Y (Yifan) Zhang MSc
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Yifan is a fulltime PhD candidate from China. He obtained his BSc degree in Food Science and Engineering and a MSc degree in Food Quality and Safety in China. He did his MSc thesis "Study on the optimization of oral chewing efficiency test method and its influencing factors" in the laboratory of food oral processing (FOP), Hangzhou, China, under supervision of Prof. Jianshe Chen and Dr. Hilbert van der Glas. In 2018, as an student intern, he conducted a collaborative study with Plant & Food Research Institute at Christchurch, New Zealand, investigated the physiological characteristics of consumers in both countries, and the possible reflections on consumers’ texture preference.
In 2021, he started his PhD project at Food Quality and Design (FQD). During his PhD, he will study on the oral processing and sensory perception of plant-based meat analogues under supervision of Prof. Markus Stieger (FQD) and Dr. Elke Scholten, Dr. Guido Sala (FPH).