Jing is a postdoctoral researcher in the Food Systems Transformation Group at the Environment Change Institute, University of Oxford. She is currently working on the UKRI-funded BeanMeals project (Thinking beyond the can: Mainstreaming UK-grown beans in healthy meals), analysing the health, environmental and enterprise impacts of scaling up the production and consumption of UK-grown beans in healthy meals using a combination of qualitative and quantitative research methods. Her role involves working closely with collaborating universities, stakeholders, local government, industry and NGO partners.

Jing has an interdisciplinary background with a BA in Public Administration from Nanjing University and an MA in International Relations-Energy, Resources and Environment from Johns Hopkins University and Nanjing University. Her PhD at Lancaster University explored the resilience of food systems via an actor-based lens, primarily looking at the dynamics of how actors in the food system at various levels engage when confronting disruptions, transformations, and governance, , and how these interactions may affect system-level resilience. While at Lancaster, she also worked as a research assistant and project coordinator for the JPI Urban-funded SIRIUS (Sustainable, Innovative, Resilient, and Interconnected Urban Food System) project. Her professional experience extended to research work with non-governmental organisations such as the US-China Business Council, Clean Air Asia, and the World Agricultural Heritage Foundation.