陳建設

1983.7 – 1991.12 杭州商學院(現浙江工商大學)食品系助教，講師

1995.2 – 1996.12 英國赫爾大學博士后，糖表面活性劑的理化性質與應用

1997.1 – 2000.5英國利茲大學博士后，食品凝膠的結構與流變動力學

2000.6 – 2001.6 英國國民澱粉公司研究員，生物薄膜塗層的開發研究

2001.6 – 2013.12 英國利茲大學食品與營養學院, 講師，高級講師和副教授

2014.1- 浙江工商大學食品與生物學院，教授

英國利茲大學食品科學與營養學院，客座教授

英國食品科技學院（Institute of Food Science and Technology）院士

英國皇家化學會 (Royal Society of Chemistry) 食品委員會委員

國際吞咽障礙者膳食標準化協會 (International Dysphagia Diet Standardization Initiative) 創始委員

“國際食品口腔加工學術會議” (Food Oral Processing: Physics, Physiology and Psychology of Eating)科學委員會主委；國際“食品結構與功能論壇”(Food Structure and Function Forum)科學委員會委員

SCI雜誌“質構研究雜誌”(Journal of Texture Studies) 副主編；“食品結構” (Food Structure), “食品消化”(Food Digestion), 和“食品科學與人類健康”(Food Science and Human Wellness)等多份國際雜誌的編委

陳建設教授主要從事食品物性與質構的研究，領域包括食品膠體, 食品流變，食品感官，食品口腔加工與吞咽等。在英工作其間主持完成了多項英國物理與工程基金（EPSRC），生物與生物技術基金（BBSRC），和歐共體框架7（FP7）資助的研究項目。近年來，結合交叉了食品物理學，口腔生理學，感官心理學等學科，首先開展了食品口腔加工與食品吞咽的研究，並於2010年主持召開了首屆“食品口腔加工國際學術會議”。編寫出版有“Food Oral Processing: Fundamentals of Eating and Sensory Perception”（Wiley-Blackwell, 2012）。致力於揭示食品與人體相互作用的物理學，生理學，以及心理學的原理，並為食品工業的產品設計與加工提供理論指導與技術支持。已發表八十餘篇科研論文，論文平均被引用率達19.5。並榮邀多次在國際學術會議上作主題演講。

目前的主要研究領域與方向:

· 食品質構與食品物性學

· 食品口腔加工與感官的物理學與口腔生理學原理

· 食品膠體與食品乳狀液的設計與消化控制機理

· 食品吞咽控制理論與老年食品的開發

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.