博士，珠海科技学院生命科学学院食品质量与安全系主任。主要研究方向为食品风味化学，农产品加工与贮藏；博士毕业于北京工商大学，在上海交通大学完成了博士后研究工作。主要为分离鉴定食品，药食同源风味物质或其它功能性物质，结合感官评价评估产品的整体风味并解析形成途径与机理，研发目的性产品。已发表30余篇科研论文，其中一作/通讯作者SCI为17篇。先后主持或参加研究课题8项，国家自然科学基金项目、科技部重点研发计划项目、国家135项目、自治区青年自然基金、自治区乡村振兴-特派员项目等。被邀请为ACS Food Science & Technology，Food chemistry, Journal of Food Processing and Preservation, Journal of Food Composition and Analysis ，Food Science and Human Wellness等SCI期刊的审稿人。“食品工业科技”，“食品研究与开发”核心期刊的审稿专家。“食品科学技术协会”会员。
教学工作（所授课程）：食品风味化学、食品质量与安全专业英语、食品工艺学原理、食品毒理学、现代食品检测技术、果蔬加工学、食品基础实验、食品综合实验、食品工艺学实验、食品感官评价实验。
主持的项目：
(1) 广东陈皮香气化合物潜在的抗抑郁机制研究,广东省教育厅，广东省普通高校特色创新项目（2024KTSCX018），3万元，2024.10-2026.10，负责人。
(2) 基于酶组合水解的新型羊肉风味形成机理研究，新疆科学技术厅,青年科学基金（2021D01B55）,7万元，2021.06-2024.05，负责人。
(3) 煮羊肉在贮藏期脂质代谢产物对异味的形成机制研究,新疆自治区教育厅, 青年基金（XJEDU2021Y018）, 8万元，2021.01-2023.12，负责人。
(4) 新疆红柳烤肉的特征风味形成机制研究，新疆天池博士计划项目，6万元，2020.01-2021.12，负责人。
(5) 新疆特色果干的饮品加工技术推广示范，新疆绿廊商贸有限公司（横向项目），12万，2020.01-2021.12，负责人。
代表性论文：
[1] Aygul Alim, Chengfei Huang, Xin Zhao, Sarengaowa, Runrong Zhang, Junrong Zhang, Xueqing Zhang,Yuanbao Jin, Guorong Wu, Wenzhong Hu*. Investigating the Impact of Different Drying Methods on the Aroma of Citri Reticulatae Pericarpium Using GC-MS/GC-IMS and E-Nose Technology[J].Foods, 2026, 15,1117
[2] Aygul Alim, Chengfei Huang, Xin Zhao, Sarengaowa, Runrong Zhang, Junrong Zhang, Xueqing Zhang, Yuanbao Jin, Guorong Wu, Wenzhong Hu*. GC-IMS/GC-MS/E-nose and molecular simulation analysis of the effects of aging duration on the aroma of Citri Reticulatae Pericarpium and its associated antidepressant effect[J]. Journal of Agriculture and Food Research. 2025, 2:102359.
[3] Aygul Alim* & Wen Zhong Hu. A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage[J]. CyTA - Journal of Food, 2024, 22:1, 2326060.
[4] Sireyil, G. , & Aygul Alim*. Effects of onion paste on flavor of a different kind of bread (naan) analyzed with e‐nose and gc‐ims. Journal of Food Processing and Preservation，2022, (46-4).
[5] Aygul Alim, Huanlu Song*, Ali Raza, Jiacai Hua. Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique. International Dairy Journal. 2020, 110: 104-804.
[6] Aygul Alim*, Huanlu Song, Tingting Zou. Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory‑guided screening. European Food Research and Technology. 2020, 246(10), 2119-2133. .
[7] Aygul Alim, Huanlu Song*, Ye Liu, Tingting Zou, Yu Zhang, Songpei Zhang. Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique，LWT - Food Science and Technology. 2019, 112: 108-239.
[8] Aygul Alim, Huanlu Song*. The behavior of umami components in thermally treated yeast extract，Food research international, 2018,120:534-543.
[9] Aygul Alim, Huanlu Song*, Chao Yang, Ye Liu, Tingting Zou, Yu Zhang, Songpei Zhang. The changes of the perception of bitter constituents in thermally treated yeast extract. Journal of the Science of Food and Agriculture, 2019, 99: 4651-4658.
[10] Aygul Alim, Huanlu Song*. Flavour-active compounds in thermally treated yeast extracts. Journal of the Science of Food and Agriculture, 2018, 98(10):3774-3783.
