Dr. Yanbin Qin is an Associate Professor at the School of Health Science and Engineering, University of Shanghai for Science and Technology (USST), China. His research primarily focuses on refrigeration and cryogenic technology, food freezing and cold storage, phase-change materials, and the development of novel edible hydrogels for food preservation and quality maintenance. He has led multiple projects funded by the National Natural Science Foundation of China and has published over 20 peer-reviewed papers in international journals such as Energy, International Journal of Food Science and Technology,and International Journal of Refrigeration. Prof. Qin serves as a reviewer for numerous high-impact journals and is committed to advancing sustainable and innovative cold-chain solutions for the food industry.
Dr. Yanbin Qin is an Associate Professor at the School of Health Science and Engineering, University of Shanghai for Science and Technology (USST), China. His research primarily focuses on refrigeration and cryogenic technology, food freezing and cold storage, phase-change materials, and the development of novel edible hydrogels for food preservation and quality maintenance. He has led multiple projects funded by the National Natural Science Foundation of China and has published over 20 peer-reviewed papers in international journals such as Energy, International Journal of Food Science and Technology,and International Journal of Refrigeration. Prof. Qin serves as a reviewer for numerous high-impact journals and is committed to advancing sustainable and innovative cold-chain solutions for the food industry.