Person

Qixin Zhong

Professor | Food Science

Specialization: Physical properties of foods, food ingredient science and technology

Research Focus

We study the science and technology of food ingredients, focusing on understanding, improving, and designing multi-length scale structures enabling functions of food ingredients to improve food quality, safety, and health.

Teaching Focus

My teaching interest is in physicochemical properties of foods. I currently teach FDSC 514 Food Colloids.

Research Questions
  • How can functions of food ingredients and food products be understood and engineered with structures?
  • How can bioactive compounds be incorporated in foods with proper physicochemical characteristics and improved activities?
  • How can food preservatives be evenly distributed in food matrices or on food surfaces to ensue microbiological quality and safety?
  • How can we control the self-assembly of food molecules to form one, two, and three-dimensional architectures to enable novel functions?
  • How can we fabricate structures of multi-phase systems to achieve kinetic or thermodynamic stability and develop novel applications?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Other Instructors: Dia, Vermont Punongba

FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Other Instructors: Dia, Vermont Punongba

FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

Other Instructors: Wang, Toni

FDSC 514 - Food Colloids
3 credit hour(s)

Presents fundamental colloidal theories in the context of food systems. Topics include interactions between colloidal particles, stability of colloidal dispersions, and interfacial phenomena. Recommended background: food chemistry, physical chemistry, college-level physics.
Registration Restriction(s): Minimum student level – graduate.

FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

Other Instructors: Wang, Toni | Saha, Debasish

FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Dia, Vermont Punongba | Lenaghan, Scott Christopher

FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Wang, Toni

Picture of Qixin Zhong
211 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Food Science, North Carolina St Univ Raleigh, 2003

Qixin Zhong

Professor | Food Science
Picture of Qixin Zhong image
211 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Food Science, North Carolina St Univ Raleigh, 2003
Research Focus

We study the science and technology of food ingredients, focusing on understanding, improving, and designing multi-length scale structures enabling functions of food ingredients to improve food quality, safety, and health.

Teaching Focus

My teaching interest is in physicochemical properties of foods. I currently teach FDSC 514 Food Colloids.

Research Questions
  • How can functions of food ingredients and food products be understood and engineered with structures?
  • How can bioactive compounds be incorporated in foods with proper physicochemical characteristics and improved activities?
  • How can food preservatives be evenly distributed in food matrices or on food surfaces to ensue microbiological quality and safety?
  • How can we control the self-assembly of food molecules to form one, two, and three-dimensional architectures to enable novel functions?
  • How can we fabricate structures of multi-phase systems to achieve kinetic or thermodynamic stability and develop novel applications?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Other Instructors: Dia, Vermont Punongba

FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Other Instructors: Dia, Vermont Punongba

FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

Other Instructors: Wang, Toni

FDSC 514 - Food Colloids
3 credit hour(s)

Presents fundamental colloidal theories in the context of food systems. Topics include interactions between colloidal particles, stability of colloidal dispersions, and interfacial phenomena. Recommended background: food chemistry, physical chemistry, college-level physics.
Registration Restriction(s): Minimum student level – graduate.

FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

Other Instructors: Wang, Toni | Saha, Debasish

FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Dia, Vermont Punongba | Lenaghan, Scott Christopher

FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Wang, Toni