Xin Jia

Dr. Xin Jia is an Assistant Professor in the College of Food Science and Nutritional Engineering at China Agricultural University. She received her B.S. from the University of Richmond and Ph.D. in Chemistry from Emory University. Her research focuses on ways to improve functionality, thermal stability and bioactivity of soy proteins, as well as ways to reduce allergenicity following fermentation and other natural protein modification approaches. Specifically, her research group investigates the structural and functional properties of fermented soybean, including analysis of microbial diversity related to protein digestibility, nutritional value and sensory quality, as well as production and controlling of hazardous substances. She has published over 30 peer reviewed research articles in reputed journals including Nature Communications and Food Hydrocolloids. She has been authorized four domestic patents, awarded five competitive grants by Ministry of Science and Technology of China, and National Natural Science Foundation of China.