Zhou Xiaoyan, professor, master supervisor.Senior Technician of Chinese cuisine, national judge of vocational Skill Competition of catering industry, national senior judge of National professional Skill appraisal, national first-level judge of Chinese cuisine, expert of national famous restaurant and famous teacher of catering industry, expert of human Resources and social security Department, Master of Chinese cuisine, master of Huaiyang cuisine.

Mainly engaged in research in the field of culinary science.Lectured on Chinese cooking technology, food carving, cold spell, kitchen management and other courses.

The chief editor participated in the compilation of "Cooking Technology" (the "11th Five-Year Plan" textbooks for general higher education), "National Vocational Qualification Training Course -- Chinese Cooking Instructor" (basic Knowledge, elementary, intermediate, senior, technician, senior technician, 5 volumes), "Famous Chinese Dishes Named Points" and other monographs and textbooks.

Published "The design principle of the Moving Mechanism of the Automatic cooking robot pot" (core authoritative periodical), "Yangzhou Egg Fried Rice Technology Standardization Research", "Research status and Prospect of Chinese Cuisine Automatic Cooking Robot", "Six Development Trends of Chinese Catering Industry" and dozens of papers.

Presided over and participated in the research of two 863 projects including "Chinese Cuisine Automatic Cooking Robot for helping the elderly and Disabled" and "Multi-robot Restaurant Cooking Robot System" as well as more than 10 other projects.

He has been a judge of national Cooking Competition, World Chinese Cooking Competition and CCTV TV Cooking Competition for many times.

She has been invited to Korea, Japan, Canada, Thailand, Hong Kong, Macao and other countries and regions for culinary technology and academic exchanges.