Haotian Zheng
Assistant Professor in Food Chemistry
Schaub Food Science Building, Room 236F
Bio
Area(s) of Expertise
- Technical functionalities of food hydrocolloids
- Dairy ingredients manufacturing and application, food structure and texture design (for improved stability, physiological functionality, and mouthfeel)
- Rheology & Tribology
- Food digestion
For more information visit the Zheng Lab website.
Education
Ph.D. Food Science University of Otago, Dunedin, New Zealand 2014
M.S. Food Technology/Dairy Science and Technology Wageningen University, Wageningen, the Netherlands 2010
B.Eng. Food Science and Engineering Northeast Agricultural University, Harbin, China 2007