夏亚男（1988-），女，满族，研究方向：乳酸菌资源开发及利用、食品风味。
教育经历：
2014.9–2017.12,河北农业大学,农产品加工及贮藏工程博士,导师:王颉
2015.9-2016.9,美国密歇根州立大学,联合培养博士
2012.9–2014.6,河北农业大学,食品工程,硕士,导师:王颉
主持科研项目:
1.内蒙古自然科学基金，2020BS03012，诱变菌US3-13介导肠上皮GABA通路调控慢性应激小鼠抑郁行为及脑-肠轴的作用机制研究，6.5万元.
2.内蒙古农业大学博士引进项目.内蒙古传统乳制品关键风味物质及形成机制研究.10万元.
3.横向项目.发酵型火锅调料的研制及功能特性研究.7万元.
4.食品科学与工程学院“一流学科”建设基金.高产γ-氨基丁酸诱变菌的构建及其代谢机制研究. 2万元.
获得学术奖励：
夏亚男(7/10),红枣加工产业化关键技术创新与应用,河北省科技厅,科技进步,省部二等奖, 2019 (王颉;锁然;刘亚琼;王海;马艳莉;牛海卫;夏亚男;曹宝忠;桑亚新;孙剑锋)
夏亚男，双全.第十五届内蒙古自治区自然科学学术年会优秀论文一等奖，基于UPLC-Q-TOF-MS代谢组学方法评估酸马奶发酵过程，2020，内蒙古自治区科学技术协会/内蒙古自治区教育厅/内蒙古自治区科学技术厅/内蒙古自治区人力资源和社会保障厅.
专利：
1.发明专利（含益生菌群的全脂活性酸马奶片及其制备方法和用途，0.0，第三发明人）
2.实用新型专利，一种节能、环保型蒸酒设备，ZL2.8，王颉，夏亚男，孙建锋，姚思远，尹宝颖（第二发明人）
发表论文20余篇，代表论文如下：
1.Yanan Xia, Jiaqi Yu, Weigang Miao, Quan Shuang*. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss. Food Chemistry,2020, 320, 126619.
2.Yanan Xia, Jiaqi Yu, Weihan Xu, Quan Shuang*. Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented withLactobacillus plantarumQS670.Journal of Dairy Science,2020, 103(6): 4919-4928.
3.Yanan Xia, Yaqiong Liu, Jie Wang, Quan Shuang*. Assessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value. J Food Process Preserv.2020, 00: e14494.
4.Yanan Xia, Yaqiong Liu, Yun Zhao, Jie Wang, Quan Shuang. Nitrogen metabolism of branched-chain alcohols acetates in jujube wine assessed by 13C-labeling. J Food Process Preserv,2020, 00: e14741.
5.Yanan Xia, Yanli Ma, Lijuan Hou, Jie Wang^*.Studies of boil treatment on methanol control and pilot factory test of jujube brandy. International Journal of Food Engineering, 2016, 13(2),**.
6.Yanan Xia, Yanli Ma, Yuan Liu, Ying Shu, Jie Wang*. Analysis on flavor compounds of jujube brandy during distillation by HS-SPME-GC/MS, E-nose and E-tongue. Advance Journal of Food Science and Technology, 2015.7.5, 8(9): 612~621.
7.Yanan Xia, Yanli Ma, Jianfeng Sun, Ying Shu, Jie Wang*. Analysis of Volatile Flavor Compounds of Jujube Brandy by GC–MS and GC–O combined with SPME. Advance Journal of Food Science and Technology, 2015.8.25, 9(6): 398~405.
8.夏亚男，淑英，赵仁邦，杨静，王颉*.红枣白兰地香气成分萃取中固相微萃取纤维的选择.中国食品学报，2014, 14(10): 241-251.

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