Assoc. Prof. Dr. Bo Ling, Northwest A&F University, China.
Dr. Ling Bo (👨🔬), an Associate Professor at Northwest A&F University, specializes in agri-food processing technologies using radio frequency, microwave, and ultrasound 🌾⚡. With a Ph.D. in Agricultural Mechanization Engineering, he has published in top journals 📚, holds national patents 🧪, and received a National Science & Technology Progress Award 🏆. He also serves on editorial boards of Q1 journals, showcasing his global academic leadership 🌍. His work promotes sustainable, efficient, and green food innovation. 🌱💡
Professional Profile🧠 Early Academic Pursuits
Ling Bo embarked on a strong academic path rooted in food science and agricultural engineering. 🎓 He obtained his Bachelor’s degree in Food Quality and Safety from Gansu Agricultural University (2005–2009), followed by a Master’s in Food Science from Southwest University (2009–2012). Eager to specialize further, he pursued a Ph.D. in Agricultural Mechanization Engineering at Northwest A&F University (2012–2016), demonstrating early dedication to interdisciplinary agricultural innovation. 🌱
💼 Professional Endeavors
Dr. Ling Bo’s academic career began at the College of Mechanical and Electronic Engineering, Northwest A&F University, where he served as a Lecturer from 2016 to 2019. In December 2019, he advanced to Associate Professor, a role he continues to hold, leading pioneering research and mentoring the next generation of agricultural engineers. 🏫 His postdoctoral work from 2016 to 2018 in Food Science and Engineering further solidified his scientific grounding. 🔬
🔬 Contributions and Research Focus On Agricultural
Ling Bo’s research stands at the intersection of engineering and food science, focusing on emerging physical field-based technologies like radio frequency, microwave, and ultrasound. His work emphasizes sustainable valorization of agri-food by-products, efficient drying techniques, and eco-friendly disinfestation and pasteurization methods. 🌾 His innovative systems improve food processing quality, reduce energy use, and add value to agricultural waste—advancing the green food technology frontier. 🍎⚡
🌍 Impact and Influence
Ling Bo has significantly influenced agricultural food engineering through cutting-edge publications, patents, and funded research projects. His systems for solid-liquid extraction and fluid heating are poised to reshape post-harvest processing across China. His work on radio frequency heating technologies has applications in both industrial-scale food processing and traditional Chinese medicinal materials, bridging ancient knowledge with modern science. 🧪📈
📚 Academic Citations
Dr. Ling Bo has published extensively in peer-reviewed journals, including Food and Bioprocess Technology, Innovative Food Science and Emerging Technologies, and Food Research International. His papers have been widely cited for their methodological rigor and practical applicability in food engineering. 📖 His review on pectin extraction using physical fields is particularly acclaimed. ✍️
🏆 Awards and Honors
Dr. Ling Bo’s excellence has earned him national recognition, including the Science and Technology Progress Award (Second Prize) from the State Council of the People’s Republic of China in 2017 for innovations in dried nut processing technologies. 🏆 He also serves on the editorial boards of Food Physics and Food Quality and Safety (JCR Q1), underscoring his influence in academic publishing. 📰
🔮 Legacy and Future Contributions
Dr. Ling Bo is paving the way for a sustainable and technology-driven future in agri-food processing. His continued work promises advances in green energy applications, nutrient preservation, and agri-waste valorization. As a scholar, mentor, and innovator, his legacy lies in making food processing smarter, safer, and more sustainable. 🚜🌿 The coming years will likely see him lead transformative collaborations both nationally and internationally. 🌐✨
📚Publications Top Notes
📘 Recent advances in the drying of medicinal herb by novel physical field-based techniques: A review
Journal of Stored Products Research – 2025 🌿
🍴 Recent advances in food processing by radio frequency heating techniques: A review of equipment aspects
Journal of Food Engineering – 2023 ⚙️
🍊 Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review
Food Research International – 2023 🧪
🌾 Performance evaluation of the double screw conveyor in radio frequency systems: Heating uniformity and quality of granular foods
Innovative Food Science and Emerging Technologies – 2022 🔥
🍏 Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods
Food Hydrocolloids – 2021 🍎
🌽 Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review
Critical Reviews in Food Science and Nutrition – 2020 🌟
🍚 Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran
Food Chemistry – 2019 🧬
🌾 Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties
Innovative Food Science and Emerging Technologies – 2019 🧃
🌾 Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity
Innovative Food Science and Emerging Technologies – 2018 ⚡