Editor Name: Dr. Qiang Xia
Educational Qualification: M.S. Ph.D.
Designation: Assistant professor at Shanghai Jiao Tong University, China.
Department: Department of Food Science and Technology
University: Shanghai Jiao Tong University
Research Interest: Cereals processing; Emerging processing techniques; Food nutrition; Food processing chemistry
Biography: Qiang Xia is from Dept. Food Science and Technology of Shanghai Jiao Tong University, Shanghai, China. He received his M.S. from Sichuan University in 2015, and nowadays, he is finishing his Ph.D. thesis entitled "Effects of high hydrostatic pressure on quality and nutritional properties of wholegrain brown rice as well as underlying mechanisms". Over ten papers have been published in the journals such as Food Chemistry, Food Control, Food Research International, etc. Besides, he is the reviewer of several academical journals.