I am the Head of Science Department, and a Chartered Scientist in Food Science at Teesside University. 

Prior to my career at Teesside, I earned my BSc in Food Science and Engineering degree at Harbin University of Commerce, China, followed MSc Food Science and Quality Assurance at University of Leeds, then PhD in Plant Biology at Rothamsted Research in collaboration with Oxford Brookes University and Campden BRI, working on wheat grain compositions. I have always collaborated with food industries from the beginning of my academic career. I enjoy problem solving and putting theoretical knowledge in practical use. I have worked with oil and frying process/products, retort process/products, and wheat flour and milling in the past. Currently, I am working on novel oil/fat ingredients, microencapsulation of nutrients and making our food system more sustainable.

• 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. 

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