Zuoxing Zheng, PhD
Senior Associate Principal Scientist
Kraft Foods Group Inc.
Glenview, IL, USA
Dr. Zuoxing Zheng is Senior Associate Principal Scientist in Central Research atKraft Foods Group, Inc. His primary function has been focused on identifying and developing novel and proprietary preservation technologies to improve food safety, quality and shelf life of various food and beverage products. Currently he is working on natural antimicrobial ingredients discovery and applications. Prior to joining Kraft Foods in 1999, he was Research Assistant at the University of Massachusetts from 1995 to 1999 and Assistant Professor at Tsinghua University from 1988 to 1995.
Dr. Zheng received his B.S. and M.S. degrees in Fermentation and Microbiology in China and Japan, and Ph.D. degree in Food Science from the University of Massachusetts. In more than two decades of his professional experience, Dr. Zheng has authored dozens of journal papers, patent publications, book chapters and numerous conference presentations. He serves on the Food Biotechnology Editorial Board and is a reviewer for several scientific journals. He has received numerous awards from Kraft Foods, IFT and UNESCO.
His research interests includes: Identify, discover and develop natural antimicrobial systems for food and beverage applications to improve food safety, quality and shelf life; Discover, improve and utilize beneficial microorganisms in food, agriculture and environmental applications; Produce value-added products from underutilized materials through microbial fermentation.
• IFT (Institute of Food Technologists)
• SIM (Society for Industrial Microbiology)
• ASM (American Society for Microbiology)
• IAFP (International Association for Food Protection)
• ADSA (American Dairy Science Association)
• CAFS (Chinese American Food Society, an affiliate of IFT)
• CAFPNA (Chinese Association for Food Protection in North America, an affiliate of IAFP)
• Chair-Elect, IFT Foodservice Division
• Chair, Chicago Section IFT Tanner Lecture Committee
• Editorial Board for Food Biotechnology, and Journal of Microbiology & Experimentation
1. Zheng Z. Ingredient Technology for Food Preservation. Industrial Biotechnology.2014; 10(1): 28-33.doi: 10.1089/ind.2013.0023.
2. Huang E, Chung YK, Zheng Z, Yousef AE. Characterization and application of enterocin RM6, a bacteriocin from Enterococcus faecalis. A special issue, Advances in Microbial Food Additives. Biomed Research International.2013; 2013: 6 pages, Article ID 206917.
3. Clare DA, Zheng Z, Hassan HM, Swaisgood HE, Catignani G L. Antimicrobial properties of milkfat globule membrane fractions. J. Food Protection.2008; 71(1): 126-133.
4. Crozier-Dodson B A, Carter M, Zheng Z. Formulating food safety: An overview of antimicrobial ingredients. Food Safety Magazine.2004; 10(6): 24-76.
5. Zheng Z, Sheth U, Nadiga M, Pinkham JL, Shetty K. A model for the role of the proline-linked pentose phosphate pathway in polymeric dye tolerance in oregano. Process Biochem.2001; 36: 941-946. doi: 10.1016/S0032-9592(00)00293-4
6. Zheng Z and Shetty K. Enhancement of pea (Pisumsativum) seedling vigor and associated phenolic content by extracts of apple pomace fermented with Trichoderma spp. Process Biochem. 2000; 36:79-84. doi: 10.1016/S0032-9592(00)00183-7
7. Zheng Z and Shetty K. Solid state production of polygalacturonase by Lentinusedodes using fruit processing wastes. Process Biochem. 2000; 35: 825-830. doi: 10.1016/S0032-9592(99)00143-0
8. Zheng Z and Shetty K. Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinusedodes-glucosidase. J Agr Food Chem.2000; 48: 895-900.
9. Zheng Z and Shetty K. Azo dye-mediated regulation of total phenolics and peroxidase activity in thyme (Thymus vulgaris) and rosemary (Rosmarinusofficinalis) clonal lines. J Agr Food Chem.2000; 48: 932-937.
10. McCue P, Zheng Z, Pinkham J L. and Shetty K. A model for enhanced pea seedling vigor following low pH and salicylic acid treatments. Process Biochem. 2000; 35: 603-613. doi: 10.1016/S0032-9592(99)00111-9