研究工作经历：

2011-2014，海王生物，研发工程师、产品经理

2014-2015，索契壹营养，产品总监

2019-至今，浙江工商大学，助理研究员、副研究员。

主要研究方向：

（1）味觉感受交互响应心理物理学规律研究

（2）食品感官评价方法建立与应用

（3）智能感官科学技术研究

代表性论文：

1. Yuezhong Mao .... Shiyi Tian. Grade identification of rice eating quality via a novel flow-injection voltammetric electronic tongue combined with SFFS-BO-SVM[J]. Sensors and Actuators: B. Chemical,2024,411135700-.

2. Yuezhong Mao .... Shiwen Chen. Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism[J]. npj Science of Food,2022, 6(1):33-33.

3. Yuezhong Mao.... Shiwen Chen. An optimized organic acid human sensory sourness analysis method.[J]. Journal of the science of food and agriculture,2021,101(14):5880-5887.

4. Yuezhong Mao .... Jianzhong Han. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law[J]. Food Chemistry, 2018,28178-84.

5. Yuezhong Mao .... Jianzhong Han. A Broad-Spectrum Sweet Taste Sensor based on Ni(OH)2/Ni Electrode[J]. Sensors,2018,18(9):2758.

6. 毛岳忠,田师一,胡晓晖,等.智舌对奶粉中三聚氰胺的检测研究[J].中国食品学报,2011,11(03):158-163.DOI:10.16429/j.1009-7848.2011.03.030.