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)

  • 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). Starch based Pickering emulsions: Fabrication, properties, and applications. Trends in Food Science and Technology, 85, 129-137. 10.1016/j.tifs.2019.01.012
  • Zhu, F., & Li, J. (2019). Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). LWT-FOOD SCIENCE AND TECHNOLOGY, 101, 847-853. 10.1016/j.lwt.2018.12.003
  • Corke, H., & Zhu, F. (2019). CHAPTER 5: Starch Properties and Modification in Grains and Grain Products. Food Chemistry, Function and Analysis (pp. 85-102). 10.1039/9781788012799-00085
  • Zhu, F., Prosser, C., Zhu, Y., Otter, D., & Hemar, Y. (2018). Enzymatic formation of galactooligosaccharides in goat milk. FOOD BIOSCIENCE, 26, 38-41. 10.1016/j.fbio.2018.09.005
  • Li, D., & Zhu, F. (2018). Starch structure in developing kiwifruit. International journal of biological macromolecules, 120 (Pt A), 1306-1314. 10.1016/j.ijbiomac.2018.08.128
  • Zhu, F., & Chan, C. (2018). Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread. LWT-FOOD SCIENCE AND TECHNOLOGY, 98, 77-84. 10.1016/j.lwt.2018.08.016
  • Zhu, F. (2018). Chemical and biological properties of feijoa (Acca sellowiana). TRENDS IN FOOD SCIENCE & TECHNOLOGY, 81, 121-131. 10.1016/j.tifs.2018.09.008

Contact details

Alternative contact

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

Primary office location

Level 5, Room 531B
New Zealand