全国优秀教师，湖北省优秀共产党员，现任湖北工业大学副校长，中国微生物学会酿造分会副主任，湖北省食品科学技术学会副理事长，《食品科学》编委，湖北省食品发酵工程技术研究中心主任。主持参与完成国家及省部级科研项目18项，获湖北省技术发明一等奖、二等奖各1项、湖北省自然科学二等奖1项、湖北省科技进步二等奖3项，湖北省教学成果三等奖2项，取得授权发明专利45项，主（副）编教材4部，发表科研论文70余篇。

一、研究论文 1．Li Wei，Li Shugang，Hu Yong，Zhou Mengzhou，Wang Chao，Li Dongsheng*，Li Deyuan*. Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin. Food Science and Human Wellness.2019. 8（3），283-291 2．Ju Jian,Liao Li,Qiao Yu*,Xiong Guangquan,Li Dongsheng*,Wang Chao,Hu Jianzhong,Wang Lan,Wu Wenjin,Ding Anzi,Shi Liu,Li Xin. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) storedat 0 °C and 4 °C. LWT - Food Science and Technology.2018. 91,484-490 3．Xu Ning,Liu Yaqi,Hu Yong,Zhou Mengzhou,Wang Chao,Li Dongsheng*.Autolysis of Aspergillus oryzae mycelium and effect on volatile flavour compounds of soy sauce. Journal of Food Science.2016. 81（8）,883-1890. 4．Li Wei, Zhou Mengzhou , Xu Ning, Hu Yong , Wang Chao , Li Deyuan , Liu Liegang, Li Dongsheng*.Comparative analysis of protective effects of curcumin, curcumin-β-cyclodextrin nanoparticle and nanoliposomal curcumin on unsymmetrical dimethyl hydrazine poisoning in mice.Bioengineered.2016.7,334-341 5．Wu Qian,Uluata Sibel ,Cui Leqi, Wang Chao*,Li Dongsheng*,Mcclementsb Julian,Deckerb Eric A. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. Food &Function.2016.7(8), 3590-3598 6．Li Wei, Zhou Mengzhou ,Xu Ning, Hu Yong , Wang Chao , Li Deyuan , Liu Liegang, Li Dongsheng*.Comparative analysis of protective effects of curcumin, curcumin-β-cyclodextrin nanoparticle and nanoliposomal curcumin on unsymmetrical dimethyl hydrazine poisoning in mice. Bioengineered.2016. 7,334-341 7．Xu Libin, Li Yang, Xu Ning, Hu Yong, Chao Wang, He Jianjun, Cao Yueze, Chen Shigui,and Li Dongsheng*. Soy Sauce Classification by Geographic Region and Fermentation Based on Artificial Neural Network and Genetic Algorithm. Journal of Agricultural and Food Chemistry.2014. 62, 12294−12298. 二、授权发明专利（第一发明人） 1.2018一种低温发酵鲜香杏鲍菇及其制备方法，ZL201510838961.4 2.2018一种木耳菌黑蒜醋，ZL201610083899.7 3.2017一种富含维生素D的褐藻-南瓜醋饮制备方法，ZL 2015106167065 4.2016一种半固态循环深层酿醋方法及设备，ZL201410250770.1 5.2016一种发酵型红曲米肉酱及其制作工艺，ZL201410235191X 6.2016一种发酵南瓜酱及其制备方法，ZL201410086268.1 7.2016一种富硒酵母及其制备方法，ZL201410078515.3 8.2015一种南瓜瓤酱丝制备方法，ZL201410137072.0 9.2015一种肉汤莲藕南瓜糊及其制备方法，ZL201410063706.2 10.2015一种具有熏腊风味的发酵南瓜酱及其制备方法，ZL201410086269.6 11.2015一种鱼鲜南瓜酱及其制备方法，ZL201410078537.X 12.2015一种复合南瓜醋及其制备方法，ZL201410049396.9 13.2015一种大豆多肽营养液及其制备方法，ZL201410143684.0