Overview
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Full Product Details
Author: Jian Zhong (Associate Professor, Shanghai Ocean University, Shanghai, P. R. China) ,
Claire Gaiani (Professor, Universite de Lorraine - Laboratoire d'Ingenierie des Biomolecules, France) ,
Yang Hongshun (Professor, National University of Singapore, Singapore)
Publisher: Elsevier Science Publishing Co Inc
Imprint: Academic Press Inc
Weight: 0.450kg
ISBN: 9780128239858
ISBN 10: 0128239859
Pages: 328
Publication Date: 30 September 2022
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Forthcoming
Availability: Not yet available
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Author Information
Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials. Claire Gaiani is Professor at Universite de Lorraine - Laboratoire d'Ingenierie des Biomolecules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble). Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.
