PhD Candidate
North Dakota State University
Fargo, ND, United States
My name is Muxin Zhao, I am a Ph.D. candidate at North Dakota State University. After earning my Master's degree in cereal science from NDSU, I continue to pursue a Ph.D. degree in the same laboratory to learn more about food science and conduct more experiments to explore the potential fat alternatives for a healthier diet. I am currently researching the use of oleogel as a replacement for fully hydrogenated oils, which were recently banned by the FDA. Oleogel offers a healthier composition that reduces the trans and saturated fatty acid content of food products such as cookies and cakes, thereby increasing their health value. My research focuses on the chemical stability of oleogel, which I assess by measuring free radicals, lipid hydroperoxide, and secondary oxidative products using advanced technologies like EPR and GC-FID.
As a dedicated cereal science student, I have achieved excellent academic grades in my graduate courses. This educational experience has provided me with a solid theoretical basis that helps me to succeed in my experiments. While my primary focus is on oleogel research, I am also passionate about nutrition, chemistry, microbiology, and sensory evaluation, and other food-related areas. Over the past five years, I have served as a graduate assistant at NDSU, where I have not only learned experimental techniques but also honed my communication skills. I am eager to attend the AOCS conference, where I hope to connect with fellow professionals and expand my knowledge in the field.
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Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT