Zhen is a full time PhD candidate from China. She achieved her MSc in Food Science and Technology in Nanjing Agriculture University, she did her MSc thesis on the effect of Lactiplantibacillus Plantarum fermentation on immunoreactivity, structure and digestibility of soy glycinin and ß-conglycinin.

After 2022, she started her PhD project in Food Quality and Design (FQD) group at WUR. During her PhD she will study on the influence of food texture on oral processing behaviour, sensory perception and energy intake, under the supervision of Prof. Markus Stieger and Dr. Dieuwerke Bolhuis.