Kequan Zhou

Kequan Zhou is a Professor in the Department of Nutrition and Food Science at Wayne State University's College of Liberal Arts and Sciences. His research focuses on value-added nutraceuticals and functional foods for chronic disease prevention, particularly targeting Type 2 diabetes and obesity through bioactive food components. Supported by NIH, USDA, and NSF grants, Zhou leads studies on gut microbiota interactions, enzyme inhibition, and antioxidant mechanisms.

• Ph.D. in Food Science, University of Maryland-College Park (2005)
• M.S. in Public Health, China CDC (2001)
• M.D. in Clinical Medicine, Shandong University (1998)

Zhou's recent work explores probiotic bacteria like Akkermansia muciniphila, marine-derived antimicrobials, and grape pomace compounds. His publications span food chemistry, diabetes research, and microbiome science, with methodological innovations in enzyme immobilization and metabolite characterization.

Scientific Awards

• 2016 - Career Development Chair Award, Wayne State University
• 2012 - Finalist, ACS Young Scientist Award
• 2010 - University Research Grant Award

As a Scientific Editor for the Journal of Food Science, Zhou contributes to academic leadership while teaching graduate courses in nutrition, food safety, and functional foods. His interdisciplinary approach bridges food science, pharmacology, and public health.