Jing Linzhi receives Young Scientist Award
Dr. Jing Linzhi, the
Associate investigator from the Biomedical and Health Technology Research
Platform of NUSRI-Suzhou has been awarded the "Young Scientist Award"
by the International Union of Food Science and Technology (IUFoST) for the
2024-2025 term. This honour recognises his pioneering research in plant protein
scaffolds and lab-grown meat technology. Additionally, Dr. Jing Linzhi was
invited to present a speech at the 22nd IUFoST World Congress of Food Science and Technology in
Rimini, Italy, where he discussed the application of cereal proteins in
cultured meat.
The IUFoST, a country-membership organisation, is the global voice of
food science and technology. It is the only representative for the discipline
of Food Science and Technology elected into the International Science Council
(ISC) by its interdisciplinary peers. It is a voluntary, non-profit federation
of national food science organisations linking the world’s food scientists and
technologists. The IUFoST “Young Scientist Award”, established in 2008, recognises
the outstanding achievements of young scientists worldwide in the field of food
science and technology.
Dr. Jing Linzhi’s research team was the first to utilise a variety of
cereal prolamins, including those from corn, barley, rye, and sorghum, as raw
materials for developing plant-based edible scaffolds. By
integrating high-resolution electrohydrodynamic jet (EHDJ) printing technology and
an innovative sugar cube-templates-leaching method, they created fibrous and
sponge-like porous scaffolds with controllable microstructures. The team
successfully cultivated cultured pork prototypes, achieving flavours and textures
like real meat by culturing porcine muscle and fat stem cells on the edible
scaffolds, thereby advancing the field of cultured meat technology.
