Food Science research in China
Chinese Academy of Sciences ranks first in China for Food Science research in 2022-now (#1 worldwide), followed by Chinese Academy of Agricultural Sciences and China Agricultural University.
- China's world rank
- #1 of 72 countries, 2022-now
- Works, 2022-now
- 24k
- Top-10% rate
- 18.3%
- Ranked institutions
- 60
Research strength only: this says nothing about teaching, admissions or cost.
What is the best university for Food Science in China?
Institutions in China above the floor of 40 fractional works in Food Science, ordered by their worldwide rank on research quality, 2022-now.
Who are the top Food Science researchers in China?
Min Zhang, Like Mao and Yanxiang Gao rank highest among researchers based in China, on their papers in Food Science that reached the world top 10%, beyond the 10% expected.
- 1Min Zhang#321,972 worldwide overall101.4 of 288 papers here in the top 10%
- 2Like Mao#13,593 worldwide overall58.0 of 82 papers here in the top 10%
- 3Yanxiang Gao#29,859 worldwide overall55.8 of 83 papers here in the top 10%
- 4Mouming Zhao#78,387 worldwide overall73.0 of 161 papers here in the top 10%
- 5Chuan‐He Tang#12,284 worldwide overall47.4 of 85 papers here in the top 10%
- 6Hong‐Wei Xiao#28,451 worldwide overall44.4 of 90 papers here in the top 10%
- 7Yan S. Xu#88,793 worldwide overall46.6 of 116 papers here in the top 10%
- 8Fuguo Liu#59,266 worldwide overall45.2 of 58 papers here in the top 10%
- 9Chengmei Liu#281,352 worldwide overall67.6 of 128 papers here in the top 10%
- 10Yang Li#283,533 worldwide overall55.3 of 113 papers here in the top 10%
- 11Wei Liu#57,947 worldwide overall43.6 of 79 papers here in the top 10%
- 12Baokun Qi#106,911 worldwide overall55.5 of 95 papers here in the top 10%
- 13Ling Chen#228,922 worldwide overall35.8 of 79 papers here in the top 10%
- 14Yan Li#211,028 worldwide overall37.9 of 107 papers here in the top 10%
- 15Fang Zhong#135,773 worldwide overall41.8 of 83 papers here in the top 10%
Ranked among researchers based in China on their work in Food Science alone: how many more of their papers here reached the world top 10% for their subfield and year than the 10% expected.