Dr. Junshi Chen was graduated from the Beijing Medical College in 1956, he studied pharmacology at the Institute of Materia Medica, Chinese Academy of Medical Sciences from 1963-68. In 1980-1981 he was a visiting scientist at the Institute of Toxicology, Albany Medical School, USA and Division of Nutritional Sciences, Cornell University, USA. He was engaged in nutrition and food safety research for more than 50 years at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention (the former Chinese Academy of Preventive Medicine), Beijing.  Since 2011, he took the position of Senior Research Professor at the China National Center for Food Safety Risk Assessment.  

He was involved in selenium and Keshan disease research in 1968-76 and won the Schwarz International Award in 1984. He has been active in various research fields and served as the principle investigator in a number of international collaborative projects. He has conducted large epidemiologic studies on diet, nutrition and chronic diseases covered 65 rural counties across China in collaboration with Dr. T. Colin Campbell, Cornell University and Prof. Richard Peto, University of Oxford since 1983. This research led to the publication of two bilingual monographs “Diet, lifestyle and mortality: Characteristics of 65 rural counties in China (1990)” and “Mortality, biochemistry, diet and lifestyle in rural China: Geographic study of the characteristics of 69 counties in mainland China and 16 areas in Taiwan (2006)”. These studies not only helped strengthen the local research capacity and infrastructure, but also helped to establish long-term strategic research partnerships, particularly with CTSU, University of Oxford. These early collaborations were key in the development of the China Kadoorie Biobank, which Professor Chen has been actively involved in from the start. From late 1980's, he conducted a series of studies on the protective effects of tea on cancer, including laboratory study and human intervention trials. From 1990 to 2000, he organized three China's Total Diet Study, which was praised by the WHO as a model for Total Diet Study in developing countries. Since 1998, he systematically studied and promoted iron fortification of soy sauce in controlling iron deficiency anemia (IDA) that has led to widespread use of iron fortified soy sauce in China. He is the member of the expert panel who wrote the WCRF/AICR report “Food, Nutrition and the Prevention of Cancer: a Global Perspective” (1997).

Field

Food safety risk assessment & risk communication; Food toxicology; Epidemiological studies on diet, nutrition and chronic diseases; Food fortification; Exercise in Medicine.

Membership

¨ Member, Chinese Academy of Engineering (2005)

¨ Chief Scientist, 2^nd China National Food Safety Standard Reviewing Committee

¨ Chair, Advisory Committee, 2^nd China National Food Safety Risk Assessment Expert Committee

¨ Deputy-chair, Expert Committee, Food Safety Committee of China State Council

¨ Honorary President, Chinese Society of Toxicology

¨ Director, Shanghai JS Life Sciences Institute (SJLSI)

¨ Vice President, Chinese Society of Toxicology (1998-2005)

¨ Chairperson, Codex Committee for Food Additives (CCFA, 2007-2017)

¨ Chairperson, 1^st National Food Safety Risk Assessment Expert Committee (2009-2019)

¨ Vice Chair and Chief Scientist, 1^st National Food Standard Reviewing Committee (2010-2019)

¨ Co-convenor, UN Inter-agency Coordinating Group on Antimicrobial Resistance (IACG, 2017-2019)

Awards

¨ 2003, Honorary PhD, London Metropolitan University, UK 

¨ 1993, Study on Total Diet in China, Second Prize, Science and Technology Progress Award, Ministry of Health.

¨ 1995, Study on Total Diet in China, Third Prize, National Science and Technology Progress Award. 

¨ 1996, Procedures and Methods for Toxicological Evaluation of Food Safety, Second Prize, Science and Technology Progress Award, Ministry of Health.

¨ 1996, Diet, Lifestyle and Mortality: Characteristics of 65 Rural Counties in China, First Prize, Science and Technology Progress Award, Ministry of Health.

¨ 1999, Study on the Anti-cancer Active Components of Tea and Their Action Mechanism, Third Prize, Science and Technology Progress Award, Ministry of Health.

¨ 2007, Control of Iron deficiency and iron deficiency anemia in China by Iron-fortified Soy Sauce, Second Prize, Science and Technology Progress Award, Chinese Preventive Medicine Association. 

Publications

Dr. Chen has published more than300 articles in peer reviewed journals.