2015.9-2021.6，内蒙古农业大学食品科学专业，博士研究生

2011.9-2015.6，武汉轻工大学粮食工程专业，大学本科。

2021.9-至今，永利集团，讲师，硕导

1. 呈膻物质形成机制和降膻技术研究

2. 宰后肉品质形成机制和安全控制研究

本科生课程《食品营养学》、《饮食与健康》

[1] Yanru Hou, Chang Liu, Lin Su, et al. Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity[J], Animal Science Journal, 2023, 94(1):e13801

[2] Yanru Hou, Lin Su, Yajuan Zhao, et al. Effect of chronic AICAR treatment on muscle fiber composition and enzyme activity in skeletal muscle of rats[J]. Journal of applied animal research, 2021, 49(1):89-96.

[3] Yanru Hou, Lin Su; Rina Su, et al. Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC‐1α genes expression in the biceps femoris muscle of Mongolia sheep[J]. Food Science & Nutrition, 2020, 8(5):2262–2270.

[4] Yanru Hou, Xuerong Wang, Ruiming Luo, et al. Investigation Tracing the Origin of Tan Sheep Visceral Tissues through Mineral Elements[J]. Foods, 2023, 12, 2438.

[5] 杨东松，高爽，侯艳茹, 等．羊肉中呈膻物质的形成机制及降膻方式的研究进展[J/OL]．食品科学.

一种发酵肉酱及其制备方法（ZL202010409404.1），排名3/7，2022年

houyr@nxu.edu.cn