Prof. Jianshe Chen is a Senior Principal Scientist at Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR. Prior to this position, he was the director of the Institute of Food Oral Processing and Sensory Science at Zhejiang Gongshang University, China. Prof. Chen's research focuses on the oral behaviour of food and beverages and the physical, oral physiological, and psychological principles governing eating and sensory perception. He is a pioneer in establishing food oral processing as a new emerging research area of food science. Prof. Chen is an elected fellow of the International Academy of Food Science and Technology (IAFoST), an honorary professor at Massey University in New Zealand and a visiting professor at the University of Leeds in the UK. He serves as the Editor-in-Chief of the Journal of Texture Studies, Senior Editor of the Journal of Future Foods, and editorial member for a number of food science journals. Prof. Chen has been continuously ranked as the world top 2 % most influential scientists and among the top 100 most influential food scientists. He is also ranked by ScholarGPS as world’s top 0.05 % researchers in the field of Agriculture and Natural Resources.