Dr Weibiao Zhou is a full professor and Head of the Department of Food Science and Technology, National University of Singapore (NUS). He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and also an elected Fellow of the Australian Institute of Food Science and Technology (AIFST), the Royal Society of Chemistry (RSC), UK, and the Singapore Institute of Food Science and Technology (SIFST). He is a member of the Singapore Food Standards Committee, and an editorial board member of 8 SCI-indexed journals.
Currently he serves as an editor for Trends in Food Science & Technology and Food Control (both are published by Elsevier) and npj Science of Food (published by Nature).
He also serves as a Trustee for the International Food Information Service (IFIS Publishing) Ltd., UK, which publishes the Food Science and Technology Abstracts (FSTA). He was a Board Member of the previous Agri-food and Veterinary Authority (AVA) of Singapore from 2008 to 2015, and is currently Chair of the Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA). He has acted as a consultant or an expert panel member for a number of Singapore government organisatons.
Educated in China and Australia, he has held various professional positions in a number of organisations in Australia, Canada, China, France, Spain and USA. With over 35 years of research experience and more than 300 scientific publications, his research interests and expertise are in food engineering and food processing, particularly baking processes, dairy processes, drying, functional foods, innovative processing technologies, nano food packaging, and process modelling, optimisation and control.