Info of Prof. Harold Corke
Academic Appointments
1989-1992 Post-doctoral, Dept Agronomy & Intl. Triticeae Mapping Initiative, University of California, Davis, USA
1992-2017 Asst. Prof./Assoc. Prof./Professor, School of Biological Sciences, University of Hong Kong, Hong Kong, China
2016-2020 Chair Professor, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China
2017-2023 Honorary Professor, School of Biological Sciences, University of Hong Kong, Hong Kong, China
2020.10-present Adjunct Professor, Faculty of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, Israel
2020.10-present Professor, Biotechnology and Food Engineering Program, Guangdong Technion – Israel Institute of Technology, Shantou, China
2021.03-2022.05 Dean for Research, Guangdong Technion – Israel Institute of Technology, Shantou, China
Research
Prof. Corke has made significant contributions in research, education, outreach and development in grain science and technology over a period of about 40 years. His continuing research focusses on four areas:
(a) Biological and chemical variation in the physical properties of starch;
(b) Understanding how nanoscale texture relates to sensory perception of starchy materials;
(c) Healthspan improvement using functional grains;
(d) Quality criteria for Asian grain-based foods and problem-solving for the Chinese food industry.
Approach
Now in the Department of Biotechnology and Food Engineering at GTIIT, Prof. Corke leads an interdisciplinary team of high-level talents, including 4 overseas PhDs, 4 PhD candidates, 1 Master student and 1 research assistant. Research interests and backgrounds of this team cover food chemistry, food safety, food microbiology, food enzymology, nutraceutical chemistry, health-promoting effects of food, and food processing.
[1] Value-added process engineering of grains in relation to genetic resources
[2] Innovative grain processing and its effect on stability and bioavailability
[3] Starch molecular structure
[4] Food safety in supply chain
[5] Novel nanoscale sensory study of food materials
Achievements
Published 323 Journal articles and reviews according to Web of Science – all databases, with an h-index of 67, as of February 2023, and 33,218 citations with 89 h-index according to Google Scholar. Four articles were listed as “highly cited”; the most cited paper received 3687 citations.
Publication List: https://research.gtiit.edu.cn/en/persons/harold-corke/publications/
From ISI Web of Knowledge Essential Science Indicators for citations, i.e., the “top 1% list”, I was ranked 122nd out of 434500 authors in the category of Agricultural Sciences.
Named on the list of the World’s Top 2% Scientists 2022 released by Stanford University, in the “Career-Long Impact List” and the “Single-Year Impact List”(2022).
Named on the list of the Best Scientists internationally in Biology and Biochemistry published by Research.com (2023).
Editor of academic books “Encyclopedia of Grain Science” (2004) and “Encyclopedia of Food Grains” (January 2016) (Elsevier, Oxford) and Editor in Chief of the 3rd Edition “Encyclopedia of Food Grains” (under development from 2022).
In charge of 14 national and provincial level projects, such as the NSFC General Program, Guangdong Provincial Science and Technology Special Fund, Shanghai Science and Technology Innovation Action Plan, Shanghai Science and Technology Innovation Action Plan – International Cooperation Project, Hong Kong Research Grants Council GRF Projects, etc.
Participated in 2 National Key R&D Program “Food Safety Key Technology Research and Development” Special Funds of the 13th Five-Year Plan.
Applied for 16 national invention patents, of which 8 have been authorized, including “Method of increasing the content of slowly digestible starch in rice flour”, “Application of extracts of Campsis grandiflora in inhibiting the growth of Gram-positive bacteria”, “Animal model construction method and application of Amy1 gene knockout mouse”.
Supervised 32 PhD, twenty 2-year research Master graduates and 7 postdocs. Most of them work as leaders in industry and as faculty in university, some becoming professors in famous universities and CEO in global ranked companies.
Participated in more than 70 international academic conferences (invited, plenary or keynote talks). I was invited to “Developing novel, healthful, bioactive materials from beans” in Nutraceuticals and Functional Foods Congress Asia, Singapore (November 2019), and I gave a keynote talk in “The future of starch research” Chinese Food Science Society Annual Meeting, Qingdao, China (November 2018), etc.
Interviewed by Science watch – Thomson Reuters, talking about the fast-moving fronts paper in the field of Agricultural Sciences.
Interviewed by Cereal Foods World magazine about research and the future of grain science.
Awards & Honors
2012-2015, Chutian Distinguished Foreign Professor, Hubei province.
2016-2020, Shanghai 1000 Talents Plan Foreign Professor.
2016-2020, Chair Professor of Shanghai Jiao Tong University.
2017-present, Honorary Professor of The University of Hong Kong.
2021-present, Shantou High-Level Talent Category ‘A’.
2021-present, High-end Foreign Expert, Ministry of Science and Technology of the People’s Republic of China.
Professional Activities (not all-inclusive)
2020-present Editor, LWT Food Science and Technology
2020-present Associate Editor, Journal of Food Science
2020-present Editorial Board, Food Chemistry
2020-present Editorial Board, Comprehensive Reviews in Food Science and Food Safety
2018-present Editor, Journal of Cereal Science
2018-present Editorial Board, International Journal of Food Science and Technology
2016 Manfred Kroger Outstanding Reviewer Award for IFT Journals
2014-present Associate Editor, The Crop Journal
2000-2006 Senior Editor, Cereal Chemistry
2001-2002 Chair, Asian Products Technical Committee, American Association of Cereal Chemists.
1996-1998 Director, American Association of Cereal Chemists (AACC)