WU Yingying is an Associate Researcher at the Shanghai Academy of Agricultural Sciences with expertise spanning fungal genetics, molecular breeding, and synthetic biology. Her research primarily focuses on the genetic improvement of industrially cultivated edible mushrooms and the biosynthesis of active natural products from macrofungi. She has made significant contributions to understanding fungal genome structure, functional genes, and metabolic pathways, particularly in Hypsizygus marmoreus and Flammulina filiformis. Her work integrates genome-wide marker development, whole-genome sequencing, functional gene validation, and metabolomic profiling to enhance mushroom quality, stress tolerance, and nutritional value. In addition, she has contributed to microbial taxonomy and natural product biosynthesis, including studies on actinobacteria and antibiotic-related pathways. Her research has been widely published in leading international journals, reflecting a strong impact at the intersection of agricultural biotechnology, fungal genomics, and functional metabolite research.