Prof. Dr. Jingying Shi , Shandong Agricultural University , China
Professor Jingying Shi is a distinguished academic in the field of food science and horticultural engineering, currently serving at the College of Food Science and Technology, Shandong Agricultural University, China. She has extensive expertise in postharvest fruit science, particularly in disease resistance, quality maintenance, and ripening regulation of fruits and vegetables. With more than 70 peer-reviewed publications in high-impact journals, Professor Shi is a well-respected figure in her field. She has contributed significantly to advancing knowledge on disease resistance pathways, postharvest fruit protection, and novel food preservation techniques. Professor Shi has also led various research projects funded by the National Natural Science Foundation of China and Shandong Province. She holds numerous patents and awards, underscoring her contributions to agricultural and food science research.
Publication Profile:
Orcid
Strengths for the Award:
Professor Jingying Shi is an accomplished researcher and educator with significant contributions to the fields of postharvest science and food safety. Her research expertise spans disease resistance in postharvest fruits, quality preservation, and innovative solutions for the ripening and senescence of harvested fruits and vegetables. Her impressive track record includes over 70 peer-reviewed publications in high-impact journals, as well as 16 national patents, demonstrating her influence in both scientific and practical applications. Her leadership in large-scale research projects funded by the National Natural Science Foundation of China, as well as various provincial grants, further underlines her excellence in advancing agricultural sciences. Additionally, her significant impact on improving food preservation methods and disease control in fruits and vegetables aligns with the key objectives of the Innovative Research Award.
Areas for Improvement:
While Professor Shi has established herself as a leading expert in her field, further interdisciplinary collaborations with other sectors such as environmental science or food engineering could further enhance the scope and application of her research. Additionally, increased international exposure and collaboration could lead to even greater global recognition and research advancements.
Education:
Professor Jingying Shi’s academic journey is marked by prestigious education and rigorous research experience. She earned her Ph.D. in Postharvest Science of Fruits and Vegetables from South China Agricultural University in 2008. Her undergraduate studies in Food Science and Engineering were completed at Shandong Agricultural University in 2003. Following her doctoral studies, she worked as a postdoctoral researcher at the College of Horticultural Science and Engineering at Shandong Agricultural University from 2009 to 2012. Her academic excellence led her to become an Associate Professor and later a Professor at the same institution. She also had the opportunity to work as a visiting scholar at the University of California, Davis, from February 2017 to February 2018. This international exposure enriched her academic expertise and global perspective on food science research.
Experience:
Professor Jingying Shi has extensive teaching and research experience at Shandong Agricultural University. She is currently serving as a Professor at the College of Food Science and Technology, a position she has held since 2018. Before this, she was an Associate Professor from 2012 to 2018 and a Lecturer from 2008 to 2012 at the same institution. In addition to her academic roles, Professor Shi gained valuable postdoctoral research experience from 2009 to 2012 at the College of Horticultural Science and Engineering, Shandong Agricultural University. Her research contributions are recognized through numerous grants from the National Natural Science Foundation of China and Shandong Province. Furthermore, Professor Shi has served as a peer reviewer for several prestigious journals and participated in many research projects focused on agricultural innovations and postharvest science. Her mentorship and leadership continue to influence the next generation of researchers.
Research Focus:
Professor Jingying Shi’s research primarily focuses on postharvest science, particularly exploring disease resistance mechanisms, quality preservation, and ripening regulation of fruits and vegetables. Her studies aim to enhance the shelf-life and safety of fresh-cut produce while minimizing losses due to spoilage. One of her significant areas of research is understanding the signaling pathways involved in disease resistance in fruits, with a focus on peaches and other perishable crops. She investigates how various compounds, such as nitric oxide and glutamic acid, regulate plant defense responses to fungal pathogens. Another key research area is the development of innovative methods for maintaining the quality of fresh-cut fruits and vegetables, including novel packaging technologies. Professor Shi’s work also addresses the regulation of ripening and senescence processes in harvested produce, contributing to the agricultural industry’s efforts to improve food preservation techniques and reduce waste.
Publications Top Notes:
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The PpWRKY22-PpWRKY70 regulatory module enhances resistance to Monilinia fructicola in peach fruit 🍑
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PpERF-CRF4 regulates ABA alleviating chilling injury in peach fruit ❄️🍑
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Transcriptomic analysis reveals key factors in regulating glutamic acid repression of fresh-cut potato browning 🥔
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Methionine represses gray mold of tomato via ethylene synthesis and signal transduction 🍅
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Volatile components from Bacillus cereus N4 restrain brown rot in peach fruit 🍑🦠
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Sodium chloride and polypropylene packaging maintain fresh-cut ginger quality 🍠
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Nitric oxide enhances disease resistance in peach fruit 🍑🌿
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HLB emulsifier effect on thyme essential oil release from chitosan films 🌱
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Development of novel 1-octen-3-ol-loaded hydrogels to inhibit peach fruit diseases 🍑
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Lipopeptides from Bacillus: Classification, application, and activities 🧪
Conclusion:
Professor Jingying Shi is highly deserving of the Research for Innovative Research Award due to her outstanding research achievements and contributions to the field of postharvest science. Her continuous efforts to improve agricultural practices, food quality, and disease management make her an ideal candidate for this award. With her extensive experience and innovative approach, she is set to further shape the future of food science and technology.