Jingnan Zhang

I hold a PhD in Food and Nutrition Science, and my research is guided by a pragmatic and evidence-based approach with strong emphasis on real-world applicability. I specialize in AI-driven computational methods grounded in soft matter physics to design plant-based meat analogs and to valorize food by-products, thereby improving both resource efficiency and sustainability.

With a strong interdisciplinary background, I aim to advance sustainable food systems through computational innovation, resource valorization, and transdisciplinary collaboration.

I also welcome Master’s thesis projects in areas including, but not limited to:

1. AI for food innovation: using artificial intelligence to help design new food products and improve processing methods.
2. Food 3D printing: developing printable food inks and exploring how printing methods affect structure and texture.
3. Gelling properties of food biopolymers: studying how proteins and polysaccharides form gels and how this can be used to create new food textures.
4. Sustainability and economic assessments of food production: evaluating the environmental and economic impact of different food production methods.

Call for papers