Experience
Dr Xi He is a Flavour and Volatiles Scientist at the Natural Resources Institute (NRI), University of Greenwich. She specialises in advanced flavour chemistry, volatilomics, and hyphenated chromatographic techniques including GC×GC TOFMS.
Dr Xi He completed her PhD under Professor Henryk Jeleń at Poznań University of Life Sciences, focusing on Baijiu aroma, authenticity and chromatographic method development. Her work has received significant global impact, with her 2021 Food Chemistry article ranked in the top 2% globally and her 2025 Food Chemistry study in the top 4% globally (Scopus citation benchmarking, 2026).
She contributes to alternative protein research, wine ageing technologies, authenticity testing and broader innovative flavour analysis. She is also active in developing non /low alcohol wine without compromising flavour quality and is particularly interested in integrating human sensory evaluation with analytical instrumental data to generate robust insights for product quality control and innovation.
She was invited as a reviewer for the Journal of Food Science in 2026 and has recently submitted a major Gates Foundation proposal (decision pending).
Dr Xi He also supports industry through Growing Kent & Medway and supervises MSc researchers.
