Science of Rice Chemistry and Nutrition

Dr. Jinhu Tian is currently working as an associate professor at the Department of food science & nutrition, Zhejiang University, China. He is actively involved in research in the field of rice processing and chemistry and currently leading more than six research projects funded by China & Japan government. Dr. Tian also received many prestigious awards and honors for his research, such as oversea scholarship in 2016 from China Scholarship Council and the JSPS fellows in 2019 from Japan Society for Promotion Science. Up to now, He has published more than 60 papers in high impact peer-reviewed international and national journals and 2 book chapters in food science.

Dr. Yukiharu Ogawa is a professor of the graduate school of horticulture, Chiba University, Japan. He has more than 20 years of experience in rice processing and engineering and published more than 100 papers in high impact peer-reviewed international and national journals and 3 bookchapters in food processing. Currently, he also leads one research project supported by the Japan ministry of agriculture focusing on the nutrition changes during rice processing. He also works as an expert for FAO and other international organizations. Currently, he was nominated as the guest editor for the special issue of “Rice Chemistry, Nutrition and Technology” in the journal of “Food Chemistry”.

Dr. Jaspreet Singh is an associate professor of Riddet institute and Massey institute of food science and technology, Massey University, New Zealand. Dr. Singh’s main research interests are rice chemistry and nutrition. He has already chaired several national and international projects on rice processing & nutrition, and published more than 100 papers in high impact peer-reviewed international journals and more than 20 books/chapters. He also collaborates with industry from time to time which provides him a deep insight into the field from both the research and the industry perspectives.