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).
211 Food Science Building
2510 River Drive
Knoxville, TN 37996
2510 River Drive
Knoxville, TN 37996
Education and Training
- Doctorate, Food Science, North Carolina St Univ Raleigh, 2003
Lab Members
Qixin Zhong
Professor | Food Science
211 Food Science Building
2510 River Drive
Knoxville, TN 37996
2510 River Drive
Knoxville, TN 37996
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).
Lab Members