Haixia Zhang

Dr. Haixia Zhang is an Assistant Professor in the Department of Food and Bioproduct Sciences at the University of Saskatchewan. Her research focuses on foodomics, employing advanced analytical techniques like UHPLC-MS and GC-MS to study food nutrients and their changes during processing. Her work aims to enhance human health through nutrient-balanced foods and improve sustainability by utilizing food industry byproducts.

Dr. Zhang holds a PhD in Analytical Chemistry from Western University, Canada, and has completed postdoctoral training in Biochemistry (Vanderbilt University) and Biology (Western University). Her educational background also includes a BSc in Chemistry from Liaocheng University, China, and an MSc in Analytical Chemistry from the University of Science and Technology of China.

Her research interests span food chemistry, plant biochemistry, and sustainable food systems. Key projects involve analyzing bioactive compounds in legumes (e.g., faba beans, lentils), optimizing nutrient quantification methods, and investigating stress responses in crops. Methodological innovations include developing FAIMS-MS and SRM-MS approaches for precise compound detection.

Dr. Zhang’s recent publications (2020–2025) highlight advancements in B-vitamin analysis, heat stress effects on crops, and lipidomic studies of seed oils. While no scientific awards are explicitly mentioned, her extensive publication record reflects impactful contributions to food science and analytical chemistry.

She teaches undergraduate and graduate courses in laboratory techniques for food and bioproduct sciences, emphasizing hands-on training in modern analytical instrumentation.