郭佳，女，汉族，1989年10月生，博士，讲师，原籍辽宁省大连市，中共党员。2018年8月来校任教，主要研究方向为谷物贮藏与风险因子防控。辽宁省营养协会会员。
为本科生讲授粮食工程方向的课程，主要有《植物蛋白质工艺学》、《制粉工艺学》、《粮油品质检验》、《粮油贮运学》等。参与《粮油贮运学》课程质量标准研究与制定项目。所制作的《植物蛋白质工艺学》课件，分别获得了国家级、省级和校级教学信息化大赛一等奖，并在首届食品学院青年教师教学竞赛中获一等奖。
主持沈阳农业大学引进人才博士启动基金1项，参与国家农产品质量安全风险评估重大专项、国家产地收贮运环节质量安全风险评估重大专项等多个国家级项目，在《Journal of Agricultural and Food Chemistry》、《Food Chemistry》、《Phytochemistry》等国际刊物上发表SCI论文10余篇，
附：代表性论文：
1.Jia Guo, Ao Wang, Ke Yang et al. Isolation, characterization and antimicrobial activities of polyacetylene glycosides from Coreopsis tinctoria Nutt. Phytochemistry, 2017, 136 (2017) 65-69
2. Jia Guo, Huomiao Ran, Jie Zeng et al. Tafuketide, a phylogeny-guided discovery of a new polyketide from Talaromyces funiculosus Salicorn 58. Applied microbiology and biotechnology, 2016, 100 (12) 5323-5338
3. Jia Guo, Junnan Zhang, Wei Wang et al. Isolation and identification of bound compounds from corn bran and their antioxidant and angiotensin I-converting enzyme inhibitory activities. European food research and technology, 2015, 241, 37–47
4. Jia Guo, Hui Wang, Dong Liu et al. Isolation of Cunninghamella bigelovii sp.nov. CGMCC 8094 as a new endophytic oleaginous fungus from Salicornia bigelovii. Mycological progress, 2015, 14, 11
5. Xuanxuan Li, Jia Guo, Yimin Hu, Yumeng Yang, Junwei Jiang, Fang Nan, Shenglu Wu, Zhihong Xin. Identification of a novel feruloyl esterase by functional screening of a soil metagenomic library. Applied biochemistry and biotechnology, 2019, 187(1) 424-437
6. Jingguo Xu, Jia Guo, Sarah Wanjiku Maina et al.. An aptasensor for staphylococcus aureus based on nicking enzyme amplification reaction and rolling circle amplification. Analytical Biochemistry, 2018, 549, 136–142
7. Wei Wang, Jia Guo, Junnan Zhang et al. Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran. Food Chemistry, 2015, 171, 40–498. Wei Wang, Jia Guo, Junnan Zhang et al. New Screw Lactam and Two New Carbohydrate Derivatives from the Methanol Extract of Rice Bran. Journal of Agricultural and Food Chemistry, 2014, 62, 10744?10751