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Weibiao Zhou is a Professor and Head of the Department of Food Science and Technology at the National University of Singapore (NUS). He earned a B.Sc. from Beijing University of Chemical Technology in 1982, an M.Eng. from the Chinese Academy of Sciences in 1985, and a Ph.D. from the University of Queensland, Australia, in 1991. Prior to his current role, he served as Professor and Director of the Food Science and Technology Programme at NUS from 2010 to 2019 and held positions at the University of New South Wales in Australia.
Zhou’s research focuses on food engineering and food processing, including process modeling, optimization, advanced process control, baking processes, dairy processes, drying processes, emerging technologies such as high-pressure processing and LED technology, nano food packaging, and functional foods. He has authored or co-authored more than 300 scientific publications. He is an elected Fellow of the International Academy of Food Science and Technology, the Australian Institute of Food Science and Technology, the Royal Society of Chemistry (UK), and the Singapore Institute of Food Science and Technology. Zhou serves as Editor for Trends in Food Science & Technology, Food Control, and npj Science of Food. He has held roles including Chair of the Advisory Committee on Evaluation of Health Claims at the Singapore Food Agency, member of the Singapore Food Standards Committee, and Trustee of the International Food Information Service (IFIS Publishing) Ltd. (UK). He received the Singapore National Academy of Science Fellowship in 2022, the MND Medallion in 2015, and other honors including the Professor Arun S. Mujumdar Visiting Fellowship and the Jinji Lake Double Hundred Talents Award.
NUS scientists led by Prof Zhou Weibiao reveal how red dragon fruit peel extract enhances bread antioxidants and cuts glycemic response, tackling diabetes and food waste.
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