Prof. Feng Zhao, Jilin University, China
Dr. Feng Zhao is an accomplished food scientist specializing in food microbiology and biochemistry. He is currently an Associate Professor at Jilin University, China, with extensive research in non-thermal food sterilization, foodborne pathogens, and the viable but nonculturable (VBNC) state in bacteria. With a Ph.D. in Food Science from China Agricultural University, his research has contributed significantly to understanding bacterial survival mechanisms under extreme conditions. Dr. Zhao has received multiple prestigious awards, including the Wiley China Excellent Author Program recognition and the Jilin University Classroom Teaching Quality Award. He has authored numerous high-impact publications and holds patents on bacterial viability detection. His work aims to enhance food safety and preservation, making vital contributions to the global food industry.
Professional Profile
Orcid
Suitability of Feng Zhao for the Research for Best Researcher Award
Dr. Feng Zhao is a distinguished researcher in food science, particularly in food microbiology and food safety. His work focuses on the formation and resuscitation of viable but nonculturable (VBNC) states in foodborne pathogens, a critical area for ensuring food safety and quality. His extensive research projects, including participation in China’s National Key R&D Program and the National Natural Science Foundation, demonstrate his ability to secure and lead high-impact scientific investigations.
With a strong academic background, Dr. Zhao has progressed from a Ph.D. in Food Science at China Agricultural University to becoming an Associate Professor at Jilin University. His teaching contributions, including courses on Food Biochemistry and Microbiology, show a commitment to academic excellence and mentorship. Furthermore, his numerous patents on bacterial VBNC state detection and induction highlight his innovative contributions to food safety technology.
🎓 Education
Dr. Feng Zhao holds a Ph.D. in Food Science from China Agricultural University (2010-2014), where he studied molecular mechanisms of bacterial survival. Prior to that, he earned an M.S. in Food Science from Northeast Agricultural University (2007-2010), focusing on food microbiology. His academic journey began with a B.S. in Food Science and Engineering from the same institution (2003-2007), where he developed a strong foundation in food safety and biochemistry. He later undertook postdoctoral research at China Agricultural University (2014-2016), deepening his expertise in agricultural engineering and high-pressure food processing. His educational background has shaped his innovative approach to food safety research, particularly in non-thermal sterilization techniques and microbial risk assessment. His dedication to academic excellence and applied research continues to make a profound impact on food science advancements.
đź’Ľ Professional Experience
Dr. Feng Zhao has been an Associate Professor at Jilin University’s College of Food Science and Engineering since 2019, where he leads research on microbial food safety. From 2016 to 2019, he served as a Lecturer, teaching food microbiology and enzymology. His professional career began as a postdoctoral fellow at China Agricultural University (2014-2016), where he researched foodborne pathogens’ response to high-pressure COâ‚‚. His expertise extends to food biochemistry, preservation, and sterilization technologies. Over the years, Dr. Zhao has collaborated on national-level research projects, including studies on quorum sensing in Staphylococcus aureus and cold-resistant bacteria in low-temperature foods. He has also played a key role in developing food safety models for bacterial growth prediction. His contributions to academia and industry underscore his leadership in advancing food science innovation.
🏅 Awards and Recognition
Dr. Feng Zhao has received numerous accolades for his research and academic contributions. In 2024, he was honored under the Wiley China Excellent Author Program. He has been recognized multiple times by Jilin University, receiving the Classroom Teaching Quality Award (2023, 2020) and the Excellence Prize for Undergraduate Thesis Advising (2021). His contributions to food safety research earned him the Advanced Individual of Teachers’ Ethics award in 2019. As a student, he received the Excellent Graduate Award from China Agricultural University (2014) and the Outstanding Graduate of Heilongjiang Province (2007). In addition, he won the Food Science Prize from Wyeth Nutrition (2006) and the National First-Class Scholarship of China (2004). His consistent excellence in teaching and research highlights his leadership in the food science field.
Dr. Feng Zhao specializes in food microbiology, focusing on the viable but nonculturable (VBNC) state in foodborne pathogens. His research explores bacterial adaptation mechanisms in response to extreme environmental conditions, particularly under high-pressure CO₂ and low-temperature settings. He has pioneered innovative sterilization techniques using non-thermal food preservation methods, contributing to food safety and extended shelf-life solutions. Dr. Zhao’s expertise includes quorum sensing, microbial risk assessment, and predictive modeling of bacterial behavior in food systems. He actively collaborates on national research projects and has developed patented methods for detecting VBNC bacteria. His analytical skills in molecular microbiology and biochemistry enable groundbreaking research that enhances global food safety standards. Dr. Zhao’s work bridges scientific discovery with practical applications, making him a key figure in advancing food microbiology and sustainable food processing technologies.
Publication Top Notes
Title: Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum
Authors: Feng Zhao, Meng Li, Lingling Meng, Jinhan Yu, Tiehua Zhang
Journal: Applied Sciences
Year: 2020