Zong Meng

Dr. Zong Meng is a professor at the School of Food Science and Technology at Jiangnan University, Wuxi, China. Dr. Meng has 19 years of research experience in the field of food lipids as well as 13 years of teaching experience in the field of oil nd fat processing technology in Jiangnan University. He teaches the following courses “Food Specialty Fats”, “Scientific Principles of Oils and Fats” and “Modern Oils and Fats Processing”. His research areas include fat structure and function, healthy fat products (animal fat, tropical plant fat, whipped cream, chocolate, ice cream, cheese, plant-based fat products), fat crystallization, fat emulsions interfacial crystallization, oleogels, emulsion gels, bigels, oleofoams, emulsion foams, fat alternatives and their additive manufacturing, functional lipids, and the development of healthy fat-based foods. He has published more than 100 research papers in peer-reviewed international journals, as well as more than 40 patents. He serves as a secretary of The American Oil Chemists’ Society China Section (CNAOCS).