陈建设（院长）的个人简介
陈建设, 男，1961年10月生，浙江省苍南县人。浙江大学化学系本科(1983)和硕士(1986)。1991年获包兆龙包玉刚奖学金和英国政府海外研究基金奖学金赴英国利兹大学学习， 1995年获食品科学博士学位。多年在英国利兹大学从事食品科学的教学与科研，已指导培养了十多名博士研究生，1名博士后研究员，和多名高级访问学者。
工作经历
1983.7 u2013 1991.12 杭州商学院(现浙江工商大学)食品系助教,讲师
1995.2 u2013 1996.12 英国赫尔大学博士后，糖表面活性剂的理化性质与应用
1997.1 u2013 2000.5 英国利兹大学博士后，食品凝胶的结构与流变动力学
2000.6 u2013 2001.6 英国国民淀粉公司研究员，生物薄膜涂层的开发研究
2001.6 u2013 2013.12 英国利兹大学食品与营养学院, 讲师，高级讲师和副教授
2014.1-浙江工商大学食品与生物学院，教授
英国利兹大学食品科学与营养学院，客座教授
社会兼职
英国食品科技学院（Institute of Food Science and Technology）院士
英国皇家化学会(Royal Society of Chemistry) 食品委员会委员
国际吞咽障碍者膳食标准化协会 (International Dysphagia Diet Standardization Initiative) 创始委员
“国际食品口腔加工学术会议” (Food Oral Processing: Physics, Physiology and Psychology of Eating)科学委员会主委； 国际 “食品结构与功能论坛”(Food Structure and Function Forum)科学委员会委员
SCI杂志“质构研究杂志”(Journal of Texture Studies) 副主编；“食品结构” (Food Structure), “食品消化”(Food Digestion), 和“食品科学与人类健康”(Food Science and Human Wellness)等多份国际杂志的编委
科研领域
陈建设教授主要从事食品物性与质构的研究，领域包括食品胶体, 食品流变，食品感官，食品口腔加工与吞咽等。在英工作其间主持完成了多项英国物理与工程基金（EPSRC），生物与生物技术基金（BBSRC），和欧共体框架7（FP7）资助的研究项目。近年来，结合交叉了食品物理学，口腔生理学，感官心理学等学科，首先开展了食品口腔加工与食品吞咽的研究，并于2010年主持召开了首届“食品口腔加工国际学术会议”。编写出版有“Food Oral Processing: Fundamentals of Eating and Sensory Perception”（Wiley-Blackwell, 2012）。致力于揭示食品与人体相互作用的物理学，生理学，以及心理学的原理，并为食品工业的产品设计与加工提供理论指导与技术支持。已发表八十余篇科研论文，论文平均被引用率达19.5。并荣邀多次在国际学术会议上作主题演讲。
主要研究领域与方向:
食品质构与食品物性学
食品口腔加工与感官的物理学与口腔生理学原理
食品胶体与食品乳状液的设计与消化控制机理
食品吞咽控制理论与老年食品的开发
代表论文近五年
Chen, J. (2014). Food oral processing: some important underpinning principles of eating and sensory perception. Food Structure, accepted for publication.
Chen, J., Liu, Z. and Prakash, S. (2014). Development of a simple experimental technique for lubrication studies of fluid food. Food Hydrocolloids, in press. DOI：10.1016/j.foodhyd.2014.01.003.
Alsanei, W.A. and Chen J. (2014). Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies, 45，1-12. DOI: 10.1111/jtxs.12042.
Cichero, J., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R. and Lam, P. (2013). The need for international terminology and definitions for texture modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical Medicine and Rehabilitation Reports, 1, 280-291.
Prakash, S., Tan, D. D. Y. and Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54, 1627-1635.
Chen, J., Khandelwal, N., Liu, Z. and Funami, T. (2013). Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology, 58, 293-298.
Chen, J. and Eaton, L. (2012). Multimodal mechanisms of food creaminess sensation. Food & Function, 3, 1265-1270.
Chen, J. and L. Engelen (2012). Food Oral Processing: Fundamentals of Eating and Sensory Perception, Wiley-Blackwell, Oxford.
Gonzalez Espinosa, Y. and Chen, J. (2012). Application of electromyography (EMG) technique for eating studies. In Food Oral Processing: Fundamentals of Eating and Sensory Perception, Chap. 13. (Eds. J. Chen and L. Engelen), Wiley-Blackwell, Oxford.
Chen, J. (2012). Bolus formation and swallowing. In Food Oral Processing: Fundamentals of Eating and Sensory Perception, Chap. 7. (Eds. J. Chen and L. Engelen), Wiley-Blackwell, Oxford.
Chen, J. and Stokes, J. (2012). Rheology and tribology: two distinguish regimes of food texture sensation. Trends in Food Science and Technology, 25, 4-12.
Chen, J., Gaikwad, V., Holmes, M., Murray, B., Povey, M., Wang, Y., & Zhang, Y. (2011). Development of a simple model device for in vitro gastric digestion investigation. Food and Function, 2, 174-182.
Chen, L., Chen, J., Ren, J.& Zhao, M. (2011) Effects of ultrasound pre-treatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59, 2600-2609.
Chen, J. & Lolivret, L. (2011). The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids, 25, 325-332.
Keijbets, E. Chen, J. & Vieira, J. (2010). Chocolate demoulding and effects of processing conditions. Journal of Food Engineering, 98, 133-140.
Chen, J. & Rosenthal, A. (2009). Food processing. In Food Science and Technology, G. Campbell-Platt (Ed.), Wiley-Blackwell, Oxford, pp. 207-246.
Chen, J., Ettelaie, R., Yang, H. & Yao, L. (2009). A novel technique for in situ measurements of stress development within a drying film. Journal of Food Engineering, 92, 383-388.
Keijbets, E., Chen, J., Dickinson, E. & Vieira, J. (2009). Surface energy investigation of chocolate adhesion to solid mould materials. Journal of Food Engineering, 92, 217-225.
Chan, P., Chen, J. Ettelaie, R., Alevisopoulos, S., Day, E. & Smith S. (2009). Filaments stretchability of biopolymer fluids and controlling factors. Food Hydrocolloids, 23, 1602-1609.
Chen, J. (2009). Food oral processing, a review. Food Hydrocolloids, 23, 1-25.
