Lecturer
PhD.(Otago), M. Eng. (China), B. Eng.(China)
Contact
Email yakun.hou@otago.co.nz
Location: Archway West 1.01
About
Dr. Yakun Hou brings extensive expertise in food science with a B.Eng. in Food Quality and Safety from Hebei Agricultural University, an M.Eng. (Research) in Food Science and Technology from Beijing Forestry University, and a Ph.D. in Food Science from the University of Otago.
Before joining our university, she served as a lecturer at Hebei Agricultural University where she excelled in research projects, course development, academic service, student mentorship, and scientific support to local food industry.
Dr. Hou is passionate about sustainable food science innovation, with particular emphasis on transforming of food-processing by-products and waste into high-value functional ingredients.
Her interdisciplinary approach combines extraction technologies, enzymatic modifications, and bioinformatic methods to discover novel bioactive compounds with potential health benefits and industrial applications.
Through her work, Dr. Hou addresses critical challenges in food sustainability while developing innovative solutions to enhance nutritional quality, reduce environmental impact, and improve the economic viability of food production systems.
Teaching
Course co-ordinator
- FOSC 202 Food Systems
- FOSC 400 Introduction to Food Chemistry Module
Course contributor
- FOSC 201 Food components, processing and functionality
- FOSC 202 Food Systems
- FOSC 301 Food Chemistry, Structure and Function
- FOSC 400 Research Methods and Communication
- FOSC 490 Dissertation
- FOSC 495 Master's Thesis Preparation
Research
Major research interests
- Value-addition from food waste: Developing strategies to recover and add value to food-processing by-products.
Examples: Investigation of the extraction methods and potential bioactivities of PHNQs from sea urchin shell waste generated by the sea urchin roe harvesting industry. - Enzymatic protein modification: Utilizing enzyme-based methods to convert proteins into peptides with enhanced biological properties.
Example: Structural characterisation and enzymatic hydrolysis of Tilapia skin and scale gelatine, and the peptide profiling of hydrolysates. - Bioinformatics and peptide discovery: Applying bioinformatics and in silico tools for the prediction, discovery, and molecular docking of bioactive peptides.
Example: In silico investigation of bioactivity of collagen peptides derived from commercial animals; Bioinformatic approaches to identify peptides with potential bioactivity against hypertension and diabetes from tree nuts and peanuts. - Bioactive potential of functional ingredients: Investigating the bioactive properties of ingredients derived from food waste or low-value by-products.
Example: Antioxidant, anti-inflammatory and anti-bacterial activities of sea urchin spinochrome pigments; Antioxidant activity and osteogenesis activity of collagen peptides. - Protein modification for techno-functional properties: Modifying low-value proteins to enhance their techno-functional properties for the food industry.
Example: Improvement in the gelling properties of myofibrillar protein (MP) from the low-value clam through chemical or physical methods and structural characterisation of the modified protein.
Current research projects
- Valorisation of marine by-products
- Production of bioactive peptides
- Osteogenesis activity of collagen peptides
- In silico discovery of bioactive peptides
Current memberships
- Professional Member: New Zealand Institute of Food Science and Technology (NZIFST)
- Professional Member: Chinese Institute of Food Science and Technology (CIFST)
- Secretary: International Association of Dietetic Nutrition and Safety (IADNS)
- Academic editor: Journal Food Safety and Health
Publications
Xie, M., Hou, Y., Jiang, Z., Li, D., He, P., Yan, J., … Wang, K., & Gu, X. (2026). LPs-1a: A hypoglycemic pectic polysaccharide from lemon peel: Isolation, structural characterization, and activity evaluation. International Journal of Biological Macromolecules, 361, 152020. doi: 10.1016/j.ijbiomac.2026.152020 Journal - Research Article
Wang, K., Mirosa, M., Hou, Y., & Bremer, P. (2026). Measuring food safety culture: A systematic review of questionnaire dimensions and validation practices. Comprehensive Reviews in Food Science & Food Safety, 25, e70472. doi: 10.1111/1541-4337.70472 Journal - Research Other
Wang, K., Mirosa, M., Hou, Y., & Bremer, P. (2025). Advancing food safety behavior with AI: Innovations and opportunities in the food manufacturing sector. Trends in Food Science & Technology, 161, 105050. doi: 10.1016/j.tifs.2025.105050 Journal - Research Article
Gu, X., Cong, Z., Li, D., Hou, Y., Fu, Y., Chitrakar, B., … Gao, T. (2025). Pro-Arg, the potential anti-diabetes peptide, screened from almond by in-silico analysis. Plant Foods for Human Nutrition, 80, 39. doi: 10.1007/s11130-024-01289-1 Journal - Research Article
Abdo, A. A. A., Al‑Dalali, S., Hou, Y., Aleryani, H., Shehzad, Q., Asawmahi, O., … Sang, Y. (2024). Modification of marine bioactive peptides: Strategy to improve the biological activity, stability, and taste properties. Food & Bioprocess Technology, 17(6), 1412-1433. doi: 10.1007/s11947-023-03142-w Journal - Research Other