2001年美国华盛顿州立大学 (Washington State Univeristy, WSU)食品科学博士毕业；2002-2004年，WSU，从事博士后工作

2004-2008年，美国纽约城市大学助理教授；2008-2017年，上海海洋大学食品学院教授；2017年至今长沙理工大学教授，博士研究生导师

1. 主持135国家重点研发计划子课题：中式传统肉制品绿色制造关键技术与装备研发及示范(项目), 酱卤肉制品绿色制造关键技术与装备研发及示范（课题）, 酱卤肉制品风味及有害物质监控（子课题）（ 2016YFD0401501）

2. 主持国家自然科学基金项目：基于表面增强拉曼光谱技术快速检测水产品中痕量多残留渔药的研究（61250002）

3. 主持上海市科委地方院校能力建设项目：基于表面增强拉曼技术的食品安全快速检测研究（09320503800）

4. 主持上海市浦江人才计划：表面增强拉曼技术应用于水产品中微量危害化学物质快速检测（09PJ1405200）

1、Niu L, Sun X, Tang J, Wang J, Rasco BA, Lai K, *Huang Y. Free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in fish muscle: biological variation and effects of heat treatments. Journal of Food Composition and Analysis, 2017, 57，56-63.

2、Sun X, Tang J, Wang J, Rasco BA, Lai K, *Huang Y. Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization. Meat Science, 2016, 116, 1-7.

3、Cao L, Rasco BA, Tang J, Niu L, Lai K, Fan Y, *Huang Y. Effects of freshness on the cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties, 2016, 19, 2297-2306.

4、Sun X, Tang J, Wang J, Rasco BA, Lai K, *Huang Y. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry, 2015, 172, 802-807.

5、Niu L, Rasco BA, Tang J, Lai K, *Huang Y. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions. LWT-Food Science and Technology, 2015, 61, 19-24.

6、Zhang Y, Yu W, Pei L, Lai K, Rasco BA, *Huang Y. Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering. Food Chemistry, 2015, 169, 80-84.（进入ESI高被引用论文）

7、Fan Y, Lai K, Rasco BA, *Huang Y. Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis. LWT-Food Science and Technology, 2015, 60, 352-357.

8、Fan Y, Lai K, Rasco BA, *Huang Y. 2014. Analyses of phosmet residues in apples with surface-enhanced Raman spectroscopy. Food Control, 2014, 37, 153-157. (进入ESI高被引用论文）

9、Pan Y, Fan Y, Li C, Pei L, Rasco BA, *Huang Y. Determination of tert-butylhydroquinone in vegetable oils using surface-enhanced Raman spectroscopy. Journal of Food Science, 2014, 79(6), T1225-1230.

10、Niu L, Zhou X, Yuan C, Yuan C, Bai Y, Lai K, Yang F, *Huang Y. 2013. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids,2013, 33, 336-341.

参与英文著作1部