Haotian Zheng
Assistant Professor in Food Chemistry
Faculty
Schaub Food Science Building, Room 236F
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.
CV
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)