Dr. Jing Gao obtained her PhD in Food Science and Technology in 2017 from NUS, followed by a postdoctoral training to further her research in the field of functional bakery products development and in vitro digestive system innovations. She has published more than 10 papers in peer-reviewed journals, co-authored 2 book chapters and obtained 3 patents. Jing was recognized in 2019 as a ‘Rising Star in Texture Research’ by Journal of Texture Studies (published by Wiley) Now, Jing is working on bringing these functional food products to markets as the co-founder of AuroraFood, a spin-off company backed by NUS and the Singapore government.
3 résultat(s)
Télécharger le livre : Network Analysis and Architecture
Jing Gao , Yu-Chu Tian
Network Analysis and Architecture
This book covers network analysis and architecture for large-scale computer network planning. Networks and the Internet are essential for modern industries and societies. Building a new network, upgrading an existing network, or planning to use a public network requires...
Editeur : Springer
Parution : 2023-09-30
Collection : Signals and Communication Technology
Format(s) : PDF, ePub
168,79 €
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Télécharger le livre : Proceedings of the 2023 3rd International Conference on Enterprise Management and Economic Development (ICEMED 2023)
Xi Chen , Jing Gao , Gaikar Vilas
Proceedings of the 2023 3rd International Conference on Enterprise Management and Economic Development (ICEMED 2023)
This is an open access book.2023 3rd International Conference on Enterprise Management and Economic Development (ICEMED2023) will be held in Xi'an, China on May 12–14, 2023.Enterprise management is the general term for a series of functions such as organizing, planning,...
Editeur : Atlantis Press
Parution : 2023-08-22
Collection : Advances in Economics, Business and Management Research
Format(s) : PDF, ePub
Gratuit
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Télécharger le livre : Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition
Jing Gao , Weibiao Zhou
Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition
Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products:...
Editeur : Academic Press
Parution : 2022-05-17

Format(s) : PDF, epub sans DRM
137,15 €
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