Da-Wen Sun

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This is a Chinese name; the family name is Sun.

孙大文 Da-Wen Sun

Born	1960 Chaozhou, China
Occupation	Professor, Food Engineer

Sun Dawen (simplified Chinese: 孙大文; traditional Chinese: 孫大文; pinyin: Sūn Dàwén; 1960-), born in Chaozhou (潮州), Guangdong (广东), China (中国), known as "Da-Wen Sun".

1 Biography
2 Honours and Awards
3 References
4 External Links

[edit] Biography

Born in Southern China, Professor Da-Wen Sun is an internationally recognized figure for his leadership in food engineering research and education. His main research activities include cooling, drying and refrigeration processes and systems, quality and safety of food products, bioprocess simulation and optimisation, and computer vision technology. Especially, his innovative studies on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf-life extension of fruit and vegetables have been widely reported in national and international media. Results of his work have been published in over 180 peer reviewed journal papers and more than 200 conference papers.

He received a first class BSc Honours and MSc in Mechanical Engineering, and a PhD in Chemical Engineering in China before working in various universities in Europe. He became the first Chinese national to be permanently employed in an Irish University when he was appointed College Lecturer at National University of Ireland, Dublin (University College Dublin) in 1995, and was then continuously promoted in the shortest possible time to Senior Lecturer, Associate Professor and full Professor. Dr Sun is now Professor and Director of the Food Refrigeration and Computerised Food Technology Research Group in University College Dublin.

As a leading educator in food engineering, Professor Sun has significantly contributed to the field of food engineering. He has trained many PhD students, who have made their own contributions to the industry and academia. He has also given lectures on advances in food engineering on a regular basis in academic institutions internationally and delivered keynote speeches at international conferences. As a recognised authority in food engineering, he has been conferred adjunct/ visiting/ consulting professorships from ten top universities in China including Zhejiang University, Shanghai Jiaotong University, Harbin Institute of Technology, China Agricultural University, South China University of Technology, Southern Yangtze University, and so on. In recognition of his significant contribution to food engineering worldwide and for his outstanding leadership in the field, the International Commission of Agricultural Engineering (CIGR) awarded him the CIGR Merit Award in 2000 and again in 2006, the Institution of Mechanical Engineers (IMechE) based in the UK named him “Food Engineer of the Year 2004”.

He is a Fellow of the Institution of Agricultural Engineers. He has also received numerous awards for teaching and research excellence, including the President’s Research Fellowship, and twice receiving the President’s Research Award of University College Dublin. He is a member of CIGR Executive Board and Honorary Vice-President of CIGR, Editor-in-Chief of Food and Bioprocess Technology – an International Journal (Springer), Series Editor of “Contemporary Food Engineering” book series (CRC Press / Taylor & Francis), former Editor of Journal of Food Engineering (Elsevier), and editorial board member for Journal of Food Process Engineering (Blackwell), Sensing and Instrumentation for Food Quality and Safety (Springer) and Czech Journal of Food Sciences. He is also a Chartered Engineer registered in the UK Engineering Council.