基本信息：母雨，男，贵州遵义人，中共党员，博士研究生，毕业于四川大学轻工技术与工程专业，师从周荣清教授。

研究方向：白酒微生态的过程监测及定向调控；特色发酵食品的微生物资源开发与应用；食品关键风味因子的识别与形成机制研究。

科研情况：主持国家自然科学基金地区项目、贵州省科技厅基础研究计划（自然科学）面上项目、青年引导项目、贵州省教育厅青年人才成长项目、仁怀市科技项目及企业横向项目等多项课题；以第一/通讯作者身份发表学术论文20余篇，其中SCI论文15篇，一区TOP论文10篇，高被引论文1篇，申请发明专利5项；担任SCI期刊《Journal of Future Foods》青年编委、贵州省食品科学技术学会青年委员，作为《Food Chemistry》、《Food Research International》等多本行业知名期刊审稿人。

荣誉奖励：获茅台集团优秀共产党员、茅台集团先进个人、《Journal of Future Foods》优秀青年编委、茅台学院科研先进个人、茅台学院教学大比武一等奖、茅台学院教学成果奖三等奖等荣誉，指导学生获第十届全国大学生生命科学竞赛（科学探究类）国赛一等奖、（创新创业类）国赛二等奖。

主讲课程：《白酒工艺学》、《食品微生物检验》、《食品风味学》、《食品发酵与酿造学》等。

代表性成果：

1. Zhang H, Huang Y, Wang F, …, Mu Y*. Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking. LWT - Food Science and Technology, 2025, 237, 118776. (一区TOP，通讯作者)

2. Mu Y, Liu L-P, He J-J, et al. Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds. Food Chemistry, 2025, 492:145394.(一区TOP) 

3. Mu Y, Yao S-J, Huang Y, et al. Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics. Food Research International, 2025, 202:115735.(一区TOP) 

4. Mu Y, et al.Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling. Food Research International, 2024, 191:114645. (一区TOP) 

5. Huang Y, Li D, Mu Y*, et al. Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics. Food Research International, 2024, 176:113805. (一区TOP，通讯作者)

6. Mu Y, et al. Response and assembly of abundant and rare taxa in Zaopei under different combination patterns of Daqu and pit mud: From microbial ecology to Baijiu brewing microecosystem. Food Science and Human Wellness, 2024, 13(3), 1439-1452 (一区TOP，高被引论文)

7. Mu Y, et al. Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. Food Chemistry, 2023(424), 136429. (一区TOP)

8. Mu Y, et al. Bioaugmented Daqu-induced variation in community succession rate strengthen the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation. LWT-Food Science and Technology, 2023 (182), 114806. (一区TOP)

9. Mu Y, et al. Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics. Food Chemistry, 2022 (302), 134440. (一区TOP)

10. Mu Y, et al. Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages. Food Research International, 2022 (155), 111062. (一区TOP)