Overview
My teaching goal is not only to introduce students to fundamental concepts but also, more importantly, to guide them in developing critical thinking skills and fostering a lifelong passion for learning. I strive to create an engaging and inclusive learning environment that encourages students to ask questions, analyze problems, and explore innovative solutions. So far, Dr. Zhou has shared her food science expertise through a variety of undergraduate and graduate courses.
At the University of Georgia (2023.4-Now)
Instructor
- FDST 8800: Special Problems in Food Science, 2024
- The Better Process Control School, 2024
- FDST 9000: Doctoral Research, 2024
- FDST 7000: Master’s Research, 2023
- FDST 7300: Master’s Thesis, 2023
Research Advisor
- Anthony Suryamiharja (M.S. student). Development of health-promoting milk alternatives via a pH-based processing strategy. 2023-
- Minghe Wang (Ph.D. student). Development of plant-derived nanoparticles via a pH-based “raw-to-nano” strategy. 2024-
- Aron Csuti (M.S. student). Upcycling polyphenols from plants or byproducts into foods. 2023-2024
Research Mentor
- Xiping Gong (Postdoc). Integration computational models into foods. 2023-
Graduate Committee Member
- Jashanpreet Kaur (M.S. student). Evaluation of chemical diversity in organic tomato fruits using a pathway-based metabolomics approach. 2023-2024
- Xueyan Hu (Ph.D. student). Optimization of ascaroside treatment of edible sprouts. 2023-
At Univesity of Massachusetts Amherst (2017.9-2023.4)
Instructor
- The Science and Nutrition Behind Plant-Based Foods, 2020 (3 sections, 57 students, online)
- New Food Technology: What will we eat in the future, 2019 (3 sections, 55 students, in-person)
Guest Lecturer
- A seminar for FUEL Scholars. An introduction to graduate school life and research, 2022
- A lesson for students at the course Introduction for the Future Food Scientist, 2022
Research Mentor
- Giang Vu (B.S. student). The development of standard protocol for quantitative tests of plant-based meats; the fortification and digestion of plant-based eggs. 2019-2022
- Xiping Gong (Ph.D. student). Integration computational models into foods. 2020-2023
- Xiaoke Xiang (Junior student). The characterizations and mechanism of plant-based chicken. 2022-2023
- Jae Kun Ryu (Ph.D. student). Dual hydrogel fabrication and characterizations. 2022-2023
- Emily Zhang (Junior student). The solubility and gelling properties of lupin protein. 2022
Teaching Assistant
- Future Food, 2019
- Proctor of General Chemistry, 2018
Pedagogical Training
- Teaching Fellows Training (4-day intensive course design workshop and a semester long learning community) and achieved CIRTL Associate level status, 2019 & 2020
Laboratory Trainer
- Trainer of analytical instruments, including Light and Confocal Microscopy, HPLC, Laser diffraction instrument, Different scanning calorimetry, Rheometer, 2018-2021
At Xiamen Univesity (2014.9-2017.7)
Research Mentor
- Yandan Zhao (B.S. student), guided her to complete undergraduate research thesis, 2016-2017
Teaching Assistant
- Cell Biology, Xiamen University, 2015