Peng Zhou, CFS
Dr. Peng Zhou is a Professor in the State Key Lab of Food Science & Technology and the Associate Dean of the School of Food Science & Technology at Jiangnan University, China. He graduated from Cornell University with a Ph.D. in Food Science, and did his postdoctoral training at the University of Minnesota.
Dr. Zhou’s research areas focus on the functionality and stability of food proteins, particularly dairy proteins and muscle proteins. He is also interested in the chemical, biochemical and textural changes of foods and food ingredients during processing and storage, and their effects on the final food quality and safety. Currently, he also serves as the Associate Editor of Food Bioscience, an international food science journal by Elsevier. He received the Young Scientist Award by the International Union of Food Science & Technology (IUFoST) in 2010 and the Outstanding Young Scientist Award by the Chinese Institute of Food Science & Technology (CIFST) in 2011.