Dr. Jianshe Chen is a specially appointed professor and vice head of the School of Food Science and Biotechnology at Zhejiang Gongshang University (China). He is an elected fellow of the Institute of Food Science and Technology (UK) and is a honourary professor of the University of Leeds (UK), Massey University (New Zealand), and Kasetsart University (Thailand); a founding member of the International Dysphagia Diet Standardization Initiative; Editor-in-Chief of the Journal of Texture Studies, and a board member of a number of food journals. He also chairs the International Conference of Food Oral Processing.
Prof. Chen is an established researcher in food texture and food colloids. He played a leading role in establishing food oral processing as a new emerging research area of food science. In 2014, he set up a food oral processing laboratory at Zhejiang Gongshang University, conducting leading researches relating to food oral processing and sensory perception: (1) the controlling physical principles of food oral destruction and bolus formation; (2) the oral physiological mechanisms of eating; (3) the kinetics of sensory perception and its instrumental assessment; (4) texture design and modification for consumers of special needs.
Prof. Chen has published three books and over 100 research papers (h-index 28). He has been frequently invited to give talks at international conferences. He is a receiver of the “Outstanding Contributions in International Achievement” awarded by the AHSA.