Harold Corke

Professor

    • Source: Scopus
    • Calculated based on no. of publications stored in Pure and citations from Scopus
    1988 …2021

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    Personal profile

    Overview

    Prof. Harold Corke joined GTIIT Biotechnology and Food Engineering Program in October, 2020, more than 30 years after completing his PhD in Plant Genetics at the Weizmann Institute of Science in Israel.

    Most recently, he was a “Shanghai 1000 Plan” foreign expert, and full-time Chair Professor in the Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, from 2016-2020. He was previously Professor in Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, where he spent 24 years. Prof. Corke is active in both basic and applied research in grain processing, genetics of grain quality, and chemistry of plant bioactives. He has published more than 260 international journal papers (with 12,460 citations, h-index = 56, Web of Science – core databases, September, 2020). Prof. Corke has supervised 24 PhD graduates – who have gone on to successful academic and industry careers around the world. He was editor of the Elsevier Encyclopedia of Food Grains (2016) and is currently editor of Journal of Cereal Science, and editor of LWT-Food Science and Technology.

    Prof. Corke has taught a wide range of undergraduate courses – at GTIIT these will first be Biotechnology Entrepreneurship, Nutrition, and Sensory Science.

    Research Interests

    • Starch Surface Nanotexture and Sensory Quality
    • Development of New Functional Materials from Crop Plants
    • Food Safety Management
    • Industry Problem-Solving
    • Crop Quality Under Climate Change

    Expertise related to UN Sustainable Devlopment Goals

    In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

    • SDG 13 - Climate Action

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