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My research focuses on functional genomics and molecular design breeding in rice, mainly involving studies on the mechanisms underlying efficient nitrogen uptake and utilization and heterosis, as well as their application in practical rice breeding. I received both my B.Sc. and Ph.D. degrees from Wuhan University, and then conducted postdoctoral research at the State Key Laboratory of Hybrid Rice. During my Ph.D. and postdoctoral training, I worked primarily on rice gene function and the molecular basis of heterosis, including the roles of intracellular calcium-binding proteins in sensing nitrogen signals and regulating rice root development, as well as the analysis and prediction of advantageous loci pyramiding in heterosis. I also emphasize the integration of fundamental research with breeding practice, and have developed high-yielding and nitrogen-use-efficient Honglian-type hybrid rice combinations using molecular design breeding approaches. To date, I have published 10 SCI-indexed papers, been granted 4 patents, obtained authorization for 2 new plant varieties, and contributed to the approval/registration and evaluation of 3 rice cultivars.
Since 2009, I have participated in multiple national major projects on genetically modified organisms, focusing on molecular characterization of Bt insect-resistant rice, field evaluation of insect resistance, and screening of agronomic traits, as well as line performance trials and hybrid seed production. Since 2012, I have been involved in rice breeding programs and collaborated with Wuhan Wuda Tianyuan Biotechnology Co., Ltd. to identify and select breeding materials for disease and pest resistance using marker-assisted selection. I contributed to the breeding of the Hubei Provincial Crop Variety Approval System–approved lines Tianyuan 903S and Yuan 95S, as well as the Honglian-type male-sterile line Jiahong 2A. Using gene-editing technologies, I have developed and improved a series of rice materials with enhanced disease and pest resistance and improved quality traits, including amylose content and fragrance.