Dr. Jibin is a Senior Lecturer of Food Science and Technology in the School of Science, Engineering and Design. Jibin initially joined Teesside University in 2013 as a Research Associate working on a flagship research project funded by Innovate UK (previously known as Technology Strategy Board). The project is aiming to reduce the use of oil and the rate of its degradation in the manufacture of fried ethnic snacks, crisps and ambient snacks through investigating key processes and ingredient variables which impact upon oil quality and ultimately product quality. This project has been very successful so far and is anticipated to have significant impact on relevant food industries across the UK.

Prior to his career at Teesside, Jibin completed his PhD in Plant Biology at Rothamsted Research (BBSRC), in cooperation with Oxford Brookes University and Campden BRI. The topic of his PhD research concerned the distribution of chemical composition within wheat grain in relation to their processing properties.

Jibin initially obtained his BSc in Food Science & Engineering from Harbin Commerce University, China, and earned his MSc in Food Science & Quality Assurance from University of Leeds.

• Food Chemistry
• Raw Material and Agriculture
• Food processing: Jibin is a member of IFST Special Interest Group--Food Processing Group, visit the website to see the group's activities. 
• Applied Food Technologies
• Food Chain and Sustainability: Jibin is a member of the Earth, Ecology and Environment Research Collective, visit the website to see what the group is doing to understand and help our environment. 

Jibin managed several research projects and consultancy projects collaborating with various food manufacturers and food technology companies. He is passionate about transferring the knowledge base into practical use such as developing new processes or improving current processing technologies.