Speaker

Prof. Jianshe Chen is a Senior Principal Scientist at Singapore Institute of Food and Biotechnology Innovation (SIFBI). Prior to this, he was the director of the Institute of Food Oral Processing and Sensory Science at Zhejiang Gongshang University in China. During his research career, Prof. Chen has been exploring the oral behaviour of food during an eating process and impacts of food physics and oral physiological factors on eating experience and sensory perception. He has published seven books and over 200 research papers. He is an elected fellow of the International Academy of Food Science and Technology (IAFoST), an honorary professor at Massey University in New Zealand and a visiting professor at the University of Leeds in the UK. He serves as the Editor-in-Chief of the Journal of Texture Studies, a Senior Editor of the Journal of Future Foods, and editorial member for a number of food science journals.

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