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Shunshan Jiao
sjiao@sjtu.edu.cn
English, Chinese
Shanghai

Academic Information

Shanghai Jiao Tong University
Veterinary Medicine
  • 2002-2006: Bachelor of Engineering, China Agricultural University
  • 2006-2008: Master of Engineering, China Agricultural University
  • 2008-2012: PhD, Washington State University
  • 2012.06-2013.07: Research Assistant (Postdoctoral), Washington State University
  • 2013.08-2015.12: Lecturer, Department of Food Science and Engineering, Shanghai Jiao Tong University
  • 2016.01-present: Associate Professor, Department of Food Science and Engineering, Shanghai Jiao Tong University
  • 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' Award, 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 Kaiyuan' Teacher, Shanghai Jiao Tong University
  • 2020: First Prize, First Teacher Teaching Competition, 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
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, Yuanrong Xu, 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 Frequency Food Processing Storage Preservation Agricultural Products By-Products Utilization Technology Quality Safety
Related Professors
Bao Guo Li - University of Shanghai for Science and Technology
Area of Focus
Food Technology | Agricultural Products | Cooling | Preservation | Drying | Processing Technology | Food Engineering | Food Safety | Product Quality | Innovation
Jiang Lu - Shanghai Jiao Tong University
Area of Focus
Grape | Germplasm | Genetic | Breeding | Genomics | Disease Resistance | Immunology | Wine Making | By-Products | Utilization
He Shoukui - Shanghai Jiao Tong University
Area of Focus
Salmonella | Food Processing | Adversity Response | Mechanisms | Natural Products | Pathogen Control | Efficiency | Technology | Research | Food Safety
View All
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