Zhongxiang Fang

Zhongxiang Fang is Professor (Food Processing) in the School of Agriculture, Food and Ecosystem Sciences within the Faculty of Science at the University of Melbourne. As a leading food scientist, his research focuses on the mechanisms by which food processing and preservation techniques affect food quality and safety. Fang examines active food compounds such as polyphenols, peptides, and polysaccharides, with expertise in encapsulation, active packaging, edible coatings, and emerging food technologies. His work advances sustainable methods for enhancing bioactive compound stability and delivery, contributing to innovations in food preservation and functional foods. Fang also serves as the contact for the Food Science major in the Bachelor of Science program, supporting education in this critical discipline.

Prior to his current role, Fang held the position of Senior Research Fellow/Dr in the School of Public Health at Curtin University from June 2012 to February 2016. He completed a Graduate Certificate in University Teaching at the University of Melbourne from 2017 to 2018 and earned a Bachelor's degree from China Agricultural University. Fang's scholarly output includes highly influential publications such as 'Encapsulation of polyphenols – a review,' 'Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: a review' (2024), 'Application of molecular dynamics simulation in food carbohydrate research – a review,' 'Dietary fiber-based colon-targeted delivery systems for polyphenols,' and '3-Deoxyanthocyanidins: Extraction, stability, and food applications' (2024). In 2022, he was awarded the Jack Kefford Award for Best Paper by the Australian Institute of Food Science and Technology for his research on cellulose- and chitosan-based edible coatings, which improves the quality and safety of deep-fried foods. Fang's contributions extend to editorial roles and have shaped the field through rigorous studies on food bioactive compounds, fermentation processes, and nanotechnology applications in food systems.

Professional Email: zhongxiang.fang@unimelb.edu.au