Jing Zhao

Email

Primary Email: [email protected]

Phone/Fax

Primary Phone: 619-594-3106

Building/Location

Professional Studies and Fine Arts - 403

Files

• Download CV

Website Links

• Research Website

Bio

Dr. Jing Zhao is a food chemist whose research focuses on understanding and improving the chemical, structural, and functional properties of food ingredients. Her interdisciplinary work integrates food chemistry, protein science, flavor analysis, molecular modeling, and data-driven approaches to address challenges in food innovation and sustainability. The Zhao Food Chemistry Lab investigates food protein functionality, alternative and plant-based proteins, flavor chemistry of protein-rich foods, and algae-based ingredients. Current projects include developing FoodProt, a comprehensive database for predicting protein functionality under different processing conditions; applying genome-scale metabolic modeling to enhance the flavor, nutritional value, and food applications of microalgae; and evaluating how alternative ingredients and food-processing methods affect product quality and flavor. Examples include studying the effects of thermal processing and dairy ingredients on ready-to-drink coffee, fermentation and extrusion on pea protein and pea-protein-based meat analogues, and hop alternatives on craft beer production. Across these projects, Dr. Zhao’s research seeks to advance sustainable food production through ingredient innovation and the development of nutritious, high-quality, and consumer-acceptable food products.

Education

• Ph.D. The University of Kentucky. Animal and Food Sciences
• B.S. China Agricultural University (China). Food Quality and Safety
• B.S. China Agricultural University (China). Marketing

Professional Memberships

• American Chemists Society (ACS)
• Institute of Food Technologists (IFT)
• Southern California IFT Section (SCIFTS)

Research Interest

My research focuses on the functionalities and flavor impacts of food proteins. My research interests include agricultural by-products utilization (rice bran), novel protein development and characterizations (insect and algae proteins), utilization of plant and algae proteins in alternative meat products, and flavor characterization of protein-rich foods. I am currently researching rice bran protein extraction and utilization in gluten-free pasta, stabilization of C-phycocyanin, a blue colorant derived from spirulina, and characterization and synthesis of meat and seafood flavors from alternative proteins.

Publications

• For an up-to-date publications list see Google Scholar.