Research Interests

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 Experiences

Chinese Institute for Brain Research, Beijing

Research Assistant, 2023.01 to 2023.06

• Consumption behaviors and food preference

Institutes for Systems Genetics, West China Hospital, Sichuan University

Research Assistant, 2022.07 to 2022.08

• Mechanism of constitutively active GCGR in regulating energy metabolism.

Dried Blood Spot Laboratory, R&D Center, By-health Co., Ltd. 

Research Intern, 2021.06 to 2021.08

• HPLC-MS and ICP-MS determination of vitamins and minerals in human dried blood spots.

Faculty of Medicine, Macau University of Science and Technology

1. Gaseous Chlorine Dioxide in Food Preservation, 2022.02 to 2023.06

• Kinetics of gaseous chlorine dioxide treatment on microbial load in low moisture foods

2. 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

3. 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

4. Teaching Assistant, 2021.02 to 2022.01

• Sample preparation, method optimization and in-class supervision for laboratory courses

Publications

Journal articles

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                                                                                                                                                                                                                                                                                 

Conference

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 

Patents

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

Memberships

American Chemistry Society

• Student member, 2021.03.10 to date

Chinese Nutrition Society

• Student member, 2021.11.04 to date

Skills

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)