Yang Yue
Yang completed his Bachelor’s degree at the University of Florida before pursuing his M.Sc. and Ph.D. at the John Innes Centre. He is currently a Postdoctoral Researcher in the Department of Biochemistry and Metabolism at the John Innes Centre, where he works on the “Sunshine Tomato” project, which aims to commercialise vitamin D–enriched tomatoes and is funded by UK Research and Innovation (UKRI). In addition, he serves as a member of the AMI Advisory Group.
Yang’s research focuses on plant-based diets and their impact on human health, employing a multidisciplinary approach that integrates plant metabolites, nutrition, and the gut microbiome. He is passionate about addressing food security and nutrition disparities while promoting equitable access to healthy diets.
FeaturesThe world’s fermented foods in health and history
The use of microbes in food fermentation dates back thousands of years; archaeological evidence suggests that fermented beverages such as rice wine were produced in China as early as 7000 BC, while bread and beer were staples in ancient Egypt.
OpinionKey lessons from the saMBA studies on human gut microbiome diversity
A recent study published in Nature Communications introduced the South American MicroBiome Archive (saMBA). The study offers several critical insights that deserve careful consideration.
CareersNetworking & communications advice for early career researchers
Professor Alan Walker shares some advice as part of a wider conversation with author Yang Yue.
CareersA conversation at the forefront of human microbiome research
Yang Yue and Professor Alan Walker discuss everything from precision medicine and the omics approach, to challenges in the road ahead and the future of microbiome research.
FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
FeaturesGlobal food safety: prepare for the unexpected
The World Health Organisation (WHO) has reported that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths a year, worldwide. World Food Safety Day is just around the corner, the theme of which for this year, is “Food safety: prepare for the unexpected”.
FeaturesHow diet modulates the gut-brain axis
As our understanding of the gut-brain axis grows, the health implications revolving around this physiological connection become increasingly evident.
OpinionTemper the hype of human microbiome studies
As biotechnology has evolved, our understanding of the microbiome has also increased. However, there are still many unknowns and prevailing misconceptions awaiting further exploration.