NUS Graduate School for Integrative Sciences and Engineering

ZHOU Weibiao

Research Areas
Brief Description of Research
1. Food Science and Technology
2. Food Processing and Engineering
1. Role of physiologically functional components on the physicochemical properties of nutritional milk powder products.
2. Correlating analytical, sensory and hedonic properties.
3. Transparent active food packaging through nanotechnology.
4. Role of carbohydrate-lipid interactions in foods on human lipidaemic-glycaemic response.
5. Application of light-emitting diode for food preservation.