Jianshe Chen

Dr. Jianshe Chen is a specially appointed professor at Zhejiang Gongshang University in Hangzhou (China), and a honorary professor at the University of Leeds (UK). He leads a newly established research laboratory in food oral processing at Zhejiang Gongshang University. His research aims to reveal physical, physiological, and psychophysical principles which underpin eating and sensory perception and to apply such principles in the design and manufacturing of quality tasty food for consumers’ satisfaction and well-being, in particular for those disadvantaged consumer groups (e.g. elderly, patients, infants, etc).
Dr. Chen is the editor-in-chief of the Journal of Texture Studies and also serves as a member of the editorial board for a number of peer reviewed journals (e.g. Food Digestion, Food Structure, Current Opinion in Food Science, etc). He initiated and organised the first international conference of Food Oral Processing and serves to the scientific committee of this conference. He is an elected fellow of Institute of Food Science and Technology (UK). He is also a founding member of the International Dysphagia Diet Standarisation Initiative (IDDSI), working to establish standard terminologies of texture modified diets for dysphagia patients and elderly people. In 2015, Dr. Chen was awarded as the “One Thousand Talented Scholars” by the Chinese government.