Zhongli Pan

Dr. Zhongli Pan is an Adjunct Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis, College of Engineering. His research focuses on innovative food processing technologies, including infrared heating, ultrasonic, and pulsed electric field applications for enhancing efficiency and safety in food systems.

His research interests include food engineering, infrared heating technology, ultrasonic food processing, pulsed electric field processing, food safety, and sustainable food processing. Dr. Pan's work aims to improve food quality, reduce processing time, and ensure microbial safety through advanced thermal and non-thermal techniques.

The recent publications highlight a strong trend in food drying, blanching, and decontamination technologies, particularly using infrared and hybrid methods. His research spans food safety, quality preservation, sensor development for food monitoring, and sustainable processing. Keywords across these works include food engineering, drying technology, food safety, analytical chemistry, and sustainable agriculture, reflecting a multidisciplinary approach to solving modern food system challenges.

• ASABE International Food Engineering Award (2022)
• Institute of Food Technologists (IFT) Fellow (2020)
• Honored Review on Umami Peptides by Journal of Food Science (2020)

Dr. Pan leads an active research lab focused on smart and sustainable food technologies. He has secured funding through proof-of-concept grants and industry collaborations, advancing innovations toward commercial applications. His work bridges academia, industry, and government, particularly in promoting food safety and novel processing methods. Though no direct mention of student advising is made, his leadership of a research lab and numerous student co-authors suggest strong mentorship involvement.

Dr. Pan directs the Pan Lab at UC Davis, which specializes in developing and optimizing advanced food processing technologies. The lab focuses on infrared heating, drying, blanching, and disinfection methods, with applications in fruits, nuts, vegetables, and meat products. It also explores sensor integration for real-time food quality monitoring and collaborates on startups translating research into practical solutions for food, health, and agriculture.