Prof. Shijun Yu | Food Science | Best Researcher Award

Dean at Chuzhou University, China

Dr. Shijun Yu is an Associate Professor and Engineer at the School of Biological and Food Engineering, Chuzhou University, where he also serves as Director of the Department of Food Safety. With a Ph.D. in Microbiology and over a decade of experience in food science research and education, he specializes in natural products—especially edible and medicinal fungi—as well as food nutrition and safety. Dr. Yu is recognized as a High-Level Talent in Chuzhou City and holds several distinguished titles, including Deputy General of Science and Technology in Anhui Province and Young “Langya Scholar” of Chuzhou University. He has led over 20 significant research and teaching projects and has published more than 20 academic papers, contributing actively to food science innovation and education reform.

Publications Profile

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Education Details

• 2003.9–2007.6: B.Sc. in Biological Sciences, Anhui Agricultural University

• 2007.9–2012.6: Ph.D. in Microbiology, Anhui Agricultural University

Professional Experience

• 2012.7–2013.5: Assistant Director, Health Food R&D Center, Shanghai Panya Life Technology Co., Ltd.

• 2013.6–2014.7: Director, Production Department (Cordyceps and Cordyceps Wine), Zhejiang Panya Biomedical Co., Ltd.

• 2014.7–2019.4: Lecturer, School of Biological and Food Engineering, Chuzhou University

• 2019.5–Present: Associate Professor and Director, Department of Food Safety, School of Biological and Food Engineering, Chuzhou University

Research Interests

• Development and application of natural products, particularly edible and medicinal fungi such as Cordyceps cicadae and Chuju

• Food nutrition and safety

• Food biochemistry, microbiology, and instrumental analysis

• Quality control, fingerprinting, and chemometrics for origin tracing of food products

• Integration of traditional food research with modern analytical methods and teaching innovation

Awards and Honors

• Second Prize, Scientific and Technological Award, China National Food Industry Association

• Third Prize, Excellent Academic Paper in Natural Sciences, Anhui Province (8th Edition)

• Second Prize, “Super Star Cup” Smart Classroom Teaching Innovation Competition, Anhui Province

• First Prize, Teacher Practice Skills Competition, Chuzhou University

• Third Prize, Anhui Provincial Teaching Achievement Award

• First & Second Prizes, Chuzhou University Teaching Achievement Awards (twice each)

• Outstanding Thesis Supervisor, Chuzhou University (2018–2023)

• Outstanding Communist Party Member, Chuzhou University (2016, 2021)

• Advanced Individual in Informatization Construction, Chuzhou University (2020)

• Numerous other awards in teaching, mentorship, and educational reform initiatives

Conclusion

Dr. Shijun Yu is a dedicated educator, prolific researcher, and innovator in food science, whose work bridges academic excellence and practical application. His leadership in both research and teaching reform has not only advanced scientific understanding in areas like fungal bioactives and food safety but also enriched student learning through innovative teaching strategies. With a growing list of accolades and contributions, he continues to be a pivotal figure in the regional and national food science community.

Publications

1. Shijun Yu, Longzhu Dou, Ruizhu Xu, Ruibo Xu, Xiaoli Jia, Jingyi Xia, Huan Wang*, Qing Huang*.
Integration of multielement profiles and chemometrics for geographical discrimination of Chuju, a cultivar of Chrysanthemum morifolium Ramat
Journal of Food Composition and Analysis, 2025, 139(3): 107088.

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2. Dou Longzhu, Xia Jingyi, Wang Yang, Zhang Tengfei, Wang Lili, Chai Xinyi*, Yu Shijun*.
Effect of selenium enrichment on the abundance of volatile and nonvolatile flavor components in fruiting bodies of Cordyceps cicadae
International Food Research Journal, 2025, 32(1): 264–279.

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3. Ruibo Xu, Lingling Wang, Chi Wang, Changfeng Ju, Chuan Yang, Xiaoli Jia, Gang Wang, Shijun Yu*.
Preparation, characterization, biological activity of ‘Chuju’ polysaccharides/chitosan and its application on the preservation of red grapes fruit
International Journal of Biological Macromolecules, 2025, 301: 140461.

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4. Wang Xuhui, He Zhen, Zhang Weiwei, Liu Xiaoran, Yu Shijun*, Qian Zongyao*.
The influence of planting sites on the chemical compositions of Chrysanthemum morifolium flowers (Chuju) as revealed by Py-GC/MS combined with multivariate statistical analysis
Chemistry & Biodiversity, 2024, 21(12): 202401383.

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5. Yu Shijun, Zhang Ying, Fan Meizhen.
Analysis of volatile compounds of mycelia of Hirsutella sinensis, the anamorph of Ophiocordyceps sinensis
Applied Mechanics and Materials, 2012, 140: 253–257.

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6. Yu Shijun, Zhang Ying, Li Chunru, Zhang Qian, Ma Zhongyou, Fan Meizhen.
Optimization of ultrasonic extraction of mycelial polysaccharides from Paecilomyces hepiali using response surface methodology and its antioxidant activity
African Journal of Biotechnology, 2011, 10(75): 17241–17250.

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