赵雅娇，女，工学博士，现任浙江农林大学-食品与健康学院-中药学科讲师。近三年以第一作者在Food Research International、Food Bioscience等期刊发表SCI论文5篇，累计影响因子29.1，申请发明专利1项。
研究方向：
多组学研究中药发酵过程中活性功能成分的形成机制、微生物群落演替及代谢功能；发酵中药的微生物酶资源挖掘与应用；功能性健康食品研发及其风味改善。
学习经历：
2019.09-2022.12，四川大学，发酵工程，工学博士
2012.09-2014.06，中国农业大学，食品生物技术，工学硕士
2008.09-2012.06，北京林业大学，食品科学与工程，工学学士
工作经历：
2023.09至今，浙江农林大学，食品与健康学院，中药学科教师
2015.12-2019.08，新疆维吾尔自治区药品检验研究院，食品保健品检测分析
科研项目：
1.浙江农林大学人才启动项目，主持。
2.国家自然科学基金，面上项目，泡菜工业化发酵生产过程中重要风味物质的形成机理及其代谢通路的解析研究，参与。
主要论文与专利：
1.Zhao, Y., Wang, Y., Li, H., Zhou, Z., Wu, Z., & Zhang, W. (2023). Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation.Food Research International,167, 112719.(Q1,一区,Top, IF=8.1)
2.Zhao, Y., Wei, W., Tang, L., Wang, D., Wang, Y., Wu, Z., & Zhang, W. (2021). Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing.Food Research International,149, 110667.(Q1,一区,Top, IF=8.1)
3.Zhao, Y., Zhu, B., Zhou, Z., Wu, Z., & Zhang, W. (2023). Cloning and characterization of phenolic acid decarboxylase responsible for aromatic volatile phenols production in Paocai based on metatranscriptomics.Food Bioscience,55, 102953.(Q1,二区, IF=5.2)
4.Zhao, Y., Wu, Z., Miyao, S., & Zhang, W. (2022). Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics.Food Bioscience,48, 101815.(Q1,二区, IF=5.2)
5.Zhao, Y., Suyama, T., Wu, Z., & Zhang, W. (2022). Characterization of variations and correlations between flavor metabolites and microbial communities of industrial paocai brine during fermentation.Journal of Food Processing and Preservation,46(10), 1-11.
6.Wang, Y., Quan, S.,Zhao, Y., Xia, Y., Zhang, R., Ran, M., Wu, Z., & Zhang, W. (2023). The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperatureDaqu.Food Microbiology,115, 104336.
7.Zhou, W.; Xia, Y.;Zhao, Y.; Wang, Y.; Wu, Z.; Suyama, T, & Zhang, W. (2022). Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing.Foods, 2022,11(5), 700.
8.Wang, Y., Du, Y., Jin, X., Xia, Y.,Zhao, Y., Wu, Z., Gomi, K. & Zhang, W. (2023). Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4–C8) and medium-chain (C9–C13) esters over the whole Daqu-making process.Journal of the Science of Food and Agriculture,103, 3939-3949.
9.Xia, Y., Zhou, W., Du, Y., Wang, Y., Zhu, M.,Zhao, Y., Wu, Z., & Zhang, W. (2022). Difference of microbial community and gene composition with saccharification function between Chinesenongxiangxing daquandjiangxiangxing daqu.Journal of the Science of Food and Agriculture,103(2), 637-647.
10.张文学;赵雅娇;吴正云;唐兰;一种泡菜中香气活性化合物的定量检测方法, 2021-01-27,中国, 202110112821,发明专利.
联系方式：
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学
邮编：311300
邮箱：zhaoyj0730@163.com
