معرفی
Jibin He is a Professor and Head of the Science Department at Teesside University, specializing in Food Science. He holds a PhD in Plant Biology from Oxford Brookes University and has extensive industry collaboration experience in food processing technologies. His research focuses on sustainable food systems, food chemistry, and improving food processing methods.
- Educations: BSc (Food Science & Engineering, Harbin University of Commerce), MSc (Food Quality Assurance, University of Leeds), PhD (Plant Biology, Oxford Brookes University)
Research Interests: Jibin's work spans food processing innovations, raw material optimization, and sustainability in the food chain. He actively contributes to groups like the IFST Food Processing Group and Earth, Ecology and Environment Research Collective to address environmental impacts of food systems.
Grants & Projects: He leads/co-leads projects on food sustainability, including collaborations with industry on encapsulation technologies and reducing food insecurity. Recent projects include enhancing pig farming sustainability and developing vitamin encapsulation methods.
External Roles: External Examiner for Food Technology apprenticeships at the University of Lincoln (2021–2026).
