Jingnan Zhang

Dr. Jingnan Zhang is a postdoctoral researcher in the Food and Nutrition Science division, under Professor Ingrid Undeland. Her research is dedicated to the valorization of seafood by-products, transforming these often-underutilized resources into high-quality food protein ingredients. Dr. Zhang's work is particularly noted for its eco-conscious approach, incorporating seaweeds and plant-based food side streams as natural sources of antioxidants, showcasing her commitment to sustainability in food production.

Dr. Zhang's academic journey is distinguished by her comprehensive background in food science and technology. She earned her PhD in Food and Nutrition Science from Chalmers University of Technology, where she made significant strides in the development of the “CROSS” clean-label processing concept. This innovative work, which aims to enhance the nutritional value and safety of food side streams and improve the utility of recovered food proteins, earned her the prestigious American Oil Chemists’ Society (AOCS) Honored Student Award, and was recognized in the Royal Swedish Academy of Engineering Sciences' "Top 100 List". Prior to her doctoral studies, she obtained a Master of Science in Food Technology from Wageningen University, Netherlands, and a Bachelor of Engineering in Food Science and Engineering from China Agricultural University, laying a solid foundation for her research career.

Currently, Dr. Zhang's collaborative spirit shines through her active involvement in international partnerships, particularly with leading research groups in the United States and Canada. Her dedication to the global scientific community is evident in her role as a session chair at significant industry events, such as the AOCS Annual Meeting & Expo. Beyond her own research, Dr. Zhang contributes extensively to the academic field; she reviews for top-tier journals including Trends in Food Science and Technology, Food Hydrocolloids, and Food Chemistry. And she currently holds the position of Editorial Board Member for the newly launched Elsevier journal, Food and Humanity, and also serves as an Associate Editor for Wiley's Food Biomacromolecules journal.