2002.09—2006.07, Bachelor of Engineering, China Agricultural University
2006.09—2008.07, Master of Engineering, China Agricultural University
2008.08—2012.05, PhD, Washington State University
2012.06—2013.07, Washington State University, Research Assistant (Postdoctoral)
2013.08—2015.12, Shanghai Jiao Tong University, Department of Food Science and Engineering, Lecturer
2016.01—Present, Shanghai Jiao Tong University, Department of Food Science and Engineering, Associate Professor, Master's Supervisor
2015, Excellent Summer Social Practice Instructor, Shanghai Jiao Tong University
2015, Second Prize, Young Teacher Teaching Competition, College of Agriculture and Biology
2017, Young Post Talent, Shanghai Jiao Tong University
2017, Li Lanxin Young Teacher Fund, Shanghai Jiao Tong University
2017, Golden Dragon Fish Outstanding Young Teacher Award
2018, Third Most Popular Young Teacher Award (Xue Wenfang, Huang Bailin Teaching Award)
2018, Third Prize, Green Valley Academic Forum
2019, Top Ten Teachers, Kaiyuan, Shanghai Jiao Tong University
2020, First Prize, First Teaching Competition for Teachers, College of Agriculture and Biology
2021, Outstanding Communist Party Member, Shanghai Jiao Tong University
Research
Novel food physical (radio frequency) processing technology Agricultural product/food storage and preservation processing High-value comprehensive utilization of agricultural products and their processing by-products
Investigation of Radio Frequency Heating Uniformity of Wheat Kernels by Using the Developed Computer Simulation Model, Shunshan Jiao, Yun Deng, Yu Zhong, Danfeng Wang, Yanyun Zhao*, 2015
Hot Air-assisted Radio Frequency Heating Effects on Wheat and Corn Seeds: Quality Change and Fungi Inhibition, Shunshan Jiao*, Yu Zhong, Yun Deng, 2016
Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts, Shunshan Jiao, Didi Zhu, Yun Deng, Yanyun Zhao*, 2016
Investigation of Feasibility of Radio Frequency Energy for Controlling Insects in Milled rice, Shunshan Jiao, Wenyun Sun, Tiankui Yang, Yanping Zou, Xingxing Zhu, Yanyun Zhao*, 2017
Effects of Hot Air-assisted Radio Frequency Roasting on Quality and Antioxidant Activity of Cashew Nut Kernels, Meiji Liao, Yanyun Zhao, Chuting Gong, Hangjin Zhang, Shunshan Jiao*, 2018
Inactivation Kinetics for Salmonella Typhimurium in Red Pepper Powders Treated by Radio Frequency Heating, Sizhuo Hu, Yanyun Zhao, Zvi Hayouka, Danfeng Wang, Shunshan Jiao *, 2018
Application of Hot Air-assisted Radio Frequency as Second Stage Drying Method for Mango Slices, Hangjin Zhang, Chuting Gong, Xiaofan Wang, Meiji Liao, Jin Yue, Shunshan Jiao*, 2019
Investigation of Radio Frequency Heating as a Dry-blanching Method for Carrot Cubes, Chuting Gong, Yanyun Zhao, Hangjin Zhang, Jin Yue, Yubin Miao, Shunshan Jiao*, 2019
Radio Frequency Inactivation Kinetics of Bacillus cereus Spores in Red Pepper Powder with Different Initial Water Activity, Shunshan Jiao, Hangjin Zhang, Sizhuo Hu, Yanyun Zhao*, 2019
Investigation of Hot Air-assisted Radio Frequency Heating as a Simultaneous Dry-blanching and Pre-drying Method for Carrot Cubes, Chuting Gong, Hangjin Zhang, Jin Yue, Yubin Miao, Shunshan Jiao*, 2019
Air Jet Impingement and Hot Air-Assisted Radio Frequency Hybrid Drying of Apple Slices, Jing Peng, Xu Yin, Shunshan Jiao*, Kangli Wei, Kang Tu, Leiqing Pan*, 2019
Effects of Hot Air-assisted Radio Frequency Roasting on Nutritional Quality and Aroma Composition of Cashew Nut Kernels, Meiji Liao, Yanyun Zhao, Yuanrong Xu, Chuting Gong, Shunshan Jiao*, 2019
Effect of Radio Frequency Heating Stress on Sublethal Injury of Salmonella Typhimurium in Red Pepper Powder, Hangjin Zhang, Yanyun Zhao, Chuting Gong, Shunshan Jiao*, 2020
Investigation of Hot Air-assisted Radio Frequency as a Final Stage Drying of Pre-dried Carrot Cubes, Chuting Gong, Meiji Liao, Hangjin Zhang, Yuanrong Xu, Yubin Miao, Shunshan Jiao*, 2020
Physicochemical Quality and Volatile Flavor Compounds of Hot Air-Assisted Radio Frequency Roasted Almonds, Yuanrong Xu, Meiji Liao, Danfeng Wang, Shunshan Jiao*, 2020
Hot Air-assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ, Meiji Liao, Windi Damayanti, Yanyun Zhao, Xuebing Xu, Yan Zheng, Juan Wu, Shunshan Jiao*, 2020
Hot Air-Assisted Radio Frequency Heating for Stabilization of Rice Bran: Enzyme Activity, Phenolic Content, Antioxidant Activity and Microstructure, Meiji Liao, Yuanrong Xu, Yanyun Zhao, Xuebing Xu, Yan Zheng, Shunshan Jiao*, 2020
Dense Phase Carbon Dioxide Treatment of Mango in Syrup: Microbial and Enzyme Inactivation, and Associated Quality Change, Yingjie Tang, Yinuo Jiang, Pu Jing, Shunshan Jiao*, 2021
Pre-drying Effect and Quality Change of Rough Rice under Hot Air-Assisted Radio Frequency Disinfestation Treatment, Windi Damayanti, Meiji Liao, Yuanrong Xu, Pu Jing, Shunshan Jiao*, 2021
Investigation of the Potential Direct and Cross Protection Effects of Sublethal Injured Salmonella Typhimurium Induced by Radio Frequency Heating Stress, Shunshan Jiao, Hangjin Zhang, Meiji Liao, Zvi Hayouka, Pu Jing*, 2021
Keywords
Radio FrequencyFood ProcessingStoragePreservationAgricultural ProductsHigh-Value UtilizationBy-ProductsTechnologyFood ScienceEngineering
