Yichi joins us from Shanghai Ocean University, where he completed his Master's degree in Dr. Youji Wang’s lab. With a strong foundation in ecology and food safety, his previous research focused on how environmental changes and pollutants affect oyster quality.

Building on this expertise, Yichi’s PhD project will explore how macro-environmental trends affect marine bivalves. Specifically, his research will focus on keywords such as intertidal warming and thermal stress, investigating how rising temperatures in the intertidal zone impact the nutritional composition and physiological ecology of oysters. His work is crucial for understanding how climate-driven changes will affect both the marine ecosystem and the future of seafood quality.

Yichi settingup his first experiment in HKO-HIRU

Driven by his goal of becoming an oyster aquaculture scientist, Yichi brings a lot of passion to his research. Outside the lab, he leads a very active lifestyle. In his free time, you can usually find him hitting the gym for a workout or hiking the beautiful trails around Hong Kong. We are thrilled to have his energetic presence in the group. Welcome aboard, Yichi!