It doesn’t interest me what you do for a living.
I want to know what you ache for and if you dare to dream of meeting your heart’s longing.
Personalized Medicine, Precision Nutrition, Nutrients, Food Preference
My research interest lies in the effects of food on the mind and brain. Especially, why and how did we develop a preference to certain kinds of food? Like our brains, our evolutionary origins, our culture communities that we reside in, all of which create and contribute to the complexity of who we are and what we like. Is this preference genetical, psychological, physiological or a tripartite mixing?
If we can find a biological explanation then possibly we will be able to fundamentally change someone's taste, appetite and diet structure. We can individualize dietary advice for every one based on their specific DNA, microbiome and metabolic responses. We will begin to bridge the gap between our personal and societal needs and bring forth a sustainable future grounded in a simple truth- that we all eat to nourish, flourish, survive and celebrate.
Research Assistant, 2023.01 to 2023.06
Consumption behaviors and food preference
Research Assistant, 2022.07 to 2022.08
Mechanism of constitutively active GCGR in regulating energy metabolism.
Research Intern, 2021.06 to 2021.08
HPLC-MS and ICP-MS determination of vitamins and minerals in human dried blood spots.
Gaseous Chlorine Dioxide in Food Preservation, 2022.02 to 2023.06
Kinetics of gaseous chlorine dioxide treatment on microbial load in low moisture foods
Water Soluble Vitamins and Type II Diabetes Mellitus, 2022.02 to 2023.01
Blood Status, diet supplementation and urinary loss of vitamin B family in diabetic patients
Magnetic Nanoparticles for Food Safety Analysis, 2019.12 to 2022.02
Preparation of modified Fe3O4 nanoparticles and removal of PAHs in tea and urine samples
Teaching Assistant, 2021.02 to 2022.01
Sample preparation, method optimization and in-class supervision for laboratory courses
Qiu J, Yang H, Zhang Y et al. Emerging trends in the application of riboflavin-mediated photodynamic inactivation for food preservation. Trends in Food Science & Technology. 2023;104295. doi.org/10.1016/j.tifs.2023.104295
Zhang Y, Qiu J, Yang K et al. Generation, Mechanism, Kinetics, and Effects of Gaseous Chlorine Dioxide in Food Preservation. Comprehensive Reviews in Food Science and Food Safety. 2023;00,1-25. doi: 10.1111/1541-4337.13177
Zhang Y, Ding Y, Fan Y et al. Influence of Biotin Intervention on Glycemic Control and Lipid Profile in Patients with Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis. Frontiers in Nutrition. 2022;2682. doi: 10.3389/fnut.2022.1046800
Yu X, Zhong T*, Zhang Y, et al. Design, Preparation, and Application of Magnetic Nanoparticles for Food Safety Analysis: A Review of Recent Advances. Journal of Agricultural and Food Chemistry. 2022;70(1):46-62. doi: 10.1021/acs.jafc.1c03675
Zhang Y, Ding Y, Lu Y, et al. Influence of Vitamin B1 Status and Intervention on Type 2 Diabetes Mellitus: A Systematic Review and Meta-analysis. 13th Asia Pacific Conference on Clinical Nutrition 2022
Zhang Y, Zhang L, Fan Y et al. 2021, A Stirring Rod for Encapsulating Flouring Powder
CN Patent, No. ZL202120556711.2
Fan Y, Duan J, ..., Zhang Y. 2022, A New Type of Biscuit Packaging to Prevent Crumb Dropping
CN Patent, No. ZL202123163161.7
American Chemistry Society
Student member, 2021.03.10 to date
Chinese Nutrition Society
Student member, 2021.11.04 to date
Languages: Mandarin (native), English (fluent, IELTS 8.0), French (basic), Latin (basic)
Programming: Python, VBA (self-taught for half a year), R (self-taught for half a year)
Others: Endnote, Zotero, Revman, SPSS (trained in undergraduate Year 2), MS Office (National Computer Rank Examination Certificate Grade 2)