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Associate Professor

Juan Du

Associate Professor
PhD in Food Science, Purdue University, United States
Cluster:
Food, Chemical and Biotechnology
Email
LinkedIn

SIT Appointments

  • Associate Professor
    – Present
  • Assistant Professor
    –

Education

  • PhD in Food Science
    Purdue University , United States
  • Master of Food Science
    University of Wisconsin-Madison , United States
  • Bachelor of Science
    Purdue University , United States

Achievements

  • Annual Conference of IFT Student Association Product Development
    –
  • Rex Hall Scholarship Recipient, Purdue University
  • Committee for Singapore Standard Councils on Alternative Protein and Cultured Meat Regulation
  • Honor Student in Phi Tau Sigma Food Science Society, Purdue University

Professional Memberships

  • Institute of Food Technologists
    – Present
  • Singapore Institute of Food Science and Technology
    –

Corporate Experience

  • Associate Scientist & Project Manager in Nestle PTC Bakersfield, California, USA
    –
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Research Interests

  • Interactions Between Proteins and Polysaccharides
  • Alternative Protein Structure- Function study and Novel Foods Innovation
  • Ice Cream Innovation
  • Food Hydrocolloids

Current Projects

  • Singapore Food Story R&D Programme Industry Alignment Fund Pre-Positioning Project, S$7,159,170 PI
    – Present

    “Automated Protein Profiling and Functional Characterization Platform”

    The aim of this project is to build Singapore’s first automated protein profiling and functional characterization platform to support the development of novel food products using alternative proteins.

  • SFS R&D Programme 1st Alternative Protein Seed Challenge, S$498,942, PI
    – Present

    “Modification of Brown Rice Protein Isolate Using Microbial Transglutaminases: Functional Property Enhancement and Nutritional Evaluation”

  • SFS R&D Programme 1st Alternative Protein Seed Challenge, S$499,549 , Co-I
    – Present

    ““Marine algae proteins: isolation, assessment & optimization for direct incorporation in high value foods."

  • SIT Ignition Grant, S$97,700, PI
    – Present

    “Unsweetened Non-dairy Whipped Cream”

    The aim of this project is to support a local SME to develop unsweetened non-dairy whipping cream ready to be launched into the local market.

  • SIT Ignition Grant, S$197,700, PI
    – Present

    “Low GI Asian Breads"

    The goal of this industry project is to study the effects of dietary fiber on reducing in vitro and in vivo glycemic response of white bread and to develop low GI bread prototypes.

  • Singapore Institute of Technology Seed Funding, PI
    – Present
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Journal Papers

  • Sow, W. J. C., & Du, J. (2024). Effects of high-pressure homogenization and ultrasound on the composition, structure, and physicochemical properties of proteins extracted from Nannochloropsis Oceania. Ultrasonics Sonochemistry, 106851.

  • Zhao, L., Khang, H. M., & Du, J. (2023). Incorporation of microalgae (Nannochloropsis oceanica) into plant-based fishcake analogue: Physical property characterisation and in vitro digestion analysis. Food Hydrocolloids, 109212.

  • Taheri, A., Kashaninejad, M., Tamaddon, A. M., Du, J., & Jafari, S. M. (2023). Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement. Gels, 9(6), 485.

  • Zhao, L., Chen, M. H., Bi, X., & Du, J. (2023). Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase. Food Hydrocolloids, 141, 108673.

  • K. F. Chia, and J. Du (2020). Sugarcane fibre: A sustainable ingredient to reduce glycaemic response in white bread, Food & Beverage Asia, December 2020 / January 2021, 62-65.

  • Du, J., Cho, Y. H., Murphy, R., & Jones, O. G. (2017). Impact of chitosan molecular weight and attached non-interactive chains on the formation of α-lactalbumin nanogel particles. Gels, 3(2), 14.

  • Du, J., Reuhs, B. L., & Jones, O. G. (2016). Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin. Food chemistry, 196, 853-859.

  • Z. W. F. Peh, L.H. Low, J. Du (2023), Plant based composition for making a food product, Singapore Provisional Application filed on 17 Feb 2023.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2020), A method of producing fermented non-dairy frozen confectionery, Canada, patent no. CA3121966A1 published on 11 Jun 2020.

  • Abdol Rahim Yassin, Z., Binte Abdul Halim, F. N., Taheri, A., Goh, K. K. T., & Du, J. (2023). Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread. LWT, 115008.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2020), A method of producing fermented non-dairy frozen confectionery, UN, patent no.  WO2020114961A1 published on 11 Jun 2020.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2022), A method of producing fermented non-dairy frozen confectionery, USA, patent no. US20220022489A1 published on 27 Jan 2022

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2021). Process for Preparing Fermented Non-Dairy Frozen Confections. China, patent no. CN113163797A published on 23 Jul 2021.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2020). A Method of Producing Fermented Non-Dairy Frozen Confectionery. WO2020114961A1 and CA3121966A1 published on 11 June 2020.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2021). A Method of Producing Fermented Non-Dairy Frozen Confectionery. EU, patent no. EP3890504A1 published on 13 Oct 2021.

  • Binte Abdul Halim, F. N., Taheri, A., Abdol Rahim Yassin, Z., Chia, K. F., Goh, K. K. T., Goh, S. M., & Du, J. (2023). Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods, 12(7), 1460.

  • J. Du, L. W. W. Lee, C. J. Bolten, & N. Desai (2021). Process for Preparing Fermented Non-Dairy Frozen Confections. China, patent no. CN113163797A published on 23 Jul 2021.

Conferences

  • Cedric Sow and Juan Du (2022), Evaluation of different protein extraction methods for Nannochloropsis sp. microalgae protein for food applications - IFT FIRST: Annual Event and Expo of the Institute of Food Technologists (IFT), Chicago, IL, USA and online

  • Juan Du (2020), Effects of sugarcane fiber on reducing the in vitro glycemic response of white bread, BESS Webinar Series on Innovations in Biochemicals and Bioprocesses – Oral Presenter in Section of Food Technology Innovation. Singapore

  • Juan Du and Owen Jones (2016), Interaction and structure formation between α-lactalbumin and Chitosan grafted with poly (ethylene glycol) chains, 252nd American Chemical Society (ACS) National Meeting & Exposition

  • Juan Du and Owen G. Jones (2015), Block ionomer complexes formed by carboxymethyl-dextran-block-poly (ethylene glycol) copolymer and α-lactalbumin, 249th American Chemical Society (ACS) National Meeting & Exposition

  • Juan Du and John A. Lucey (2011), Effects of washing/ diafiltration on milk protein concentrate (MPC) functionality J. Anim. Sci Vol. 89 1/J. Dairy Sci. Vol. 94, E-Suppl. 1, 229

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Teaching Modules

Dietetics and Nutrition, BSc (Hons)

  • DTN1004 - Food Science

Food Technology, BFoodTech(Hons)

  • FTE1011 - Chemistry for Food Technology
  • FTE2023 - Food Chemistry

Past

  • DTN 2003 Food Systems and Food Service Management
  • FTE 1011 Chemistry for Food Technology
  • FTE 3021 Integrated Work Study Program
  • FTE 4012 Food Technology Project
  • NUS - FST 3106 Sensory and Flavour Science
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