Researcher
Chalmers University of Technology
Goeteborg, Sweden
Dr. Jingnan Zhang is a researcher in the field of Food Chemistry at Chalmers University of Technology in Sweden. She earned her Ph.D. from Chalmers University of Technology, specializing in sustainable food processing, with her thesis focusing on "Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method." Additionally, she holds an MSc in Food Technology from Wageningen University, Netherlands, and a BEng in Food Science and Engineering from China Agricultural University.
Throughout her academic career, Dr. Zhang has received several awards, including the Honored Student Award from the American Oil Chemists' Society (2023) and recognition in the Royal Swedish Academy of Engineering Sciences' "Top 100 List" (2020). Dr. Zhang has also contributed as a reviewer to journals such as Food Chemistry and Food Hydrocolloids.
Dr. Zhang's work is renowned for its innovation in food processing and sustainability, bridging the gap between research and practical applications.
Disclosure information not submitted.
Monday, April 29, 2024
1:35 PM – 1:55 PM EDT
Effects of Lipid and Protein Oxidation on Plant-based Ingredient and Food Quality
Tuesday, April 30, 2024
8:30 AM – 10:00 AM EDT