Professor | Yan Ping Chen | Asia Growth Partners

Name	Yan Ping Chen
Contact Information	catherinechenyp@sjtu.edu.cn
Language ability	Chinese, English
Province	Shanghai

Name

Yan Ping Chen

Contact Information

catherinechenyp@sjtu.edu.cn

Language ability

Chinese, English

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Agriculture and Biotechnology
Academic Background & Achievements	2013-2016 PhD in Food Nutrition Science, Chinese University of Hong Kong 2010-2013 Master in Food Science, Jiangnan University 2006-2010 Bachelor in Food Science, Jiangnan University Published 38 academic papers, including 3 highly cited ESI papers and 2 with IF>10
Work Experience	2024.01-Present: Tenured Associate Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University 2018.12-2024.01: Assistant Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University 2016.10-2018.12: Assistant Research Fellow, School of Life Sciences, Chinese University of Hong Kong
Awards	2023: Nestle Excellence in Flavor Research Gold Award (sole recipient) 2022: Nominated for 'Top Ten Teachers at Shanghai Jiao Tong University'

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Agriculture and Biotechnology

Academic Background & Achievements

2013-2016 PhD in Food Nutrition Science, Chinese University of Hong Kong
2010-2013 Master in Food Science, Jiangnan University
2006-2010 Bachelor in Food Science, Jiangnan University
Published 38 academic papers, including 3 highly cited ESI papers and 2 with IF>10

Work Experience

2024.01-Present: Tenured Associate Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University
2018.12-2024.01: Assistant Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University
2016.10-2018.12: Assistant Research Fellow, School of Life Sciences, Chinese University of Hong Kong

Awards

2023: Nestle Excellence in Flavor Research Gold Award (sole recipient)
2022: Nominated for 'Top Ten Teachers at Shanghai Jiao Tong University'

Areas of Focus	Food Flavor Chemistry Sensory Analysis Science Flavor Perception Mechanisms
Publications	Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction, Yan Ping Chen, Mengni Wang, Imre Blank, Jiaojiao Xu, Hau Yin Chung, 2021 Elucidation of the Impact of steaming on the Key Odorants of Jinhua Dry-Cured Ham using the Sensomics Approach, Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu, 2023 Odorants Identified in Chinese Dry-cured Ham Contribute to Salty Taste Enhancement, Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu, 2024 GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions, Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu, 2021 The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples using descriptive analysis and check-all-that-apply, Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu, 2023 Antioxidant activities of ginger extract and its constituents toward lipids, Wenhui Si, Yan Ping Chen, Jianhao Zhang, Zhen-Yu Chen, Hau Yin Chung, 2018 Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations, Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu, 2022 Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques, Yan Ping Chen, Ziyu Ding, Yashu Yu, Penglin He, Ya Zhou, Yuan Liu, Xi Feng, 2023 Consumer sensory evaluation for yogurt quality improvement, Gao Jie, Runzi Mu, Ma Rui, Liu Yuan, Yan Ping Chen, 2022

Areas of Focus

Food Flavor Chemistry
Sensory Analysis Science
Flavor Perception Mechanisms

Publications

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction, Yan Ping Chen, Mengni Wang, Imre Blank, Jiaojiao Xu, Hau Yin Chung, 2021
Elucidation of the Impact of steaming on the Key Odorants of Jinhua Dry-Cured Ham using the Sensomics Approach, Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu, 2023
Odorants Identified in Chinese Dry-cured Ham Contribute to Salty Taste Enhancement, Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu, 2024
GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions, Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu, 2021
The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples using descriptive analysis and check-all-that-apply, Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu, 2023
Antioxidant activities of ginger extract and its constituents toward lipids, Wenhui Si, Yan Ping Chen, Jianhao Zhang, Zhen-Yu Chen, Hau Yin Chung, 2018
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations, Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu, 2022
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques, Yan Ping Chen, Ziyu Ding, Yashu Yu, Penglin He, Ya Zhou, Yuan Liu, Xi Feng, 2023
Consumer sensory evaluation for yogurt quality improvement, Gao Jie, Runzi Mu, Ma Rui, Liu Yuan, Yan Ping Chen, 2022

Flavor Chemistry Sensory Analysis Perception Mechanisms Food Science Aroma Compounds Taste Enhancement Sensory Evaluation

Zuobing Xiao - Shanghai Jiao Tong University

Xiangyi Li - Shanghai Jiao Tong University

Yaqiong Zhang - Shanghai Jiao Tong University

View All

Personal Information

Academic Information

Research

Contact us

No account yet?

Personal Information

Academic Information

Research

Contact us