Jinping Dong Ph.D. is a Principal Scientist at Cargill, specializing in materials science within the Core R&D team. He collaborates extensively across diverse business units and with external customers to advance the understanding of food and ingredient systems. His work spans a broad spectrum of applications, including meat and proteins, starches, sweeteners, texturizers, cocoa and chocolate, oils and fats, and bioindustrial materials. With over 25 years of experience in spectroscopy, microscopy, and materials characterization, Jinping brings deep technical expertise and a collaborative spirit to solving complex challenges in food and material innovation.
Understanding and controlling food microstructure is central to achieving desired texture and nutritional profiles—an area that has become a leading trend in contemporary food research. To explore these microstructures, researchers in both academia and industry increasingly rely on advanced microscopic techniques to reveal the morphology and chemical distribution within food and ingredient systems.
Among these tools, Raman spectroscopy and microscopy have recently emerged as powerful methods in food science. Raman spectroscopy offers molecular-level chemical fingerprints through laser irradiation, and when integrated with high-resolution confocal optical microscopy, it enables the generation of 3D chemical maps under various environmental conditions. At Cargill, we have applied Raman to a wide range of food systems, including emulsions, fats, fiber matrices, hydrocolloids, and protein-based beverages. In this presentation, we will highlight recent applications of Raman technology in studying plant-based meat alternatives, stabilized emulsions in chocolate manufacturing, and specialized nutrition systems for infant formula. These case studies demonstrate the versatility and value of Raman microscopy in advancing food innovation and quality.