Dr. Lu Zhang is assistant professor on additive food assembly. Her research interests include complex food systems, 3D food printing and material science. She and her team conduct research to advance the food printing technology for the personalization of healthy and tasty foods, by developing machine-learning predictive models to describe behaviours of complex food systems during printing and designing control stratergies to adapt the printer to changes in food materials' properties. Lu received her PhD degree at Wageningen University in 2018. She invesigated bioactive ingredients during mini-bread baking. She studied chemical engineering for her BSc and MSc degrees at Xiamen University in China. 

Ongoing projects:

• PhD project (Aaditya Venkatachalam): PRINTYOURFOOD Decoupling food composition and texture (link to media report)
• PhD project (Quinten Steffens & Ruihao Zhu): ROBOFOOD The new science and technology of edible robots and robotic food for humans and animals (link to ROBOFOOD website)
• PhD project (Yizhou Ma): Data-driven modelling and adaptive control of extrusion-based 3D printing of complex food systems (link to the project description)
• PhD project (Joanne Siccama): Waste2Taste Natural vegatable ingredients from vegetable waste (link to the project description)
• PhD project (Yifeng Lu): Valorization of agro-food by-streams for food applications (link to the project description) 
• PhD project (Nienke Kollmann): Structure formation during high moisture extrusion of plant proteins (link to PlantPROMISE) 

Finished projects:

• Bioactive ingredients during mini-bread baking (link to PhD dissertation)

FPE-30806 Sustainable Food and Bioprocessing

FQD-60312 Product and Process Design