，天津科技大学，副教授、硕士生导师 从事研究的学科专业领域1. 食品科学2. 生物化学与分子生物学3. 食品工程 招收研究生主要研究方向1．功能性食品、酿造食品的研究与开发2．食品安全新技术的开发3．食品新资源的开发 主要业绩主持及参与多项国家级和省部级重点项目；主编及参编多部教材和专著；申请及授权多项发明专利；并多次获得省部级奖励。被邀作为PLoS ONE，Biotechnology for Biofuels，Bioresource Technology, Molecular Biology Reports, Microbial Cell Factories, Journal of Biomedicine and Biotechnology, Industrial Microbiology & Biotechnology, Process Biochemistry，Biotechnology Resjournals，African Journal of Biotechnology，Frontiers in Microbiology等国外知名期刊的评审人。 主持的科研项目1. 正在主持国家自然科学基金面上项目“基于转录调节及关键代谢组分控制策略的酱油酿造酵母安全高效育种”（31371819）（84万） 2. 主持完成国家自然科学基金面上项目“酱油发酵优良菌株的构建及其耐盐机制的研究” （31071589） 3. 主持完成第三批中国博士后科学基金特别资助项目 4. 主持完成第四十五批中国博士后科学基金面上资助项目 5. 主持完成天津市教委项目“酱油发酵中耐盐酵母家族耐盐机制的研究” 6. 主持完成横向项目“酱油胀桶问题研究” 作为主要参与人的科研项目1. 国家“十二五”科技支撑计划项目“增强免疫功能因子的制备关键技术及其应用” 2. 国家863计划项目 “食品微生物基因组改造” 3. 国家863计划项目“大宗食品发酵安全低碳加工关键技术研究” 4. 国家农业科技成果转化资金项目“酱制品发酵生产关键技术研究与产业化” 5. 天津市科技支撑计划重点项目“米曲霉功能基因组研究” 6. 教育部“长江学者和创新团队发展计划”食品安全与营养关键控制技术研究 7. 国家“十一五”科技支撑计划重点项目“传统发酵食品安全控制及产业化示范” 8. 国家863计划项目“家蝇抗病毒肽的功能域分析及作用机制研究” 9. 国家自然科学基金项目“家蝇凝集素的氨基酸序列分析及免疫活性研究” 10. 天津市科技转化项目“高盐稀态酱油质量安全控制技术生产性试验” 11. 天津市科技转化项目“利用现代高新技术改造传统的酱油生产技术” 12. 江西省对外合作项目“健胃消食片矫味技术的研究” 发表的英文文章（2009年以来）1. Novel methods of genome shuffling used in Saccharomyces cerevisiae, Biotechnology Letters, 31, 671-677, 2009（唯一作者） 2. Effect of overexpression of transcription factors on the fermentation properties of Saccharomyces cerevisiae industrial strains. Letters in Applied Microbiology, 49, 14-19, 2009（通讯及第一作者） 3. Improved production of ethanol by novel genome shuffling in Saccharomyces cerevisiae, Applied Biochemistry and Biotechnology, 160, 1084-1093, 2010（唯一作者） 4. A novel approach for the improvement of ethanol fermentation by Saccharomyces cerevisiae. Canadian Journal of Microbiology, 56, 1-6, 2010（通讯作者） 5. Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavor formation of soy sauce. Journal of the Science of Food and Agriculture, 90, 281-285, 2010（通讯作者） 6. Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance, International Journal of Food Science & Technology, 45, 17-22, 2010（通讯作者） 7. Genome shuffling to improve fermentation properties of top-fermenting yeast by the improvement of stress tolerance, Food Science and Biotechnology, 19(1)145-150, 2010（通讯作者） 8. Identification of salt-tolerant gene HOG1 in Torulopsis versatilis, Biotechnology Letters, 33(7),1449-1456, 2011（通讯作者） 9. Genome shuffling of Hansenula anomala to improve the flavor formation of soy sauce, World Journal of Microbiology and Biotechnology, 28, 1857-1862, 2012（通讯作者） 10. Genome shuffling to improve fermentation properties of Acetobacter aceti by the improvement of ethanol tolerance, International Journal of Food Science & Technology, 47(10), 2184-2189, 2012（通讯作者） 11. Construction of ploidy series of Saccharomyces cerevisiae by the plasmid YCplac33-GHK, Journal of Industrial Microbiology & Biotechnology, 2013, 40, 393-397,（通讯及第一作者） 12. Comparative analysis of salt-tolerant gene HOG1 in a Zygosaccharomyces rouxii mutant strain and its parent strain, Journal of the Science of Food and Agriculture, 2013（通讯作者） 13. Analysis of salt-tolerance genes in Zygosaccharomyces rouxii. Applied Biochemistry and Biotechnology. 170, 1417-1425, 2013（通讯及第一作者） 14. The development of functional black bean soy sauce. Journal of Pure and Applied Microbiology. 7, 95-100, 2013（通讯作者） 15. The development of soy sauce from organic soy bean. Agricultural Sciences. 4, No.5B, 116-121, 2013（通讯作者） 16. Torulopsis versatilis strains with increased salt tolerance carry mutations in the glycerol transporter gene FPS1. International Journal of Food Science & Technology. 49:673-678,2014（通讯作者） 17. A comparison of whole cell directed evolution approaches in breeding of industrial strain of Saccharomyces cerevisiae, Biotechnology Letters. 37：1393-1398 ,2015（通讯及第一作者） 18. Transcriptome and proteome expression analysis of the metabolism of amino acids by the fungus Aspergillus oryzae in fermented soy sauce. BioMed Research International. 456802，2015（通讯作者） 19. Preparation and anticoagulation activity of a chemically sulfated polysaccharide (S-GFB) obtained from Grifola frondosa, Journal of Food Biochemistry. 34, 1049-1060, 2010 20. Lectin purified from Musca domestica pupae up-regulates NO and iNOS production via TLR4/NF-κB signaling pathway in macrophages. International Immunopharmacology. 11, 399-405, 2011 21. A lectin from Musca domestica pupae stimulates B cell proliferation and enhances IL-12 production via ERK1/2-NF-κB signaling pathways. Biotechnology Letters. 33(8), 1545-1550, 201122. ROS-Ca2+ is associated with mitochondria permeability transition pore involved in surfactin-induced MCF-cells apoptosis. Chemico-Biological Interactions. 190(1),16-27, 201123. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: towards the production of different soy sauce flavors. Journal of Proteomics. 75(13), 3914-3924, 201224. Draft genome sequence of Aspergillus oryzae strain 3.042. Eukaryotic Cell. 11(9), 1178, 201225. Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis, International Journal of Food Science and Technology. 47, 501-510, 201226. Musca domestica pupa lectin improves the immunomodulatory activity of macrophages by activating NF-κB. Journal of Medicinal Food, 15, 145-151, 201227. Musca domestica pupae lectin induces apoptosis in HepG2 cells through a NF-κB/p65-mediated caspase pathway. Bulletin du Cancer. 99(4), 49-54, 201228. An antitumor peptide from Musca domestica pupae (MATP) induces apoptosis in HepG2 cells through a JNK-mediated and Akt-mediated NF-κB pathway, Anticancer Drugs, 23(8), 827-835, 201229. Inhibition on Hepatitis B virus in vitro of lectin from Musca domestica pupa by activating NF-κB, Virus Research, 170, 53-58, 2012 Musca Domestica Larva Lectin Induces Apoptosis in BEL-7402 Cells Through a Ca2+/JNK-mediated Mitochondrial Pathway. Cell Biochem Biophys. 66(2), 319-329, 201330. A chemically sulfated polysaccharide from Grifola frondos induces HepG2 cell apoptosis by notch1-NF-B pathway. Carbohydrate Polymers. 95, 282-287, 201331. Surfactin-induced apoptosis through ROS-ERS-Ca2+-ERK pathways in HepG2 Cells. Cell Biochem Biophys. 67,1433-1439,201332. Formation and resuscitation of viable but nonculturable salmonella typhi, BioMed Research International, 2013, doi:10.1155/2013/90717033. Comparative genomic analysis of Aspergillus oryzae Strain 3.042 and RIB40 for soy sauce fermentation. International Journal of Food Microbiology. 164 (2-3), 148-154, 201334. Functional properties of soy sauce and metabolism genes of strains for fermentation．International Journal of Food Science & Technology. 48(5), 903-909, 201335. A polysaccharide from Grifola frondosa relieves insulin resistance of HepG2 cell by Akt-GSK-3 pathway，Glycoconj J. 2014,31,355-36336. Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042. Biotechnol Lett. 36:2053-2058,201437. Draft Genome Sequence of Aspergillus oryzae 100-8, an Increased Acid Protease Production Strain. Genome Announcements. 2014 Volume 2 Issue 3 e00548-14.38. Effect of salt-tolerant yeast or Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. Journal of the Science of Food and Agriculture. 94：1537-1542,201439. Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and a wild-type salt-tolerant yeast strain. European Food Research and Technology. 38：675-682,201440. Non-targeted metabolomic reveals effect of salt stress on global metabolite of halotolerant yeast Candida versatilis and principal component analysis. Journal of Industrial Microbiology & Biotechnology. 41,1553-1562,201441. Anti-inflammatory activity and mechanism of surfactin in lipopolysaccharide-activated macrophages. Inflammation.38: 756-764,201542. Eicosapentaenoic acid (EPA) induced apoptosis in HepG2 cells through ROS- Ca2+- JNK mitochondrial pathways. Biochemical and Biophysical Research Communications (BBRC). 456, 926-932,201543. Musca domestica larvae lectin induced apoptosis in human breast cancer MCF-7 cells through ROS-JNK mediated caspase pathway and ROS-Ca2+ pathway. 5th International Conference on Bioinformatics and Biomedical Engineering, ICBBE 2011论文集, 1-5页, 2011.05.10-12, 武汉, 201144. Immunomodulatory effect of lectin from Musca domestic pupa on immunosuppressive mice. Proceedings 2011 International Conference on Human Health and Biomedical Engineering, HHBE，11-14, 2011.08.19-22, 2011 45. Effect of adding salt-tolerant microorganisms on the flavor of soy sauce, The International Conference on Bioengineering, Chemistry and Environment Science，7500-7502, 2012.06.01-03, 2012（通讯作者） 46. Research on salt-tolerant gene HOG1 in Torulopsis versatilis, The international conference on bioengineering, chemistry and environment science, 8454-8456, 2012.06.01-03, 2012（通讯作者） 47. Flavour analysis of Chinese cereal vinegar. 2013 International Conference on Agricultural and Natural Resources Engineering, 2013,5: 332-338 （通讯作者） 48. Intracellular level of trehalose in soy sauce yeasts under different stresses. 2013 International Conference on Agricultural and Natural Resources Engineering, 2013, 5: 321-326（通讯作者） 49. Effect of gene FPS1 on accumulation of glycerol in Zygosaccharomyces rouxii, ICAB2012，249. 251-257, 2012（通讯作者） 50. Research on salt-tolerant gene GPD1 in Zygosaccharomyces rouxii, ICAB2012，250. 1157-1163, 2012（通讯及第一作者） 51. β-Cyclodextrin inclusion method for taste masking of Jianweixiaoshi tablets. 2014 International Conference on Biological Engineering and Biomedical (BEAB 2014)，182-189, 2014.01.10-12, 2014（通讯作者） 奖励1. 侯丽华、王春玲,“酱油发酵优良菌种的构建及其机理的研究与开发”, 天津市政府, 天津市科学技术进步奖, 三等奖, 2014（2014JB-3-122-R1） 2. 侯丽华、王春玲，“酱油优良发酵菌种的构建与应用及其机理的研究”获得轻工业联合会优秀奖, 2014（2014-Y-4-17）。 3. 侯丽华、王春玲、王莹，低盐固态工艺条件下米曲霉3.042和米曲霉RIB40酿造酱油发酵性能的比较，中国调味品协会，全国调味品行业“安琪酵母抽提物”杯科学技术论文大赛，一等奖，2013年 4. 侯丽华、王春玲、王聪，酱油酿造风味菌株T酵母耐盐机理的初步研究，中国调味品协会，全国调味品行业“安琪酵母抽提物”杯科学技术论文大赛，三等奖，2014年 专著1. 曹小红，王硕，侯丽华，张燕，王春玲，杜欣军，赵鹏，《食品安全科学知识》，中国政法大学出版社，20万字，2012年 2. 赵士辉，侯丽华，白云岗，《食品安全伦理、法律与技术》，南开大学出版社，28万字，2012年 3. 赵士辉，于志勇，侯丽华，马永军，李冠楠，纪巍，来翔，《食品安全》，天津古籍出版社，13万字，2012年 4. 曹小红，王硕，侯丽华，张燕，陈锦英，杜欣军，《食品安全与卫生》，科学出版社，79万字，2013年 5. 冯翠萍，侯丽华，尤玲玲，云少君，《食品卫生学》，中国轻工业出版社，35.8万字，2014年 6. 侯红漫，钟耀广，胡文忠，侯丽华，陈晨，井晶，余挺，崔玉娜，傅玲琳，姜淑娟，张公亮，《食品安全学》，中国轻工业出版社，50.4万字，2014年 专利 1. 一种高盐稀态黑豆酱油及其制备方法（ZL201210336224.0）（已授权） 2. 一种分析真菌发酵过程中蛋白表达的方法（号ZL 201310150061.1）（已授权） 3. 一种发酵型牛肉酱及其制备方法（ZL 201310361739.0）（已授权） 4. 一种快速高效的构建S酵母优良菌株的方法（200910068602.X） 5. 一种发酵紫菜酱油及其制备方法（201310319925.8） 6. 一种环保低成本营养黄豆酱的制备方法（201510355705X）