教育工作經歷：

2026.03至今 福州大學，生物科學與工程學院，講師

2024.11-2025.11 美國Rutgers University，博士聯合培養

2021.09-2025.11 江南大學，食品科學與工程專業，博士學位

2018.09-2021.06 西北農林科技大學，食品工程，碩士學位

2014.09-2018.06 西北農林科技大學，食品科學與工程專業，學士學位

教學簡介：

本科生課程：無

研究生課程：無

科研簡介：

主要研究內容為食品質構與風味的形成機制與調控方法，包括熱加工過程食品基質大分子互作、食品中香氣物質分析與關鍵香氣物質鑒定、傳統食品特征香氣品質形成機制與調控方法、揮發性風味物質與食物基質的互作機制（結合、保留和釋放）與調控、美拉德反應風味前體基料的設計與加工適應性。以第一/共一作者在Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Food Chemistry等TOP期刊發表論文11篇，授權專利2項，參與十四五國家重點研發項目和安徽省科技重大專項項目，參編中國輕工業“十四五”規劃教材《食品風味化學（第二版）》、《食品感官評定·原理與方法》。

主持科研項目：

福州大學人才啟動項目，2026.05-2028.04

代表性論文：

[1] Yishun Yao; Shaoyun Wang; Xiaomin Wang; Heping Cui; Jingyang Yu; Khizar Hayat; Qingrong Huang; Xiaoming Zhang; Chi-Tang Ho. Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking. Trends in Food Science Technology, 2025, 163: 105208

[2] Yishun Yao; Meigui Huang; Qiuhong Liao; Xiaomin Wang; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho. Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics. Food Chemistry, 2024, 464: 141629

[3] Yishun Yao; Meigui Huang; Xiaomin Wang; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources. Food Chemistry, 2024, 459: 140335

[4] Yishun Yao; Meigui Huang; Xiaomin Wang; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism. Food Research International, 2024, 194: 114881

[5] Yanqun Zhang1; Yishun Yao1; Tong Zhou; Foxin Zhang; Xue Xia; Jingyang Yu; Shiqing Song;Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho. Light-colored Maillard peptides: Formation from reduced fluorescent precursors of browning and enhancement of saltiness perception. Journal of Agricultural and Food Chemistry, 2023, 71(50): 20251-20259

[6] Yishun Yao; Xiaomin Wang; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking. Food chemistry, 2023, 421: 136137.

授權專利情況：

[1] 張曉鳴；姚益順；崔和平；于靜洋；張佛心；王曉敏；夏書芹；張強. 壓力鍋變溫變壓烹飪改善紅燒豬肉質構品質的方法. CN116869138B

[2] 王云陽；姚益順；陳香維；傅虹飛；王葉群.一種蒸汽輔助射頻燙漂設備. CN216088625U

獲獎情況：

國家留學基金委公派出國留學資格

江南大學優秀研究生、天博一等獎學金、學業一等獎學金、奧特奇獎學金

西北農林科技大學優秀研究生、國家獎學金