ZHOU Weibiao

ZHOU Weibiao

ZHOU Weibiao

Principal Investigator
Centre Director

weibiao@nus.edu.sg

Education

1978-1982 Beijing University of Chemical Technology, B.Sc.

1982-1985 Chinese Academy of Sciences, M.Eng.          

1987-1991 The University of Queensland, Ph.D.


Work Experience

2009-2010 Food Science and Technology, School of Chemical Engineering, University of New South Wales, Professor

2010-2019 Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Professor and Director          

2020-Present Department of Food Science and Technology, National University of Singapore, Professor and Head


Research Interests            

1. Food Engineering: process modeling; process optimisation; advanced process control

2. Food Processing: baking processes; dairy processes; drying processes; emerging processing technologies such as

high pressure processing, ultrasonic processing, and LED technology; nano food packaging

3. Functional Foods: effect of food processing on functional components such as antioxidants, isoflavones and probiotics; innovative processing technologies for next-generation functional foods; oral processing and in vitro digestion


Honor & Award

1. Elected Fellow, International Academy of Food Science and Technology (IAFoST)

2. Elected Fellow, Australian Institute of Food Science and Technology (AIFST)

3. Elected Fellow, Royal Society of Chemistry (RSC), UK

4. Elected Fellow, Singapore Institute of Food Science and Technology (SIFST)           

5. 2016 "Professor Arun S. Mujumdar Visiting Fellowship Endowment” Fellow 2015-2016, Institute of Chemical Technology, Mumbai, India.

6. 2016 Certificate for “Highly Cited Research” in Food Research International, Elsevier, awarded in June 2016.     

7. 2015 MND Medallion, Ministry of National Development (MND), Singapore.

8. 2014 Distinguished Visitor Award, Auckland University of Technology (AUT), New Zealand.

9. 2013 Jinji Lake Double Hundred Talents Awards (Category of “International Leaders in Science and Education”), Suzhou Industrial Park (SIP), Jiangsu Province, China.


Representative Publications            

[1] Zhang, H., Seck, H.L., Zhou*, W. (2021) “Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray”, Innovative Food Science and Emerging Technologies, in press. 

[2] Chua, A., Chong, L., Ghate, V., Yuk*, H.G., Zhou*, W. (2021). “Antifungal action of 405 nm light emitting diodes on tomatoes in a meso-scale system and their effect on the physicochemical properties”, Postharvest Biology and Technology, 172, 111366. 

[3] Gao, J., Tan, E.Y.N., Low, S.H.L., Wang, Y., Ying, J., Dong, Z., Zhou*, W. (2021). “From bolus to digesta: how structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread”, Journal of Food Engineering, 289, 110161.

[4] Jin, X., Lin, S., Gao, J., Wang, Y., Ying, J., Dong, Z., Zhou*, W. (2020). “How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties”, Journal of Cereal Science, 96, 103081.

[5] Koh, H.S.A., Lu, J., Zhou*, W. (2019). “Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand”, Carbohydrate Polymers, 212, 178-185.


Academic Posts

·  Certified Food Scientist (CFS), Institute of Food Technologists (IFT), USA

·  Trustee, International Food Information Service (IFIS Publishing) Ltd., UK

·  Chairman, Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA).

·  Member of the Executive Committee, International Association for Engineering and Food (IAEF)

·  Member, Consultative Panel, Singapore Food Manufacturers' Association (SFMA)

·  Member, Food Standards Committee, Singapore

Editorial board memberships of SCI-indexed journals:

·  Trends in Food Science & Technology, Elsevier, The Netherlands (Editor)

·  Food Control, Elsevier, The Netherlands (Editor)

·  International Journal of Food Properties, Taylor & Francis, USA (Editor: 2007-2015).

·  Food Engineering Reviews, Springer, USA.

·  International Journal of Food Engineering, De Gruyter, Germany.

·  Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, Czech Republic.

· Scientific Reports, Nature Publishing Group, USA

· Journal of Texture Studies, Wiley, USA

·  Food and Bioprocess Technology, Springer, USA (2007-2019)

·  Food and Bioprocess Technology, Springer, USA (2007-2019)

·  Journal of Agricultural and Food Chemistry, American Chemical Society (ACS), USA (2015-2018)


Other Investigators

FUH Ying Hsi Jerry
FUH Ying Hsi Jerry

Principal Investigator

jerry.fuh@nus.edu.sg
HUANG Dejian
HUANG Dejian

Senior Investigator

fsthdj@nus.edu.sg
LI Dan
LI Dan

Investigator

dan.li@nus.edu.sg
LIU Shaoquan
LIU Shaoquan

Senior Investigator

fstLsq@nus.edu.sg
SUN Jie
SUN Jie

Adjunct Senior Investigator

jie.sun@nusri.cn
WONG Sek Man
WONG Sek Man

Principal Investigator

dbswsm@nus.edu.sg
YANG Hongshun
YANG Hongshun

Senior Investigator

fstynghs@nus.edu.sg