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Lecture of Prof. Chin Ping Tan for visiting Jiangsu University


Chin Ping Tan

Head/ Professor

Department of Food Technology, Faculty of Food Science and

Technology, University Putra Malaysia


Topic: Macro, Micro and Nanoscales of Lipids for Healthier Future

Time: October. 30, 2017, 3:00pm

Place: 203Meeting Room, School of Food and Biological Engineering


Introduction to Prof. Chin Ping Tan

Prof. Dr. Chin Ping Tan is currently leading one of the major research programs at UPM, Fats and Oils Technology. His areas of research specialization are palm oil, food nanotechnology, food emulsions, microencapsulation and the extraction of bioactive compounds from various agricultural by-products. In these research areas, he is responsible for managing 20 research projects for various government and private agencies with a total funding of more than RM7.5 million. In addition, Tan has secured more than 30 consultation projects from various private companies and government agencies. These projects are focused on new product development, the development of value-added processes and products and quality and safety issues related to fats and oils. To date, he has published one joint-edited book, ten book chapters and over 260 scientific articles in peer-reviewed journals, has filed more than 20 patents and has presented more than 250 papers at various national and international conferences. Furthermore, Prof. Tan’s research impact can be observed from the citation data provided by His published works have been cited more than 4000 times, and his h-index is 35 as of 1 July 2017 (from He has also provided research-based consulting advice to a range of food companies and the Food Quality and Safety Division of the Ministry of Health, Malaysia. Tan also assesses food safety issues related to various lipid-based products. The quality and safety of various heated oils, such as frying, recycled and microwave-heated oils, are his main research focuses in this area. His has been recognized by the Ministry of Health, Malaysia as a major food analyst for lipid-related food products. To date, he has written more than 20 classified reports related to food safety issues concerning fat and oil products for the Ministry of Health, Malaysia. Prof. Tan has received more than 40 national/international research awards throughout his research career. In recognition of his high-quality research, he was awarded the Young Scientist Award, the Excellent Researcher Award and the Scientific Paper Award by UPM in 2006, 2011 and 2013, respectively. He was also the recipient of the 2010 ProSPER.Net Scopus Young Scientist Award, was a TWAS Young Affiliate for 2010-2014 and was awarded the German S&T Fellowship in 2010. He was recognized as one of the Top Research Scientists Malaysia (TRSM) by the Academy of Sciences Malaysia (ASM). He is currently one of the members of the Young Scientists Network of the Academy of Sciences Malaysia. Since 2011, he has been appointed as a Visiting Professor at the College of Science, King Saud University, Kingdom of Saudi Arabia.


Title: Macro, Micro and Nanoscales of Lipids for Healthier Future

Abstract: This talk reviews major research outcomes produced by the author’s research group over the last 15 years that have been published on topics related to fats and oils at themacro-, micro- and nanoscales from the scientific and technological perspective. Today, the food industry expects fats and oils to perform in many different applications, and consumers want them to deliver various functions and healthy benefits. At the macroscale level, a continuous search for new oilseed crops with more advantageous oil compositions may lead to the development of excellent candidates that can eventually reach commercial acceptance. More than 10 different types of oilseeds have been rigorously studied for their physicochemical properties and their potential for use in food and non-food applications. In addition, constant formulation development related to fats and oils serves important functions in food and beverage products, from texture and product stability to flavor.


(School of Food and Biological Engineering)


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