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Personal profile

Academic Biography

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.

Summary of Research Interests

  • Food Chemistry
  • Raw Material and Agriculture
  • Food processing
  • Applied Food Technologies

Enterprise Interest and Activities

Jibin is currently managing 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.

Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

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Research Output 2018 2018

1 Downloads (Pure)

Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Bazina, N. & He, J., 31 Aug 2018, In : Journal of Food Science and Technology. 55, 8, p. 3085-3092 8 p.

Research output: Contribution to journalArticleResearchpeer-review

Open Access
File
deep fat frying
Nonesterified Fatty Acids
free fatty acids
Fatty Acids
fatty acid composition

Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Tosi, P., He, J., Lovegrove, A., Gonzáles-Thuillier, I., Penson, S. & Shewry, P. R., 1 Dec 2018, In : Trends in Food Science and Technology. 82, p. 1-7 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Open Access
Endosperm
Triticum
endosperm
Flour
flour

Press / Media

Quality measures under fire

Jibin He

9/11/12

1 item of media coverage

Press/Media: Press / Media