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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.

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Projects

Research Output

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 journalArticle

Open Access
File
  • 146 Downloads (Pure)

    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 journalArticle

    Open Access
    File
  • 82 Downloads (Pure)

    Effects of nitrogen on the distribution and chemical speciation of iron and zinc in pearling fractions of wheat grain

    Xue, Y. F., Eagling, T., He, J., Zou, C. Q., McGrath, S. P., Shewry, P. R. & Zhao, F. J., 21 May 2014, In : Journal of Agricultural and Food Chemistry. 62, 20, p. 4738-4746 9 p.

    Research output: Contribution to journalArticle

  • 16 Citations (Scopus)

    Spatial patterns of gluten protein and polymer distribution in wheat grain

    He, J., Penson, S., Powers, S. J., Hawes, C., Shewry, P. R. & Tosi, P., 3 Jul 2013, In : Journal of Agricultural and Food Chemistry. 61, 26, p. 6207-6215 9 p.

    Research output: Contribution to journalArticle

  • 11 Citations (Scopus)

    Distribution of gluten proteins in bread wheat (Triticum aestivum) grain

    Tosi, P., Gritsch, C. S., He, J. & Shewry, P. R., 1 Jul 2011, In : Annals of Botany. 108, 1, p. 23-35 13 p.

    Research output: Contribution to journalArticle

  • 40 Citations (Scopus)

    Press / Media

    University to lead £1m food research project

    Gillian Taylor & Jibin He

    14/10/13

    1 item of Media coverage

    Press/Media: Press / Media

    Students tasked with designing burgers

    Jibin He

    23/02/17

    1 item of Media coverage

    Press/Media: Press / Media

    A new degree to meet the needs of the food and drink industry

    Jibin He

    15/09/16

    2 items of Media coverage

    Press/Media: Press / Media

    Quality measures under fire

    Jibin He

    9/11/12

    1 item of Media coverage

    Press/Media: Press / Media