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Shengyue Shan (pictured right)

Hello! My name is Shengyue Shan (单声悦), and I am a PhD candidate from the Department of Food Science and Technology at The Ohio State University. Currently, I am located in Columbus, OH, and advised by Dr. Osvaldo H. Campanella. My dissertation research focuses on the rheological properties of protein-based food matrices during processing.

Originally from China, I was born and raised in a small city located on the lower reach of the Yangtze River plain. After receiving my B.E. in Food Science and Engineering from Sichuan University (Chengdu, Sichuan, China) in 2017, I started my Master’s program of study at The Ohio State University in the same year. In 2019, I received my M.S. in Food Science and Technology and have continued my research in food engineering-related fields since then.

Feel free to visit the tabs on this website to know more about my research and activities. Please contact me at shan dot 131 at buckeyemail dot osu dot edu or on LinkedIn for questions or requests.