教育工作经历：

2026.03至今 福州大学，生物科学与工程学院，讲师

2024.11-2025.11 美国Rutgers University，博士联合培养

2021.09-2025.11 江南大学，食品科学与工程专业，博士学位

2018.09-2021.06 西北农林科技大学，食品工程，硕士学位

2014.09-2018.06 西北农林科技大学，食品科学与工程专业，学士学位

教学简介：

本科生课程：无

研究生课程：无

科研简介：

主要研究内容为食品质构与风味的形成机制与调控方法，包括热加工过程食品基质大分子互作、食品中香气物质分析与关键香气物质鉴定、传统食品特征香气品质形成机制与调控方法、挥发性风味物质与食物基质的互作机制（结合、保留和释放）与调控、美拉德反应风味前体基料的设计与加工适应性。以第一/共一作者在Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Food Chemistry等TOP期刊发表论文11篇，授权专利2项，参与十四五国家重点研发项目和安徽省科技重大专项项目，参编中国轻工业“十四五”规划教材《食品风味化学（第二版）》、《食品感官评定·原理与方法》。

主持科研项目：

福州大学人才启动项目，2026.05-2028.04

代表性论文：

[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.

授权专利情况：

[1] 张晓鸣；姚益顺；崔和平；于静洋；张佛心；王晓敏；夏书芹；张强. 压力锅变温变压烹饪改善红烧猪肉质构品质的方法. CN116869138B

[2] 王云阳；姚益顺；陈香维；傅虹飞；王叶群.一种蒸汽辅助射频烫漂设备. CN216088625U

获奖情况：

国家留学基金委公派出国留学资格

江南大学优秀研究生、天博一等奖学金、学业一等奖学金、奥特奇奖学金

西北农林科技大学优秀研究生、国家奖学金