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Senior Lecturer in Food Science and Technology,
School of Science & Engineering
T: 01642 384089E: firstname.lastname@example.org
Technology Futures Institute
Dr. Jibin He is a Senior Lecturer of Food Science and Technology in the School of Science and Engineering. Jibin initially joined Teesside University in 2013 as a Research Associate working on a flagship research project funded by Innovate UK (previously known as Technology Strategy Board). The project is aiming to reduce the use of oil and the rate of its degradation in the manufacture of fried ethnic snacks, crisps and ambient snacks through investigating key processes and ingredient variables which impact upon oil quality and ultimately product quality. This project has been very successful so far and is anticipated to have significant impact on relevant food industries across the UK.
Prior to his career at Teesside, Jibin completed his PhD in Plant Biology at Rothamsted Research (BBSRC), in cooperation with Oxford Brookes University and Campden BRI. The topic of his PhD research concerned the distribution of chemical composition within wheat grain in relation to their processing properties.
Jibin initially obtained his BSc in Food Science & Engineering from Harbin Commerce University, China, and earned his MSc in Food Science & Quality Assurance from University of Leeds.
· Food Chemistry
· Raw Material and Agriculture
· Food processing
· Applied Food Technologies
Jibin is currently managing several research projects and consultancy projects collaborating with varies food manufactures and food technology companies. He is passionate about transferring knowledge base into practical use such as develop new process or improve currently processing technologies.
UE, Y. F., EAGLING, T., HE, J. B., ZOU, C. Q., MCGRATH, S. P., SHEWRY, P. R. & ZHAO, F. J. 2014. Effects of Nitrogen on the Distribution and Chemical Speciation of Iron and Zinc in Pearling Fractions of Wheat Grain. Journal of Agricultural and Food Chemistry, 62, 4738-4746.
HE, J. B., PENSON, S., POWERS, S. J., HAWES, C., SHEWRY, P. R. & TOSI, P. 2013. Spatial Patterns of Gluten Protein and Polymer Distribution in Wheat Grain. Journal of Agricultural and Food Chemistry, 61, 6207-6215.
TOSI, P., GRITSCH, C. S., HE, J. B. & SHEWRY, P. R. 2011. Distribution of gluten proteins in bread wheat (Triticum aestivum) grain. Annals of Botany, 108, 23-35.
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Teesside's online research repository gives you access to the collection of peer-reviewed research and e-theses produced by members of the Technology Futures Institute.
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