Animal Science Department

College of Agriculture, Food and Environmental Sciences

Haotian Zheng

Haotian Zheng, Ph.D.

Assistant Professor in Dairy Foods Manufacturing/Bioengineering, Animal Science Department,

Office: Bldg 18A, Rm 100D & Bldg 10, Rm237

Phone: 805 756 6102 (Bldg 18A) & 805 756 2340 (Bldg 10)

Email: hazheng@calpoly.edu

 

Education:

B.S Eng. Food Science and Engineering - Northeast Agricultural University, Harbin, China

M.S. Dairy Science and Technology - Wageningen University, Wageningen, the Netherlands

Ph.D. Food Science – University of Otago, Dunedin, New Zealand

 

Research and Interests:

Dr. Haotian Zheng received an international exchange scholarship during his undergraduate study and did his senior bachelor degree research project on dairy microbiology at University of Helsinki with Dr. Tapani Alatossava. He attended graduate school at Wageningen University and earned a master’s degree in food technology specialized in dairy science and technology. In that time he did two industry related research projects: in the first project, he studied the mechanism of heat-induced protein-peptide aggregation and gelation with Dr. Harry Gruppen and Dr. Hans Kosters in the framework of Top Institute Food and Nutrition, Wageningen, the Netherlands; after completing this project he investigated the stability and photocatalytic reaction kinetics of a commercial TiO2 nano-emulsion system with Dr. Shuji Adachi at Kyoto University, Japan. Then, he was awarded Earle Food Research Fund for carrying out Ph.D. research at University of Otago with Dr. David Everett, Dr. Rafael Jimenez-Flores and Dr. Keith Gordon. In that project, he further extended the understanding of the structural organization and functionality of native bovine milk fat globule membrane.

Zheng then joined the Fonterra Research and Development Center at Palmerston North, New Zealand as a research scientist/technologist specialized in dairy protein powder technology and cultured dairy foods manufacturing. He led a number of technical working streams in global R&D projects including both new technology development and new product development. After serving for industry for a couple of years, Zheng returned to academia and joined in Lincoln University, New Zealand. As an independent academic, he led (dairy) food engineering discipline related teaching and research activities. In 2017, Zheng joined Cal Poly as an assistant professor in dairy foods manufacturing/bioengineering.

He was awarded funds, scholarship and merit from different organizations including Riddet Institute (New Zealand), Lincoln University (New Zealand), Royal Society of New Zealand, China Scholarship Council and Institute of Food Technologists (IFT, USA).

Zheng’s current research and teaching interests include innovative dairy ingredients manufacturing and application, dairy food structure and texture design (for improved stability, physiological functionality and superior sensory attributes), cost-cutting for formulation design, and trouble-shooting for dairy industry. He is establishing full spectrum bench scale dairy processing technical capability for leveraging the already established pilot scale R&D capability at Cal Poly to give students Learn by Doing industry experience.

 

Selected Publications

Lokesh Kumar, Margaret A. Brennan, Sue Mason, Haotian Zheng* and Charles S. Brennan (2016)Rheological, Pasting and Microstructural Studies of Dairy Protein-Starch Interactions and their Application in Extrusion-Based Products: A Review. Starch - Stärke, Wiley 69(1-2), 1600273

Zheng, H., Gordon, K. C., & Everett, D. W. (2013). Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules. International Dairy Journal, 32(2), 68-70.

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2013). Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing Processes. Journal of Agricultural and Food Chemistry, 61(35), 8403-8411.

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2014). Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. Journal of Dairy Science, 97(10), 5964-5974.

Zheng, H., Jiménez-Flores, R., Gragson, D., & Everett, D. W. (2014). Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model. Journal of Agricultural and Food Chemistry, 62(14), 3236-3243.

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