Staff Directory

About Jin Chu

I am a Research Assistant at the University of Lincoln National Centre for Food Manufacturing (NCFM). I did my PhD in University of Leeds on ‘Effect of cultivar and region on the mechanical and biochemical properties of canned baked beans’. I gained my undergraduate in South China University of Technology, major in food technology and food microbiology. After achieving my PhD in 2014, I started my academic career working in University of Leeds as researcher to conduct several food industry related research projects that focus on food biochemistry. I am currently working in University of Lincoln conducting research projects on microbial risk assessment, microbial decontamination and food inspection.

Department Responsibilities

Conducting research and providing consultancy services to food industries.

Subject Specialism

Microbiology, Food Safety, Food biochemistry, Food Science, Food Technology, Food processing

Qualifications

  • PhD — University of Leeds, 2014
  • BSc — South China University of Technology, 2010

Research Interests

  • Food biochemistry

  • Food processing

  • Food Safety

  • Food technology

  • Microbiology

  • Plant cell wall

  • Food biopolymers

  • Fibre analysis

Research Projects

  • Advanced blanching and rehydration of bean — in 2016
  • Feasibility of the IoT for domestic refrigerators, food safety and waste — ITaaU Network in 2016
  • Exploration of the potential for technology to support agency objectives in meat operations — Food Standards Agency (FSA) in 2016
  • Determination of the dietary fibre content in the fruit smoothies using different kinds of enzymes — Innocent in 2015
  • Determination of pectin methylesterase (PME) activity in the potato under different processing conditions — Branston in 2015
  • Identification of the brown heart of swede using ultrasound — AHDB Horticulture in 2015
  • Poinsettia new variety assessment — AHDB Horticulture in 2015
  • Microbial evaluation of poultry and pork mechanically separated meat (MSM), compared to fresh cuts of meat, meat preparations and minced meat products — Food Standards Agency (FSA) in 2015
  • Effect of cultivar and region on mechanical and biochemical properties of canned baked beans — HJ Heinz in 2011

Professional Affiliations

  • The Nutrition Society — Member