Members and Alumni of the Research Group
Dr. Qixin Zhong is a Professor with Department of Food Science at the University of Tennessee Knoxville (UTK). He received his Ph.D. with double majors in Food Science and Chemical Engineering from North Carolina State University (Raleigh, NC) in 2003. Following an 18-month post-doctoral training in Chemical Engineering at Iowa State University (Ames, IA), he joined UTK in July 2005 to establish a research program in physicochemical properties of foods. Dr. Zhong focuses his research program in food ingredient science and technology. His research philosophy is to apply interdisciplinary approaches to solve complex problems in the food industry, by integrating relevant areas in Food Science, Physical Chemistry, Material Sciences and Engineering, and Chemical Engineering. Dr. Zhong has published more than 170 refereed journal articles with an average impact factor of over 4.1 and 7 book chapters and has presented 220 papers with abstracts at scientific meetings. He has taught courses of Food Analysis, Food Colloids, Food Rheology, and Physical Properties of Food Biopolymers. Dr. Zhong serves as Editor-in-Chief for Food Biophysics and editorial boards of Journal of Food Science, LWT-Food Science and Technology, Food Science and Nutrition, Journal of Food Processing and Preservation, and International Journal of Agricultural and Biological Engineering. His accolades include the Outstanding Young Alumnus Award from College of Agriculture and Life Sciences at North Carolina State University, the UTK Chancellor’s Professional Promise in Research and Creative Achievement Award (2013), and the Samuel Cate Prescott Award from Institute of Food Technologists (2012).
Dr. Zhong has advised 9 post-doctoral researchers, 11 Ph.D. students and 11 M.S. students to completion, 15 visiting scholars, 6 B.S. researchers, and 25 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. We are proud of the achievements of our alumni while with us and at their current institutions.
(last updated in April 2020)
