Speaker

Dr. Haotian Zheng is a tenure-track assistant professor in Food Chemistry at North Carolina State University (NC State). He directs the Food Rheology Laboratory and affiliates to Southeast Dairy Foods Research Center at NC State. Dr. Zheng’s research interests include developing novel dairy ingredients, improving food ingredient functionality, food structure design for improved stability, textural attributes, and health benefits of processed foods, and solving real life problems in the food industry. He teaches Food Chemistry and Food Ingredient Functionality related courses at NC State. Prior to NC State, Dr. Zheng gained professional research experiences from both industry and academia including California Polytechnic State University (San Luis Obispo), Fonterra Research Center (New Zealand), etc. In 2024 Fall, Zheng lab hosts 7 PhD students and 1 postdoctoral research associate.

weblink: https://zheng.wordpress.ncsu.edu/

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