Qixin Zhong

Qixin Zhong is a tenured Professor in the Department of Food Science at the University of Tennessee, Knoxville, with expertise in food ingredient science and colloidal systems. His research program applies materials science principles to design multi-scale structures enhancing food quality, safety, and health benefits. Key focus areas include nanostructured delivery systems for bioactives/antimicrobials, interfacial engineering, and biopolymer functionality.

Research interests span:

• Food colloids and interfacial phenomena
• Nanotechnology-enabled delivery systems
• Antimicrobial preservation strategies
• Biopolymer self-assembly and functionality
• Probiotic stabilization technologies

Recent publications demonstrate strong emphasis on:

• Shellac and protein-based nanocapsules for bioactive delivery
• Synergistic antimicrobial systems for fresh produce safety
• pH-responsive hydrogels and emulsions
• Methods to enhance acid stability of nutraceuticals

Honors include the Samuel Cate Prescott Award and Chancellor’s Research Achievement Award.

Dr. Zhong leads an active research group (Zhong Lab) with 5+ members, focusing on translational food science. He teaches graduate courses in Food Colloids and Food Chemistry, emphasizing physicochemical principles.