Prof Junshi CHEN

Prof. Junshi Chen graduated from the Department of Public Health at Beijing Medical College in 1956 and has devoted more than 50 years to research in nutrition and food safety. He is currently a Senior Research Professor at the China National Center for Food Safety Risk Assessment, a position he has held since 2011. Prior to this, Prof. Chen was a key member of the Institute of Nutrition and Food Safety at the Chinese Center for Disease Control and Prevention (formerly the Chinese Academy of Preventive Medicine) in Beijing.

Throughout his distinguished career, Prof. Chen has held numerous leadership roles, including Deputy Director of the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine (1987–1998); Vice President of the Chinese Society of Toxicology (1998–2005); Chairperson of the Codex Committee on Food Additives (CCFA, 2007–2017); and Chairperson of the 1st National Food Safety Risk Assessment Expert Committee (2009–2019). He also served as Vice Chair and Chief Scientist of the 1st National Food Standard Reviewing Committee (2010–2019) and Co-convenor of the UN Inter-agency Coordinating Group on Antimicrobial Resistance (IACG, 2017–2019).

Prof. Chen’s research focuses on food safety risk assessment and communication, food toxicology, epidemiology of diet and chronic diseases, food fortification, and the management of chronic diseases through lifestyle interventions like exercise. He has recently been appointed Chief Scientist of the 2nd China National Food Safety Standard Reviewing Committee and Chair of the Advisory Committee for the 2nd China National Food Safety Risk Assessment Expert Committee.

In addition to his academic work, Prof. Chen holds several prominent social roles, including Deputy Chair of the Expert Committee of the Food Safety Committee of the State Council of China and President of the Shanghai JS Life Sciences Institute (SJLSI).