2009.09-2013.07, 江南大学食品学院食品质量与安全专业, 理学学士 / B. Eng., Food safety and quality control, School of Food Science and Technology, Jiangnan University, P.R. China. 2013.08-2017.12, 新加坡国立大学化学院食品科学与工程系，哲学博士 / Dr., Food Science and Technology Programme, DepartmentႵ୔

2018.01-至今 (Present), 江南大学助理研究员（校聘副研究员）/ Assistant Prof. (by research), Jiangnan University.

学术论文： 1. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2018). Effects of high-intensity ultrasound on the Maillard reaction of d-glucose and l-glycine in oil-in-water emulsion systems. npj Science of Food, 2(1), 2. 2. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2017). Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine. Ultrasonics Sonochemistry, 34, 154-163. 3. Yu, H., Seow, Keh, M.Z.M., Y.-X., Ong, P. K. C., & Zhou, W. (2017). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and l-methionine. Food and Bioprocess Technology, 10(11), 1984-1996. 4. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2016). Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies, 36, 260-268.