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Dr Liezhou Zhong

Liezhou is a Postdoctoral Research Fellow in the Nutrition & Health Innovation Research Institute within the School of Medical and Health Sciences. His research focuses on how new food processing technologies such as 3D food printing can improve human nutrition and health. He established the Future Foods & Digital Gastronomy Laboratory at Edith Cowan University and is the lead researcher of the lab.

Background

  • 2020 - Research assistant, School of Molecular and Life Sciences, Curtin University, Australia
  • 2013 - 2015 - Director assistant (Full time), Fuli Institute of Food Science Zhejiang University, China

Professional Associations

  • Nutrition Society of Australia
  • Australian Institute of Food Science and Technology
  • Western Australian Cardiovascular Research Alliance

Awards & Recognition

  • 2025 - Australian Nutritional Trust Fund (ANTF) Travelling Fellowship (Nutritional Society of Australia)
  • 2024 - Young Tall Poppy of the Year (Australian Institute of Policy and Science, AIPS)
  • 2023 - Edith Cowan University Vice Chancellor's Staff Excellence Award for Outstanding Research Communication
  • 2022 - Nutrition & Health Innovation Research Institute, Research Incubator Award ($5,000)
  • 2021 - Nutrition & Health Innovation Research Institute Collaboration Grant ($10,000)
  • 2021 - Nutrition & Health Innovation Research Institute, Research Incubator Award ($5,000)
  • 2015 - 2019 - Curtin International Postgraduate Research Scholarship (CIPRS)/ Health Sciences Faculty International Research Scholarship (HSFIRS)

Research Areas & Interests

3D food printing and other novel food technologies, aged care, food science, texture modified foods, diet and lifestyle, nitrate and nitrite, plant-based foods, machine learning and AI in food and nutrition research

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