Европейская академия естественных наук Hannover E.V.

Zhongkai Zhou

Dr. Zhongkai Zhou is a full professor of the Shihezi University. Importantly, based on his excellent scientific achievement and contributions to the functional food innovations, Prof. Zhou was also entitled as "Tianchi Talent Distinguished Professor" in the university. He has previously worked at well-known universities such as Jiangnan University and the University of Hong Kong, engaged in basic science research and industrial application of new technology on functional food sectors, especially functional carbohydrates in term of structural chemistry, structural modification, as well as their interaction and regulation mechanisms with gut microbiota/cells. As the first/corresponding author, his research has generated 300 peer-reviewed research papers, including 150 SCI English papers. He has also been invited to give oral presentations for over 55 times at international scientific conferences such as AACC and ICC. As principal investigator, he also completed 17 key projects including the National Natural Science Foundation of China, the National Natural Science Foundation of China Key-Local Joint Fund (as the collaborating party leader), the Spark Program of the Ministry of Science and Technology, and the China Europe Cooperation Fund. Importantly, his research findings have attracted international attentions, and have been reported by a number of international media as new discoveries in the field of food and nutrition, such as Life Science Weekly，Food Weekly News and Obesity, Fitness & Wellness Week. Based on the excellent research, he was selected for several consecutive years in the "Top 2% Global Scientists List" by Stanford University and Elsevier databases, especially in the sub-fields of Nutrition & Dietetics. Furthermore, he also won more than 10 scientific awards, including the Innovation Award from the Chinese Society of Food Science and Technology, the Science and Technology Progress Award from the China Light Industry Cooperation, the China Chamber of Commerce, and the Science and Technology Progress Award from Tianjin government, etc. He is also serving as the Vice Chairman for a number of academic organizations, as well as the Associate Editor, Editorial Board Members for 3 international SCI journals, including “Cereal Chemistry”, “Journal of Functional Foods”, etc.

 

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