Chair Professor

Department of Food Science and Engineering


Address: 2-107B, Building of Agriculture & Biology



>> Detail

Prof. Harold Corke is a Shanghai “1000 Plan” foreign expert, and full-time Chair Professor in the Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University. He was previously Professor in Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong. He is an internationally prominent scientist in the research field of grain processing, genetics and chemistry.


Based on the statistics of ISI Web of Knowledge, he has published more than 200 SCI papers, and is in the top 1‰ of scientists by citations in the field of Agricultural Sciences, with H-index 46, 7500 citations, and three highly cited papers. Based on the statistics of Google Scholar, he has an H-index of 66, and 16,800 citations. He was a Director of American Association of Cereal Chemists (1996-1998) and senior editor of Cereal Chemistry (2000-2006), and was editor of the Elsevier Encyclopedia of Food Grains. He is currently editor of Journal of Cereal Science the associate editor of The Crop Journal, and the LWT-Food Science and Technology.



Current Research/Study Opportunities Available:


We are seeking enthusiastic and motivated members to join our team as:

o   Faculty members, including Associate/Assistant Professors and Research Fellows

o   Post-doctoral fellows;

o   PhD and Master students;

o   Research Assistants

o   Undergraduate students for Final Year Projects, Nongyao projects, SJTU PRP and IPP projects, Summer Research Fellowship and other visiting or part-time researchers.


Students from any scientific background (food science, biotechnology, chemistry, engineering, etc.) may find a suitable project. Experience in food science, starch chemistry,genetic analysis,or food microbiology would be an asset. Interested applicants should send your CV and indicate position of interest to Prof. Harold Corke (



Research Interests:


  1. The relationship between fundamental texture (from nanoscale surface texture with AFM through various texture and rheological applications) and human sensory perception of starch based foods.
  2. The preparation and testing of functional biomaterials from plants, for health applications. For example, polyphenolic and other antioxidants from under-utilized legumes, and the relationships among fermentation, bioactive availability, health properties, and microbial control.
  3. Genetic resources for novel starch and bioactive (especially pharmaceutically active) compounds from grains and legumes. Genomic and analytical chemical approaches are used
  4. Problem-solving to help Chinese food companies to enhance safety, novelty and uniformity of products. To support this objective, and also support the fundamental texture studies, we are developing a modern research-grade sensory testing lab.



Recent Representative Publications (* as corresponding author):


[1] Gan Ren-You, Li Hua-Bin, Gunaratne Anil, Sui Zhong-Quan and Corke Harold*. (2017). Effects of fermented edible seeds and their products on human health: bioactive components and bioactivities. Comprehensive Reviews in Food Science and Food Safety, 16, 489-531.

[2] Gan Ren-You, Lui Wing-Yee, Wu Kao, Chan Chak-Lun, Dai Shu-Hong, Sui Zhong-Quan and Corke Harold*. (2017). Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science & Technology, 59, 1-14.

[3] Gan Ren-You, Li Hua-Bin, Sui Zhong-Quan and Corke Harold*. (2016). Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): An updated review. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2016.1231168.

[4] Dai Shu-Hong, Jiang Fa-Tang, Shah Nagendra P. and Corke Harold*. (2017). Stability and phase behavior of konjac glucomannan-milk systems. Food Hydrocolloids, 73, 30-40.

[5] Li Ke-Hu, Bao Jin-Song, Corke Harold* and Sun Mei. (2017). Genotypic diversity and environmental stability of starch physicochemical properties in the USDA rice mini-core collection. Food Chemistry, 221, 1186-1196

[6] Li Ke-Hu, Bao Jin-Song, Corke Harold and Sun Mei. (2017). Association analysis of markers derived from starch biosynthesis related genes with starch physicochemical properties in the USDA rice mini-core collection. Frontiers in Plant Science, 8, 424.

[7] Gan Ren-You, Deng Zi-Qing, Yan Ai-Xin, Shah Nagendra-Prasad, Lui Wing-Yee, Chan Chak-Lun, and Corke Harold*. (2016). Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects. LWT - Food Science and Technology, 73, 168-177.

[8] Gunaratne Anil, Gan Ren-You, Wu Kao, Kong Xiang-Li, Collado Lilia, Arachchi Lal Vidhana, Kumara Kapila, Pathirana Sarath Malavi and Corke Harold*. (2017). Physicochemical properties of mung bean starches isolated from four varieties grown in Sri Lanka. Starch. 10.1002/star.201700129.

[9] Dai Shu-Hong, Corke Harold and Shah Nagendra P. (2016). Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of Dairy Science, 99, 7063–7074.

[10] Gan Ren-You, Wang Ming-Fu, Lui Wing-Yee, Wu Kao, Dai Shu-Hong, Sui Zhong-Quan and Corke Harold*. (2017). Diversity in antioxidant capacity, phenolic and flavonoid contents of 42 edible beans from China. Cereal Chemistry, 94, 291-297.

Address: 800 Dongchuan RD. Minhang District, Shanghai, China Copyright © 2010 Shanghai Jiao Tong University 

Support by: Wei Cheng