Prof. Peng Zhou, Jiangnan University, China
Talk Title: The important of casein structure for the functionalities of milk protein ingredients
Dr. Peng Zhou is currently the Professor of Food Science at Jiangnan University, he serves as the Director of Dairy Innovation center, and the Director of International Joint Research Lab for Functional Dairy Ingredients. He received his Ph.D. in Food Science from Cornell University, and then did the post-doctoral research in the Midwest Dairy Foods Research Center at University of Minnesota. Dr. Zhou’s research focuses on the structure and functionality of dairy proteins, development and application of new dairy protein ingredients, as well as functional foods and healthy dietary. He serves as the associate editors for Food Chemistry and Food Bioscience, and the editorial board member for International Dairy Journal. He received the Young Scientist Award by the International Union of Food Science & Technology (IUFoST) and the Outstanding Young Scientist Award by the Chinese Institute of Food Science & Technology (CIFST).
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