1983.7 u2013 1991.12 杭州商學(xué)院(現(xiàn)浙江工商大學(xué))食品系助教,講師
1995.2 u2013 1996.12 英國赫爾大學(xué)博士后，糖表面活性劑的理化性質(zhì)與應(yīng)用
1997.1 u2013 2000.5 英國利茲大學(xué)博士后，食品凝膠的結(jié)構(gòu)與流變動(dòng)力學(xué)
2000.6 u2013 2001.6 英國國民淀粉公司研究員，生物薄膜涂層的開發(fā)研究
2001.6 u2013 2013.12 英國利茲大學(xué)食品與營養(yǎng)學(xué)院, 講師，高級(jí)講師和副教授
2014.1-浙江工商大學(xué)食品與生物學(xué)院，教授
英國利茲大學(xué)食品科學(xué)與營養(yǎng)學(xué)院，客座教授

英國食品科技學(xué)院（Institute of Food Science and Technology）院士
英國皇家化學(xué)會(huì)(Royal Society of Chemistry) 食品委員會(huì)委員
國際吞咽障礙者膳食標(biāo)準(zhǔn)化協(xié)會(huì) (International Dysphagia Diet Standardization Initiative) 創(chuàng)始委員
“國際食品口腔加工學(xué)術(shù)會(huì)議” (Food Oral Processing: Physics, Physiology and Psychology of Eating)科學(xué)委員會(huì)主委； 國際 “食品結(jié)構(gòu)與功能論壇”(Food Structure and Function Forum)科學(xué)委員會(huì)委員
SCI雜志“質(zhì)構(gòu)研究雜志”(Journal of Texture Studies) 副主編；“食品結(jié)構(gòu)” (Food Structure), “食品消化”(Food Digestion), 和“食品科學(xué)與人類健康”(Food Science and Human Wellness)等多份國際雜志的編委

陳建設(shè)教授主要從事食品物性與質(zhì)構(gòu)的研究，領(lǐng)域包括食品膠體, 食品流變，食品感官，食品口腔加工與吞咽等。在英工作其間主持完成了多項(xiàng)英國物理與工程基金（EPSRC），生物與生物技術(shù)基金（BBSRC），和歐共體框架7（FP7）資助的研究項(xiàng)目。近年來，結(jié)合交叉了食品物理學(xué)，口腔生理學(xué)，感官心理學(xué)等學(xué)科，首先開展了食品口腔加工與食品吞咽的研究，并于2010年主持召開了首屆“食品口腔加工國際學(xué)術(shù)會(huì)議”。編寫出版有“Food Oral Processing: Fundamentals of Eating and Sensory Perception”（Wiley-Blackwell, 2012）。致力于揭示食品與人體相互作用的物理學(xué)，生理學(xué)，以及心理學(xué)的原理，并為食品工業(yè)的產(chǎn)品設(shè)計(jì)與加工提供理論指導(dǎo)與技術(shù)支持。已發(fā)表八十余篇科研論文，論文平均被引用率達(dá)19.5。并榮邀多次在國際學(xué)術(shù)會(huì)議上作主題演講。
主要研究領(lǐng)域與方向:
· 食品質(zhì)構(gòu)與食品物性學(xué)
· 食品口腔加工與感官的物理學(xué)與口腔生理學(xué)原理
· 食品膠體與食品乳狀液的設(shè)計(jì)與消化控制機(jī)理
· 食品吞咽控制理論與老年食品的開發(fā)

Chen, J. (2014). Food oral processing: some important underpinning principles of eating and sensory perception. Food Structure, accepted for publication.
Chen, J., Liu, Z. and Prakash, S. (2014). Development of a simple experimental technique for lubrication studies of fluid food. Food Hydrocolloids, in press. DOI：10.1016/j.foodhyd.2014.01.003.
Alsanei, W.A. and Chen J. (2014). Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies, 45，1-12. DOI: 10.1111/jtxs.12042.
Cichero, J., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R. and Lam, P. (2013). The need for international terminology and definitions for texture modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical Medicine and Rehabilitation Reports, 1, 280-291.
Prakash, S., Tan, D. D. Y. and Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54, 1627-1635.
Chen, J., Khandelwal, N., Liu, Z. and Funami, T. (2013). Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology, 58, 293-298.
Chen, J. and Eaton, L. (2012). Multimodal mechanisms of food creaminess sensation. Food & Function, 3, 1265-1270.
Chen, J. and L. Engelen (2012). Food Oral Processing: Fundamentals of Eating and Sensory Perception, Wiley-Blackwell, Oxford.
Gonzalez Espinosa, Y. and Chen, J. (2012). Application of electromyography (EMG) technique for eating studies. In Food Oral Processing: Fundamentals of Eating and Sensory Perception, Chap. 13. (Eds. J. Chen and L. Engelen), Wiley-Blackwell, Oxford.
Chen, J. (2012). Bolus formation and swallowing. In Food Oral Processing: Fundamentals of Eating and Sensory Perception, Chap. 7. (Eds. J. Chen and L. Engelen), Wiley-Blackwell, Oxford.
Chen, J. and Stokes, J. (2012). Rheology and tribology: two distinguish regimes of food texture sensation. Trends in Food Science and Technology, 25, 4-12.
Chen, J., Gaikwad, V., Holmes, M., Murray, B., Povey, M., Wang, Y., & Zhang, Y. (2011). Development of a simple model device for in vitro gastric digestion investigation. Food and Function, 2, 174-182.
Chen, L., Chen, J., Ren, J.& Zhao, M. (2011) Effects of ultrasound pre-treatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59, 2600-2609.
Chen, J. & Lolivret, L. (2011). The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids, 25, 325-332.
Keijbets, E. Chen, J. & Vieira, J. (2010). Chocolate demoulding and effects of processing conditions. Journal of Food Engineering, 98, 133-140.
Chen, J. & Rosenthal, A. (2009). Food processing. In Food Science and Technology, G. Campbell-Platt (Ed.), Wiley-Blackwell, Oxford, pp. 207-246.
Chen, J., Ettelaie, R., Yang, H. & Yao, L. (2009). A novel technique for in situ measurements of stress development within a drying film. Journal of Food Engineering, 92, 383-388.
Keijbets, E., Chen, J., Dickinson, E. & Vieira, J. (2009). Surface energy investigation of chocolate adhesion to solid mould materials. Journal of Food Engineering, 92, 217-225.
Chan, P., Chen, J. Ettelaie, R., Alevisopoulos, S., Day, E. & Smith S. (2009). Filaments stretchability of biopolymer fluids and controlling factors. Food Hydrocolloids, 23, 1602-1609.
Chen, J. (2009). Food oral processing, a review. Food Hydrocolloids, 23, 1-25.