2017.6-2023.6 爱尔兰国立科克大学 博士研究生

2023.9-至今浙江大学长三角智慧绿洲创新中心未来食品实验室，特聘副研究员

科研项目

国家乳业技术创新中心，关键技术攻关项目，2025-JSGG-010，基于3D面部微表情技术的智慧感官平台建设，80万元

代表性论文

1 Exploring and deciphering the improvement of flavor quality in enzymatically hydrolyzed citrus Huyou peel residues: based on sensory evaluation, GC-IMS, and multi-omics technologies, Food Chemistry, 2025，共同通讯作者.

2 Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil., Food Chemistry, 2024，共同通讯作者.

3 A cross-cultural sensory analysis of skim milk powder produced from pasture and non-pasture diets, Food Research International, 2020, 138，第1作者.

4 Comparison of automated extraction techniques for volatile analysis of whole milk powder, Foods, 2021, 10, 2061，第1作者.

5 Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review, International Journal of Dairy Technology, 2022，第1作者.

6 The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder, Journal of Dairy Research, 2022, 1-14，第1作者.