Assoc. Prof. Jian Zhao
He has over 30 years’ experience in food science research and education. His research interests cover food fermentation, functional foods, and innovative food processing technologies. His research work included cocoa and coffee fermentation, isolation and characterisation of bioactive food components from cereal bran, edible algae and Australian native plants, and innovative cheese making technologies using plant and algal coagulants. He has published more than 100 peer-reviewed papers in these areas.