Academic Profile : Faculty
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Asst Prof Chen Lin
Assistant Professor, School of Chemistry, Chemical Engineering and Biotechnology
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Dr. CHEN Lin became a member of the School of Chemistry, Chemical Engineering, and Biotechnology at Nanyang Technological University in 2023. Prior to this, he held a postdoctoral fellowship position at the Faculty of Land and Food Systems, The University of British Columbia. He earned his Bachelor and Master degrees in Food Science and Engineering from China Agricultural University. Subsequently, he completed his Ph.D. in the Department of Food Science and Technology at the National University of Singapore in 2021.
Currently, Dr. CHEN's primary research focuses on advancing phage products to enhance food safety and comprehending the molecular mechanisms underlying phage-host interactions. He has served as an author or co-author in more than 30 publications, which collectively have garnered over 2400 citations. Notably, he was honored with the International Union of Food Science and Technology (IUFoST) Young Scientist Award in 2022, which recognizes individuals with outstanding scientific contributions and the potential for future scientific leadership.
His research avenues include, but are not limited to:
1) Evolutionary mechanisms of bacteriophages and pathogenic bacteria.
2) Development and application of antimicrobial products in food.
3) Postharvest physiology and storage.
4) Innovations in functional packaging materials.
Currently, Dr. CHEN's primary research focuses on advancing phage products to enhance food safety and comprehending the molecular mechanisms underlying phage-host interactions. He has served as an author or co-author in more than 30 publications, which collectively have garnered over 2400 citations. Notably, he was honored with the International Union of Food Science and Technology (IUFoST) Young Scientist Award in 2022, which recognizes individuals with outstanding scientific contributions and the potential for future scientific leadership.
His research avenues include, but are not limited to:
1) Evolutionary mechanisms of bacteriophages and pathogenic bacteria.
2) Development and application of antimicrobial products in food.
3) Postharvest physiology and storage.
4) Innovations in functional packaging materials.
Food Safety and Processing, Food Quality Control, Postharvest Physiology, Microbiology, Foodomics
- Enhancing Seafood Safety in Singapore through Innovative Phage Therapy
- Extending shelf life of seafood via innovative bacteriophage strategy
- In vivo bacteriophage resistance development in Salmonella: inactivation, integrated omics analysis, and adaptive mechanisms
Courses Taught
CH5220-Food Standard: Food Safety and Risk Assessment
CH3104-Biochemical Engineering
CH3104-Biochemical Engineering