Shengjun Chen, PhD (Aquatic products processing and quality safety control)
Director of Department of Food Engineering and Quality Safety,
South China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, China
Chief expert of the R&D and innovation team of aquatic product quality and safety in modern agricultural industry system of Guangdong Province
He received his bachelor's degree in food engineering from Nanjing Agricultural University in 1997 and his master's and doctor's degrees in aquatic product processing and storage engineering from Ocean University of China in 2004 and 2011, respectively.
He is mainly engaged in the basic research and application research of high value deep processing and quality safety control of aquatic products. He has presided and participated in a number of national and provincial scientific research projects, with fish, shellfish and algae as raw materials, and carried out in depth research and application work in deep processing and utilization, new products research and development, quality safety and standard preparation and other aspects.
He won more than 20 awards for scientific and technological achievements, published more than 280 academic papers, authorized 30 invention patents, enacted more than 40 standards. He serves as the reviewer of several domestic and overseas periodicals, including Food Chemistry, Food Science and Human Wellness, Food Research International, Food science, Meat Research, and South China Fisheries Science and so on.
Add. No. 231 Xingangxi Road, Haizhu District, Guangzhou, China
Tel: +86-20-89108310(O)
E-mail: chenshengjun@scsfri.ac.cn
