Synopsis of research projects
Dr. Zhong’s research program applies materials science and engineering principles to understand, improve, and design multi-length scale structures enabling functions of food ingredients. His research interests include Bioactive delivery systems as functional foods ingredients, Antimicrobial delivery systems as intervention strategies, Self-assembled food materials as novel ingredients, Interfacial engineering and novel colloidal systems, Structure and function of food ingredients and food products, and Supercritical fluid technologies. Details of his research program can be found on his group webpage: http://web.utk.edu/~qzhong1.
USDA, NIH, National Dairy Council, Center for Produce Safety
Impact of Research
Novel food ingredients improve food quality, food safety, and health
Graduate Students & Their Accomplishments
Dr. Zhong has advised 9 post-doctoral researchers, 10 Ph.D. students and 11 M.S. students to completion, 15 visiting scholars, 6 B.S. researchers, and 23 visiting students. Past members of the research group are affiliated with faculty in universities in the USA, China, and Korea, as well as food companies such as General Mills, Mead Johnson Nutrition, and Kellogg’s.
Current graduate students in the lab include:
Inseob Choi, PhD student
Shan Hong, PhD student
Nan Li, PhD student
Teng Li, PhD student (co-advised with Dr. Tao Wu)
Andrea Nieto Veloza, PhD student (co-advised with Dr. Vermont Dia)
Dara Smith, PhD student
Jennifer Vuia-Riser, PhD student
Anyi Wang, PhD candidate