Zhou Chaochen bigraphy, stories - Computer scientist

Zhou Chaochen : biography

1 November 1937 -

Zhou Chaochen ( born 1 November 1937, Nanhui District, Shanghai) is a Chinese computer scientist.

Zhou Chaochen is a professor from Beijing, China. He studied as an undergraduate at the Department of Mathematics and Mechanics, Peking University (1954–1958) and as a postgraduate at the Institute of Computing Technology, Chinese Academy of Sciences (CAS) (1963–1967).

He worked at Peking University and CAS until his visit to the Oxford University Computing Laboratory (1989–1992). During this time he was the prime investigator of the Duration Calculus, an interval logic for real-time systems as part of the European ESPRIT ProCoS project on Provably Correct Systems.

During the periods 1990–1992 and 1995–1996, Zhou Chaochen was visiting professor at the Department of Computer Science, Technical University of Denmark, Lyngby, on the invitation of Professor Dines Bjørner. He was Principal Research Fellow (1992–1997) and later Director of UNU-IIST in Macau (1997–2002),, UNU-IIST, Macau, 1997. until his retirement, when he returned to Beijing.

In 2007, Zhou Chaochen and Prof. Dines Bjørner, the first Director of UNU-IIST, were honoured on the occasion of their 70th birthdays.Jones, Cliff B., Liu, Zhiming, and Woodcock, Jim (editors),: Essays in Honour of Dines Bjorner and Zhou Chaochen on the Occasion of Their 70th Birthdays, Springer, Lecture Notes in Computer Science, Theoretical Computer Science and General Issues, Volume 4700, 2007. ISBN 978-3-540-75220-2. Zhou is also a member of the Chinese Academy of Sciences, the highest honour for Chinese scientists., retrieved 2012-07-02.

Zhou Chaochen is married with two children.


  • Chaochen, Zhou and Hansen, Michael R., Duration Calculus: A Formal Approach to Real-Time Systems. Springer-Verlag, Monographs in Theoretical Computer Science, An EATCS Series, 2003. ISBN 3-540-40823-1.
Living octopus

Living octopus

In countries which are located near sea coasts, sea food is an important part of national cuisine