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.

Dr. Lovedeep Kuar is a senior research officer at Riddet institute and Massey institute of food science and technology, Massey University, New Zealand. She has been working on starch/protein chemistry and in vitro digestion for more than 16 years and has a deep insight into the field of rice processing. Up to now, she has published more than 100 research papers and received about 6500 citations with an h-index of 31. Particularly, she is the guest editor for the special issues of "Rice Chemistry, Nutrition and Technology" and "Potato Chemistry, Nutrition and Technology" published in the journal of "Food Chemistry".

Dr. Jinhu Tian 目前擔任中國浙江大學食品科學與營養系的副教授。他積極參與稻米加工與化學領域的研究，目前領導著六個以上由中國和日本政府資助的研究項目。田博士因其研究獲得了許多著名的獎項和榮譽，例如2016年獲得中國留學基金委的海外獎學金，以及2019年獲得日本學術振興會的JSPS獎學金。至今，他已在高影響力的國際和國內期刊上發表了60篇以上的論文，並在食品科學領域出版了2章書籍。

Dr. Yukiharu Ogawa 是日本千葉大學園藝研究所的教授。他在稻米加工和工程方面擁有超過20年的經驗，並在高影響力的國際和國內期刊上發表了100篇以上的論文，以及在食品加工領域出版了3章書籍。目前，他還領導一個由日本農業部支持的研究項目，專注於稻米加工過程中的營養變化。他同時也擔任FAO及其他國際組織的專家。目前，他被提名為《食品化學》期刊特刊「稻米化學、營養與技術」的客座編輯。

Dr. Jaspreet Singh 是新西蘭梅西大學Riddet研究所和梅西食品科學與技術研究所的副教授。Singh博士的主要研究興趣是稻米化學和營養。他已經主持了幾個國內和國際的稻米加工與營養項目，並在高影響力的國際期刊上發表了100篇以上的論文，以及20本以上的書籍/章節。他也不時與業界合作，這使他能夠從研究和產業的角度深入了解該領域。

Dr. Lovedeep Kuar 是新西蘭梅西大學Riddet研究所和梅西食品科學與技術研究所的高級研究官。她在澱粉/蛋白質化學和體外消化方面工作了超過16年，對稻米加工領域有深入的見解。至今，她已發表了100篇以上的研究論文，並獲得約6500次引用，h-index為31。特別是，她是《食品化學》期刊特刊「稻米化學、營養與技術」和「馬鈴薯化學、營養與技術」的客座編輯。