**Hui Zhang**

Hui Zhang, Ph.D., is Professor at Department of Food Science and Nutrition, Zhejiang University, China. He received a PhD in Food Science from Zhejiang University in 2009, and carried out work as a visiting researcher at University of Hohenheim, Germany, from October 2010 to August 2012. He was a visiting scholar at the University of California Davis, USA, from August 2014 to August 2015. His research focuses on novel food materials (e.g., nanofibers, aerogels, emulsions) for bioactive encapsulation and controlled release. He is currently Associate Editor of the Journal of the Science of Food and Agriculture (Wiley), Editorial Board member of Food Packaging and Shelf Life (Elsevier), and serves as Advisory Board member of AOCS (American Oil Chemists' Society) China Section.
