Dr Fan Zhu

PhD (University of Hong Kong)

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Senior Lecturer


Post-doctoral fellowships:

University of Guelph, Ontario, Canada

University of Arkansas, Arkansas, USA

Research | Current

Food carbohydrate chemistry, grain science, antioxidants and functional foods, water relations of foods


Starch Chemistry:


  • Synthesis, structures, functional properties, modifications, and food and industrial uses of starch from all kinds of plants
  • Role of starch in food quality, and their interactions with other ingredients during food processing
  • Novel starch resources


Grain Science:


  • Development and value-added processing of specialty grains such as quinoa and amaranth
  • Novel cereal product development
  • Molecular basis of cereal food quality


Antioxidants and functional foods:


  • Characterization of natural polyphenols from food and medicinal plants
  • Application of natural antioxidants to address the problems in food safety and functional foods development


Water relations in foods:


  • Developing strategies for moisture management to enhance food safety and quality
  • Interactions of water with food macromolecules and their impact on food quality


Teaching | Current



Postgraduate supervision

I am currently accepting postgraduate students (PhD and MSc).

Contact me with your CV and research statement to discuss your application. You will probably need to cover your fees.

Selected publications and creative works (Research Outputs)

  • Cui, R., & Zhu, F. (2019). Physicochemical and functional properties of sweetpotato flour. Journal of the science of food and agriculture, 99 (10), 4624-4634. 10.1002/jsfa.9702
  • Wang, S., & Zhu, F. (2019). Chemical composition and health effects of maca (Lepidium meyenii). Food chemistry, 288, 422-443. 10.1016/j.foodchem.2019.02.071
  • Zhu, F. (2019). Starch based aerogels: Production, properties and applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 89, 1-10. 10.1016/j.tifs.2019.05.001
  • Li, D., & Zhu, F. (2019). Physicochemical, functional and nutritional properties of kiwifruit flour. FOOD HYDROCOLLOIDS, 92, 250-258. 10.1016/j.foodhyd.2019.01.047
  • Li, G., Zhu, F., Mo, G., & Hemar, Y. (2019). Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. FOOD HYDROCOLLOIDS, 92, 276-284. 10.1016/j.foodhyd.2018.12.030
  • Zhu, F., & Hao, C. (2019). Physicochemical properties of Maori potato starch affected by molecular structure. FOOD HYDROCOLLOIDS, 90, 248-253. 10.1016/j.foodhyd.2018.12.021
  • Zhu, F. (2019). Glycemic control in Chinese steamed bread: Strategies and opportunities. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 86, 252-259. 10.1016/j.tifs.2019.02.038
  • Febrianto, N. A., & Zhu, F. (2019). Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation. Journal of agricultural and food chemistry, 67 (11), 3150-3158. 10.1021/acs.jafc.8b06418

Contact details

Alternative contact

Correct Location:
Level 8, Room 302-871
Auckland 1010
New Zealand

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 871
New Zealand