母雨，男，1997年4月出生，贵州遵义人，中共党员，博士研究生，2023年6月毕业于四川大学，轻工技术与工程专业，师从周荣清教授。长期围绕食品发酵、白酒酿造稳态调控等领域开展科学研究，具有深厚的理论基础和实践经验。

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项目、贵州省科技厅基础研究计划青年项目、贵州省教育厅青年人才成长项目等；以第一/通讯作者身份发表学术论文十余篇，其中SCI论文11篇，一区TOP论文8篇，高被引论文1篇，申请发明专利2项；担任SCI期刊《Journal of Future Foods》青年编委，作为《Food Chemistry》、《Food Research International》等多本行业知名期刊审稿人。

主讲课程：《白酒工艺学》、《食品微生物检验》、《食品风味学》

代表性成果：

1. Mu Yu, 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)

2.Huang Ying, Li Dong, Mu Yu*, 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)

3. Mu Yu, 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)

4. Mu Yu, 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)

5. Mu Yu, 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)

6. Mu Yu, 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)

7. Mu Yu, 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)

8. Mu Yu, et al. Effects of Daqu attributes on distribution and assembly patterns of microbial communities and their metabolic function of artificial pit mud. Foods, 2022 (11), 2922. (二区)

9. Mu Yu, et al. Combined application of high-throughput sequencing and metabolomics reveals metabolically active microorganisms during Panxian ham processing. Frontiers in Microbiology, 2020, 10:3012. (二区TOP)

10. Mu Yu, et al. Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine. International Journal of Food Properties, 2019, 22:1, 2033-2046. (三区)