1.2021.10 至今，江苏省农业科学院，助理研究员

2.2014.9-2021.6 ，博士， 南京农业大学食品科学技术学院，食品科学与工程

3.2010.9-2014.6 ，学士，南京农业大学食品科学技术学院，生物工程

农产品营养品质评价与调控

1.江苏省农业科技自主创新资金，江苏省财政厅，CX(23)1015，江苏特色桃/梨果品营养功能成分挖掘与产业关键技术研究与应用，2023-07-2026-06，150万元，子课题负责人

2. 省部共建国家重点实验室培育基地自主研究课题，2022-SBGJZZ-12，大米新鲜度表征及其检测标准研究，2019/01-2020/12，5万元，主持

以第1作者发表SCI论文5篇，授权国家专利1项，参与起草行业和地方标准3项。

1. Linshu Jiao; Huibing Chi; Bingjie Xia; Zhaoxin Lu; Xiaomei Bie; Haizhen Zhao; Fengxia Lu; Meirong Chen; Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution, Molecules,2022, 27(19); 6670.

2. Linshu Jiao; Liuquan Zhang; Yajing Zhang; Ruigang Wang; Baiyi Lu; Xianjin Liu; Transcriptome analysis provides new insight into the distribution and transport of selenium and its associated metals in selenium-rich rice, Environmental Pollution,2022, 301;118980.

3. Linshu Jiao; Liuquan Zhang; Yongzhu Zhang; Ran Wang; Xianjin Liu; Baiyi Lu; Prediction models for monitoring selenium and its associated heavy-metal accumulation in four kinds of agro-foods in seleniferous area, Frontiers in Mutrition,2022,9;990628.

4. Tingting Ran#; Linshu Jiao#; Weiwu Wang; Juhua Chen; Huibing Chi; Zhaoxin Lu; Chong Zhang; Dongging Xu; Fengxia Lu; Structures of l-asparaginase from Bacillus licheniformis Reveal an Essential Residue for its Substrate Stereoselectivity, Journal of Agricultural and FoodChemistry,2021,69(1);223-231.

5. Linshu Jiao; Huibing Chi; Zhaoxin Lu; Chong Zhang; Shir Reen Chia; Pau Loke Show; Yang Tao; Fengxia Lu; Characterization of a novel type I 1-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips, Journal of Bioscience and Bioengineering,2020,129(6);672-678.