Dr. Fan Zhu is a senior lecturer of Food Science at The University of Auckland, New Zealand. He holds a PhD in Food Chemistry from The University of Hong Kong. Zhu was a post-doctoral fellow at University of Arkansas, USA and University of Guelph, Canada. He has had the responsibility of teaching a range of food science courses related to Food Chemistry, Food Analysis, Food Grains, and Food Processing. Zhu is author or co-author of 180 refereed journal articles. He has been doing research on the areas of food carbohydrate chemistry, grain science, antioxidants and functional foods, and water relations of foods, and the author has worked extensively on quinoa grain.

• 1. Development of quinoa grain as a sustainable crop2. Structure and composition of quinoa grain3. Quinoa milling property4. Quinoa starch5. Quinoa non-starch polysaccharides and dietary fibre6. Quinoa proteins8. Micronutrients, polyphenols and other phytochemicals in quinoa grain9. Health and nutritional effects of quinoa10. Cooking and sensory quality of quinoa11. Quinoa processing (focusing on non-thermal processing)12. Quinoa food product developments (focusing on gluten free)13. Quinoa food product developments (focusing on gluten containing)14. Food, nutraceutical and other applications of quinoa fractionation products

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