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Haotian Zheng

Assistant Professor in Food Chemistry

Schaub Food Science Building, Room 236F

View CV 


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.


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